Category Archives: Protein Powder

Five 5-Minute Prep Protein Desserts to Satisfy Your Sweet Tooth

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Chocolate cravings? Protein goals? You don’t have to choose thanks to these five sweet treats to try the next time a chocolate craving strikes!

From rich chocolate pudding to peanut butter fudge, these quick and easy sweet snacks satisfy your sweet tooth while helping you get more protein. No complicated baking, no skipping dessert—just delicious ways to enjoy the sweet stuff while supporting your muscle and strength goals.

1. Double Dark Chocolate Protein “Pudding”

248 calories | 38g protein | 15g carbs | 3g fat

Chocolate pudding for dessert? Yes, please. This is about as easy as it gets: creamy, chocolatey, packed with protein, and topped with a few fresh raspberries and mini chocolate chips. There’s no cooking involved, and you only need a handful of ingredients.

How to make it: Stir one scoop of chocolate protein powder into ⅔ cup plain, nonfat Greek yogurt until smooth and pudding-like. Top with six raspberries and ½ tablespoon mini chocolate chips. Grab a spoon and enjoy!

I used Sculpt Double Dark Chocolate grass-fed beef protein isolate from Great Lakes Wellness. If you want to try it, use my code THEFITFORK to save 10%.

2. Protein Mug Muffin

Sometimes you want a freshly baked muffin but don’t want to make an entire batch—or wait around for the oven to do its thing. Enter the protein mug muffin! My make-ahead mix keeps the dry ingredients ready in the pantry, so a warm, fluffy, single-serving muffin is only about two minutes away. Add an egg, a little water, and mashed fruit to a scoop of mix, microwave, and enjoy.

It’s a great option when you want something warm and cake-like for dessert, a snack, or even breakfast. And you can switch up the mashed fruit, toppings or flavor of protein powder to make it your own.

I used Nourify Plus protein powder from Previnex in my mix. Use code THEFITFORK to save 15% on your first purchase.

Get the full recipe: Make-Ahead Protein Mug Muffin Mix

Save 15% at Previnex with code THEFITFORK

3. Protein Peanut Butter Fudge

94 calories | 5g protein | 5g carbs | 6g fat per piece

Peanut butter and chocolate are a pretty unbeatable combination, and this no-bake protein fudge delivers both in a convenient little bite. It’s rich, peanut-buttery, and chocolatey, with protein powder mixed right into the fudge base. No oven, no fancy equipment, and no complicated candy-making skills required.

Make a batch, let it chill until firm, then cut it into pieces for an easy sweet treat whenever a craving hits. It’s also handy to keep in the fridge for those moments when you want just a little something sweet.

Get the full recipe: High-Protein Peanut Butter Fudge

4. Like-Reese’s Peanut Butter Chocolate Cottage Cheese Cup

This low carb Peanut Butter Chocolate Cottage Cheese Cup has a Reese's flavor, it's delicious -- plus simple to make, loaded with protein (31g) and has no added sugar. The perfect snack or dessert for satisfying cravings while staying on track.
275 calories | 31g protein | 15g cabs | 3g fat

If a Reese’s peanut butter cup and a creamy cheesecake had a dessert baby, this might be it. Cottage cheese blends into a smooth, creamy peanut butter filling, while a chocolate topping adds that candy-bar-inspired finish. It’s a fun way to turn a few everyday ingredients into a dessert that feels much more indulgent than the prep suggests.

Blend the cottage cheese with peanut butter powder and your preferred sweetener, spoon it into a cup, then top with melted chocolate. A short chill helps the chocolate set into a shell. You’ll need a few extra minutes for chilling, but the hands-on prep is quick.

I used PBfit reduced-sugar peanut butter powder for the peanut butter flavor.

Get the full recipe: Peanut Butter Chocolate Cottage Cheese Dessert

5. Protein-Packed Chocolate-Covered Greek Yogurt Rice Cakes

Protein-packed chocolate-covered Greek yogurt rice cakes are crunchy, creamy, sweet and easy to make. A simple high-protein dessert or post-workout treat!
244 calories | 20g protein | 24g carbs | 9g fat

A plain rice cake doesn’t exactly scream dessert, but give it a creamy protein-yogurt layer and a chocolate coating, and suddenly we’re talking! These chocolate-covered Greek yogurt rice cakes deliver a satisfying combination of crunchy, creamy, fruity, and chocolatey. Crushed freeze-dried strawberries add a fun pop of color and flavor.

Mix protein powder into plain Greek yogurt, spread it over a rice cake, and top with melted chocolate. Sprinkle with crushed freeze-dried strawberries, then pop it into the freezer for about 10 minutes to set. That’s it!

I used Nourify Plus protein powder from Previnex in my mix. Use code THEFITFORK to save 15% on your first purchase.

Get the full recipe: Protein-Packed Chocolate-Covered Greek Yougurt Rice Cakes

Which Protein Dessert Will You Try First?

From chocolate pudding with 38 grams of protein to peanut butter fudge for just 94 calories per piece, these five recipes prove that a sweet tooth and a protein goal can happily coexist.

I don’t believe you need to give up dessert to take care of your body. For me, it’s about finding delicious ways to get the nutrition I need while enjoying the foods I love. And at almost 60, keeping muscle and strength on my side is a priority. But so is enjoying chocolate. Fortunately, I don’t have to pick one.

Protein-Packed Chocolate Rice Cakes That Crush Your Sweet Tooth

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I’m firmly in the camp of eat the dessert AND get the protein! 💪😋 These Protein-Packed Chocolate-Covered Greek Yogurt Rice Cakes check all the boxes when a sweet craving hits: they’re crunchy, creamy, chocolatey, fruity and ridiculously easy to make.

Think of them as a little dessert-meets-snack situation: a crisp rice cake topped with creamy Greek yogurt, protein powder and a layer of melted chocolate, finished with a sprinkle of crunchy dehydrated strawberries.

And with plenty of protein from Greek yogurt and protein powder, they’re more than just a sweet treat. They make a great high-protein dessert, afternoon snack or post-workout bite when you want something satisfying without turning to a complicated recipe.

A Rice Cake Is Just the Beginning

Let’s be honest: plain rice cakes aren’t exactly the nutritional superstar of the snack aisle. Just made from puffed rice, plain rice cakes tend to be light and low in protein, fiber, fat and many vitamins and minerals. On the upside, many varieties are made with whole grains and are naturally gluten-free, depending on the brand. But here’s where I think rice cakes really shine: they make an incredibly convenient blank canvas for nutrient-dense toppings. Instead of eating a plain rice cake and calling it a snack, pile on ingredients that bring more protein, flavor and staying power – like Greek yogurt!

Why Greek Yogurt Makes This Treat Seriously Smart for Your Body

Greek yogurt is the secret weapon here – mere 6 ounces of Greek yogurt offers15 to 20 grams of protein! I use zero-fat plain unsweetened Greek yogurt because the protein powder adds a touch of sweetness, and the chocolate topping brings even more dessert-like flavor. But you definitely don’t have to use fat-free or plain yogurt. Try 2% or full-fat Greek yogurt if that’s your preference. Or pre-flavored yogurt. You can also experiment with a plant-based yogurt if that’s a better fit for your dietary needs. The goal isn’t to make this recipe fit into one particular diet. It’s to create a treat that works for you while adding a little more protein to the day.

Chocolate Makes Everything Better

Obviously, we’re putting chocolate on these. Because life is too short for boring snacks. 😋 I usually reach for sugar-free chocolate chips. They don’t necessarily make the recipe lower in calories, but they can help reduce the carbohydrate count compared with traditional sweetened chocolate chips. That said, use whatever chocolate you love! Dark chocolate, milk chocolate, white chocolate or traditional chocolate chips can all work. The important part is that you get that thin, crackly chocolate layer on top. Once you melt with a skosh of coconut oil, it makes a healthy version of “Magic Shell” that firms up when chilled. So fun — see this post with more instructions and serving ideas for Healthy “Magic Shell” Dessert Topping.

Don’t Skip the Fruity Sprinkle

The finishing touch is freeze-dried fruit – strawberries for me, today! Freeze-dried fruit is lightweight, crunchy and intensely fruity. Crush it into little pieces (pro tip, put in a zip-top baggie and smash with a rolling pin) and you’ve got a colorful, naturally sweet topping that adds a fun contrast to the chocolate. And don’t limit yourself to strawberries. Try raspberries, blueberries, bananas, mango or another dehydrated fruit you love. You can even crush the fruit more finely and stir it right into the Greek yogurt mixture.

 Protein Powder adds Even More Protein.

Use your favorite protein powder and “type” like plant-based or whey, etc. Chocolate, vanilla or “exotic” flavors like birthday cake or caramel would all be delicious, depending on how you want the finished treat to taste. Today, I’ve used Nourify Plus protein powder from Previnex — it’s plant-based, has added nutrients and I use it for so many of my fit foodie recipes. Use my discount code THEFITFORK to save 15% off your first purchase.

Save 15% at Previnex with code THEFITFORK

When Should You Eat These?

Pretty much whenever you want dessert. 😉 But they’re especially handy when you want something sweet with a protein boost. It’s about balance! For me, this is exactly the kind of recipe that fits my eat well, move often and enjoy your food outlook. Try one as:

  • A post-workout snack
  • An afternoon pick-me-up
  • A healthier dessert
  • A late-night sweet treat
  • A quick pre- or post-run bite
  • A fun addition to a high-protein snack plate
Protein-packed chocolate-covered Greek yogurt rice cakes are crunchy, creamy, sweet and easy to make. A simple high-protein dessert or post-workout treat!
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Protein-Packed Chocolate-Covered Greek Yogurt Rice Cakes
Prep Time
5 mins
chill
10 mins
Total Time
15 mins
 
Protein-packed chocolate-covered Greek yogurt rice cakes are crunchy, creamy, sweet and easy to make. A simple high-protein dessert or post-workout treat!
Course: Dessert, Snack, workout
Cuisine: gluten free, sugar free
Keyword: dessert, frozen yogurt, healthy dessert, healthy snack, high protein, rice cake
Servings: 1 serving
Calories: 244 kcal
Ingredients
  • ¼ cup plain Greek yogurt
  • 1 Tbsp. Protein Powder of choice
  • 1 plain rice cake
  • 1 Tbsp. sugar-free chocolate chips
  • ½ tsp. coconut oil
  • 2 Tbsp approx. freeze-dried strawberries, crushed
Instructions
  1. In small bowl, mix together protein powder with Greek yogurt.
  2. Spread evenly across top of rice cake; set aside.
  3. In another small bowl, add chocolate chips and coconut oil. Microwave on high for 15 seconds, stop to stir and microwave in 5 second increments, stirring between, until smooth and glossy.
  4. Pour over top of yogurt and sprinkle crushed freeze-dried strawberries on top.
  5. Set in freezer for 10 minutes to set; enjoy!
Recipe Notes

1 serving: 244 calories | 20g protein | 9g fat |24g carb

Make Ahead Protein Mug Muffin Mix Recipe: Enjoy a Fresh Muffin in 2 Minutes, Anytime.

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Some mornings call for a leisurely homemade breakfast. Other mornings, you just need something quick, satisfying, and packed with protein. That’s exactly why I created this Make-Ahead Protein Mug Muffin Mix.

With one batch of dry mix prepped ahead of time, you can enjoy a warm, fluffy protein muffin whenever the craving strikes. Yeah, single-serve mug muffins are easy – but now you don’t even have to measure out each ingredient, it’s all waiting for you to scoop out and use. To prepare a single muffin, simply add an egg, a little water, and your favorite mashed fruit, then pop it in the microwave along with 1/3 cup of the mix. In about two minutes, you’ll have a hearty muffin that will fill you up and keep you going.

Why You’ll Love This Protein Mug Muffin Mix

Life gets busy, but that doesn’t mean breakfast has to suffer. This recipe bridges the gap between convenience and nutrition by delivering: 

  • Nearly 20 grams of protein per serving
  • A warm, fresh-made muffin in minutes
  • Easy pantry storage for up to 6 months
  • Endless flavor customization options
  • A satisfying breakfast, snack, or healthier dessert

The Secret to a Better Protein Mug Muffin

For this recipe, I used Nourify Plus protein powder from Previnex (use my Previnex discount code to save 15%: THEFITFORK) . I love that this is a plant-based protein supplement , easy to digest, and provides more than just protein. It includes additional nutritional support that helps make every serving a little more nourishing.

I’ve also added chia seeds to the mix for a boost of fiber and texture and coconut milk powder (so as not needing to have fresh milk on had when the muffin mood hits). Combined with oat flour, the result is a muffin that’s moist, hearty, and filling without feeling heavy.

Customize Every Muffin

One of my favorite things about this recipe is how versatile it is. Each mug muffin can have a completely different flavor profile depending on what you add.  It does call for a couple tablespoons of mashed fruit to keep the muffin moist (try banana, pumpkin or applesauce) – but along with this you can mix in nuts, chocolate chips, coconut flakes or whatever floats your muffin-munching boat. You can even switch up the protein powder flavor to create endless combinations.

Perfect for Meal Prep

The beauty of this recipe is that the work happens upfront. Simply mix the dry ingredients together and store them in an airtight container or zip-top bag. When you’re ready for breakfast, scoop out a serving, add the wet ingredients, and microwave. No measuring multiple ingredients. No dirty mixing bowls. No waiting for the oven to preheat.

It’s an easy solution for busy weekdays, post-workout snacks, afternoon cravings, or those moments when you want something comforting without spending time in the kitchen.

Nutrition Highlights

While nutrition may vary slightly depending on the protein powder, sweetener, and fruit used. Each prepared serving (made with 1/3 cup of mix, 1 large egg egg and 2 tablespoons mashed banana) provides approximately:

  • 300 calories
  • 19.3g protein
  • 28g carbohydrates
  • 12g fat
Prep this easy Make-Ahead Protein Mug Muffin Mix once and enjoy fresh, fluffy high-protein muffins in just 2 minutes. Perfect for busy breakfasts, snacks, or healthy desserts.
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Cook Time
2 mins
Total Time
2 mins
 

Prep this easy Make-Ahead Protein Mug Muffin Mix once and enjoy fresh, fluffy high-protein muffins in just 2 minutes. Perfect for busy breakfasts, snacks, or healthy desserts.

Course: Breakfast, Dessert, Snack, workout
Cuisine: high protein, vegetarian
Keyword: microwave, mug muffin, protein powder
Servings: 10 muffins
Calories: 300 kcal
Ingredients
For Mix:
  • 1.66 cups protein powder, any flavor I used Nourify Plus from Previnex
  • 1.25 cup oat flour – can sub another type of flour like: all-purpose flour, whole wheat flour, gluten-free baking blend but I do not advise with a heavy flour like almond or coconut
  • 1/4 cup sweetener of choice 1:1 sweetness equivalency
  • ¼ cup chia seeds
  • ¼ cup coconut powder milk powder or any dried milk powder
  • 1.5 tsp baking powder
For making a single muffin you will also need:
  • 1 egg
  • 2 tbsp water
  • 2 tbsp of mashed fruit like banana applesauce or pumpkin
Instructions
  1. To make mix: mix all dry ingredients together in an air-tight container or zip-top bag. Store in a dry pantry and use within 6 months.
  2. To make:
  3. Add whisk egg, water and mashed fruit together in a 12 to16 ounce microwave-safe bowl or mug. Next, use 1/3 cup of Protein Microwave Mug Muffin Mix.
  4. Microwave on High for 1 minute. Then let rest for 1 minute, then microwave for another 1 minute (For a total of 2 minutes or until muffin looks set). Note: it will rise pretty high in the microwave, but will settle down upon cooking.
Recipe Notes

Makes 10 serving – per serving with wet ingredients (egg and 2 tb banana)
300 cal, 28g carb, 12g fat, 19.3g protein

Chocolate Brownie Protein Muffins & Frosting – Delicious Low Carb Dessert

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If you’re craving a rich chocolate treat but still want something that fits your active lifestyle, these Chocolate Brownie Protein Muffins deliver the best of both worlds. They’re tender, fudgy, and decadent—yet packed with protein and made with wholesome ingredients.

These muffins taste like a chocolate brownie in muffin form, but they’re designed to fuel your day, whether you need a post-workout bite, an afternoon snack, or a better-for-you dessert.

A Better-for-You Chocolate Treat

One of the biggest challenges with high-protein baked goods is texture. Too often they turn out dry, dense, or chalky. These muffins avoid that problem by using ingredients that naturally add moisture, richness, and protein, including:

  • Protein powder for structure and protein (I’m using Nourify Plus from Previnex) 15% off code: thefitfork
  • Cottage cheese for creaminess and extra protein
  • Eggs for richness and binding
  • Peanut flour for a subtle nutty flavor and balanced macros (this brand I use has 80% less fat than almond flour)

The result is a soft, brownie-like muffin that tastes indulgent while still supporting your nutrition goals.

Each frosted muffin comes in around: 146 calories | 7g carbs | 8g fat | 12g protein — That’s a snack that satisfies your sweet tooth while still delivering meaningful protein.

Top Theses Low Carb Cupcakes with Protein Frosting

These muffins are delicious on their own, but adding a swirl of protein frosting takes them to the next level. I like to use my go-to recipe for The Easiest Best Protein Frosting Ever, which is smooth, creamy, and easy to customize.

One of the best things about this frosting is that you can tint it naturally with different ingredients, so it works for holidays, parties, or just a fun colorful treat. I used greens powder to make mine festive for St. Patrick’s day.

The Protein Powder I Use for Baking

For both the muffins and frosting, I used Nourify Plant-Based Protein from Previnex. If you’d like to try it, you can save 15% on your first order with my code: THEFITFORK . I like this protein for baking because it:

  • Blends smoothly
  • Bakes well without drying out recipes
  • Works beautifully in my baked protein recipes along with frostings and smoothies – plus is also boosted with some extra nutrients.
Save 15% at Previnex with code THEFITFORK

Perfect for Snacks, Dessert, or Meal Prep

These Chocolate Brownie Protein Muffins are a great option when you want something sweet but still balanced. They’re also easy to make ahead and store, making them perfect for busy schedules.

  • A post-workout recovery snack
  • A high-protein afternoon pick-me-up
  • A healthier dessert
  • A meal-prep snack for the week
These Chocolate Brownie Protein Muffins are gluten-free, no sugar added, and packed with 12g protein. A rich, fudgy, macro-friendly snack or healthy dessert.
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Chocolate Brownie Protein Muffins with Frosting(Gluten-Free, High Protein)
Prep Time
10 mins
Cook Time
20 mins
cool
10 mins
Total Time
40 mins
 

These Chocolate Brownie Protein Muffins are gluten-free, no sugar added, and packed with 12g protein. A rich, fudgy, macro-friendly snack or healthy dessert.

Course: Dessert, Snack
Cuisine: high protein, low carb
Keyword: chocolate, cupcake, muffin, protein powder
Servings: 12 muffins
Calories: 146 kcal
Ingredients
  • 1 cup peanut flour (NOT peanut powder) I used peanut FLOUR from @pbfit or can sub 1:1 flour alternative like GF baking blend but for less protein
  • 2 scoops 60g chocolate protein powder, suggest @previnex Nourify
  • ¼ cup granulated sweetener 1:1 equivalent ratio to sugar
  • 2 tbsp unsweetened cocoa powder
  • ¾ tsp baking soda
  • 1 cup low-fat cottage cheese blended
  • 1 cup low-fat milk
  • 2 large eggs
  • ¼ cup oil of choice
Frosting:
  • 4 oz low-fat cream cheese softened
  • 4 oz zero-fat Greek yogurt
  • 1 scoop protein powder vanilla protein powder 30g
  • 1-2 tbsp greens powder or matcha powder your pref. for natural coloring (or omit)
Instructions
  1. Pre-heat oven to 350F. Prepare a 12-cup muffin pan with paper or silicone liners and set aside.
  2. Mix together all muffin ingredients until smooth You can do this in blender (if your cottage cheese is not already pre-blended).
  3. Transfer batter to prepared muffin pan. Bake on center rack for 20-22 minutes or until toothpick pulls clean. Let muffins cool in pan for at least 10 minutes.
  4. While muffins are cooling, prepare frosting my mixing together softened cream cheese, Greek yogurt, protein powder and natural coloring agent, if desired.
  5. Add a generous dollop of frosting to center of muffin. Decorate as desired. Store leftovers in fridge for up to 5 days.
Recipe Notes

High-Protein Mexican Wedding Cake (No Added Sugar)

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Some recipes just stick with you. Mexican Wedding Cake is one of those nostalgic desserts that shows up at family gatherings, church potlucks, and handwritten recipe cards passed down through generations. Soft, lightly sweet, and always finished with a generous layer of icing, it’s comfort food in cake form. This version keeps all the cozy, old-school vibes—but gives it a modern, protein-packed upgrade.

A Classic Cake, Reimagined

I took my childhood favorite Mexican Wedding Cake and gave it a glow‑up:

  • 16 grams of protein per serving
  • No added sugar
  • Made with mostly pantry staples you probably already have

It’s actually been part of traditional versions of this cake for decades, adding natural sweetness and moisture. In this updated version, pineapple does the heavy lifting so we can skip added sugar and still get that tender, flavorful crumb—then boost the nutrition with protein powder.

And because no Mexican Wedding Cake is complete without frosting… this one gets generously slathered with my Best Ever Protein Cream Cheese Frosting.

The Protein Frosting That Does It All

This cake is topped with my go-to protein frosting recipe, which is:

  • Creamy and spreadable
  • No added sugar
  • High in protein, thanks to protein powder, Greek yogurt and cream cheese
  • Incredibly versatile, use on cupcakes, drizzles on baked goods and sweet bowls, etc.
  • You can even naturally dye it with ingredients like beet powder, matcha, or turmeric for holidays or themed desserts—although for this cake, classic white frosting is perfection.

A Little History: What Is Mexican Wedding Cake?

Despite the name, Mexican Wedding Cake isn’t tied to one specific celebration. Variations of this cake (sometimes called pineapple cake or sunshine cake) became popular in mid‑20th‑century American kitchens, especially in the Southwest. The use of canned pineapple made it approachable, affordable, and easy to bake for a crowd. The hallmark? A moist crumb, subtle sweetness, and a simple frosting that lets the cake shine. My updated take on this pineapple cake honors that heritage—just with better macros.

Why You’ll Love This Version of Mexican Wedding Cake

  • High protein without tasting “protein-y”
  • No added sugar
  • Uses easy pantry ingredients like canned crushed pineapple
  • Nostalgic flavor with modern nutrition
  • Great for dessert or a protein-forward snack

Helpful Tips for the Best Protein Cake

1. Choose your pan wisely. Use an 8×8 brownie pan if you want neat squares, or a 9-inch round cake pan if you prefer wedges.  Any pan larger will make a cake that is too thin.

2. No crushed pineapple? No problem. If you have pineapple chunks or rings, simply pulse them with the juice in a blender for a few seconds. Aim for lightly textured—not completely smooth.

3. Use pineapple in juice, not syrup. This avoids unnecessary added sugar and keeps the sweetness balanced.

4. Pick your favorite vanilla protein powder. Use any vanilla protein powder you enjoy. I have tested with whey protein powder and also a plant-based (Nourify by Previnex – use code THEFITFORK to save 15%). Whatever the protein powder variety, as long as the volume is about the same (2/3 cup for cake, 2/3 cup for frosting) you should be successful.

Save 15% at Previnex with code THEFITFORK

5. Don’t skip the fork trick. Prick the top of the cake all over with a fork while it’s still hot, then ice it. This helps the frosting melt slightly into the cake for the best texture and flavor.

6. Gluten-free option. If you don’t do regular, all-purpose flour in your diet, a gluten-free baking blend will substitute well.

Note: This post contains affiliate links. A small commission may be earned on purchased generated through links. Proceeds help offset the operating expenses of The Fit Fork – thank you!

High-protein Mexican Wedding Cake made with crushed pineapple, no added sugar, and pantry staples. A nostalgic dessert upgraded with protein frosting.
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Pineapple Protein Mexican Wedding Cake
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
High-protein Mexican Wedding Cake made with crushed pineapple, no added sugar, and pantry staples. A nostalgic dessert slathered in creamy protein cream cheese frosting.
Course: Dessert, Snack, workout
Cuisine: high protein, low carb, Mexican, Southern
Keyword: high protien, pineapple, protein powder
Ingredients
Cake:
  • 3/4 cups flour all-purpose or gluten-free baking blend like Bob’s Red Mill gluten free baking flour 1:1 measure equivalent
  • 2/3 cup vanilla whey protein powder * *Macros may vary depending on the brand and variety of protein powder used
  • 2 large eggs
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup pecans finely chopped
  • 12 oz crushed pineapple with juice
Frosting:
  • 6 oz low fat cream cheese softened
  • 2/3 cup vanilla whey protein powder* *Macros may vary depending on the brand and variety of protein powder used
  • ½ cup zero fat Greek Yogurt
Instructions
  1. Preheat oven to 350 degrees F and grease a 8×8 square brownie pan or 9” round cake pan.
  2. In a large bowl, mix together flour, protein powder, baking soda, and salt.
  3. Add egg and pineapple. Mix until just combined, then fold in the chopped pecans.
  4. Transfer batter to the prepared dish and bake for 20-25 min or until toothpick pulls clean from center.
  5. As cake bakes, mix together the frosting ingredients until smooth.
  6. Pierce the top of the cooked cake with a fork all over. Spread frosting onto cake while still hot and spread around evenly.
  7. Cool before serving, cut into 9 pieces. Store leftovers in fridge for up to 5 days.
Recipe Notes