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5 Protein-Rich Sweet Treats

Striving for that summer body doesn't have to mean skipping out on sweets. Cheat clean with these delicious desserts.

I know you may be well on your way to getting those summer abs, but it's never a bad idea to keep that sweet tooth in check and reward yourself with a protein-packed sweet treat when the craving hits.

Not sure where to start? Don't fret. I'm the Macro Chef, and I'm here to help you bake up tasty treats that meet your macros. I may be only 16, but I take a lot of pride in delivering great-tasting, protein-filled recipes.

This collection of five recipes is perfect for striking the balance you need to keep those summer abs while still allowing you to enjoy yourself from time to time. From waffles to doughnuts to cookies and pancakes, I've got you covered with a little bit of everything to keep your diet—and sweet tooth—on point.


White Chocolate Brownie Protein Waffles

What would a recipe article be without waffles? An empty one, in my opinion. That's all the more reason to kick things off with this winning dish. The chocolate Combat powder gives this dish a great brownie-like taste for the low, low cost of just one gram of sugar per waffle. This baked good is high in protein though. With a whopping 11 grams of the muscle-building macro per waffle, feel free to stack these pancakes with abs sky high! Minimal prep and cook time make this the perfect meal to keep temptation at bay.


Whole-wheat flour 3/4 cup + 1 tbsp. (100 g)

Unsweetened cocoa powder 1 tbsp (5 g)

Baking powder 1/2 tsp

Milk 3/4 cup

Egg whites 2 large

Plain nonfat Greek yogurt 1/4 cup (56 g)


Fiber One chocolate brownie 1 brownie

Melted Amber Lyn white chocolate 1 tbsp. (14 g)

Buff Bake white chocolate protein peanut butter 2 tbsp (32 g)

  1. Preheat waffle iron to medium heat.
  2. Mix flour, protein powder, cocoa powder, Stevia, and baking powder in a bowl. In a separate bowl Combine egg whites, milk, and Greek yogurt, and whisk together.
  3. Add wet ingredients to dry and gently mix together.
  4. Pour batter into Belgian waffle maker. Mine makes four waffles at a time. There is enough batter to make 5 waffles, so just cook one more after the first batch. Cool for 4-6 minutes.
  5. Top waffles with white chocolate protein peanut butter, chopped-up Fiber One brownie, and melted white chocolate. Enjoy!

Nutrition Facts
Serving size: 1 waffle without toppings
Recipe yields: 5 servings
Amount per serving
Calories 120
Total Fat 1.5 g
Total Carbs 13 g (3 g fiber)
Protein 11 g

Dark Chocolate and Coconut Protein Doughnuts

Doughnuts! Doughnuts seem to be all the rage these days, but what if I told you that you could make your own, or that they could be loaded with protein and be on par with regular doughnuts when it comes to taste? Yeah, I'm assuming I have your attention.

These take a little longer to prep, but the extra time spent in the kitchen is well worth the wait.


Whole-wheat flour 1/2 cup (60g)

Dark cocoa powder 2 tbsp (10g)

Baking powder 3/4 tsp

Egg 1 large

Unsweetened almond milk 1/4 cup

Plain nonfat Greek yogurt 1/4 cup (56 g)

Canned pumpkin (or more Greek yogurt) 1/4 cup (62 g)

Coconut extract 1 tsp

Coconut Glaze

Sweet Spreads Vanilla Cupcake Coconut Butter 2 tbsp (32 g)

Plain nonfat Greek yogurt 2 tbsp (28 g)

Unsweetened almond milk 3 tbsp

Sugar-free dark chocolate chunks 2 tbsp (28 g)

  1. Preheat oven to 350 degrees F. Mix flour, protein powder, cocoa powder, Stevia, and baking powder in a large bowl.
  2. Mix egg, almond milk, Greek yogurt, pumpkin, and coconut extract in a separate bowl. 3. Add wet ingredients to dry and gently stir together until well combined.
  3. Spray a doughnut pan with cooking spray. Spoon batter into 6 spots in a doughnut pan. Bake for about 12 minutes or until a knife comes out clean.
  4. Once cooled, take out of oven and let cool completely.
  5. While doughnuts are cooling, add coconut butter to a microwave-safe bowl. Heat for 15-20 seconds.
  6. Add Greek yogurt, almond milk, and Stevia. Mix until smooth. Once doughnuts have cooled, dip each doughnut into glaze.
  7. Heat dark chocolate chunks in a microwave-safe bowl for about 1 minute and 30 seconds to melt. Drizzle chocolate over top of glazed doughnuts and enjoy!

Nutrition Facts
Serving size: 1 doughnut
Recipe yields: 6 servings
Amount per serving
Calories 155
Total Fat 8 g
Total Carbs 15 g (4 g fiber)
Protein 10 g

White Chocolate Oreo Truffles

Since there's an entire sleeve of Oreos in this recipe, you might need to save this dish for an actual cheat day. But don't worry, you won't be snacking on empty calories—the addition of Combat and Combat casein powder makes this a mind-blowing protein treat as well. The white chocolate over top of the Oreo's is truly delicious, and these are super easy to prepare and enjoy! The only problem you may have is trying to avoid eating all of them at once because they're that good!


Whole-wheat flour 1/2 cup (60 g)

Coconut flour 1/4 cup + 2 tbsp (42 g)

Oreo cookies 10 (whole)

Oreo wafers 10 wafers (5 whole cookies w/creams removed)

Plain nonfat Greek yogurt 1 cup (227 g)

White chocolate chunks (or chips) 3/4 cup (168 g)

  1. Add both Combat powders, wheat flour, coconut flour, whole Oreos, Oreo wafers, and Stevia to a food processor. Process until well combined.
  2. Add Greek yogurt, and process again until smooth. Batter should be very thick and kind of sticky.
  3. Roll batter into 21 balls, and place on parchment paper. Chill in the freezer for about 30 minutes.
  4. Heat white chocolate over a double boiler. Roll each truffle in the white chocolate, and place back on parchment paper. While chocolate is still warm, crush up an Oreo and sprinkle over top. Freeze for another 30 minutes or until chocolate is set. Enjoy!

Nutrition Facts
Serving size: 1 truffle
Recipe yields: 21 truffles
Amount per serving
Calories 100
Total Fat 4 g
Total Carbs 13 g
Protein 5 g

Confetti Cake Protein Cookies

Getting a protein cookie to turn out well can be difficult. Having it taste good while simultaneously meeting your macros is no easy task, but this is by far the best recipe I've made. Again, the prep time is a breeze, as is the minimal cook time—5 and 9 minutes, respectively. This means you can enjoy these cookies almost immediately!

Each cookie has 8 grams of protein, yet stays moist. That's a big plus for protein cookie recipes, which can be difficult to master for that very reason. Not in this case!


Garbanzo beans 1 can, drained (240 g)

Coconut flour 1/4 cup (28 g)

Coconut sugar (or brown sugar) 3 tbsp (36 g)

Whole egg 1 large

Natural applesauce 1/2 cup (113 g)

Milk 2 tbsp

Vanilla extract 1 tsp

Rainbow cake sprinkles 2 tbsp

  1. Preheat oven to 350 degrees F.
  2. Drain garbanzo beans and rinse well. Add garbanzo beans, egg, applesauce, milk, and vanilla extract to food processor. Process until smooth.
  3. Add Stevia, coconut sugar, protein powder, and coconut flour, and process again. Lastly, add sprinkles, and pulse a few times to incorporate.
  4. Scoop cookies onto cookie sheet about 1/4 cup at a time. There should be enough batter to make 10 cookies.
  5. Bake for 8-10 minutes. Cook longer if you like them more done, but cooking less gives more of a moist cake texture instead of drying the cookies out.

Note: You may need more or less milk depending on the protein powder. Batter should be a thick cookie-dough consistency.

Nutrition Facts
Serving size: 1 cookie
Recipe yields: 10 cookies
Amount per serving
Calories 115
Total Fat 4 g
Total Carbs 10 g (3 g fiber)
Protein 8 g

White Chocolate Raspberry Protein Pancakes

Who doesn't love pancakes? With the addition of the delicious White Chocolate Raspberry Combat Crunch bar, you'll turn these regular pancakes from great to outstanding. They're also loaded with protein, which makes them the perfect choice for a post-workout protein refuel, and they're perfect for replenishing after hitting legs or after pushing through heavy sets of compound lifts. With a total cook and prep time of 12 minutes, these loaded flapjacks are a breeze to whip up. That's a huge win in my book!


Wholewheat flour 1/2 cup (60 g)

Baking powder 1 tsp

Milk 1/2 cup

Egg 1 large

Natural applesauce 1/4 cup (56 g)

Pumpkin puree 1/4 cup (61 g)

Frozen raspberries 1/4 cup (35g)

Vanilla extract 1/4 tsp. (optional)


Frozen raspberries 1/4 cup (35g)

Maple syrup 2 tbsp

White chocolate coconut butter 1 tbsp (16 g)

Melted white chocolate 1 tbsp (14 g)

  1. Preheat pan or griddle to medium-high heat. In a bowl, mix together flour, protein powder, Stevia, and baking powder. In a separate bowl, mix together egg, milk, applesauce, pumpkin, and vanilla extract.
  2. Combine wet and dry ingredients and gently mix together until combined. Fold in 1/4 cup frozen raspberries. Spoon batter onto griddle to make four medium-sized pancakes.
  3. Cook for about 3-4 minutes per side.
  4. Heat 1/4 cup raspberries in microwave for 30 seconds. Add 2 tablespoons of syrup and mash together. Top pancakes with raspberry sauce, white chocolate coconut butter, and melted white chocolate.
  5. Cut protein bar into small pieces, use to top the pancakes, and enjoy!

Nutrition Facts
Serving size: 4 pancakes (without toppings)
Recipe yields: 1 serving
Amount per serving
Calories 465
Total Fat 10 g
Total Carbs 56 g (fiber 10 g)
Protein 40 g
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