Protein Peanut Butter-Banana Tartelettes

Protein Peanut Butter-Banana Tartelettes |

“If you’re gonna eat cheesecake, why not just eat cheesecake?”

Is a familiar question heard among healthy food bloggers across the country (or so I imagine) when confronted by foodies who either haven’t yet tried “alternative” versions of their favorite desserts, or have had an off-putting experience with such things.

Being that the first prepackaged vegan cookie that I ever knowingly ate was gummy and bland, I certainly didn’t have the #1 perspective on vegan baking right off the bat.  It took me trial, error, and Chocolate Covered Katie recipes to figure out that simply eggs and milk do not a cookie make.  A good cookie really just needs good ingredients!

Protein Peanut Butter-Banana Tartelettes |

Which is why I get the skepticism.  But if you love to bake, love to have little treats, and you still want to do right by your body as much as humanly possible, simply using great ingredients just might save you from diving into THAT cheesecake.

You know, the cheesecake that makes your stomach hurt; causes next-day regret; or that’s left over from a party you had and you eat way too much of it just to avoid “waste” and also because it’s just addictively sweet?

Protein Peanut Butter-Banana Tartelettes |

I’m not bashing on a little indulgence here and there, but if, like I said last time, you know yourself… and sugary, carby, processed junk finds its way into your diet all too often and throws you off a cliff into a pile of doughnuts… taking a u-turn into healthy, (delicious), low-carb treats can really be a saving grace.

Because I love sweets.  What I don’t love is the heart-pounding sugar rush and the little tummy-ache that I get when I eat them.  I mean, it’s uncomfortable enough for me now, having avoided excess sugar for long enough, that my old favorites, like ice cream and box-mix brownies are no longer as appealing.

Protein Peanut Butter-Banana Tartelettes |

Instead, I feel awesome when I get to treat myself – yes, of course I still consider it a treat – to something as decadently delicious and creamy as these Peanut Butter Banana Tartelettes, and feel completely satisfied. 

No cravings for more afterward, and my belly is full from satiating fats and proteins.  Besides, I know that it’s refueling my muscles from my workout and moving around all day!

So I think, if I’m just gonna have a cheesecake… I’m gonna have a cheesecake that tastes good, and really IS good!

Protein Peanut Butter-Banana Tartelettes |

Peanut Butter-Banana Tartelettes

Low-carb, gluten-free {makes 12}


Protein Peanut Butter-Banana Tartelettes |


  • ¾ c. cashews
  • ¼ c. ground flaxseed
  • ¼ c. protein powder*
  • 2 T. egg whites

*I used Muscletech’s Phase 8 in Vanilla


  • 1 (6 oz) container banana-flavored yogurt*
  • 8 oz full-fat cream cheese
  • ¼ c. egg whites
  • ¼ c. peanut butter
  • 6 T. protein powder (vanilla, peanut butter, or banana flavored)

*I used Carbsmart yogurt (Kroger brand) banana cream-pie flavored


  1. To make the crust, preheat the oven to 350 degrees F.
  2. Process all the crust ingredients together until it becomes a smooth, loosely packed dough.
  3. Coat a 12-cup muffin pan with baking spray, and press an even amount of crust into the bottoms of each.
  4. Bake the crust for about 5 minutes.
  5. Meanwhile, blend together all the filling ingredients until completely uniform.  Spoon the filling evenly into each baked crust.  Place back in the oven for 8-10 minutes.
  6. The cheesecakes should seem slightly underdone. 
  7. Chill in the refrigerator for 2 + hours, until ready to serve, or carefully remove each tartelette and store in the refrigerator or freezer in a covered container.

Nutrition facts per 1/12 recipe: 158 calories; 11 g fat; 6 g carbs; 1 g fiber; 9 g protei