Tag: food

Salted Caramel Apple Pie Protein Smoothie

Lisa Kidd

Apple pie in a glass! 🍎🥧

If you’re craving the warm, cozy flavors of fall but want something quick, easy, and packed with protein, this Salted Caramel Apple Pie Protein Smoothie is the perfect treat.

This smoothie combines creamy vanilla, applesauce, cinnamon, nutmeg, allspice, brown sugar cinnamon, and salted caramel flavors to create something that tastes remarkably like a slice of apple pie.

And there’s no pie crust required! 😉

Even better, this smoothie contains 45 grams of protein, making it a delicious way to add more protein to your day.

🍎 Ingredients

  • 8 cubes of ice
  • 1 vanilla protein shake
  • ½ cup low-sugar applesauce
  • 5.3 oz Oikos Triple Zero Vanilla Greek Yogurt
  • A drizzle of Salted Caramel Skinny Syrup
  • A drizzle of Brown Sugar Cinnamon Skinny Syrup
  • ¼ teaspoon nutmeg
  • ¼ teaspoon allspice
  • ½ teaspoon cinnamon
  • Salted Caramel Salt

🥤 How to Make It

Add the ice, vanilla protein shake, applesauce, Greek yogurt, Salted Caramel Skinny Syrup, Brown Sugar Cinnamon Skinny Syrup, nutmeg, allspice, and cinnamon to your blender.

Blend everything together until smooth.

Pour into your favorite glass or jar and finish it with a sprinkle of Salted Caramel Salt.

That’s it!

🍎 The Result?

Apple pie in a glass!

The apple and cinnamon flavors give this smoothie that classic apple-pie taste, while the salted caramel adds an extra layer of sweetness and richness.

And with 45 grams of protein, this isn’t just a delicious fall-inspired drink—it’s a protein-packed addition to your day.

🍂 Perfect for Fall

I absolutely love taking classic comfort-food flavors and turning them into bariatric-friendly options that fit the way I eat.

This smoothie would make a great breakfast, snack, or afternoon treat when you’re craving something sweet.

And honestly, if you love apple pie, you need to try this one! 🍎🥧❤️

📺 Watch the Recipe

Come join me in the kitchen on Bariatric Living with Lisa as I make this delicious Salted Caramel Apple Pie Protein Smoothie!

I hope you’ll subscribe and follow along for more high-protein, low-carb and sugar-free recipes, food ideas, and real-life bariatric living.

What’s your favorite fall flavor—APPLE PIE or PUMPKIN? 🍎🎃

Sugar-Free Pumpkin Cheesecake Brownies

Lisa Kidd

Chocolate brownies meet creamy pumpkin cheesecake in this delicious sugar-free fall dessert! 🎃🍫

If you’re anything like me, when fall arrives, you’re ready for all things pumpkin. Pumpkin spice, pumpkin cheesecake, pumpkin bread…give me all of it!

But sometimes you want something a little more indulgent without loading your dessert up with sugar.

That’s exactly why I decided to make these Sugar-Free Pumpkin Cheesecake Brownies.

They combine a chocolate brownie base with a creamy pumpkin cheesecake layer flavored with cinnamon, ginger and nutmeg. Then everything gets swirled together before baking to create those gorgeous chocolate-and-pumpkin ribbons throughout the dessert.

And just look at them! 😍

What You’ll Need

For the brownie layer, I used Pillsbury Zero Sugar Brownies, prepared according to the package directions.

For the pumpkin cheesecake layer, you’ll need:

  • 8 ounces cream cheese, room temperature
  • ¼ cup Splenda
  • 1 egg
  • ⅔ cup pumpkin puree
  • 1 teaspoon cinnamon
  • ½ teaspoon ginger
  • ¼ teaspoon nutmeg

How to Make Pumpkin Cheesecake Brownies

Start by preheating your oven to 350°F and preparing an 8×8-inch baking pan with cooking spray.

Prepare your brownie batter according to the directions on the box. Reserve a small amount of the brownie batter to use for the swirl.

Next, make the pumpkin cheesecake layer.

In a medium bowl, whisk together the softened cream cheese, Splenda and egg until well combined. Add the pumpkin puree, cinnamon, ginger and nutmeg and whisk again until everything is incorporated.

Spread the pumpkin cheesecake mixture over the brownie batter.

Now comes the fun part!

Drop small teaspoons of the reserved brownie batter over the pumpkin cheesecake layer. Take a skewer or the tip of a knife and gently swirl the brownie batter through the pumpkin mixture.

Bake for 30–35 minutes, or until a toothpick inserted into the center comes out with just a few crumbs attached.

Allow the brownies to cool completely before slicing.

🎃 A Perfect Fall Treat

I absolutely love how these brownies bring together two classic flavors: chocolate and pumpkin cheesecake.

The pumpkin layer is creamy and warmly spiced, while the brownie gives you that rich chocolate flavor. And those swirls make them look extra special without requiring anything complicated.

They’re the kind of dessert that would be perfect for a fall gathering, a family dessert table, or simply when you’re craving something sweet and pumpkin-y at home.

And if you’re following a bariatric lifestyle like I am, finding ways to enjoy familiar flavors while being mindful of your food choices can make a huge difference.

Sometimes you don’t have to give up your favorite flavors—you just have to find a way to make them work for you. ❤️

🍫 Final Thoughts

These Sugar-Free Pumpkin Cheesecake Brownies are definitely going on my fall dessert list!

If you love pumpkin, cheesecake AND chocolate, I think you’re going to love this combination.

🎃 Pumpkin + 🍫 Chocolate + 🧀 Cheesecake = FALL PERFECTION!

If you try this recipe, let me know how yours turned out!

And don’t forget to check out my YouTube channel, Bariatric Living with Lisa, for more bariatric-friendly recipes, low-carb ideas and sugar-free treats.

Happy baking! ❤️

Carnivore-Style Beef & Sausage Queso Bake

Lisa Kidd

There are some recipes that just scream comfort food, and this Carnivore-Style Beef & Sausage Queso Bake is definitely one of them!

I recently made a Carnivore Beefy Queso Bake and decided to put my own spin on it. I added pork sausage and shredded queso cheese, and I’m so glad I did! The combination of seasoned ground beef, savory sausage, creamy cheese, and that golden cheesy topping made this casserole absolutely delicious.

It’s hearty, creamy, cheesy, and packed with flavor.

Why I Love This Recipe

As someone who focuses on protein-forward, low-carb recipes, I love finding meals that feel indulgent while still fitting into the way I like to eat.

This bake combines ground beef and pork sausage with cream cheese, heavy cream, cheddar cheese, queso cheese, eggs, and sour cream.

And let’s talk about that topping! The casserole bakes until the center is set and the cheese on top is melted with beautiful golden edges.

Ingredients

  • 1 lb ground beef
  • 1 lb pork sausage
  • 1 teaspoon salt
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 4 oz cream cheese
  • ½ cup heavy cream
  • 1 cup shredded cheddar cheese
  • 1 cup shredded queso cheese
  • 2 large eggs
  • ¼ cup sour cream

How to Make It

Start by preheating your oven to 375°F and preparing an 8×8-inch baking dish.

Brown the ground beef and pork sausage together in a large skillet, breaking the meat into crumbles as it cooks. Season with salt, smoked paprika, garlic powder, and onion powder.

Reduce the heat and stir in the cream cheese until melted. Add the heavy cream and simmer briefly until the mixture becomes thick and glossy.

In a separate bowl, whisk together the eggs, sour cream, half of the cheddar cheese, and half of the queso cheese. Stir that mixture into the warm beef and sausage mixture.

Transfer everything to your prepared baking dish and top with the remaining cheddar and queso cheese.

Bake for 18–22 minutes, until the center is set and the cheese is melted with golden edges. Let it rest for about 8 minutes before serving.

My Twist on the Recipe

The original recipe was titled Carnivore Beefy Queso Bake. I made it my own by adding sausage and shredded queso cheese, which gave it even more savory flavor and cheesiness.

And let me tell you… that cheesy top was AMAZING! 🧀

Final Thoughts

If you’re looking for a hearty, cheesy, protein-packed comfort food recipe, this Carnivore-Style Beef & Sausage Queso Bake is definitely worth trying.

It’s simple, flavorful, and makes a wonderfully satisfying meal.

If you make my version, I’d love to hear what you think!

❤️ Happy cooking from Bariatric Living with Lisa!

Meal Prepping Before My Knee Replacement: Crack Chicken, Pork BBQ & Beef & Sausage Queso Bake

Lisa Kidd

Sometimes life gives you a good reason to get a little extra organized in the kitchen.

For me, that reason is knee replacement surgery.

August 17th, I went in for my knee replacement, and while I certainly was a little nervous about what lied ahead, I was trying to focus on the things I could do to make the recovery period a little easier.

One of those things?

Meal prep!

❤️ Cooking for the One Who Will Be Taking Care of Me

My husband is going to be taking care of me while I recover, so I wanted to make sure he wouldn’t have to worry about cooking every single meal.

That meant it was time to put on my apron and get to work!

I decided to make several meals that could be refrigerated or frozen and easily reheated later.

And, of course, I didn’t stop at one recipe.

I ended up making three different meals!

🍗 My Twist on Viral Crack Chicken

First up was my version of the ever-popular Crack Chicken.

I love recipes like this because they’re comforting, flavorful, and perfect for making ahead.

I portioned mine into freezer bags so we can pull out individual meals when we need them.

🐷 Pork BBQ

Next came Pork BBQ.

This is another one of those meals that works beautifully for meal prep. It’s easy to portion out, freezes well, and gives us another option when we don’t feel like eating the same thing day after day.

🧀 Beef & Sausage Queso Bake

And because apparently I wasn’t done cooking yet, I also made my Beef & Sausage Queso Bake!

This is one of my favorite hearty, protein-packed comfort-food-style recipes.

Between the three meals, I ended up with enough food to help keep us going for a couple of weeks.

And honestly?

That makes me feel so much better going into surgery.

🥰 A Little Meal Prep Is a Lot of Love

There’s something special about preparing food for someone you love.

My husband is going to be taking care of me while I recover, and preparing these meals is one small way I can take care of him, too.

I’m hoping that having meals ready in the freezer will mean less stress for both of us while I focus on healing.

This video is a little different from my normal recipe videos because I’m sharing more of the real-life side of Bariatric Living—the good, the challenging, the preparation, and everything in between.

So if you’d like to see what I made and spend a little time with me in my kitchen before surgery, be sure to check out the video.

❤️ Follow Along With Bariatric Living with Lisa

For high-protein, low-carb and sugar-free recipes, bariatric-friendly ideas, meal prep, lifestyle, and plenty of real-life kitchen adventures, make sure you’re following Bariatric Living with Lisa!

Pumpkin Cheesecake Protein Coffee

Lisa Kidd

There is something about waking up to the smell of pumpkin spice that makes a fall morning feel extra special. 🎃🍂

This morning, I decided to get ahead of the game and create a Pumpkin Cheesecake Protein Coffee for Bariatric Living with Lisa, and I’m so glad I did!

This coffee combines creamy cheesecake flavor, pumpkin spice, maple bourbon pecan, and homemade pumpkin cold foam into one delicious three-layer drink.

And the best part? It isn’t just delicious—it fits perfectly into the kind of coffee I love making: high-protein, low-carb, and sugar-free.

☕️ Why Add Pumpkin Pie Spice to the Coffee?

Instead of simply adding pumpkin spice to the finished drink, I added Pumpkin Pie Spice directly to my Folgers coffee grounds before brewing.

When the coffee started brewing, my entire kitchen smelled like fall!

The pumpkin spice infused the coffee with a warm, cozy flavor that made the perfect foundation for this drink.

🎃 The Three Delicious Layers

One of my favorite things about this coffee is that you can actually see the three layers in the glass.

1. Cheesecake Layer

I started with a vanilla protein shake and added 2 teaspoons of sugar-free cheesecake pudding mix.

I mixed it really well until the pudding mix was completely incorporated.

This creates a creamy cheesecake-flavored base that makes this coffee taste like dessert!

2. Pumpkin-Spiced Coffee Layer

Next, I added ice and a drizzle of Maple Bourbon Pecan Skinny Syrup.

Then I poured in my freshly brewed pumpkin-spiced coffee.

The maple bourbon pecan flavor pairs beautifully with the pumpkin spice and cheesecake.

3. Pumpkin Cold Foam

Now for my favorite part!

I combined:

  • Heavy cream
  • A drizzle of Maple Bourbon Pecan Skinny Syrup
  • A spoonful of pumpkin puree

I frothed everything together until it became light and creamy, then gently poured the pumpkin cold foam over the coffee.

Finally, I sprinkled a little Salted Caramel Salt over the top.

🤎 The Finished Coffee

The combination is incredible!

You get creamy cheesecake flavor from the bottom, rich pumpkin-spiced coffee in the middle, and a fluffy pumpkin cold foam on top.

The Maple Bourbon Pecan Skinny Syrup ties everything together and adds a delicious fall sweetness without adding regular sugar.

And visually, those three layers make this coffee so much fun to serve!

🎃 Pumpkin Cheesecake Protein Coffee Recipe

Ingredients

Cheesecake Layer

  • Vanilla protein shake
  • 2 teaspoons sugar-free cheesecake pudding mix

Coffee Layer

  • Folgers coffee
  • Pumpkin Pie Spice
  • Ice
  • Maple Bourbon Pecan Skinny Syrup

Pumpkin Cold Foam

  • Heavy cream
  • Maple Bourbon Pecan Skinny Syrup
  • Pumpkin puree

Topping

  • Salted Caramel Salt

Instructions

  1. Add Pumpkin Pie Spice to your coffee grounds and brew your coffee as usual.
  2. Pour your vanilla protein shake into a mason jar.
  3. Add 2 teaspoons of sugar-free cheesecake pudding mix and stir until well combined.
  4. Add ice to the jar.
  5. Drizzle in some Maple Bourbon Pecan Skinny Syrup.
  6. Pour the pumpkin-spiced coffee over the ice.
  7. For the cold foam, combine heavy cream, Maple Bourbon Pecan Skinny Syrup, and pumpkin puree.
  8. Froth until thick and creamy.
  9. Spoon or pour the pumpkin cold foam over the coffee.
  10. Finish with a sprinkle of Salted Caramel Salt.
  11. Give it a stir before drinking and enjoy!

🍁 A Cozy Fall Coffee Without Giving Up Your Goals

One of the things I love most about making my own coffee creations is that I don’t have to give up the flavors I love just because I’m living a bariatric lifestyle.

Pumpkin spice season doesn’t have to mean giving up your protein goals!

This Pumpkin Cheesecake Protein Coffee gives me all those cozy fall flavors while keeping my coffee protein-forward, low-carb, and sugar-free.

And honestly… waking up to the smell of pumpkin spice coffee brewing might just be the best part! ☕️🎃

If you make this recipe, let me know what you think. I’d also love to know what fall coffee creation I should make next!

💕 Welcome to Bariatric Living with Lisa—where we’re finding delicious ways to live well, one bite and one sip at a time.

The BEST Carnivore Pizza Casserole (High-Protein & Low-Carb!)

Lisa Kidd

Sometimes you make a recipe that’s good…and sometimes you make one that immediately goes into your regular meal rotation. This Carnivore Pizza Casserole is definitely the second one!

I recently watched Becky from @EatLikeIts1965 make this recipe, and it looked so delicious that I just had to try it for myself. After one bite, I completely understood why people love it so much. It has all the comforting flavors of pizza without the crust, making it perfect for anyone following a bariatric, keto, carnivore, or low-carb lifestyle.

What Makes This Recipe So Good?

The star of this casserole is Becky’s incredibly rich and creamy white sauce. I doubled the recipe because I wanted every bite to be extra creamy, and it was absolutely worth it!

I layered my casserole with:

  • Shredded chicken
  • Ground beef
  • Bacon crumbles
  • Pepperoni
  • Mozzarella cheese
  • Double batch of the creamy white sauce

Once baked, everything melts together into a cheesy, hearty casserole that’s loaded with protein and packed with flavor.

Creamy Carnivore White Sauce Ingredients

  • 2 tablespoons butter (28 g)
  • 2 ounces cream cheese, softened (57 g)
  • 1/2 cup heavy cream (120 mL)
  • 1/2 cup freshly grated Parmesan cheese (50 g)
  • 1/4 cup sour cream (60 g)
  • Salt to taste (optional)

Directions 1. In a small saucepan over low heat, melt the butter. 2. Add the cream cheese and heavy cream, whisking until smooth. 3. Stir in the Parmesan cheese and continue whisking until melted and fully incorporated. 4. Remove the pan from the heat and allow it to cool for about 1 minute. 5. Whisk in the sour cream until smooth and creamy. Taste and add salt if desired. — Carnivore & Keto Pizza Bowl Layer your favorite cooked meats, pizza sauce of choice (this white sauce or Rao’s Pizza Sauce), and mozzarella cheese in an oven-safe baking dish. There is no right or wrong way to build it—customize it with your favorite ingredients and amounts.

Baking Instructions

After assembling the casserole:

  • Bake covered at 350°F for 25–30 minutes.
  • Remove the lid.
  • Continue baking another 5–10 minutes, or until the cheese is beautifully golden and bubbling.

Your kitchen will smell just like your favorite pizza restaurant!

Why I Love It

Since my bariatric surgery, I’ve been looking for meals that are filling, satisfying, and high in protein. This casserole checks every box. It doesn’t leave me feeling like I’m missing out on pizza at all.

It’s also perfect for meal prep because leftovers reheat beautifully, making lunch or dinner quick and easy throughout the week.

Thank You, Becky!

I want to give a special thank you to Becky from Eat Like It’s 1965 for sharing her delicious white sauce recipe that inspired this casserole. If you enjoy carnivore or keto recipes, I highly recommend checking out her YouTube channel for more fantastic meal ideas.

If you make this recipe, I’d love to hear what you think! Leave me a comment on YouTube and let me know your favorite pizza toppings to add to this casserole.

Happy cooking!

Lisa
Bariatric Living with Lisa

Fluffy Cottage Cheese Blueberry Cloud Bread (Bariatric-Friendly)

Lisa Kidd

One of my favorite things to do is test viral recipes to see if they’re actually worth making—and this Fluffy Cottage Cheese Blueberry Cloud Bread definitely caught my attention!

Since cottage cheese has become such a popular high-protein ingredient, I couldn’t resist giving this recipe a try.

The Changes I Made

I rarely follow a recipe exactly, and this one was no exception.

Instead of powdered sweetener, I used Splenda, which worked perfectly. I also skipped the lemon zest because I didn’t have any on hand. After tasting the finished bread, I think the lemon zest would have added a wonderful fresh flavor, so I’ll definitely include it next time.

Another big change was the pan. Rather than using an 8-inch baking dish, I baked mine in a pan with six individual round wells. Because the portions were smaller, I lowered the oven temperature to 325°F and baked them for about 20 minutes.

They came out light, fluffy, and beautifully golden.

My Thoughts

This recipe has a texture that’s somewhere between a soufflé, cloud bread, and a light sponge cake. It’s not overly sweet, making it perfect for breakfast, an afternoon snack, or even a light dessert.

The blueberries add little bursts of sweetness throughout each bite, and the cottage cheese blends so smoothly that you would never know it’s there.

If I make this again—and I definitely will—I’ll add the lemon zest for a little extra brightness.

Ingredients

  • 3 large eggs, separated
  • ½ cup full-fat cottage cheese, blended smooth
  • 1 tablespoon cornstarch
  • ¼ teaspoon cream of tartar
  • 1 tablespoon Splenda
  • ½ teaspoon vanilla extract
  • ½ cup fresh blueberries

Optional:

  • ½ teaspoon lemon zest

Nutrition (Approximate Per Serving)

  • Calories: 100
  • Protein: 7g
  • Carbohydrates: 9g
  • Fat: 5g

If you’re looking for another fun, high-protein recipe to add to your meal plan, this one is definitely worth trying. It’s simple to make, light, satisfying, and easy to customize with your favorite berries.

Thanks for stopping by! Be sure to visit my YouTube channel, Bariatric Living with Lisa, for more bariatric-friendly recipes, meal ideas, and realistic weight-loss lifestyle content.

High Protein Dalgona Coffee (30g Protein)

Lisa Kidd

If you’ve never tried Dalgona coffee before, you’re in for a treat! This viral whipped coffee is incredibly creamy and delicious, and I’ve given it a bariatric-friendly makeover by pairing it with a 30-gram vanilla protein shake.

The result is a rich, coffeehouse-style drink that’s low in sugar, packed with protein, and surprisingly easy to make at home.

Why You’ll Love This Recipe

  • 30 grams of protein
  • Bariatric-friendly
  • Low in sugar
  • Rich and creamy texture
  • Easy to make in just a few minutes
  • Feels like a gourmet coffee shop drink

Ingredients

Whipped Coffee

  • 2 Tablespoons instant coffee (I used Decaf Nescafé Gold Espresso)
  • 1 Tablespoon Splenda
  • 1 Tablespoon Vanilla Caramel Crème Skinny Syrup
  • 2 Tablespoons very hot water

Coffee Base

  • Ice
  • Skinny Mixes Sugar-Free Caramel Sauce
  • Skinny Mixes Sugar-Free Marshmallow Sauce
  • One 30-gram vanilla protein shake

Instructions

  1. Add the instant coffee, Splenda, skinny syrup, and hot water to a small bowl or glass.
  2. Using a handheld frother, whip the mixture until it becomes thick, fluffy, and several times its original volume.
  3. Drizzle the inside of a serving glass with sugar-free caramel and marshmallow sauces.
  4. Fill the glass with ice.
  5. Pour in your vanilla protein shake.
  6. Spoon the whipped coffee over the top.
  7. Stir everything together before drinking and enjoy!

My Thoughts

This drink honestly tastes like dessert in a glass. The fluffy coffee melts into the creamy protein shake, creating a smooth, velvety texture with just the right amount of sweetness. The caramel and marshmallow drizzle take it to another level and make it feel like a specialty coffeehouse drink without all the sugar.

If you’re looking for new ways to enjoy your daily protein, this recipe is a fun and delicious option.

If you make this recipe, I’d love to hear what you think! Leave a comment on the YouTube video and let me know your favorite sugar-free syrup combinations.

Happy sipping!

— Lisa

Sugar-Free Peach Pineapple Cobbler

Lisa Kidd

If you’ve been craving a warm, comforting dessert but still want to keep things lighter, this Sugar-Free Peach Pineapple Cobbler is such a delicious option. It’s sweet, fruity, easy to make, and comes together with just a few simple ingredients.

I love recipes like this because they let me enjoy a comforting dessert while still being mindful of my bariatric lifestyle and my goal of making better choices without feeling deprived. This cobbler combines juicy peaches, fresh pineapple, Zero Sugar Yellow Cake Mix, and butter for a golden, bubbly dessert that tastes like summer in every bite.

Why You’ll Love This Recipe

  • Easy to make with just a handful of ingredients
  • Uses Zero Sugar Yellow Cake Mix for a lower-sugar twist
  • Perfect for family dinners, potlucks, cookouts, or holidays
  • Delicious served warm on its own or with a lighter whipped topping

Ingredients

  • 3 cans sliced peaches in their own juice, drained (reserve the juice)
  • 1 fresh pineapple, cubed
  • 1 box Zero Sugar Yellow Cake Mix
  • 20 pats of butter
  • 2 Tbsp cornstarch

How to Make Sugar-Free Peach Pineapple Cobbler

  1. Preheat your oven to 375°F.
  2. Drain the peaches and set the juice aside.
  3. Add the peaches and cubed pineapple to a 9×13 baking dish.
  4. In a small bowl, whisk 2 tablespoons cornstarch into the reserved peach juice until completely dissolved.
  5. Pour the peach juice mixture evenly over the fruit.
  6. Sprinkle the Zero Sugar Yellow Cake Mix evenly over the top.
  7. Place pats of butter all across the top of the cake mix.
  8. Bake for 30–40 minutes, or until the cobbler is golden brown and bubbly.

Tips for Success

  • Make sure the cornstarch is fully dissolved in the peach juice so it helps thicken the fruit mixture evenly while baking.
  • Spread the butter across the top as evenly as possible so the cake mix bakes up golden.
  • If you want to make serving easier, let the cobbler rest for a few minutes after baking so it can set up slightly.

A Sweet Treat with a Lighter Twist

One of my favorite things about recipes like this is that they still feel fun and indulgent, but with a few swaps that better fit a healthier lifestyle. The peaches and pineapple bring plenty of natural sweetness and flavor, while the Zero Sugar cake mix helps keep it simple and lower in sugar than a traditional cobbler.

If you try this recipe, I’d love to hear what you think! And if you enjoy bariatric-friendly recipes, lighter comfort foods, and realistic healthy living inspiration, make sure you follow along with me on Bariatric Living with Lisa.

High Protein Caramel Banana Fluffer Nutter Iced Coffee

Lisa Kidd

If you grew up loving Fluffer Nutter sandwiches or peanut butter and banana sandwiches, this recipe is going to bring back some memories.

I wanted to create a protein coffee that tasted indulgent while still fitting into a bariatric-friendly lifestyle. The result is my High Protein Caramel Banana Fluffer Nutter Iced Coffee—a creamy blend of coffee, banana, peanut butter, marshmallow, and caramel flavors with a protein boost.

This drink feels like something you’d order from a specialty coffee shop, but it’s easy to make at home and can help you meet your daily protein goals.

Why You’ll Love This Recipe

  • High in protein
  • Lower in sugar than traditional coffeehouse drinks
  • Quick and easy to make
  • Bariatric lifestyle friendly
  • Perfect for breakfast or an afternoon pick-me-up

Ingredients

  • 8 oz brewed coffee
  • 1 Monster Alani Protein Shake (or your favorite protein shake)
  • 1 banana
  • 2 tablespoons natural peanut butter, divided
  • Skinny Mixes Caramel Sauce
  • Skinny Mixes Marshmallow Sauce
  • Skinny Mixes Salted Caramel Syrup
  • Ice

Instructions

  1. Brew your coffee and allow it to cool.
  2. Blend the protein shake, banana, and 1 tablespoon peanut butter until smooth and creamy.
  3. Melt the remaining tablespoon of peanut butter.
  4. Drizzle melted peanut butter, caramel sauce, and marshmallow sauce around the inside of your glass.
  5. Fill the glass with ice.
  6. Add a drizzle of salted caramel syrup.
  7. Pour the blended protein mixture into the glass.
  8. Top with brewed coffee.
  9. Stir and enjoy!

Tips

  • Freeze your banana beforehand for an extra thick, frosty texture.
  • Use decaf coffee if you’re sensitive to caffeine.
  • Adjust the amount of syrup and sauce to fit your sweetness preferences.
  • Try different protein shake flavors for a fun twist.

Final Thoughts

One of the biggest challenges after bariatric surgery can be finding enjoyable ways to prioritize protein. This recipe proves you don’t have to sacrifice flavor to stay on track.

If you make this High Protein Caramel Banana Fluffer Nutter Iced Coffee, I’d love to hear what you think. Leave a comment on my YouTube video or tag me on social media and share your creation!

Happy sipping!

— Lisa
Bariatric Living with Lisa