Tag: #LowCarbBaking

High Protein Sugar-Free Blueberry Muffins (Easy 3-Ingredient Recipe)

Lisa Kidd

If you’re looking for an easy, high-protein recipe that actually tastes amazing, you have to try these blueberry muffins.

I found a version of this recipe going viral and knew I had to make it bariatric-friendly—and let me tell you, this one is a keeper. These muffins are soft, packed with blueberries, and have just the right amount of sweetness without any added sugar.

What I love most is how simple this recipe is. You only need three main ingredients, and it comes together in minutes.

Ingredients:

  • 1 box Pillsbury Zero Sugar Yellow Cake Mix
  • 1 (5.3 oz) Oikos Triple Zero Blueberry Greek Yogurt
  • 1 (11 oz) Member’s Mark Vanilla Protein Shake
  • 1 pint fresh blueberries

Directions:
Preheat your oven to 325°F. In a mixing bowl, combine the cake mix, yogurt, and protein shake until smooth. Gently fold in the blueberries.

Spray a cupcake tin with cooking spray and use an ice cream scoop to evenly portion the batter. Bake for 19 minutes or until set.

This recipe makes 19 muffins and is perfect for meal prep!

Final Thoughts:
These have quickly become one of my favorite go-to recipes. They’re easy, delicious, and perfect for a high-protein lifestyle after bariatric surgery.

I Tried the Viral Ina Garten Brownie Pudding — Low-Carb Edition (And It Wasn’t a Win)

Lisa Kidd

Every once in a while, a recipe goes viral and you have to try it. This time, it was Ina Garten’s famous Brownie Pudding — rich, decadent, and perfectly underbaked in the center.

Of course, I wanted to see if I could make it low-carb and sugar-free.

The result?
✔️ Beautiful texture for a brownie
❌ Flavor that just didn’t work for me, and it didn’t have the lava pudding center

I made several substitutions, including swapping all-purpose flour for peanut flour. While the dessert baked great for a brownie, it didn’t have the lava pudding center I was hoping for. The peanut flavor overpowered everything else. It’s not something I’d personally make again — and that’s okay.

Low-carb and bariatric-friendly baking is a lot of trial and error. Some swaps behave beautifully. Others… teach us lessons.

I usually only share recipes that make it into my regular rotation, but I wanted to share this one too — because honesty matters. If you’re experimenting in your own kitchen, know that it’s normal when things don’t turn out perfectly.

Let’s Learn Together

If you try this recipe using different low-carb ingredients (like almond flour, different sweeteners, or adjusted eggs), I’d love to hear how it turns out for you. Leave a comment or message me — your version might be the one that works!

Because at Bariatric Living 101, we’re not chasing perfection — we’re building sustainable, real-life habits.

💛