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.
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.
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!
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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.
- ⅔ cup strawberry or vanilla protein powder I used Nuzest Plant-based
- ⅓ cup low-carb sweetener like erythritol or xylitol (or another approx. 1:1 cup sugar sub equlivalent)
- ½ cup coconut flour
- ⅓ 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)
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Preheat oven to 350F.
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In medium bowl, toss together all dry ingredients including protein powder, sweetener, coconut flour, gluten-free flour, and baking powder.
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In glass liquid measuring cup, whisk two eggs into milk and pour over dry ingredients. Stir into combined well.
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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).
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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.
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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.
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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.
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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.
