Low Carb Cookies

Low Carb Cookies

Makes: 12 cookies

Ingredients:

  • 1 cup almond flour
  • 4 tablespoon chocolate chips
  • 2 tablespoons xylitol
  • 2 tablespoons melted butter
  • 1 tablespoons milk
  • 1/2 teaspoon vanilla essence
  • 1/2 teaspoon baking powder
  • Pinch salt

Method:

  • Preheat the oven to 180 degrees Celsius and line a tray with baking paper
    Place all ingredients into a mixing bowl and stir until well combined
    Roll into 12 even sized balls and place evenly spread on the prepared baking tray
    Spray the tip of a fork with cooking spray and squash the cookie dough balls down to form a cookie shape
    Bake for 10-12 minutes until golden
    Remove from the oven and allow to cool on the baking tray for 15 minutes before transferring to a wire rack to cool completely.

Nutritional value per cookie:

  • Calories: 102
  • Total Fats: 7.6g
  • Total carbohydrates: 5.1g
  • Sugar: 0.4g
  • Protein: 2.3g

Recipe Notes:

  • Store in an air tight container for up to 7 days
  • This recipe is not freezer friendly
  • Xylitol used in this recipe sourced online from https://www.naturallysweet.com.au/ using the discount code WHMP15

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.



Hedgehog Protein Cookies

Hedgehog Protein Cookies

Makes: 18 cookies

Ingredients:

  • 200g smooth peanut butter
  • 2 scoops (60g) chocolate protein powder
  • 1 tablespoon cacao powder
  • 1 egg
  • 1/4 cup high protein milk
  • 1/2 cup sugar free dark choc chips
  • 1/2 cup chopped walnuts

Method:

  • Preheat the oven to 180 degrees Celsius and line a tray with baking paper
  • Place all ingredients into a large bowl and mix until well combined
  • Spoon the mixture out evenly on the prepared baking tray an press flat with the back of the spoon
  • Bake for 15 minutes, remove from the oven and allow to sit on the tray for a further 10 minutes until transferring to a wire rack to cool completely.

Nutritional Value per Cookie:

  • Calories: 118
  • Total fat: 8.9g
  • Total carbohydrates: 4.6g
  • Sugars: 0.6g
  • Protein: 7g

Recipe Notes:

• Store in an air tight container for up to 7 days……if they last that long!!

• This recipe is freezer friendly to be consumed within 6 months

• Protein powder used in the recipe is Protein Supplies Australia WPI Fast Release protein powders

• You can buy online from www.proteinsuppliesaustralia.com.au

• Use the Discount code holly10 at checkout to get a 10% discount

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.



White Choc Macadamia Protein Cookies

White Choc Macadamia Protein Cookies

Makes: 15 cookies

Ingredients:

  • 200g cashew butter
  • 2 scoops (60g) vanilla protein powder
  • 1 egg
  • 1/2 cup chopped macadamia nuts
  • 1/2 cup white chocolate chips
  • 2 tablespoons high protein milk

Method:

  • Preheat the oven to 180 degrees Celsius and line a tray with baking paper
  • Place all ingredients except the milk into a large bowl and mix until well combined
  • Gradually add the milk until the mixture balls together into a dough like consistency (the amount of milk may vary depending on the type of cashew butter used)
  • Roll the dough into 15 even sized balls and place on the baking tray with 4-5cm between each dough ball
  • Lightly spray the tip of a fork with cooking spray and press down onto each dough ball to slightly flatten
  • Bake for 15 minutes, remove from the oven and allow to sit on the tray for a further 10 minutes until transferring to a wire rack to cool completely.

Nutritional Value per Cookie:

  • Calories: 132
  • Total fat: 10.5g
  • Total carbohydrates: 5g
  • Total sugar: 0.5g
  • Protein: 6g

Recipe Notes:

• Store in an air tight container for up to 7 days……if they last that long!!

• This recipe is freezer friendly to be consumed within 6 months

• Protein powder used in the recipe is Protein Supplies Australia WPI Fast Release protein powders

• You can buy online from www.proteinsuppliesaustralia.com.au

• Use the Discount code holly10 at checkout to get a 10% discount

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.



Nuts about Banana Protein Cookies

Nuts and Banana Protein Cookies

Makes: 12

Ingredients:

  • 1 banana
  • 200g smooth natural peanut butter
  • 2 scoops (60g) vanilla protein powder
  • 1 egg
  • 2 tablespoons milk

Method:

  • Preheat the oven to 180 degrees Celsius and line a tray with baking paper
  • Break up the banana and mash with a fork, for best result use an “old” banana
  • Add in the peanut butter, protein powder and egg mixing well until combined
  • Gradually add in the milk until you have a smooth sticky dough, the amount of milk used will vary depending on the viscosity of the peanut butter used
  • Spoon 12 even tablespoons of mixture into the baking tray and flatten slightly with the back of a wet spoon
  • Bake for 15 minutes, remove from the oven and allow to sit for 10 minutes before transferring to a wire rack to cool completely.

Nutritional Value per Cookie:

  • Calories: 134
  • Total fats: 8.2g
  • Total carbohydrates: 4.6g
  • Sugars: 2.5g
  • Protein: 10g

Recipe Notes:

• Store in an air tight container in the fridge for up to 7 days……if they last that long!!

  • This recipe is freezer friendly to be consumed within 6 months

• Protein powder used in the recipe is Protein Supplies Australia WPI Fast Release protein powders

• You can buy online from www.proteinsuppliesaustralia.com.au

• Use the Discount code holly10 at checkout to get a 10% discount

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.



Chocolate Meringue Bark

Chocolate Meringue Bark

Makes: 24 pieces

Ingredients:

  • 1/2 cup egg whites
  • 1/2 teaspoon cream of tar tar
  • 2 scoops (60g) chocolate protein powder
  • 1/2 cup almond meal

Method:

  • Preheat the oven to 120 degrees Celsius and line a tray with baking paper
  • Using electric beater whip the eggs whites until you have soft peaks
  • Add the cream of tar tar and continue to beat until you have soft peaks
  • Add the protein powder and almond meal and use a spatula to gently fold into the egg whites until well combined
  • Spread the mixture evenly over the baking paper
  • Bake for 60 minutes then turn the oven off and leave in the oven for another 60 minutes without opening the door
  • Remove from the oven and then break the Meringue up into 24 even sized pieces.

Nutritional Value per piece:

  • Calories: 25
  • Total fats: 1.3g
  • Total carbohydrates: 0.5g
  • Sugars: 0.1g
  • Protein: 3g

Recipe Notes:

  • Store in an airtight container for a maximum of two weeks
  • This recipe is not freezer friendly
  • Protein powder used in the recipe is Protein Supplies Australia WPI Fast Release protein powders
  • You can buy online from www.proteinsuppliesaustralia.com.au
  • Use the Discount code holly10 at checkout to get a 10% discount

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.



PB Protein Cookies

PB Protein Cookies

Makes: 15

Ingredients:

  • 200g natural smooth peanut butter
  • 2 scoops (60g) vanilla protein powder
  • 1 eggs
  • 2 tablespoons milk
  • 2 tablespoons dark chocolate chips
  • Pinch of salt

Method:

  • Preheat the oven to 180 degrees Celsius and line a tray with baking paper
  • Place all ingredients except the milk into a large bowl and mix until well combined
  • Gradually add the milk until the mixture balls together into a dough like consistency (the amount of milk may vary depending on the type of peanut butter used)
  • Roll the dough into 15 even sized balls and place on the baking tray with 4-5cm between each dough ball
  • Lightly spray the tip of a fork with cooking spray and press down onto each dough ball to slightly flatten

  • Bake for 15 minutes, remove from the oven and allow to sit on the tray for a further 10 minutes until transferring to a wire rack to cool completely.

Nutritional Value per Cookie:

  • Calories: 112
  • Total fats: 7.5
  • Total carbohydrates: 3G
  • Sugars: 1.8g
  • Protein: 7.8g

Recipe Notes:

  • Store in an air tight container for up to 7 days……if they last that long!!
  • This recipe is freezer friendly to be consumed within 6 months
  • Protein powder used in the recipe is Protein Supplies Australia WPI Fast Release protein powders
  • You can buy online from www.proteinsuppliesaustralia.com.au
  • Use the Discount code holly10 at checkout to get a 10% discount

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.



Protein Almond Bread

Protein Almond Bread

Makes: 24

Ingredients:

  • 1/2 cup egg whites
  • 3 scoops (90g) pure protein powder
  • 1/4 cup low calorie sweetener
  • 3 tablespoons coconut flour
  • 1 tablespoon sugar free maple syrup
  • 1 tablespoon almond milk
  • 250g almonds

Method:

• Preheat oven to 180 degrees Celsius.

• Beat egg whites with an electric beater until soft peaks are formed then gradually add sweetener and beat until all dissolved and finally gently fold in the protein powder, coconut flour, syrup and almonds using a spatula.

• Spread mixture into a greased log tin and bake for 180 degrees for 30 minutes.

• Remove from the loaf tin and allow to fully cool on a wire rack.

• Cut the entire loaf into very thin slices, this is easiest when using an electric knife.

• Place slices in a single layer onto oven trays and bake at 150 degrees Celsius for 30-35 minutes or until dry and crisp.

Nutritional Value per slice:

  • Calories: 81
  • Total fats: 5.4g
  • Total carbohydrates: 3G
  • Sugars: 0.9g
  • Protein: 5.7g

Recipe Notes:

  • Store in an air tight container for up to 2 weeks
  • This recipe is not freezer friendly well fully prepared but the slices can be frozen prior to the second bake and to complete the final cooking process once defrosted.
  • Almond milk can be interchanged with any milk of your preference.
  • Protein powder used in the recipe is Protein Supplies Australia WPI Fast Release protein powders
  • You can buy online from www.proteinsuppliesaustralia.com.au
  • Use the Discount code psafriendsofhollys at checkout to get a 10% discount

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.



Muesli Cookies

Muesli Cookies

Makes: 15 Cookies

Ingredients:

  • 1 cup toasted muesli (or rolled oats)
  • 1/2 cup mixed seeds
  • 1/2 cup sultanas
  • 2 scoops (60g) pure protein powder
  • 1/2 teaspoon salt
  • 2 tablespoons butter
  • 1/2 cup peanut butter
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla paste
  • 1 tablespoon milk (optional)

Method:

  • Preheat the oven to 160 degrees Celsius and prepare 2 baking trays by lining with baking paper
  • Add in all the dry ingredients into a bowl and mix well
  • In a microwave proof bowl add the butter, peanut butter, maple syrup and vanilla
  • Heat for 30’seconds and mix well until well melted and combined
  • Pour the melted mixture into the dry mixture and stir well
  • If the mixture is too dry and doesn’t come together add in the milk, this step may not be necessary as it depends on the viscosity of the peanut butter used
  • Place the mixture in the fridge for 5 minutes to bring back to room temperature
  • Spoon a tablespoon of the mixture onto the preparing baking tray and flatten down
  • Bake for 18-20 minutes until golden brown
  • Allow to cool on the baking tray for 15 minutes before transferring to a wire rack to cool completely.

Nutritional Value per Cookie:

  • Calories: 128
  • Total fats: 7.4g
  • Total carbohydrates: 9.9g
  • Total sugars: 6.1g
  • Protein: 6.3g

Recipe Notes:

  • Store in an air tight container below 27 degrees for a maximum of 5 days
  • The cookie batter is freezer friendly to be defrosted and baked within 6 months. The baked cookies are not freezer friendly
  • The pure protein powder can be substituted for vanilla protein powder, just exclude the vanilla paste
  • Protein powder used in the recipe is Protein Supplies Australia WPI Fast Release protein powders
  • You can buy online from www.proteinsuppliesaustralia.com.au
  • Use the Discount code psafriendsofhollys at checkout to get a 10% discount

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.



Protein Cranberry & Pistachio Biscotti

Protein Cranberry & Pistachio Biscotti

Makes: 22 slices 

Ingredients:

  • 4 egg whites
  • 3 scoops (90g) vanilla protein powder
  • 1/2 cup almond meal
  • 1/4 cup stevia (or low calorie sweetener of your choice)
  • 3/4 cup dried cranberries
  • 3/4 cup pistachio kernels
  • 1 tablespoon milk

Method:

  • Preheat the oven to 150 degrees Celsius and prepare a loaf tin by spraying with cooking spray and lining with baking paper
  • Using the electric beaters to beat the egg whites until you have stiff peaks
  • Add in all remaining ingredients and fold through using a spatula
  • Once it’s is fully combined without over mixing pour the batter into the prepared tin
  • Bake for 35 minutes until golden
  • Allow to cool in the cake tin for 10 minutes before removing to completely
  • Using and electric knife slice the loaf into 1/2-3/4cm thick slices
  • Lay the slices flat on a baking tray
  • Bake at 150 degrees Celsius for 20-25 minutes or until dry and crisp.
  • Allow to cool on a wire rack

Nutritional Value per slice:

  • Calories: 69
  • Total fats: 2.5g
  • Total carbohydrates: 8.4g
  • Sugars: 3.4g
  • Protein: 6.7g

Recipe Notes:

  • Store in an airtight container below 27 degrees for a maximum of 7 days
  • The loaf before the second bake is freezer friendly however the final product is not suitable for the freezer
  • Protein powder used in the recipe is Protein Supplies Australia WPI Fast Release protein powders
  • You can buy online from www.proteinsuppliesaustralia.com.au
  • Use the Discount code psafriendsofhollys at checkout to get a 10% discount

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.



Chocolate Coconut Slice

Chocolate Coconut Slice

Makes: 24 portions

Ingredients:

  • 1/2 cup vanilla yoghurt 
  • 1/4 cup maple syrup
  • 1 egg 
  • 1 teaspoon vanilla extract
  • 1/4 cup milk
  • 1/4 cup coconut flour
  • 2 scoops (60g) pure protein powder
  • 1/4 cup cacao
  • 1/2 cup desiccated coconut 
  • 1 teaspoon baking powder 

Icing ingredients:

  • 3 tablespoons coconut oil, melted
  • 1 scoop (30g) chocolate protein powder
  • 2 teaspoons cacao
  • 1/4 cup desiccated coconut 

Method: 

  • Preheat your oven to 160 degrees Celsius and prepare a brownie tin by spraying with cooking spray and lining with baking paper
  • In a mixing bowl whisk together the yoghurt, syrup, egg, vanilla and milk until well combined
  • In another mixing bowl stir together using a fork the coconut flour, protein powder, cacao, coconut and baking powder
  • Stir the dry mixture into the wet mixture until just combined
  • Pour the batter into the prepare tin and bake for 20-25 minutes or until a cake skewer comes out clean and dry.
  • Allow to cool in the tin for at least 30 minutes before preparing the icing
  • To prepare the icing, place the melted coconut oil, chocolate protein powder and cacao into a blender or food processor and process until you have a smooth melted chocolate consistency
  • Pour the icing over the top of the slice, rotate the baking tray around as the icing starts to set for an even finish across the slice
  • Sprinkle with the 1/4 cup of coconut
  • Allow to set for a minimum of 60 minutes before cutting into portions

Nutritional Value per portion: 

  • Calories: 65
  • Total fat: 3.2g
  • Tota Carbohydrates: 4.7g
  • Sugars: 2.8g
  • Protein: 4.3g

Recipe Notes:

  • Store in an air tight container for a maximum of 5 days
  • This recipe is freezer friendly to be consumed within 6 months 
  • Protein powder used in the recipe is Protein Supplies Australia WPI Fast Release protein powders
  • You can buy online from www.proteinsuppliesaustralia.com.au 
  • Use the Discount code psafriendsofhollys at checkout to get a 10% discount 

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.