We know the holidays can be hard for those of us with fitness goals.
You're going to find yourself in difficult situations where you're faced with the decision to either stay on track with your nutrition and goals ... or allow temptation to get the best of you.
Oftentimes, it's because we have friends and family whispering in our ears, telling us things like "Relax, it's just one cookie" ... or "The holidays only come around once a year." ... or "One dessert isn't going to kill you!"
The truth is, a lot of us can enjoy these desserts in moderation and still see great results. But at the end of the day, these treats can still derail our progress if not kept in check.
So, we wanted to put together some lower-calorie Christmas recipes that will help satisfy your sweet tooth without completely throwing you off track this holiday season!
Give these recipes a try, and let us know what you think!
Recipes Included:
- Christmas Sugar Cookies
- Hot Chocolate Cookies
- Chocolate Truffles
- Peanut Butter Cookies
- Reindeer Chow
- Collagen Blondie Brownies
- Gingerbread Cookies
- Peppermint Protein Cookies
- Peppermint Cake Bites
Christmas Sugar Cookies
Servings: 12 (1 Cookie = 1 Serving)
Prep Time: 15 Minutes
Bake Time: 8 Minutes
Ingredients:
For the Cookies:
2 Scoops Level-1 Natural Vanilla
1/2 Cup All-Purpose Flour
1/2 Tsp Baking Powder
1 Tsp Vanilla Extract
1/2 Cup Granular Sugar Alternative
1/2 Cup Light Butter
For the Icing:
1 Cup Powdered Sugar Alternative
2 Scoops Level-1 Natural Vanilla
2 Tsp Cream of Tartar
1 Large Egg White
1/2 Tsp Water (Plus More as Needed)
Optional:
Sprinkles
Food Coloring
Directions:
For this recipe, you'll need:
- Baking Sheet
- Parchment Paper
- Mixer or Large Mixing Bowl
- Mixing Spoon
- Medium Mixing Bowl
- Whisk
- Spreading Knife or Piping Tool
1. Preheat oven to 350℉ and line a standard baking sheet with parchment paper.
2. Cream the light butter and sugar alternative for the cookies in a mixer or bowl.
3. Add the Level-1, flour, baking powder, and vanilla extract to the bowl. Mix until a smooth dough forms.
4. Form 12 evenly-sized balls with your hands. Space them evenly across your baking sheet, then flatten each ball to about 1/4" thickness.
5. Bake for 8 minutes at 350℉.
6. While the cookies bake, make the icing by combining all icing ingredients in a bowl and whisking until smooth. If the icing is too thick, add water 1/2 tsp at a time until you reach a thick, pipeable consistency.
7. Allow cookies to cool for 15 minutes before applying the icing by piping it on or using a spreading knife. Add sprinkles if desired.
8. Enjoy or store in an airtight container for up to a week. No refrigeration is needed.
Note: If you'd like to get more festive, you can use food coloring for the icing. Just be conscious of how these changes can alter the macros per serving.
Macros Per Serving:
Calories: 109
Protein: 9g
Carbs: 23g
Fat: 6g
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Hot Chocolate Cookies
Servings: 12 (1 Serving = 1 Cookie)
Prep Time: 15 Minutes
Bake Time: 12 Minutes
Ingredients:
1/2 Cup Brown Sugar Alternative
1 Scoop Level-1 Milk Chocolate
2 Whole Eggs
1 Egg Yolk
1 Cup All-Purpose Flour
3/4 Cup Cocoa Powder
1 Tsp Baking Powder
1/2 Tsp Salt
6 Tbsp Light Butter
3/4 Cup Sugar-Free Chocolate Chips
6 Sugar-Free Marshmallows (Normal Size ... Not Mini)
Directions:
For this recipe, you'll need:
- Baking Sheet
- Parchment Paper
- Mixer or Large Mixing Bowl
- Mixing Spoon
- Whisk
- Medium Mixing Bowl
- Small Microwaveable Bowl
- Cookie Scoop (Optional)
- Cooling Rack (Optional)
1. Cut the marshmallows in half to make 12 pieces. Place them in the freezer to harden. (This helps prevent them from melting completely while baking.)
2. Preheat oven to 350℉ and line a standard baking sheet with parchment paper.
3. In a large bowl, add the eggs, egg yolk, and brown sugar alternative. Beat until smooth and creamy.
4. In another bowl, whisk together the flour, Level-1, cocoa powder, salt, and baking powder until fully combined.
5. Add the dry ingredients to the wet ingredients and fold together with a spatula until a dough forms.
6. Place the butter in a small bowl and microwave until fully melted.
7. Add the melted butter and chocolate chips to the dough and stir until completely combined.
8. Scoop about 3 Tbsp of cookie dough into your hand. Make a small indent in the center for the marshmallow.
9. Place one frozen marshmallow half in the center, then enclose it with dough. Repeat until you’ve formed 12 dough balls.
10. Place cookies about 2 inches apart on the baking sheet and bake for 12 minutes at 350℉.
11. Let cookies cool for 15 minutes before serving, or store in an airtight container for up to a week. No refrigeration is needed.
Macros Per Serving:
Calories: 141
Protein: 6g
Carbs: 24g
Fat: 6g
Fiber: 2g
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Chocolate Truffles
Servings: 15 (1 Truffle = 1 Serving)
Prep Time: 15 Minutes
Fridge Time: 20 Minutes (Plus Setting Time)
Ingredients:
1/2 Cup Almond Butter
1/4 Cup Sugar-Free Maple Syrup
1 Tbsp Cocoa Powder
1 Scoop Level-1 Milk Chocolate
1/2 Cup Sugar-Free Chocolate Chips
Directions:
For this recipe, you'll need:
- Medium Mixing Bowl
- Small Microwave-Safe Bowl
- Mixing Spoon
1. Combine the almond butter and sugar-free maple syrup in a mixing bowl until smooth.
2. Add the cocoa powder and Level-1. Mix until a thick dough forms.
3. Scoop about 1 Tbsp of dough and roll it into a ball. Repeat until you have 15 truffles.
4. Place the truffles in the fridge for 20 minutes to firm up.
5. Add the chocolate chips to a microwave-safe bowl. Microwave in 20–30 second intervals, stirring between each, until fully melted and smooth.
6. Dip each chilled truffle into the melted chocolate, coating it halfway.
7. Return truffles to the fridge for 1–2 hours, or until the chocolate is fully set. Store in an airtight container in the fridge for up to 7 days.
Macros Per Serving:
Calories: 68
Protein: 5g
Carbs: 4g
Fat: 4g
Fiber: 1g
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Peanut Butter Cookies
Servings: 12 (1 Serving = 1 Cookie)
Prep Time: 10 Minutes
Bake Time: 12 Minutes
Ingredients:
1 Cup Cinnamon-Flavored Nut Butter
2/3 Cup Granular Sugar Alternative
2 Scoops Level-1 Salted Peanut Butter
2 Eggs
Directions:
For this recipe, you'll need:
- Baking Sheet
- Parchment Paper
- Large Mixing Bowl
- Mixing Spoon
- Fork
1. Preheat the oven to 350℉ and line a baking sheet with parchment paper.
2. Combine all ingredients in a large bowl and mix until you reach a cookie dough consistency.
3. Scoop out 2 Tbsp-sized balls (12 total) and flatten them on the baking sheet. If desired, press a criss-cross design into each cookie with a fork.
4. Bake for 12 minutes. Cookies should come out soft with a golden edge.
5. Cool 5–10 minutes before serving. Store in an airtight container for up to a week. No refrigeration necessary.
Macros Per Serving:
Calories: 155
Protein: 12g
Carbs: 17g
Fat: 10g
Fiber: 1g
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Reindeer Chow
Servings: 6 (1 Serving = 1/6 Portion)
Prep Time: 10 Minutes
Microwave Time: 2–3 Minutes
Ingredients:
3 Cups Rice Chex Cereal
1/2 Cup Cookie Nut Butter
1/2 Cup Sugar-Free Chocolate Chips
1/2 Cup Powdered Sugar Alternative
2 Scoops Level-1 Milk Chocolate
Directions:
For this recipe, you'll need:
- Large Mixing Bowl
- Small Microwave-Safe Bowl
- Large Zip-Top Bag
1. Add the cereal to a large mixing bowl and set aside.
2. In a microwave-safe bowl, combine the cookie nut butter and chocolate chips. Microwave on high for 2–3 minutes, stopping every 30 seconds to stir, until fully melted.
3. Pour the melted mixture over the cereal and stir to combine. For an even coating, pour a little at a time and stir as you go.
4. Transfer the coated cereal to a large zip-top bag. Add the powdered sugar alternative and protein powder.
5. Seal the bag and gently shake and roll until the cereal is evenly coated.
6. Let cool 5–10 minutes before enjoying. Store in an airtight container for up to 2 weeks. No refrigeration necessary.
Macros Per Serving:
Calories: 243
Protein: 17g
Carbs: 33g
Fat: 10g
Fiber: 3g
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Collagen Blondie Brownies
Servings: 9 (1 Serving = 1 Brownie)
Prep Time: 15 Minutes
Cook Time: 25 Minutes
Ingredients:
3/4 Cup All-Purpose Flour
5 1/2 Scoops Collagen With Dermaval Salted Caramel
1/2 Cup Stevia
1/4 Tsp Salt
1/2 Cup Liquid Egg Whites
7 Tbsp Honey Nut Butter
1/2 Cup Christmas M&M’s
Directions:
For this recipe, you'll need:
- 8×8" Baking Pan
- Parchment Paper
- Large Mixing Bowl
- Mixing Spoon
1. Preheat the oven to 350℉ and line an 8×8" baking pan with parchment paper.
2. In a large bowl, whisk together the collagen, flour, stevia, and salt until combined.
3. Add the egg whites and nut butter. Mix until fully combined and a batter forms.
4. Fold the M&M’s into the batter.
5. Pour the batter into the prepared pan and bake for 25 minutes, or until a toothpick comes out clean.
6. Cool 5–10 minutes before cutting into 9 evenly-sized brownies. Store in an airtight container in the fridge for up to a week.
Macros Per Serving:
Calories: 183
Protein: 15g
Carbs: 27g
Fat: 7g
Fiber: 1g
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Gingerbread Cookies
Servings: 12 (1 Serving = 1 Cookie)
Prep Time: 30 Minutes
Chill Time: 1 Hour
Cook Time: 10–12 Minutes
Ingredients:
For the Cookies:
2 Scoops Level-1 Vanilla Ice Cream
1/2 Cup Oat Flour
1/2 Cup Almond Flour
1 1/2 Tbsp Cinnamon
1 Tsp Ground Ginger
1/4 Tsp Nutmeg
1/4 Tsp Baking Soda
1/2 Cup Granular Sugar Substitute
2 Tbsp Molasses
3 Tbsp Butter, Softened
1 Tsp Vanilla Extract
2 Tbsp Milk of Choice
For the Icing:
1/2 Cup Light Cream Cheese
1 Tsp Vanilla Extract
1 Scoop Level-1 Vanilla Ice Cream
3/4 Cup Fat-Free Whipped Cream
Directions:
For this recipe, you'll need:
- Large Mixing Bowl
- Mixing Spoon
- Gingerbread Cookie Cutters
- Baking Sheet
- Parchment Paper
- Rolling Pin
- Zip-Top Bags or Icing Piping Bags
- Hand Mixer (Optional)
1. In a large mixing bowl, combine all dry ingredients for the cookies (Level-1, oat flour, almond flour, cinnamon, ginger, nutmeg, baking soda, and sugar substitute) and mix until well combined.
2. Add the softened butter, molasses, vanilla extract, and milk. Mix until a cookie dough forms.
3. Refrigerate the dough for 1 hour to firm up.
4. Preheat the oven to 350℉.
5. Roll the dough out on parchment paper. Add another sheet of parchment paper on top to prevent sticking, then roll to your desired thickness.
6. Cut cookies using gingerbread cutters and place them on a parchment-lined baking sheet. Re-roll scraps as needed until all dough is used.
7. Bake for 10–12 minutes at 350℉.
8. Let cookies cool for at least 1 hour.
9. While cookies cool, mix icing ingredients together until smooth. (A hand mixer can help create a smoother consistency.)
10. Transfer icing to a zip-top bag or piping bag.
11. Once cookies are cooled, decorate with icing.
Macros Per Serving (12 Total Servings):
Calories: 155
Protein: 8g
Carbs: 10g
Fat: 9g
Fiber: 1g
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Peppermint Protein Cookies
Servings: 10 (1 Cookie = 1 Serving)
Prep Time: 15 Minutes
Cook Time: 12 Minutes
Ingredients:
4 Scoops Level-1 Peppermint Bark Protein Powder
1 Tbsp Unsweetened Cocoa Powder
2 Large Bananas
2 Tbsp Smooth Peanut Butter
1 Cup Dark Chocolate Chips (For Melting)
1/4 Cup Dark Chocolate Chips (For Folding In)
1/4 Cup Crushed Peppermint
Sprinkle of Sea Salt
Directions:
For this recipe, you'll need:
- Medium Bowl
- Small Bowl
- Baking Sheet
- Parchment Paper
- Spoon
- Fork
1. Preheat the oven to 350℉.
2. In a medium bowl, mash the bananas with a fork until smooth.
3. Microwave the peanut butter in a small bowl in 5-second intervals until melted. Stir as needed.
4. Add the melted peanut butter to the mashed bananas and mix until combined.
5. Add the Level-1 Peppermint Bark and cocoa powder. Mix until fully combined.
6. Melt 1 cup of the chocolate chips in the microwave for 30 seconds. Stir, then continue microwaving in 15–20 second intervals until smooth.
7. Immediately stir the melted chocolate into the batter until fully combined.
8. Fold in the remaining 1/4 cup chocolate chips and 1/4 cup of crushed peppermint.
9. Spoon the dough onto a parchment-lined baking sheet, forming 10 evenly-sized cookies.
10. Bake for 12 minutes.
11. Sprinkle each cookie with a little sea salt as they cool for 5–10 minutes.
12. Enjoy!
Macros Per Serving:
Calories: 230
Protein: 12g
Carbs: 25g
Fat: 9g
Fiber: 3g
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Peppermint Cake Bites
Servings: 12 (1 Serving = 1 Bite)
Prep Time: 5 Minutes
Fridge Time: 1 Hour
Ingredients:
1 1/2 Scoops Level-1 Peppermint Bark Protein Powder
2 Tbsp Unsweetened Cocoa Powder
1/2 Cup Oat Flour
1/2 Cup Almond Butter
5 Tbsp Sugar-Free Maple Syrup
4 Candy Canes, Crushed
Pinch of Sea Salt
Directions:
For this recipe, you'll need:
- Large Mixing Bowl
- Mixing Spoon
- Baking Sheet
- Parchment Paper
- Zip-Top Bag
- Rolling Pin or Heavy Object
- Melon Baller (Optional)
1. Place the candy canes in a zip-top bag. Seal the bag and crush them into small pieces using a rolling pin or the bottom of a bowl.
2. In a large bowl, mix together the Level-1 Peppermint Bark, cocoa powder, oat flour, almond butter, sugar-free maple syrup, and sea salt until a dough forms.
3. Roll the dough into 12 bite-sized balls using your hands or a melon baller.
4. Pour the crushed candy canes into a shallow bowl or onto a plate. Roll each dough ball in the crushed candy cane pieces until fully coated.
5. Place the coated bites on a parchment-lined baking sheet and refrigerate for 1 hour to set.
6. Enjoy now or store in an airtight container in the fridge for up to 5 days.
Macros Per Serving:
Calories: 125
Protein: 6g
Carbs: 11g
Fat: 7g
Fiber: 2g
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Looking For More Healthy Recipes?
For more healthy recipes, you can download our FREE Protein Powder Recipe Book here. You'll get over 50 protein-packed recipes to fuel your health and fitness goals!
