strawberry shortcake protein cookie cups
move over traditional strawberry shortcake & say hello to HEALTHY strawberry shortcake protein cookie cups! this pink color is just so bright & cheery! the best part is, the coloring is 100% natural, completely sugar-free (instead sweetened with my favorite sweetener - monk fruit!), & full of protein. you may need to double the batch, because these will go quick!
PREP TIME
5 minutes
COOK TIME
25 minutes
INGREDIENTS
20
Serves: 36
Ingredients
sugar cookie cup crust
- 192 grams192 grams192 grams Sugar Free Cookie Mix - Lakanto, 1 package
- 0.25 cup0.25 cup0.25 cup Vanilla Protein Powder - Be Well by Kelly
- 111 Egg
- 0.25 cup0.25 cup0.25 cup Plain Greek Yogurt
- 2 - 4 Tbsp2 - 4 Tbsp2 - 4 Tbsp Water
strawberry protein filling
- 0.5 cup0.5 cup0.5 cup Cottage Cheese
- 2 Tbsp2 Tbsp2 Tbsp Cashew Butter
- 2 Tbsp2 Tbsp2 Tbsp Vanilla Protein Powder - Be Well by Kelly
- 2 Tbsp2 Tbsp2 Tbsp Freeze-Dried Strawberries
- 2 Tbsp2 Tbsp2 Tbsp Beets, pureed, for extra pink color
- 0.25 cup0.25 cup0.25 cup Classic Monkfruit Sweetener (with Allulose) - Lakanto
- 0.5 tsp0.5 tsp0.5 tsp Pure Vanilla Extract
- 0.25 tsp0.25 tsp0.25 tsp Vanilla Finishing Salt - Texas Salt Co.
- 1 - 2 Tbsp1 - 2 Tbsp1 - 2 Tbsp Water, as needed
strawberry shortcake crumble
- 111 Strawberry Shortcake Superfood Bar - B.T.R. Nation
- 2 - 4 Tbsp2 - 4 Tbsp2 - 4 Tbsp Freeze-Dried Strawberries
- 0.25 tsp0.25 tsp0.25 tsp Vanilla Finishing Salt - Texas Salt Co.
Buy Ingredients on the FoodSocial Market
Shop over 3500 products from unique and independent, creator-curated brandsProcess
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- preheat oven to 350.
- in a bowl, combine sugar cookie mix & vanilla protein powder.
- in a separate bowl, whisk together egg, greek yogurt, & water.
- stir liquid into dry ingredients to make cookie cup crust.
- line a mini muffin tin with liners (or use a silicon muffin tin - highly recommend this option), then using a small cookie scoop, add cookie mixture to muffin tin.
- press down the center of each cookie with the back of the cookie scoop; bake for 13-15 minutes.
- clean cookie scoop, then once done baking, again press center of each cookie with the back of the cookie scoop (may need to wet so doesn’t stick to cookie).
- while cookies are completely cooling, make strawberry protein filling by adding all ingredients to a food processor; refrigerate until cookies are cooled.
- pop cookies out of mold once completely cooled, then using a small cooking scoop, add strawberry protein filling to each cooled crust (may have extra filling to enjoy for later!).
- in a food processor, add BTR bar, freeze-dried strawberries, & vanilla salt; blitz into a crumble, then sprinkle on each cookie cup.
- allow to harden in the fridge or freezer & enjoy!
Add a Note
My Notes:
About This Recipe
Show nutritional information
Baked Goods Cookies Cupcakes & Muffins Frostings & Toppings Gluten Free Nightshade Free Other Shellfish Free| This is our estimate based on online research. | |
| Calories: | 29 |
| Fat: | 2 g |
| Carbohydrates: | 6 g |
| Protein: | 2 g |
| Cholesterol: | 1 g |
| Sodium: | 55 mg |
| Fiber: | 2 g |
| Sugars: | 0 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
Leave a Reply
You must be logged in to post a comment.