Boston Cream Protein Cheesecake (for Two)

I love Boston Cream Pie, it’s truly an American classic when it comes to desserts – and I transformed this beloved layered cake into a luscious, lower-carb (and high protein) treat that is also gluten-free and has no added sugar.

Boston Cream Pie, an all-American, classic dessert in layers, has been updated with a “cheesecake” twist to offer lots of protein while being gluten-free and with no added sugar. An easy dessert and no baking required!

One serving (an entire mini cheesecake) has 283 calories and 23.3 grams protein! The recipe makes two protein cheesecakes – one for you and your sweetie (or to save for later)! All that protein creamy, smooth filling comes from cottage cheese blended with Birthday Cake Protein Powder (I use the grass-fed ElitePro whey from Top Trainer).

These individual-sized cheesecakes are so easy to make – no bake! The only “cooking” required is melting chocolate chips in the microwave.

Check out this 25-second tutorial!

BOSTON CREAM PIE PROTEIN CHEESECAKE TIPS

Protein Powder: A whey protein powder like Elite Pro works great, you can swap the Birthday Cake flavor protein for another protein flavor if you are feeling creative and adventurous.

Cottage Cheese: Blending it smooth is the key to this decadent-seeming, high-protein cheesecake recipe. Blending cottage cheese is a total game-changer if you don’t like the curd texture of cottage cheese.  Also, when scooping the cottage cheese out of the tub, don’t drain it! Include a little bit of the “juices” to help with blending – actually that cottage cheese liquid is the whey protein what has separated out! It’s a good thing!

Blending: It’s best to use a small blender for this smaller, 2-serving recipe. You’ll also have to stop frequently to scrape down the sides an stir up the mixture with a spatula – it’s pretty thick, so be patient. If needed, you can add a teaspoon or two of water to help get the blending ramped up, but do not over use water – you’ll have a runny cheesecake.

Crust: The crust is kept gluten-free and low carb by using almond meal (I prefer “meal” to “almond flour” – it’s courser and a better texture for this gluten-free crust. Also mixed in are a bit of granulated stevia or monk fruit, and a bit of coconut oil. Press it all down into a 5-6 oz. ramekin or glass custard dish.

Chocolate Chips: The hard chocolate layer on top is really what puts this high-protein dessert over the top. I use Sugar-free dark chocolate chips , but you can do milk chocolate also – and traditionally sweetened chocolate chips are a perfectly fine substitution if that works with you. The key to getting the glossy, smooth shine is to heat chips in a small, dry bowl for about 45 seconds – remove from microwave and immediately start stirring and incorporating just a little bit of coconut oil. Don’t worry, if the coconut oil is still in solid state, it will also quickly melt along with the chocolate.

Finishing Up & Storage: The cheesecakes can be made ahead – and in fact, they should set up in the fridge for 10 minutes to allow the chocolate to harden. They may be kept in the fridge, covered, for 3 to 4 days!

Boston Cream Pie, an all-American, classic dessert in layers, has been updated with a “cheesecake” twist to offer lots of protein while being gluten-free and with no added sugar. An easy dessert and no baking required!
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Note: This post contains affiliate links. I earn a small commission on sales that help offset operating costs for The Fit Fork. Thank you for your support!

5 from 5 votes
Boston Cream Pie Protein Cheesecake – Gluten Free & No Added Sugar
Prep Time
10 mins
 

Boston Cream Pie, an all-American, classic dessert in layers,has been updated with a “cheesecake” twist to offer lots of protein while beinggluten-free and with no added sugar. An easy dessert and no baking required!   

Course: Dessert, Snack, workout
Keyword: cheesecake, chocolate, protein powder
Servings: 2 SERVINGS
Calories: 283 kcal
Ingredients
  • 2 tbsp almond meal
  • 2 tsp stevia or monk baking blend
  • 3 tsp coconut oil divided
  • 2/3 cup 2% cottage cheese
  • 1 SCOOP ElitePro Birthday Cake Whey Protein about 1/3 cup (OR OTHER WHEY PROTEIN)
  • 1-2 tsp water if needed
  • 1 oz. sugar-free chocolate chips about 3 tbsp
Instructions
  1. Divide almond meal and stevia equally among two 4 to 6-ounce ramekins or glass custard dishes. Add 1 tsp melted coconut oil to each and stir until combined. Press down lightly with fingertips to make a crust in the bottom of the ramekin, set aside.
  2. In small-sized blender, add undrained cottage cheese and whey protein powder. Pluse blender to combine, stopping frequently to scrape sides and stir up contents. Mixture will be thick, so you will need to repeat this process until smooth – if needed, sparingly add 1 to 2 tsp water to help blending. Be careful to not add to much water or you’ll end up with runny cheesecake.
  3. After blended smooth, spoon protein mixture over crusts and level out smooth with back of spoon.
  4. In small, microwave-safe bowl, heat chocolate chips on hip for about 45 seconds. Remove and quickly stir with remaining 1 tsp coconut oil until glossy and smooth. If lumps persist, return to microwave for another 10 seconds and then restir.
  5. While still hot, pour chocolate over the tops of cheesecake mixture. Spread smooth and all around edges with the back of spoon or a small spatula.
  6. Stick in the fridge or freezer for 5-10 minutes before serving so the the chocolate firms back up (like magic shell!). Leftovers may be kept covered in fridge for 3 to 4 days.
Recipe Notes

Per serving (1 mini cheesecake) — 283 calories, 17g carb, 17g fat, 23.3g protein

Small-Batch Chocolate Chip Protein Cookies with Gluten-Free Option

So many reasons to make your own Chocolate Chip Protein Cookies and my gluten-free, high-protein recipe, first and foremost, will leave you drooling! They definitely satisfy that craving for something chocolaty, tender and sweet – with the addition of protein powder can help you meet your daily protein goals – which may be higher for athletes and fitness enthusiasts looking for muscle repair and growth.   

Enjoy homemade cookie goodness with a boost of muscle-making protein. These Chocolate Chip Protein Cookies are all comfort food with none of the guilt, and have a gluten-free option. The small-batch size (makes 4) is just right to share or last a couple days!
Big cookie, big healthy benefits! 184 calories, 13+ grams protein, plus fiber and other nutrients!

Another great thing about homemade protein cookies is that you can bake a batch whenever the mood strikes! Yes, store-bought protein cookies may be convenient, but also come with high price tag (at least one out of my snacking budget) and less control over the exact ingredients such as the type of flour, protein, sweetener, or other ingredients which can make adhering to dietary restrictions difficult.

Enjoy homemade cookie goodness with a boost of muscle-making protein. These Chocolate Chip Protein Cookies are all comfort food with none of the guilt, and have a gluten-free option. The small-batch size (makes 4) is just right to share or last a couple days!

In terms of making this Chocolate Chip Protein Cookie work for your dietary eating preferences, there are options (see the tips below). Many protein cookie recipes online use a lot of peanut butter or nut butters – this is a nut-free protein cookie recipe. Not only for those with allergies, but to keep the calorie count around my reasonable snacking target.   

This small-batch Chocolate Chip Protein Cookie recipe makes FOUR large cookies – enough to share or to portion out through the week! Each protein cookie has only 184 calories and more than grams of protein! Note: Macros can vary based on what exact ingredients you use.

A fun, 15-second tutorial for Chocolate Chip Protein Cookies!

Chocolate Chip Protein Cookie Ingredient Choices and Other Tips

Flour Choice: All-purpose flour (like used in traditional cookie recipes) definitely works in this protein cookie recipe. But you may also substitute equal amounts of an all-purpose gluten-free baking blend (I like Bob’s Red Mill Gluten-Free 1:1) or an oat flour (or oats simply ground up to be fairly smooth in a blender). For this particular batch, I used popped amaranth that I also pulsed in a blender until mostly “floury” – it gave a light and fluffy result. Amaranth is an ancient grain that is naturally gluten-free – you can purchase amaranth flour or make your own with this popped amaranth method I described. ** Note: For best results, do not use almond flour, coconut flour or other similar type of dense, low-carb flour.

Sugar Choice: Just one-quarter cup of sugar is required for this recipe, but I still opted for a lower-carb stevia-based option to tweak the overall macros. If not using a “real” sugar (including brown sugar, cane sugar, coconut sugar), make sure that you choicer lower-cal choice is a granulated, 1:1 cup measuring equivalent. If it’s a granulated, “white’ sweetener, you can add 1 tsp. molasses to give a more “brown sugary” vibe.

Protein Powder Choice: Whey protein, casein and plant-based proteins (like pea protein) will all work about the same. I suggest using a vanilla flavor in this chocolate chip cookie with protein powder. My go-to is Clean Lean Protein from Nuzest in Smooth Vanilla – it’s a pea protein with no added gunk. I love it. Save 15% with my Nuzest discount code: FITFORK

Save 15% at Nuzest with code FITFORK

Chocolate Chips Choice: I prefer sugar-free, mini chocolate chips. Often these can be hard to find, so I’ll chop up the regular-sized, sugar-free baking chips, or just use the traditional mini chips (like Toll House), as the recipe doesn’t require too much. Feel free to use what suits you best in this small batch protein cookie recipe, even another flavor baking chip. You can even add other mixings like a couple tablespoons of chopped walnuts or pecans.

Baking Method:  Bake in a conventional oven at 350F. However, since this is a smaller-batch recipe, it can also be made in a larger toaster oven (just keep a closer eye, as toaster ovens tend to brown faster IMO).  Also consider using a silicone baking sheet liner so that you don’t have to spray or grease your pan, or wastefully throw away parchment paper.

Storage: If you don’t eat the protein cookies up right away, store on the counter in an air-tight container. Or, freeze cooked cookies in an air-tight, freezer zip bag for up to 6 months. Uncooked dough may also be frozen – roll into 4 balls, store in a freezer-safe container and thaw-and-bake a piece or two as needed.

Enjoy homemade cookie goodness with a boost of muscle-making protein. These Chocolate Chip Protein Cookies are all comfort food with none of the guilt, and have a gluten-free option. The small-batch size (makes 4) is just right to share or last a couple days!

Note: This posts contains affiliate links.

Chocolate Chip Protein Cookie – Small Batch with Gluten-free Option
Prep Time
7 mins
Cook Time
12 mins
Total Time
20 mins
 

Enjoy homemade cookie goodness with a boost of muscle-making protein. These Chocolate Chip Protein Cookies are all comfort food with none of the guilt. The small-batch size (makes 4) is just right to share or last a couple days!

Course: Dessert, Snack
Cuisine: high protein
Keyword: chocolate chips, cookie, protein powder
Servings: 4 cookies
Ingredients
  • ½ cup flour of choice ground popped amaranth, ground oats, gluten-free baking blend, traditional all-purpose flour, etc. However, DO NOT use almond or coconut flour or similar, will be too dense.
  • ½ cup protein powder (about 37 grams or 3 scoops of the @Nuzest plant-based protein I suggested)
  • ¼ cup granulated sweetener real sugar or alternative with cup for cup equivalent measuring
  • ¼ tsp baking powder
  • large egg
  • 2 tbsp coconut oil melted
  • 1 tsp molasses optional
  • 3 tbsp sugar-free mini chocolate chips or the baking chip and/or nuts of your choice
Instructions
  1. Pre-heat oven to 350F.
  2. Add popped amaranth or oats in blender and pulse-blend to a coarse but flour-y consistency. Or use an all-purpose traditional flour or all-purpose gluten-free flour.
  3. Add protein powder, sweetener, and baking powder – pulse to combine. Pour out into mixing bowl.
  4. Stir in egg, oil and molasses. Then add chocolate chips and work together until dough ball forms.
  5. Divide into 4 smaller dough balls.
  6. Place on baking sheet and press down lightly to flatten some with measuring cup.
  7. Bake for 12 minutes or until golden brown on top. Makes 4 cookies

Pumped Up Protein Popcorn

Pump up snack time with Protein Popcorn! Adding protein powder to air-popped popcorn is a clever (and crunchy) way to boost your daily protein intake!

Looking for a healthy snack that will sustain you? Try adding protein powder to popcorn for a tasty, low-cal, high-protein snack with lots of fiber. Get the recipe at thefitfork.com

Popcorn is a whole grain and can be a great snack option when prepared yourself in a healthy way (meaning without the fat, excess salt and additives found in most store-bought options). Whole grains like popcorn contain important nutrients like fiber, vitamins, and minerals that are beneficial for our health.

Here’s the honey cinnamon version I made with collagen protein powder!

I personally like the “bang for budget” popcorn offers both your food expenses (it’s a very low-cost snack) and your calorie budget (3 cups of popped plain popcorn looks like a big serving, but has under 100 calories). This recipe makes two 3-cup servings. Nutrition per 1 serving is 120 calories, 8g protein 2g fat 16g net carb (based on the protein powder, cooking spray, and spices I used — may vary slightly for your products).

Looking for a healthy snack that will sustain you? Try adding protein powder to popcorn for a tasty, low-cal, high-protein snack with lots of fiber. Get the recipe at thefitfork.com

Turning plain air-popped or plain microwave popped popcorn into “Pumped Up Popcorn” is quick and easy.

Pick out your protein powder of choice. You can use any type of protein powder, meaning protein source (whey, casein, collagen, pea protein, other plant-based proteins, and blends. You can also experiment with unflavored or protein powder or a flavor. For each batch, you’ll use 2 tablespoons of powder – for this batch I used an honey cinnamon collagen protein powder from Great Lakes Wellness.

Looking for a healthy snack that will sustain you? Try adding protein powder to popcorn for a tasty, low-cal, high-protein snack with lots of fiber. Get the recipe at thefitfork.com
save 10% Great Lakes Wellness collagen and products with code THEFITFORK10off

Save 10% on Great Lakes Wellness with code THEFITFORK10OFF

Extras Tip: Get the basic recipe for protein popcorn recipe (shared at end of post) and upgrade with your special touch by mixing in a pinch, dash, teaspoon, or tablespoon (depending on the ingredient) of EXTRAS. These extras could include (but are not limited to):

  • Parmesan cheese or nutritional yeast
  • Cookie Spices like Cinnamon, Nutmeg, Ginger, even Cacao Powder
  • Savory & Spicy Spices like Chili Powder, Cumin, Italian Seasoning, Turmeric, Garlic Powder
  • Granulated Sugar Substitutes

Popcorn Making Tip: You can make this protein popcorn recipe in a counter-top air-popper, a microwave-popper, or even a brown paper bag in the microwave (yes! Add the ¼ cup kernels to a larger lunch-sized brown bag, fold down top, and microwave for 3 minutes or until popping becomes infrequent and sporadic).

Fun Fact: Popcorn has a volume expansion of over 25 times, so 1 tablespoon of kernels yields 1.5 cups of popped corn. 

Looking for a healthy snack that will sustain you? Try adding protein powder to popcorn for a tasty, low-cal, high-protein snack with lots of fiber. Get the recipe at thefitfork.com
PUMPED UP PROTEIN POPCORN
Prep Time
2 mins
Cook Time
3 mins
Total Time
5 mins
 

Make a quick and easy snack that will keep you filled up thanks to protein and fiber! Easy to customize with flavors and mix-ins of your choice!

Course: Snack
Keyword: popcorn, protein powder
Ingredients
  • 1/4 cup popcorn kernels (4 tablespoons) yield 6 cups
  • Cooking spray of preference two 3-second dispenses
  • 2 tablespoons protein powder or collagen powder
  • ¼ teaspoon salt
  • Optional Extra Mix-Ins of Choice, see notes
Instructions
  1. Prepare no-oil-added popcorn via the method of your choice: air popper, microwave popper, or even brown paper bag (see recipes notes).
  2. After popcorn has popped, work quickly and divide into two batches while still hot.
  3. Spritz each bowl with a 3-second spritz of cooking spray of choice, tossing the bowl to coat evenly as you do so.
  4. Quickly sprinkle half the protein powder, salt and any other mix-ins on each batch. Toss well for maximum sticking. If needed, do another quick spritz of cooking spray to encourage fall-off powder to stick on.
  5. Ready to serve in the two bowls, or toss together in one big bowl for sharing-style.
Recipe Notes

Nutrition: 120 calories, 8g protein 2g fat 16g net carb per serving (makes about 2 servings, 3 cups each)

Popcorn making tip: make microwave popcorn in a brown lunch bag, simply add the ¼ cup kernels to a larger lunch-sized brown bag, fold down top, and microwave for 3 minutes or until popping becomes infrequent and sporadic

Optional Mix-In Ideas:

    • Parmesan cheese or nutritional yeast

    • Cookie Spices like Cinnamon, Nutmeg, Ginger, even Cacao Powder

    • Savory & Spicy Spices like Chili Powder, Cumin, Italian Seasoning, Turmeric, Garlic Powder

    • Granulated Sugar Substitutes

Nine Easy Breakfasts & Sweet Treats Made with Protein Powder

Today’s post is short (on time) and sweet (to your taste buds)! Lot’s of quick-to-make breakfast, dessert and sweet snack ideas made with my most favorite EVER, protein powder – Clean Lean Protein from Nuzest.

Think outside the shaker bottle when it comes to protein powder. Not just for smoothies, it's also very versatile as a baking ingredient – waffles, pancakes, cupcakes, cookies post-workout snacks and more. Here are some of my favorite protein powder recipes from thefitfork.com

I’m I big stickler on getting enough protein throughout the day. For my activity level and healthy aging, I personally aim for 1 gram protein per pound bodyweight – that’s about 120g protein per day for me. An easy way to help me meet the goal is using a quality protein powder, and Clean Lean Protein from Nuzest has been a favorite I’ve used for years. And, YES, I do have a 15% discount code to share: FITFORK

Clean Lean Protein from Nuzest is plant-based and suitable for vegan, vegetarian, Paleo and many other dietary eating patterns. I eat all the foods, including meat, but I find that a plant-based protein powder is easier on my digestive system than other powders. Nuzest protein powder is the best of the best in terms of quality, macros, taste and texture (IMO) – and it comes in many flavors to suit your preference – or even unflavored.

It’s easy to use protein powder in smoothies or a shaker bottle with almond milk. But baking with protein powder is also very easy and smart – in fact, I use it in almost all my protein powder dessert and breakfast creations like protein waffles and pancakes; protein cakes, cupcakes and muffins; post-workout protein bites, bars and snacks; and more. Here are some of my favorite easy protein powder recipes from thefitfork.com

Think outside the shaker bottle when it comes to protein powder. Not just for smoothies, it's also very versatile as a baking ingredient – waffles, pancakes, cupcakes, cookies post-workout snacks and more. Here are some of my favorite protein powder recipes from thefitfork.com
Links in order Left to Right, Top to Bottom

Sugar-free Strawberry Protein Cupcakes / Cakelettes

Giant Peanut Butter Protein Cookie for One

No-bake Protein Brownies with Real Strawberry “Sprinkles”

Protein Cottage Cheese Waffles Gluten-Free  

Giant Strawberries & Cream Protein Cookie for One

No-bake Coffee Protein Brownie Bites

Low-carb Cinnamon Protein Waffles Gluten-Free

Strawberry Protein Puppy Chow (Human Snack)

Apple-Pecan Whole Grain Breakfast Bake with Protein Powder

Sugar-Free Strawberry Protein Cupcakes with Vanilla Ganache Icing

I “heart” strawberries, cupcakes, licking icing out of the bowl and all sweet things. But, I also love sugar free dessert recipes and avoiding traditional sugar and adding more protein into my diet to support my active lifestyle and workout recovery. My recipe for Sugar-free Strawberry Protein Cupcakes (or “protein cakelettes” if you will!) satisfies my cravings and feels like a special gourmet treat (although so simple to make).

I love to use protein powder and alternative sweeteners to create healthier dessert options that will satisfy my sweet tooth yet not wreak havoc on my (mostly) healthy diet.

Clean Lean Protein Powder from Nuzest is my favorite! Save 15% with code FITFORK

These little cupcakes with strawberry protein powder are fun and easy to make – and enjoy in your healthy lifestyle without guilt! Each cupcake has approximately 125 calories, 8g protein, 6g fat and 5g net carb. Honestly, I’ve had a couple for breakfast today, and I’m standing by that as a smart choice!

SUGAR-FREE PROTEIN CUPCAKES & VARIATIONS

The cool thing about this protein powder cupcakes recipe is that it can be tweaked here and there to suit your preferences!

VARY the protein powder type: I used Nuzest strawberry protein powder (FITFORK is my 15% discount code). It’s a plant-based and easy to digest IMO, but you can also use a whey protein. I’m also thinking collagen powder would work too, but I haven’t tried that yet.

SAve 15% on Nuzest protein powder with code FITFORK

CHANGE the flavor: I have a fondness for recipes with strawberry protein powder, but you can also use vanilla, chocolate, birthday cake or whatever flavor you like! I used Strawberry Clean Lean Protein (plant-based) from Nuzest. Save 15% with code FITFORK.

SWAP the sweetener: I used erythritol, but any granulated sweetener that measures approximately 1-to-1 with regular table sugar will work. Look and stevia, monk fruit, xylitol, and blends. Coconut sugar will also work . . . or even traditional brown sugar or table sugar. No judgement.

LEVEL UP your baking vessel: Try a silicone cupcake mold like shown (3.5 oz. capacity), a standard muffin tin (also 3.5 oz), 4- to 5-oz ramekins, or even a 9” round cake pan.

SWITCH UP the icing: Instead of sugar-free vanilla chips, use any type of baking chip such as dark chocolate, milk chocolate, peanut butter, etc. All will work well to make a ganache-style icing.

ADD ON any type of topping: While the vanilla strawberry ganache icing is still warm, any type of small topping décor will adhere well – a different crushed dehydrated fruit options, chopped nuts, sprinkles, coconut shreds are all other yummy ideas!

Silicone molds make this protein cupcake feel fancy, but standard muffin tins or ramekins work too!

Note: This post contains affiliate links.

5 from 6 votes
A pretty in pink dessert that is low carb and packed with protein – and it tastes fabulous too! Recipe is super versatile to accommodate the protein powder of your choice, flavor profile, and a variety of sprinkles on top – You do You! 125 cal each, 8g protein, 5g net carb and 6g fat! A no guilt treat for your gal-pal gathering – or an anytime protein snack.
Sugar-Free Strawberry Protein Cupcakes with White Ganache Icing
Cook Time
20 mins
Total Time
25 mins
 

A pretty in pink dessert that is low carb and packed withprotein – and it tastes fabulous too! Recipe is super versatile to accommodate theprotein powder of your choice, flavor profile, and a variety of sprinkles ontop – You do You!  125 cal each, 8g protein,5g net carb and 6g fat! A no guilt treat for your gal-pal gathering – or ananytime protein snack.

Course: Dessert, Snack
Keyword: cake, cupcake, protein powder, strawberry
Servings: 8 servings
Calories: 125 kcal
Ingredients
  • cup strawberry or vanilla protein powder I used Nuzest Plant-based
  • cup low-carb sweetener like erythritol or xylitol (or another approx. 1:1 cup sugar sub equlivalent)
  • ½ cup coconut flour
  • cup gluten-free baking blend flour
  • 2 tsp baking powder
  • 2 large eggs
  • 1 1/2 cups milk of choice
  • ¼ cup sugar-free white chocolate or vanilla baking chips
  • 3 tbsp heavy cream
  • optional 2 tbsp powdered dehydrated strawberries (if you want the icing to be pink)
Instructions
  1. Preheat oven to 350F.
  2. In medium bowl, toss together all dry ingredients including protein powder, sweetener, coconut flour, gluten-free flour, and baking powder.
  3. In glass liquid measuring cup, whisk two eggs into milk and pour over dry ingredients. Stir into combined well.
  4. Place a generous ¼ cup spoonful of batter into cooking vessel that has been coated with cooking spray or paper liners. This could be a silicone mold (doesn’t need spray), a standard muffin tin, a 5 to 6 ounce ramekin or even an 9” cake pan (cooking time will be a bit longer for cake).
  5. Bake for 20 to 25 minutes or until top lightly browning and toothpick inserted into center pulls clean (not gooey). For a 9” cake pan, ad 5 to 7 more minutes and test for doneness the same way.
  6. Remove from oven and let cool for 5 to 10 minutes. With a rolling pin, crush up dehydrated strawberries (if using them to make icing pink) in a small zip baggie.
  7. Make white ganache icing by adding white chocolate or vanilla baking chips and cream to small, microwave-safe bowl and microwaving in 20-30 second increments, stirring between each until smooth.
  8. Next, stir in crushed dehydrated strawberries (if using them) into vanilla ganache icing. Use a spoon to drizzle over each cupcake and use back of spoon to spread around. Sprinkle with more dehydrated strawberries or any other decorative topping of your choice.
Recipe Notes