Tag: recipe

Lisa’s Sugar-Free High-Protein Pumpkin Dump Cake

Lisa Kidd

An easy, comforting fall dessert with all the pumpkin spice flavor you love!

There’s just something about fall that makes me want to get into the kitchen and start baking! The smell of pumpkin spice, cinnamon, and buttery cake filling the house is one of my favorite things about this time of year.

And if there’s one thing I’ve learned on my journey toward healthier living, it’s that we don’t have to give up the foods we love. Sometimes, we just need to get a little creative with the ingredients!

That’s exactly what I did with my newest recipe: Sugar-Free High-Protein Pumpkin Dump Cake!

A Classic Fall Dessert With a Healthier Twist

Traditional pumpkin dump cakes are absolutely delicious, but they’re often made with regular cake mix, sugar, and sweetened ingredients.

I wanted to create something that would still have that wonderful pumpkin pie flavor and buttery cake topping while cutting out the added sugar from the cake mix and sweeteners and incorporating some extra protein.

My solution?

I used Pillsbury Zero Sugar Yellow Cake Mix, Splenda Magic Baker Brown Sugar, and Member’s Mark Ultra-Filtered Vanilla Protein Shake.

The protein shake replaces some of the liquid ingredients you might find in a traditional pumpkin dessert while adding protein to the recipe.

I also included a little xanthan gum to help the pumpkin filling set up nicely.

And, of course, I couldn’t resist adding chopped pecans to the top!

The result was a beautiful pumpkin dessert with a golden, buttery topping and a creamy pumpkin layer underneath.

Lisa’s Sugar-Free High-Protein Pumpkin Dump Cake

Recipe Details

  • Oven Temperature: 350°F
  • Baking Time: Approximately 55 minutes
  • Pan Size: 9×13-inch baking dish
  • Cooling Time: At least 30 minutes; I recommend longer for cleaner slices

Ingredients

  • ½ cup Splenda Magic Baker Brown Sugar
  • 2 tablespoons white granulated Splenda
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • ¼ teaspoon xanthan gum
  • 1 (15-ounce) can pumpkin puree
  • 1 (11.5-ounce) bottle Member’s Mark Ultra-Filtered Vanilla Protein Shake
  • 1 tablespoon water
  • 3 large eggs
  • 1 box Pillsbury Zero Sugar Yellow Cake Mix
  • ½ cup chopped pecans (optional)
  • 1 cup unsalted butter

Step-by-Step Instructions

Step 1: Prepare Your Baking Dish

Preheat your oven to 350°F.

Lightly spray a 9×13-inch baking dish with nonstick cooking spray.

Step 2: Mix the Dry Sweeteners and Spices

In a small bowl, whisk together the Splenda Magic Baker Brown Sugar, white Splenda, pumpkin pie spice, salt, and xanthan gum.

This step is important because thoroughly mixing the xanthan gum with the dry ingredients helps prevent clumping when it comes into contact with liquid.

Step 3: Prepare the Pumpkin Filling

In a large mixing bowl, combine the pumpkin puree, entire bottle of vanilla protein shake, water, and eggs.

Whisk everything together until smooth.

Add the dry sweetener and spice mixture, continuing to whisk until completely incorporated.

Step 4: Pour Into Your Baking Dish

Pour the pumpkin mixture into your prepared baking dish and smooth it into an even layer.

Step 5: Add the Cake Mix

Open your box of Pillsbury Zero Sugar Yellow Cake Mix and sprinkle the dry mix evenly over the pumpkin filling.

Here’s the important part:

DO NOT STIR!

The dry cake mix creates that wonderful dump cake topping as it bakes.

If you notice large mounds of dry mix, gently level them with a fork.

Step 6: Add Pecans and Butter

Sprinkle the chopped pecans evenly over the top, if using.

Next, slice your cold butter into thin pieces and arrange them across the cake mix, covering as much of the surface as possible.

Step 7: Bake

Place the baking dish in your preheated oven and bake for approximately 55 minutes.

The cake is ready when the center is set. A slight, firm jiggle is perfectly fine.

Step 8: Let It Cool

Remove the cake from the oven and allow it to cool for at least 30 minutes before slicing.

I personally let mine cool on the counter for about 3 hours, and it turned out perfectly!

The extra cooling time gave the pumpkin filling a chance to firm up and made it much easier to slice.

For food safety, refrigerate leftovers promptly rather than leaving the finished cake out for extended periods.

My Tips for the Perfect Pumpkin Dump Cake

Don’t mix the cake layer into the pumpkin filling.

This is probably the most important step! The layers are what give a dump cake its special texture.

Distribute the butter evenly.

Try to cover the dry cake mix as evenly as possible so you don’t end up with large patches of dry powder after baking.

Give it time to cool.

I know it’s tempting to dig right in, especially when your kitchen smells amazing! But allowing the cake to cool helps the pumpkin layer set and makes serving easier.

Make it your own.

If you’re not a fan of pecans, simply leave them out. You could also serve your slice with a small dollop of sugar-free whipped topping.

Is This Pumpkin Dump Cake Really Sugar-Free?

This recipe uses zero-sugar cake mix and sugar substitutes instead of traditional granulated sugar.

However, pumpkin puree, dairy-based protein shakes, and other ingredients can contain naturally occurring sugars and carbohydrates.

So while I call this my Sugar-Free Pumpkin Dump Cake because of the ingredient substitutions, it’s more accurate to describe it as made without traditional added sugar rather than guaranteed to contain zero grams of sugar.

And although I’ve added protein through the vanilla protein shake and eggs, the exact protein content per serving depends on the ingredients and portion size.

A Little Reminder About Healthier Living

One thing I always want to share through High Protein Living with Lisa is that healthier living doesn’t have to mean giving up everything we enjoy.

It’s about finding balance, making thoughtful choices, and discovering new ways to prepare our favorite foods.

Sometimes that means adding more protein.

Sometimes it means replacing traditional sugar with a sugar substitute.

And sometimes it simply means enjoying a smaller portion of something delicious!

That’s the heart behind my Make It Healthier recipes.

Watch Me Make This Recipe!

I’ve also shared a video on my YouTube channel, High Protein Living with Lisa, where you can see me prepare this delicious pumpkin dump cake.

If you enjoy high-protein meals, sugar-free desserts, and healthier versions of classic recipes, I would love for you to join our growing community!

And don’t forget to leave me a comment telling me your favorite fall dessert.

Until next time, happy baking, and remember — we can still enjoy the foods we love while making healthier choices!

With love,

Lisa ❤️

High Protein Living with Lisa

🎃 Estimated Nutrition — Lisa’s Sugar-Free High-Protein Pumpkin Dump Cake

Per serving (1/16 of recipe):

Calories: 236
Protein: 5.1 g
Total Carbohydrates: 29.3 g
Total Fat: 13.8 g
Total Sugars: 2.9 g
Fiber: 1.7 g

Nutrition is estimated using the listed ingredients, including optional pecans. This recipe uses sugar substitutes and zero-sugar cake mix but contains naturally occurring sugars and carbohydrates. Actual values may vary by brand and serving size.

Pumpkin Pie Yogurt Pudding Bowl – A Creamy, Protein-Forward Fall Treat!

Lisa Kidd

By Lisa | High Protein Living with Lisa

There’s just something about fall that makes me crave everything pumpkin! Pumpkin pie, pumpkin spice coffee, pumpkin cheesecake — I love those warm, cozy flavors that come with this time of year.

But enjoying fall treats doesn’t mean I have to give up my focus on protein or making healthier food choices.

That’s where my Pumpkin Pie Yogurt Pudding Bowl comes in!

This simple recipe brings together creamy vanilla Greek yogurt, real pumpkin puree, sugar-free butterscotch pudding mix, and pumpkin pie spice to create a delicious bowl that reminds me of pumpkin pie filling.

Then I fold in a little sugar-free Cool Whip to make it light and fluffy and finish it with crunchy cinnamon pecan granola.

The result? A creamy, sweet, crunchy treat that feels a little indulgent but fits beautifully into my protein-forward lifestyle.

Why I Love This Pumpkin Pie Yogurt Bowl

Since weight-loss surgery, I’ve learned that finding creative ways to enjoy familiar flavors makes healthy eating much more enjoyable.

I love recipes that are easy, satisfying, and don’t require a long list of complicated ingredients.

This one checks all those boxes!

Here’s why it’s become such a fun fall treat:

  • Protein-forward: Greek yogurt provides a great protein base.
  • Easy to make: No baking or special equipment required.
  • Lower in added sugar: Sugar-free pudding mix and sugar-free whipped topping help keep added sugar down.
  • Full of fall flavor: Pumpkin puree and pumpkin pie spice give it that familiar pumpkin pie taste.
  • Wonderful texture: Creamy, fluffy pudding paired with crunchy cinnamon pecan granola.

It’s perfect for breakfast, an afternoon snack, or even dessert!

The Secret Ingredient: Butterscotch Pudding Mix!

You might be wondering why I use butterscotch pudding mix instead of vanilla.

I love how the butterscotch flavor complements the pumpkin and warm spices!

It adds a sweet, rich flavor that reminds me of a homemade fall dessert.

And because I’m using the dry pudding mix directly in the yogurt, it also helps create that thick, creamy pudding-like consistency.

It’s such a simple trick, but it makes a big difference!

Lisa’s Pumpkin Pie Yogurt Pudding Bowl Recipe

Prep Time: Approximately 5 minutes
Cooking Time: None
Servings: 1 bowl

Ingredients

  • 170 grams Light Vanilla Greek Yogurt
  • 1–2 tablespoons Pumpkin Puree
  • 2 teaspoons Sugar-Free Butterscotch Pudding Mix
  • A sprinkle of Pumpkin Pie Spice
  • 2 dollops Sugar-Free Cool Whip
  • A handful of NuTrail Cinnamon Pecan Granola

Instructions

Step 1: Start with your yogurt.

Weigh out 170 grams of light vanilla Greek yogurt into a bowl.

Step 2: Add the pumpkin flavors.

Add 1–2 tablespoons of pumpkin puree, 2 teaspoons of sugar-free butterscotch pudding mix, and a sprinkle of pumpkin pie spice.

Mix everything until smooth and well combined.

Step 3: Make it fluffy!

Add two dollops of sugar-free Cool Whip.

Gently fold it into the yogurt mixture until everything becomes light, fluffy, and creamy.

Step 4: Add the crunch.

Sprinkle a handful of NuTrail Cinnamon Pecan Granola over the top.

Step 5: Enjoy!

Grab a spoon and enjoy all those delicious pumpkin pie flavors!

Tips for Making the Perfect Yogurt Pudding Bowl

Use pumpkin puree, not pumpkin pie filling.

Plain pumpkin puree gives you that natural pumpkin flavor without the extra sweeteners found in many prepared pie fillings.

Adjust the pumpkin to your taste.

I use 1–2 tablespoons, depending on how strong I want the pumpkin flavor.

Fold the whipped topping gently.

This helps keep the mixture light and fluffy instead of stirring all the air out.

Add your granola just before eating.

If you love a crunchy topping, wait until you’re ready to enjoy your bowl before adding the granola.

Is This Recipe Bariatric-Friendly?

For those of us living a bariatric lifestyle, finding foods that are enjoyable while still prioritizing protein can be important.

Greek yogurt makes a wonderful base for many recipes because it provides protein while offering a smooth, creamy texture.

This Pumpkin Pie Yogurt Pudding Bowl is one way to enjoy something sweet without making a traditional dessert.

Of course, everyone’s nutritional needs and tolerances are different after bariatric surgery. Be mindful of your portion sizes, individual protein goals, and the ingredients that work best for you.

The exact protein, carbohydrate, and calorie amounts will depend on the brands and quantities you use, especially the yogurt and granola.

A Little Reminder About Healthy Living

One thing I’ve learned on my journey is that healthy eating doesn’t have to be boring.

Sometimes it’s the little substitutions and creative recipes that help us enjoy the foods we love while continuing to make choices that support our goals.

And if I can enjoy something that tastes like pumpkin pie while getting protein from my Greek yogurt, that’s a win in my book!

Watch Me Make It!

I’ve also shared a video showing how I prepare this delicious Pumpkin Pie Yogurt Pudding Bowl over on my YouTube channel, High Protein Living with Lisa.

Come join me in the kitchen!

And while you’re there, don’t forget to subscribe for more protein-forward recipes, bariatric-friendly ideas, protein coffees, and everyday inspiration.

I’d love to hear from you!

Are you a pumpkin lover? What’s your favorite way to enjoy pumpkin during the fall?

Leave me a comment and let me know!

Until next time, happy cooking, and remember that healthy living can still be delicious!

Lisa 💕
High Protein Living with Lisa

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

Celebrating 100 Subscribers with High-Protein Low-Carb Tiramisu!

Lisa Kidd

I can hardly believe it—Bariatric Living with Lisa has reached 100 subscribers! 🎉💯

This may be my first 100 subscribers, but each and every one of them is incredibly special to me. I wanted to create a video that was more than just a recipe. I wanted to celebrate the people who have supported my channel and let them know how truly grateful I am.

To celebrate, I made a special High-Protein, Low-Carb Tiramisu! ☕🍫

A Special 100 Subscriber Celebration

For the video, I created a fun celebration setup with confetti falling over the words “100 Subscribers.” I also made a special dessert with the number 100 candles to mark this milestone.

Then I took everyone into the kitchen with me to make a healthier version of one of my favorite classic desserts: tiramisu!

After making the dessert, I returned to the celebration area for a taste test. It was such a fun way to celebrate this milestone with everyone who has supported my channel.

High-Protein Low-Carb Tiramisu

This tiramisu begins with homemade coconut-flour ladyfingers. The recipe combines separated eggs, sifted coconut flour, sweetener, vanilla, and whey protein powder to create the ladyfingers. The batter is carefully folded together to help preserve the air whipped into the egg whites before being piped and baked.

Once cooled, the ladyfingers are lightly flavored with espresso. Because coconut flour absorbs liquid quickly, they need to be handled carefully. The recipe recommends dipping them very quickly or drizzling the espresso over them instead of soaking them for too long.

The creamy filling is made with mascarpone cheese, heavy whipping cream, Splenda, and vanilla extract. The whipped cream is folded into the sweetened mascarpone mixture to create a creamy filling for the tiramisu.

The tiramisu is assembled by layering the espresso-treated ladyfingers with the mascarpone cream. After the final layer of cream, the top is dusted with unsweetened cocoa powder. The dessert then needs to chill for several hours, with overnight chilling recommended in the recipe for the best texture.

Thank You for 100 Subscribers!

I am so thankful for everyone who has watched my videos, subscribed to my channel, left comments, shared my content, or simply taken the time to stop by and spend a few minutes with me.

Bariatric Living with Lisa is about more than just recipes. It is about finding ways to enjoy food, creating healthier versions of recipes, sharing bariatric-friendly ideas, and enjoying life along the way.

I am so excited to see where this journey takes us next!

Thank you for being part of the Bariatric Living with Lisa family. ❤️

Here’s to the next milestone! 🎉💯

Watch the Celebration Video

Come celebrate 100 subscribers with me and watch me make this High-Protein Low-Carb Tiramisu!

Lisa’s High Protein Low Carb Tiramisu

Nut-Free Keto Ladyfingers Recipe

  • Prep time: 20 minutes
  • Cook time: 15 minutes
  • Yield: 21 ladyfingers [12]

Ingredients

  • 5 large eggs, separated (room temperature), but really needed 6 large eggs, separated.
  • ½ cup coconut flour, sifted
  • ½ cup Splenda (divided into two ¼-cup portions)
  • ¼ cup unflavored whey protein powder (helps provide structure so they don’t deflate), but really could use less, about a 1/8 cup.
  • 1 tsp vanilla extract
  • ¼ tsp cream of tartar (optional, helps stabilize the egg whites)
  • Pinch of salt [6, 7, 13, 14, 15]

Step-by-Step Instructions

  1. Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper. [6, 12, 16]
  2. Whip the egg whites with a pinch of salt and the cream of tartar using an electric mixer until foamy. Slowly rain in ¼ cup of your sweetener, whipping continuously until you achieve very stiff peaks. Set aside. [6, 7, 17, 18, 19]
  3. Beat the egg yolks in a separate bowl with the remaining ¼ cup of sweetener and vanilla extract for 3–4 minutes until thick, pale, and ribbons form. [6, 7, 20]
  4. Combine the dry ingredients by whisking the sifted coconut flour and whey protein powder together in a small bowl. [6, 21]
  5. Gently fold the mixtures together. Use a rubber spatula to fold a third of the whipped egg whites into the yolk mixture. Alternating in batches, gently fold in a portion of the flour mixture and the remaining egg whites. Mix very gently to avoid deflating the air bubbles. [6, 22]
  6. Pipe the ladyfingers by transferring the batter into a pastry bag fitted with a wide, round tip. Pipe 3-inch long logs onto your lined baking sheet, leaving an inch between each one. [6, 12, 23, 24]
  7. Bake for 12–15 minutes until the edges are golden brown and the tops feel lightly springy. [6, 25]
  8. Cool completely on the baking sheet before moving them. They will crisp up slightly as they cool down. [6, 26, 27]

Pro Tips for Success

  • Sift the Flour: Coconut flour is notoriously clumpy. Sifting it ensures it incorporates smoothly without leaving chalky pockets in your delicate batter.
  • Watch the Coffee Soak: If you are using these for a keto tiramisu, dip them into the espresso quickly. Coconut flour sponges soak up liquid much faster than wheat or almond flour versions and can fall apart if left submerged for more than a second or two. [1, 6, 7, 28, 29]

2. The Espresso Dip Strategy

Coconut flour acts like a dense sponge. If you submerge these ladyfingers like traditional wheat ones, they will dissolve into paste. [4]

  • The Technique: Do not submerge them. Instead, pour your espresso into a wide, shallow bowl. Take a ladyfinger and drop it into the liquid, counting “one” (about 0.5 seconds), flip it instantly, count “two”, and remove it immediately. [4, 8, 9]
  • Alternative Method: Lay all your baked ladyfingers flat in your Tiramisu dish first. Use a pastry brush or a teaspoon to gently drizzle the espresso over each cookie. This gives you total control over the moisture. [10, 11]
  • Sweetening the Espresso: Add 2 tablespoons of Granulated Splenda directly into your warm espresso before dipping to counteract the intense bitterness. [10, 11]

3. Making the Splenda Mascarpone Cream

To complete your Keto Tiramisu, replace the traditional sugar in the cream filling using this quick keto assembly: [12]

Ingredients

  • 8 oz (250g) Mascarpone cheese, room temperature
  • 1 cup Heavy whipping cream, chilled
  • ⅓ cup Granulated Splenda
  • 1 tsp Vanilla extract
  • Unsweetened cocoa powder (for dusting) [4, 8, 10, 13, 14]

Instructions

  1. Whip the cream: In a cold bowl, whip the heavy cream and vanilla extract until stiff peaks form. Set aside.
  2. Blend the cheese: In a separate bowl, beat the room-temperature mascarpone cheese and the ⅓ cup of Splenda together until completely smooth and creamy.
  3. Fold: Gently fold the whipped cream into the sweet mascarpone mixture using a rubber spatula until combined.
  4. Assemble: Layer your lightly-espresso-soaked ladyfingers at the bottom of a dish. Spread half the cream on top. Add a second layer of soaked ladyfingers, followed by the remaining cream.
  5. Chill: Dust the top generously with unsweetened cocoa powder. Cover and refrigerate for at least 4 to 6 hours (overnight is best). This chilling window is mandatory for coconut flour ladyfingers to set firmly and mimic the texture of traditional Tiramisu.

What should I make to celebrate the next milestone? Let me know in the comments! 💬

Soft & Delicious Cottage Cheese Protein Cookies

Lisa Kidd

If you’re craving cookies but want something a little healthier, these Cottage Cheese Protein Cookies are going to become one of your favorites!

I know cottage cheese in cookies might sound unusual, but trust me—it creates a wonderfully soft texture while adding extra protein. Combined with rolled oats, peanut butter, and sugar-free salted caramel syrup, these cookies are hearty, satisfying, and naturally sweet without tasting “healthy.”

One of my favorite things about this recipe is how simple it is. Everything mixes together in one bowl, and they’re ready in just minutes. The biggest tip is not to overbake them. Pull them from the oven after about 11 minutes, and they’ll stay soft and tender inside.

Ingredients

  • 1 cup cottage cheese
  • 2 cups rolled oats
  • ½ cup peanut butter (or almond butter)
  • ¼ cup Salted Caramel Skinny Syrup
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • ½ teaspoon baking powder
  • Pinch of salt
  • Optional: Sugar-free chocolate chips or raisins

Directions

  1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
  2. Mix together the cottage cheese, oats, and peanut butter.
  3. Stir in the Skinny Syrup, vanilla, cinnamon, baking powder, and salt until a thick dough forms.
  4. Fold in chocolate chips or raisins if desired.
  5. Scoop the dough onto the baking sheet using a small cookie scoop.
  6. Flatten each cookie slightly since they won’t spread much while baking.
  7. Bake for 11 minutes.
  8. Allow the cookies to cool for 5–10 minutes before enjoying.

My Tips

  • Blend the cottage cheese first if you’d like a smoother cookie.
  • Don’t overbake them—they’re best when they’re still soft in the center.
  • Store leftovers in an airtight container in the refrigerator for an easy grab-and-go protein snack.

These cookies are a wonderful option for anyone following a bariatric lifestyle, trying to increase their protein intake, or simply looking for a healthier alternative to traditional cookies.

If you make this recipe, I’d love to hear what you think! Leave a comment on the YouTube video and let me know if you added sugar-free chocolate chips, raisins, or another fun mix-in.

Happy baking!

– Lisa ❤️ | Bariatric Living with Lisa