S’mores Cheesecake Protein Cupcakes

6 Cupcakes172 cals

There’s nothing quite like a summer campfire s’more UNTIL you have a S’MORE CHEESECAKE PROTEIN CUPCAKE! They’re both delicious but these ones you can definitely fit in your macros and they’re seriously easy to make!

For your quick crust add into a bowl 1/4 cup of coconut flour, 1/4 cup of almond flour, and 2 tablespoons of melted butter. Mix those together and you should end with a “clumpy” mix. Now take out a pan and some silicone cups (which are great for this recipe by the way). Add your crust into the bottom of your cups and press down firmly to pack them in. If you want a crunchier crust throw them in the oven on 350F/176C for around 10 minutes.

Silicone Cups: http://amzn.to/2mqXyoP

Next, take out a bowl and add into it 1 large egg, 2 tablespoons of a sweetener, 1 1/2 teaspoons of vanilla extract, 1 scoop of protein powder, and 8 ounces of a reduced or fat free cream cheese. Use a mixer and mix everything together until smooth then distribute your mix into your cups filling them about 3/4 of the way full.

Sprinkle on a little cocoa powder and cut it in with a knife then top each cup with a few chocolate chips. Bake them on 350F/176C for 10-12 minutes. After that take them out and top each cup with 1 marshmallow (use your hands to tear them in half). Put them back in the oven for around 5 minutes on 350F/176C or until your marshmallows have browned.

Lets just say these are delicious and there’s also none left in my house!!!

Tips:

  • Double or triple the recipe!
  • Let your cream cheese soften up a bit before mixing and it’ll mix easier!
S'mores Cheesecake Protein Cupcakes Recipe

S’mores Cheesecake Protein Cupcakes

You might not be by a campfire but that doesn't mean you can't have S'MORES! These S'mores Protein Cupcakes are DELICIOUS, lower carb, and easy to make!
5 from 1 vote
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Course: Dessert
Cuisine: American
Keyword: cheesecake cupcakes, protein cupcakes, smores cupcakes
Servings: 6 Cupcakes
Calories: 172kcal
Cost: $3.50
Course: Dessert
Cuisine: American
Keyword: cheesecake cupcakes, protein cupcakes, smores cupcakes
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 6 Cupcakes
Calories: 172kcal
Cost: $3.50

Ingredients

  • ¼ Cup Coconut Flour28g
  • ¼ Cup Almond Flour28g
  • 2 Tablespoons Butter
  • 1 Large Whole Egg
  • 2 Tablespoons Sweetener
  • 1 ½ Teaspoons Vanilla Extract
  • 1 Scoop Protein Powder30g
  • 8 Ounces Cream Cheese240g Reduced Fat or Fat Free
  • 1 Tablespoon Cocoa Powder5g
  • 1-2 Tablespoons Chocolate Chips15-30g (Sugar Free work great)
  • MarshmallowsHowever many you want!

Instructions

  • Melt your Butter
  • Mix together with your Almond & Coconut Flour
  • Add the mix into the bottom of some silicone cups (or muffin pan coated with non-stick cooking spray) and pack them in firmly to create your crust
  • Bake them on 350F/176C for 10 minutes if you want a “crunchy” crust or just continue to Step 4 for a softer crust (my preference)
  • Add in the rest of your ingredients aside from your Cocoa Powder, Chocolate Chips, and Marshmallows into a bowl and mix everything together until smooth
  • Evenly distribute your mix into your cups (fill them around 3/4 of the way full)
  • Sprinkle on a little Cocoa Powder to each one and cut it in with a knife
  • Add your Chocolate Chips on top
  • Bake them on 350F/176C for 10-12 minutes
  • Remove them from the oven and top each cupcake with 1 Marshmallow (rip it in half)
  • Continue baking them on 350F/176C for around 5 minutes or until your Marshmallows have browned

Video

Notes

Calories in the whole recipe:
  • Calories: 1037
  • Fat: 53g
  • Saturated Fat: 22g
  • Sodium: 1240mg
  • Carbs: 70g Net Carbs = 53g
  • Fiber: 17g
  • Sugar: 32g
  • Protein: 70g
 
Calories in each serving (if you make 6 cupcakes):
  • Calories: 172 (160 NET)
  • Fat: 8.8g
  • Saturated Fat: 3.6g
  • Sodium: 206.6mg
  • Carbs: 11.6g Net Carbs = 8.8g
  • Fiber: 2.8g
  • Sugar: 5.3g
  • Protein: 11.6g

Nutrition

Calories: 172kcal | Carbohydrates: 11.6g | Protein: 11.6g | Fat: 8.8g | Sodium: 206.6mg | Fiber: 2.8g | Sugar: 5.3g

Ingredients

  • ¼ Cup Coconut Flour 28g
  • ¼ Cup Almond Flour 28g
  • 2 Tablespoons Butter
  • 1 Large Whole Egg
  • 2 Tablespoons Sweetener
  • 1 ½ Teaspoons Vanilla Extract
  • 1 Scoop Protein Powder 30g
  • 8 Ounces Cream Cheese 240g Reduced Fat or Fat Free
  • 1 Tablespoon Cocoa Powder 5g
  • 1-2 Tablespoons Chocolate Chips 15-30g (Sugar Free work great)
  • Marshmallows However many you want!

Instructions

  • Melt your Butter
  • Mix together with your Almond & Coconut Flour
  • Add the mix into the bottom of some silicone cups (or muffin pan coated with non-stick cooking spray) and pack them in firmly to create your crust
  • Bake them on 350F/176C for 10 minutes if you want a “crunchy” crust or just continue to Step 4 for a softer crust (my preference)
  • Add in the rest of your ingredients aside from your Cocoa Powder, Chocolate Chips, and Marshmallows into a bowl and mix everything together until smooth
  • Evenly distribute your mix into your cups (fill them around 3/4 of the way full)
  • Sprinkle on a little Cocoa Powder to each one and cut it in with a knife
  • Add your Chocolate Chips on top
  • Bake them on 350F/176C for 10-12 minutes
  • Remove them from the oven and top each cupcake with 1 Marshmallow (rip it in half)
  • Continue baking them on 350F/176C for around 5 minutes or until your Marshmallows have browned

Video

Notes

Calories in the whole recipe:
  • Calories: 1037
  • Fat: 53g
  • Saturated Fat: 22g
  • Sodium: 1240mg
  • Carbs: 70g Net Carbs = 53g
  • Fiber: 17g
  • Sugar: 32g
  • Protein: 70g
 
Calories in each serving (if you make 6 cupcakes):
  • Calories: 172 (160 NET)
  • Fat: 8.8g
  • Saturated Fat: 3.6g
  • Sodium: 206.6mg
  • Carbs: 11.6g Net Carbs = 8.8g
  • Fiber: 2.8g
  • Sugar: 5.3g
  • Protein: 11.6g

Nutrition

Calories: 172kcal | Carbohydrates: 11.6g | Protein: 11.6g | Fat: 8.8g | Sodium: 206.6mg | Fiber: 2.8g | Sugar: 5.3g

5 Comments

  1. Brad Van Dyk on April 24, 2017 at 12:00 am

    is there a way to make this crust better? i tried it this weekend and the cheesecake part came out great but the crust was COMPLETELY 100% crumbly…never stuck at all

    • Derek Howes on April 25, 2017 at 12:00 am

      Brad – what’s up man? Did you try pre-baking the crust? That will fix that issue real quick!

      • Brad Van Dyk on April 25, 2017 at 12:00 am

        awesome, i’ll give this a shot next time, thanks!



  2. mitssy on November 23, 2019 at 12:00 am

    how many days will the muffin will last??

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