Winter is the season of all things warm and cozy, and nothing says "holiday" better than baked goods fresh from the oven. Enjoy your dessert without worrying about your waistline by whipping up these guilt-free treats!

From sugar cookies to bundt cake to cinnamon rolls, we've got you covered.

1. Frosted protein Sugar Cookies

How about some frosted protein sugar cookies that taste like the real deal but only have one gram of sugar per cookie? Practically sugar-free sugar cookies seems like an oxymoron, doesn't it? Well, now you can make it a reality.

Each of these full-sized soft-baked cookies is just 80 calories with 5 grams of protein and 3 grams of net carbs. At just under 5 grams per cookie, these aren't exactly "low-fat," but they're perfect for a treat. Even if you're on a strict diet, you can easily fit in two or three of these "healthified" sugar cookies without blowing your nutrition.

Did I mention they're soft with just the right amount of bite, and that the frosting is to die for? What are you waiting for? Whip these up!

Cookie Ingredients

• Vanilla protein powder, 80 g
• Coconut flour, 6 tbsp
• Pyure Organic Stevia Blend, 1/4 cup
• Baking soda, 1/4 tsp
• Creamy cashew butter, 2 tbsp
• Smart Balance Buttery Spread, 2 tbsp
• Water, 3 tbsp (adjust as needed)
• Egg whites, 2 tbsp (1 large)
• VitaFiber syrup, 1 tbsp
• Vanilla extract, 1/2 tsp
• Salt, 1/4 tsp (optional)

Frosting Ingredients

• Swerve confectioner's erythritol (or powdered sugar), 1/2 cup
• Tapioca starch, 1 tbsp
• Unsweetened almond milk (or milk of choice), 2 tbsp
• Smart Balance Buttery Spread, 1 tbsp

Directions

1. Preheat oven to 350 degrees F.
2. Whisk together the dry cookie ingredients in a small mixing bowl.
3. Add the wet ingredients and mix until a dough forms.
4. Line a baking sheet with parchment paper, or lightly spray it with cooking spray.
5. Using a tablespoon, measure out dough and form it into balls, placing them roughly 2 inches apart on the sheet.
6. Press the balls flat to roughly half an inch thick using the back of a spatula or your hand.
7. Bake for 8-10 minutes until the edges are firm but the center is still soft (cookies will set upon cooling). I flattened mine a little fresher out of the oven with the back of a spatula.
8. While the cookies cool, combine the frosting ingredients in a separate mixing bowl until smooth.
9. Spread frosting over cookies and decorate with sprinkles if desired.
10. Cookies can be stored at room temperature for several days or frozen up to a month.

Nutrition Facts

• Serving size: 1 cookie (with frosting)
• Recipe yields 12 servings
• Calories: 81
• Fat: 4.8 g
• Carbs: 5 g
• Protein: 5 g

2. Cranberry Spice Protein Bundt Cake

This here is my first-ever protein-packed bundt cake! I was worried it would turn out Too dry or not dense enough, but I was wrong; it's absolutely divine. Everything from the moist spiced cake and tart cranberries to the rich rum-flavored glaze packs a punch.

It's the perfect holiday treat to share with friends and family, because they'll never guess it's low in sugar and high in protein. Seriously, this cake is so delicious it didn't even last a day at our house!

Cake Ingredients

• Unflavored or vanilla protein powder, 90 g
• Almond flour, 1/2 cup
• Truvia brown sugar blend, 1/4 cup
• Pyure Organic Stevia Blend, 1/4 cup
• Baking soda, 1 tsp
• Ground cinnamon, 1 tsp
• Ground nutmeg, 1 tsp
• Ground ginger, 1/2 tsp
• Ground allspice, 1/4 tsp
• Unsweetened applesauce, 1/2 cup
• Egg, 1 large
• Vanilla extract, 1 tsp
• Fresh or frozen cranberries, 1 cup
• Salt, 1/2 tsp (optional)

Rum Glaze Ingredients

• Vanilla protein powder, 30 g
• Swerve confectioner's erythritol
• Unsweetened almond milk, 2 tbsp
• Rum extract, 1/8-1/4 tsp

Directions

1. Preheat oven to 350 degrees F.
2. Lightly spray a Bundt pan or 8-9-inch cake pan with cooking spray and set aside.
3. Whisk together dry ingredients in a large mixing bowl.
4. Add wet ingredients and mix until combined. If batter is not a pourable consistency, add water or milk of choice.
5. Stir in cranberries, then pour batter into prepared pan.
6. Bake for 20-25 minutes until a toothpick or knife inserted comes out clean.
7. While cake cools, combine glaze ingredients, adjusting sweetener and rum flavoring to taste.
8. Spread or drizzle glazed over cake and enjoy! Can be stored in the fridge up to one week.

Nutrition Facts

• Serving size: 1 slice (with glaze)
• Recipe yields 8 servings
• Calories: 143
• Fat: 5.3 g
• Carbs: 13 g
• Protein: 13 g

3. Baked Protein Cinnamon Rolls

There are so many things to love about these cinnamon rolls: the macros, the short prep time, the oversized portion, and of course, the flavor! These beauties are less than 250 calories with 16-23 grams of protein each, depending whether you choose the sugar-free buttercream or cream cheese protein frosting.

Because there's no yeast in this recipe, you can have warm cinnamon rolls on your table in 30 minutes or less. The texture is doughy with firm edges, just like you'd expect from a fresh-baked cinnamon roll, and the flavor...oh my freaking wow, the flavor!

Let's just say you'll never miss the real deal again.

Roll Ingredients

• Unflavored or vanilla protein powder, 120 g
• White spelt flour, 1 cup
• Pyure organic stevia blend, 2 tbsp
• Baking powder, 2 tsp
• Baking soda, 1 tsp
• Light buttery spread, 1/4 cup
• Unsweetened cashew milk, 4-5 tbsp
• Salt, 1/4 tsp (optional)

Cinnamon Filling Ingredients

• Pyure Organic Stevia Blend, 3 tbsp
• Ground cinnamon, 2 tbsp
• Light buttery spread, 2 tbsp
• Unsweetened cashew milk, 1 tbsp

Buttercream Frosting

• Swerve confectioner's erythritol, 1 cup
• Tapicoa starch, 2 tbsp
• Unsweetened cashew milk, 1/4 cup
• Light buttery spread, 2 tbsp
• Pure vanilla extract, 1/2 tsp

Cream Cheese Frosting

• Fat-free cream cheese, 4 oz.
• Vanilla protein powder, 40 g
• Unsweetened cashew milk, 1/4 cup
• Pyure organic stevia blend, 1/4 cup
• Pure vanilla extract, 1/2 tsp

Directions

1. Preheat oven to 350 F.
2. Whisk together the dry ingredients in a large mixing bowl.
3. Using a fork, mix in the butter and milk using a fork until a crumbly dough forms.
4. Knead the dough with your hands until it sticks to itself. If the dough still seems too crumbly after working it with your hands, add more milk a teaspoon at a time. Don't add too much, or the dough will become impossibly sticky!
5. Place your ball of dough on a lightly floured surface, like a clean kitchen counter. Using a rolling pin, roll out the dough in all directions until it's about half an inch thick.
6. Cut off the uneven edges to make a square, and place the dough "scraps" in the center of your square. Roll out the dough again until it is an even thickness, keeping a square-ish shape.
7. Mix up your cinnamon filling, and spread it over your dough square, all the way to the edges.
8. Cut your square in half, then into sixths to make long, even strips.
9. One at a time, carefully roll each strip up onto itself, gently scraping the dough away from any "sticky" spots. Place finished rolls in a cake pan lightly coated with cooking spray.
10. Bake for 10-15 minutes until edges are lightly browned and firm but the center is soft (mine were done at exactly 12 minutes).
11. While the rolls bake, hand-mix or blend frosting ingredients until smooth in a medium bowl.
12. Once the rolls are done, spread them with frosting immediately. This recipe makes plenty of extra frosting, enough to completely smother your rolls!
13. Enjoy warm or slightly cooled the same day. Storing in the fridge or freezer will dry out the rolls.

Nutrition Facts

• Serving size: 1 roll (with buttercream frosting)
• Recipe yields 6 servings
• Calories: 239
• Fat: 8.6 g
• Carbs: 22 g
• Protein: 16 g

Nutrition Facts

• Serving size: 1 roll (with cream cheese frosting)
• Recipe yields 6 servings
• Calories: 248
• Fat: 7.6 g
• Carbs: 22 g
• Protein: 23 g

Source: http://www.bodybuilding.com/