Tiramisu Protein Cups
Creamy espresso-soaked layers with cocoa and 20 grams of protein—no baking or refined sugar needed.
- Prep
- 20 min
- Bake
- 0 min
- Total
- 2 hr 20 min
- Yield
- 4 dessert cups
Ingredients
Tap to check items off as you bake.
Nutrition facts
Per serving · about 185 g
Whole batch (4 servings, about 740 g)
Estimated values calculated from the ingredient list. Actual numbers vary with brands, sizes and portioning — use them as guidance, not medical advice.
Instructions
Oven No oven needed · Four 250ml glasses
- 1
Blend the cottage cheese until completely smooth, then blend in the yogurt, protein powder, allulose and vanilla.
- 2
Break the oat biscuits into pieces that fit the glasses and dip each very briefly in cooled espresso.
- 3
Layer espresso biscuits and cream twice in each glass.
- 4
Cover and chill for at least 2 hours so the biscuit layers soften.
- 5
Dust generously with cocoa just before serving.
Doneness test
The layers should hold a spoon cleanly while the espresso biscuits feel cake-soft.
Cooling
Chill overnight for the deepest coffee flavor, but add cocoa only before serving.
Smart substitutions
Blended cottage cheese and yogurt for mascarpone
Cuts fat sharply while boosting protein.
Texture: Lighter and tangier, but still creamy when fully blended.
Oat biscuits for ladyfingers
Adds fiber and avoids refined sugar.
Texture: Slightly more textured after chilling.
Pro baking tips
- Dip biscuits for one second only to prevent soggy layers.
- A fine-mesh cocoa dusting gives the cleanest finish.
Make it even lighter
Swap an ingredient for a lower-calorie one, use less of it, or skip it altogether — with an honest note on what it does to the taste.
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