Red Velvet Protein Whoopie Pies With A Healthy Cheesecake Filling

You guys.. I am so excited to share this with you.

As you may know, I have been experimenting with Protein Powder recipes (especially with my Cellucor Protein- YUM! Highly reccomend.) I have made tons of protein pancakes and a few other protein-packed treats but I was thinking about somehow adding it to a cookie- one of my favorite treats. I originally wanted these to be plain red velvet protein cookies but they came out very soft and sponge-y, just like a whoopie pie so, TA-DA! This is what I call a happy accident. Also, these little guys are made without any grains so they are not only grain-free but gluten-free!! Woohoo! And the "cheesecake filling" in the center is made with greek yogurt and a sugar-free cheesecake flavored pudding mix so there is no added sugar. All good in the neighborhood!

Recipe makes about 6 mini whoopie pies

P.S. Did you know you can pin a recipe onto Pinterest directly from my website? Just hover over any picture you'd like to pin and click the "Pin It" button. 


For the Whoopie Pies:

1 scoop Red Velvet Whey Protein (I used Cellucor) 

3/4 large ripe banana, mashed (about 1/2 cup) 

1 Tablespoon greek yogurt

1 egg white

2 Tablespoons sugar-free chocolate pudding mix  

1/2 teaspoon unsweetened cocoa powder (optional)

1/2 teaspoon baking powder


For the cheesecake filling:

1/3 Cup Greek yogurt

1 Tablespoon sugar-free Cheesecake pudding mix  



To make the Whoopie Pies

1. Preheat oven to 325F. Line a cookie sheet with parchment paper or a Silpat. Spray with a non-stick cooking spray and set aside. 

2. In a large mixing bowl, whisk together all of the ingredients until smooth. It helps if you mash the banana before hand, that way the end product is much smoother. 

3. Scoop a Tablespoon size amount of the batter and drop onto the baking sheet about 3 inches apart.  Bake for 10-12 minutes. When done, let cool completely before removing from the cookie sheet. Wow the whoopee pies are cooling, make the cheesecake filling.


To make the cheesecake filling

1. Mix together the Greek yogurt and putting mix until smooth. Spread about 1 Tablespoon of the yogurt in between two cooled whoopie pie pieces and press together to make a sandwich. Enjoy!! 

NOTE*** Best when eaten the day they are made. If you want to save them for a later date, assemble with the yogurt mix the day-of to avoid sogginess. 

Red Velvet Cake With Cream Cheese Frosting

Cheer up your rainy day blues with a Red Velvet Cake from scratch!

This cake is amazingly moist with a light and fluffy frosting that is sure to make anyone smile. In this cake batter, I use vinegar, cocoa powder and coffee (yeah, I said coffee!) The vinegar gives it a slightly tangy, "true red velvet" flavor while the coffee enhances the rich cocoa powder flavor so it is packed full of chocolate-y, velvety amazingess. 

Actually, did you know red velvet cakes were originally made with beets which is what gave them such a rich red-ish color? Say what!? That's crazy talk!! and one day I hope to make a cake like that.. But for now, I give you this perfect cake made with red food coloring.  Go ahead, try to resist it. 


For the red velvet cake:

1 Cup vegetable or canola oil

1 Cup buttermilk OR plain yogurt 

2 eggs, at room temperature

2 teaspoons white vinegar

1 teaspoon vanilla extract

2 Tablespoons red food coloring

2+1/2 Cups all purpose flour

2 Cups granulated sugar

1 teaspoon salt

2 Tablespoons unsweetened cocoa powder (I used Trader Joes brand)

1/3 Cup strong, hot coffee


For the cream cheese frosting:

1 8oz container of cream cheese frosting, at room temperature

1 stick (1/2 Cup) salted butter, at room temperature

1 teaspoon vanilla extract

6 Cups powdered sugar, measured carefully

2-3 Tablespoons milk



For the cake:

1. Preheat your oven to 325F. Grease two 8-inch pans and set aside.

2. In a stand mixer with a paddle attachment, mix together your vegetable oil, buttermilk and eggs just until combined. Then add in the vinegar, vanilla extract and food coloring and mix again until combined. 

3. In a separate bowl, whisk together the flour, sugar, salt and cocoa powder. Slowly pour the wet ingredients from the stand mixer into the dry ingredients in your separate bowl. Whisk together just until smooth (making sure not to over-mix!) Once they are just combined, slowly add the hot coffee while whisking. 

4. Pour the batter evenly into the 8-inch pans and place on the center rack of your oven. Bake for 35-40 minutes, depending on the strength of your oven. Check by inserting a toothpick into the middle of a cake. If it comes out clean, it's done! Remove from the oven and let cool.


For the cream cheese frosting:

1. Whisk together the cream cheese and butter until smooth. Add the vanilla extract and whisk away! Then, slowly add about half of the powdered sugar, then add 2-3 tablespoons of milk (depending on how stiff/runny you liked it) mix, and then add the rest of the powdered sugar. Whip for at least 3-4 minutes! This allows air to get into the frosting and it tastes much better! Once your cake is completely cooled, frost it and you're done! 


NOTE** The reason I add coffee is to enhance the cocoa powder, like I do in my Chocolate cake recipe HERE

Also, it is important to alternately add the powdered sugar and milk because it makes it a heck of a lot easier- if you add all of the milk at once, it gets everywhere and creates a big mess. Yikes!

Lastly, if you want to make cupcakes, fill the liners 3/4 full and bake them for about 16-20 minutes (also depending on the strength of your oven. The toothpick tells all!!)

Red Velvet Protein Pancakes

I have died and gone to red velvet heaven. Has anyone tried the Red Velvet Cake Batter Protein Powder from Cellucor? I just ordered a few of their products and I am hooked. They have flavors from Red Velvet Cake Batter, to Mint Chip, to Chocolate Chip Cookie Dough.. You name it, it's delicious! 

Well, here we are again on my path to fun and healthy eating and if you're interested in that as well, you're going to love these. They have a soft, fluffy texture and a velvety-sweet taste that will leave you feeling full and satisfied- without the guilt of eating "real" pancakes after a workout. 

Did you know I decorate cookies, cupcakes and cakes too? Check out the "My Favorite Creations" tab in the menu bar to see some of my best desserts yet. 


1/2 Cup Gluten-free rolled oats, blended to a flour

1 ripe banana (or 1/2 Cup unsweetened applesauce)

1 Scoop Cellucor Red Velvet Cake Batter

1 egg white

2 Tbsp almond milk

1/2 tsp cocoa powder (optional)

1/2 tsp baking powder

4 drops of red food coloring (optional)

For the topping. I used 2 Tbsp 0% Greek Yogurt and some extra cocoa powder



1. Place all ingredients except for your topping in a blender (I use my Nutribullet) and blend until combined. LET SIT FOR AT LEAST 2-3 MINUTES. This step is very important!! The oat flour must absorb the liquids to make a thick, fluffy pancake. 

2. Heat your griddle or pan and spray with a non-stick cooking spray. Pour a small (or large!) amount of the batter into the pan for about 3-4 minutes or once you see bubbles. Flip and cook for another 3-4 minutes. Place on a plate and top with any topping of your choice. Enjoy!


For the pancakes:

Calories: 418

Fat: 4g

Carbs: 61g

Sugar: 18g

Protein: 36g