Tag Archives: salted caramel

Salted Caramel No Bake Truffles



  • Calories – 90
  • Protein – 5
  • Carbs – 6.5
  • Fat – 5

It’s almost 90 degrees here in Wisconsin. For us northerners that is WAY too hot! Not used to this heat at all after we go through 6 months of freezing temps! The oven was broke for the last 2 weeks but I still wanted to get some recipes made up for the site, but with this heat maybe it was for the best not to do any baking anyway. Looking through my recipes I definitely needed to get more no bake recipes together anyway, so it was perfect timing. With only 7 ingredients, and very little heat source, these Salted Caramel Truffles would be perfect for an afternoon snack with very little heat needed!


  • 28g Coconut Flour
  • 2 Caramel Cubes
  • 1 Scoop Salted Carmel or Vanilla Protein
  • 1-3 oz 0 cal pancake syrup(optional)
  • 14g Coconut Oil
  • 1oz 0cal Caramel Syrup(optional)
  • 14g Dollop Gourmet Salted Caramel Frosting


  1. Grab a Bowl and place in the coconut oil, microwave until melted.
  2. Next proceed to add in the remaining ingredients minus the frosting.
  3. Mix all ingredients well until a dough like substance is formed.
  4. Once dough is formed, make into 6 even sized balls. I placed these in the freezer for 15 min just to help bring everything together.
  5. Next, place your frosting in the microwave until it melts.
  6. Remove truffles from freezer and evenly coat each one with the frosting.
  7. Lastly I used some 0 cal caramel syrup and drizzled over each one. Place back into fridge to store.

Things you may need:

Organic Coconut Flour (4 lb) by Anthony’s, Certified Gluten-Free, Non-GMO & Kosher

Walden Farms Caramel Syrup, 12 Ounce


Quest Nutrition Protein Powder, Salted Caramel, 22g Protein, Soy Free, 2lb Tub

Grenade Hydra-6 Supplement, Vanilla, 2 Pound, 32 Ounce

All-Natural Non-GMO Dollop Gourmet Frosting (Sea Salted Caramel)

Nature’s Way Extra Virgin Organic Coconut Oil, 32-Ounce

Be sure to follow me on Instagram and on Facebook! Also if you haven’t grabbed a copy of my e-book use the code “IIFYM” to save 20%, you can find it here.

I also wanted to attach a few more recipes that I thought you might enjoy!

5 Step DIY Biscoff Protein bar!

Butterscotch Oat Muffins

Vanilla Cake with a Salted Caramel Frosting

IMG_20160314_221425.jpgLately I am really trying to experiment with different types of flours, mixing flours, different types of ingredients, and any other way I can think to change things up.

Tonight I decided to give plan ole All Purpose Flour a crack. I had tons of Vanilla protein, and had just got the Salted Caramel from Quest so I figured those to would make a good pairing.

So, lets get all our ingriedents together, and pre heat the oven to 350 degrees.

First lets start by adding all of our dry mix into a bowl.

28g Vanilla Protein

20g All Purpose Flour

7g Coconut Flour

4 Splenda Packets

1 Tsp Baking Powder

1/4 Tsp Baking Soda

1/4 Tsp Salt

Mix that all together well

Then Proceed to place wet ingredients in.

60g Plain Greek Yogurt

46g Egg Whites

61g Unsweetened Applesauce

25G 0 Cal Waldens Farm Pancake Syrup

1 1/2 Tsp Vanilla (you can just use 1 tsp, I just like vanilla a lot)

And a splash of water if needed to finish mixing.

Once batter has been mixed grab a 6in ramekin and spray it down with non stick spray and/or place parchment paper in it.

Place in the middle of your oven and let bake for roughly 20 minutes. The type of protein powder and size of container will affect cooking time. Just keep and eye on it and use the toothpick test to check if done.

Once cake is done, take out of oven and place on a cooling rack.

Well your cake is cooling its time to make up the frosting.

In a bowl place:

2 oz FF Cream Cheese

28g Salted Caramel Protein

30g Waldens Farm 0 cal Caramel Syrup

Mix it together well. Place in fridge until cake is cooled.

Once cake has been cooled, place on a plate and begin frosting your cake. You can adjust levels and cut in half if you only want the top portion of the cake covered.

Sprinkle Sea Salt over the top if you would like to round out the Salted Caramel feel.

Macros for the whole cake: 457 cals / 1.2f/47.5c/66.3p and 5.8g of fiber!



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