Ingredients
- 1 scoop Vanilla Zero-Carb Whey Isolate or Casein protein powder
- 1/2 cup Cold water or unsweetened almond milk (0g net carbs)
- 1/4 tsp Cake batter extract (or vanilla extract)
- 1/4 tsp Xanthan gum (essential for getting that thick, voluminous "fluff" texture)
- Optional: A pinch of zero-carb powdered sweetener (like erythritol/allulose) to taste
- Topping: Sugar-free/zero-carb sprinkles (use sparingly to keep carbs at absolute zero!)
Instructions
- Combine: In a large mixing bowl, mix together the protein powder, xanthan gum, and your choice of sweetener.
- Add Liquid: Pour in the cold water (or almond milk) and the cake batter extract.
- Whisk to Fluff: Using an electric hand mixer or stand mixer, beat the mixture on high speed for 5 to 8 minutes. Watch closely—it will magically quadruple in volume into a thick, marshmallow-like fluff!
- Prep & Serve: Spoon or pipe the fluff into meal prep containers just like in the photo. Top with a tiny pinch of sugar-free sprinkles and enjoy immediately or chill.
🍰 No-Bake Zero-Carb Cheesecake Bowls
If you prefer a rich, thick, and ultra-creamy texture over airy fluff, this quick cheesecake bowl is the ultimate go-to.
Ingredients
- 4 oz Cream cheese (softened)
- 1 scoop Vanilla zero-carb protein powder
- 2 tbsp Heavy whipping cream
- 1-2 tbsp Powdered zero-carb sweetener (like powdered switch/allulose)
- 1/4 tsp Vanilla extract
Instructions
- Beat the Base: In a medium bowl, use a hand mixer to beat the softened cream cheese and heavy cream together until smooth and completely lump-free.
- Incorporate Protein: Add the zero-carb protein powder, powdered sweetener, and vanilla extract.
- Whip: Beat on high for another 1–2 minutes until the mixture turns into a dense, velvety cheesecake batter.
- Portion: Divide into small containers, smooth the tops (or use a star piping tip for that gorgeous bakery swirl), and let them firm up in the fridge for 30 minutes before diving in.