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. 

Fluffernutter Protein Pancakes

My prettiest pancakes yet! Have you ever heard of the term Fluffernutter? Its a wonderful combination of marshmallow and peanut butter- two of my favorites, so I HAD to make it into a healthy version. Try it out! I'm sure you'll love it as much as I do!



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

1/2 scoop Cellucor Whey Peanut Butter Marshmallow protein powder

3 large egg whites

1/3 Cup unsweetened apple sauce

1 Tbsp PB2 (optional)

1/8 tsp baking soda



1. In a blender (I use a Nutribullet) blend together all ingredients until smooth. 

2. LET SIT for at least 3 minutes!! This step is very important. This is when the oat flour soaks up the liquids so they become thick.

3. Heat a griddle and spray with non-stick cooking spray. Pour a small amount of batter onto the pan and cook until small bubbles appear (2-3 minutes.) Flip and cook another 2-3 minutes.

4. Once they are all cooked, top with any toppings of choice and enjoy!


NOTE** I topped my pancakes with Nonfat greek yogurt and melted peanut butter. 


For the pancakes:

Calories: 320

Carbs: 42g

Sugar: 10g

Protein: 32g

Berries and Cream Protein Pancakes

Happy Sunday!! How is everyone's weekend going? 

Hopefully it's going well but it's about to get even better! 


I've been experimenting with protein pancake recipes and I've come up with a fluffy and very tasty berries and cream one that I want to share with you. 

This was my first time using apple sauce in a pancake batter and I loved the outcome. Just so you know, in most protein pancake recipes you can substitute apple sauce for mashed bananas, greek yogurt or even cottage cheese. Play around with it and see what you like!



1/2 Cup Gluten-Free Rolled Oats, puled to a flour

1 Scoop Whey protein powder (I used ISO-100 Vanilla)

3 egg whites

1/3 Cup unsweetened apple sauce

1 tsp baking powder

1/4 Cup blueberries


For the "cream frosting":

1/4 Cup nonfat greek yogurt (I used Fage 0%)

1/4 Cup unsweetened almond milk

1 packet of stevia (or any sweetener you prefer)

1/4 Cup blueberries

1/3 Cup raspberries



For the pancakes:

1. Blend all ingredients together in a blender (I prefer a nutribullet) except for the blueberries. This batter is very fluffy so many sure you have extra room in your blender. 

2. Preheat a pan and pour a dollop-size scoop of the pancake batter onto the pan. Drop a few blueberries onto the pancake and flip when the bottom is golden brown (about 2-3 minutes) Be sure not to burn them or let the pan get too hot! Stack and make the "cream frosting"

For the "cream frosting":

1. In a small bowl, mix together the greek yogurt, stevia and almond milk. Pour the mixture over the stack of pancakes and top with berries. 

2. Enjoy!


For the blueberry pancakes:

Calories: 370

Fat: 3g

Carbs: 47g

Sugar: 13g

Protein: 42g


For the toppings:

Calories: 100

Fat: 2g

Carbs: 13g

Sugar: 9g

Protein: 7g