Recipes
Recipes
American Flag Frozen Yogurt Bark
by Kellyann Petrucci
on Jun 25 2026
There’s something about the Fourth of July that calls for festive treats, but that doesn’t mean you have to settle for sugar overload. This American Flag Frozen Yogurt Bark is the perfect way to celebrate with a refreshing dessert that looks as good as it tastes.
Made with creamy yogurt, fresh berries, and a scoop of Dr. Kellyann's Vanilla Bone Broth Protein, every bite delivers satisfying protein along with collagen to help support healthy skin, hair, nails, joints, and your gut. It's simple to make, naturally beautiful, and the perfect addition to backyard barbecues, pool parties, or any summer gathering. Because healthy eating should always leave room for a little celebration.Ingredients:
Fro-Yo Blend:
1 cup unsweetened coconut yogurt or greek yogurt
1 scoop Dr. Kellyann’s Vanilla Bone Broth Protein
Toppings:
1-2 cups fresh strawberries, sliced
1 cup blueberries
Directions:
Line a rimmed baking quarter sheet with wax or parchment paper.
Mix the Vanilla Protein Powder into the yogurt.
Pour the yogurt into the baking dish and spread evenly on the prepared baking sheet so that it fills the shape.
Arrange the strawberries, blueberries into an American FlagPlace in the freezer until the yogurt is firm, about 3 hours.
Cut into 12-15 pieces, and enjoy cold.
Store leftovers in the freezer.
Recipes
Glow-Boosting Miami Vice Smoothie Bowl
by Kellyann Petrucci
on Jun 25 2026
Give your skin a tropical treat with this Glow-Boosting Miami Vice Smoothie Bowl. Made with mango, pineapple, strawberries, and Dr. Kellyann Tropical Piña Colada Collagen Cooler, it's packed with collagen, vitamin C-rich fruit, and refreshing flavor to help support hydrated, healthy-looking skin all summer long.
Recipes
by Kellyann Petrucci
on Jun 25 2026
The viral Dot Cake trend has officially made its way into holiday celebrations, and we're giving it a delicious, protein-packed upgrade. Instead of relying on traditional frosting alone, this festive dessert adds Dr. Kellyann Vanilla Bone Broth Protein to create a creamy topping that delivers collagen protein in every bite. Naturally colored with beetroot and spirulina powders, these adorable mason jar cakes are a fun way to celebrate the Fourth of July without sacrificing your wellness goals.
Whether you're bringing dessert to a backyard barbecue, hosting family and friends, or simply looking for a healthier take on a trending recipe, these High Protein Viral Dot Cake Jars are easy to make, gluten-free, and sure to impress. They're colorful, festive, and the perfect balance of indulgence and nourishment.
Prep time: 10 minutes Cook time: 45 minutes Serves: 6-8
Ingredients:
2 packets Simple Mills Almond Flour Baking Mix
1 container Miss Jones Baking Organic Buttercream Frosting
1 TBS. Beetroot Powder
1 TBS. Spirulina Powder
1 Scoop Dr. Kellyann Vanilla Bone Broth Protein Powder
Dye Free Dot sprinkles to taste
6-8 4 oz. Mason jars
Directions:
Prepare sheet cake according to directions on the box.
In the meantime, prepare the frosting by adding 1 scoop of Dr. Kellyann Vanilla Bone Broth Protein Powder.
Then evenly divide the frosting between two mixing bowls.
Add beetroot powder and spirulina powder to each bowl and mix until well combined.
Once the sheet cakes are cool, use Mason jars as molds, placing each jar over a sheet cake so it molds into the jar.
Top each jar with frosting, dot with dye-free sprinkles, and enjoy!
Recipes
by Kellyann Petrucci
on Jun 04 2026
These Chocolate Dipped Banana Pops are one of my favorite healthy summer treats. Made with bananas, almond butter, dark chocolate, and my Chocolate Bone Broth Protein Powder, they're packed with protein, healthy fats, collagen-supporting amino acids, and delicious chocolate flavor. Keep a batch in your freezer for a nourishing treat you can feel good about enjoying all season long.
Recipes
by Kellyann Petrucci
on May 18 2026
Serves: 2 Prep time: 10 minutes Cook time: 10 minutes
Ingredients:
6-8 lemons, peeled, quartered, frozen½ C coconut milk (full fat)1 scoop Dr. Kellyann Lemon Ice Lemon Sips2 TBS blue spirulina powder¼ C frozen cherries
Directions:
Peel, quarter, and freeze lemons (best done the day before). Add frozen lemons to a blender along with coconut milk and Dr. Kellyann Lemon Ice Lemon Sips, then blend until smooth.
Remove 3/4 of the mixture and set aside. To the remaining ¼ mixture in the blender, add spirulina powder and mix until well combined.
Remove from the blender and set aside.Add another ¼ of the frozen lemon slushie to the blender, along with the frozen cherries, and blend until smooth. Begin layering flavors of sorbet into a glass. Serve immediately and enjoy!
Recipes
High-Protein Mexican Street Corn Dip
by Kellyann Petrucci
on May 18 2026
Ingredients:
3 C grilled sweet corn, shaved (about 6 ears)
3 TBS olive oil
½ C red onion, diced
2 cloves garlic, chopped
1 TBS jalapeño, seeds removed & diced
1 TBS chili powder
½ tsp sea salt
1 TBS Dr. Kellyann Mexican Tortilla Bone Broth Powder
1 lime, juiced
½ C Greek yogurt
1 C cottage cheese
2 TBS cilantro, chopped
Directions:
Lightly brush sweet corn with 1 TBS olive oil and grill over medium heat for 1-2 minutes per side, until slightly charred.
Remove from the grill and allow to cool, then shave the sweet corn into a mixing bowl, set aside.
In a skillet over medium heat, add 2 TBS olive oil, onion, garlic, jalapeño, bone broth and seasonings, then sauté for 3-4 minutes, stirring frequently, until the veggies are tender and the onions are translucent.
Remove from the heat and add the corn.
Add lime, Greek yogurt, cottage cheese, and mix until well combined.
Fold in cilantro and serve garnished with extra seasoning, and enjoy with gluten-free tortilla chips, sliced cucumbers, or carrots.
Recipes
by Krystle Drake
on Apr 17 2026
If you love a bold, savory Bloody Mary… you’re going to flip for this.
We took everything you crave about that classic brunch drink—rich tomato flavor, a little spice, that tangy kick—and turned it into a creamy, scoopable dip that actually nourishes your body. This Bloody Mary Dip is packed with lycopene-rich tomatoes for antioxidant support and a powerful protein boost from my Tuscan Tomato Bone Broth and cottage cheese!
It’s the kind of snack that feels indulgent, but secretly supports your gut, your skin, and your energy. Perfect for brunch boards, afternoon cravings, or anytime you want something savory and satisfying without the crash.
Ingredients:
1 cup cottage cheese
4 sun-dried tomatoes
2 tbsp Dr. Kellyann Tuscan Tomato Bone Broth Powder
½ tsp Caribbean Jerk (or Cajun) seasoning
1 tbsp tomato paste
Juice of 1 lemon
Optional Garnish + Dippers:
Olive oil
Green onions
Gluten-free crackers
Celery sticks
Carrot sticks
Directions:
Add cottage cheese, sun-dried tomatoes, bone broth powder, seasoning, tomato paste, and lemon juice to a blender or food processor.
Blend until smooth and creamy (about 1–2 minutes).
Transfer to a bowl. Drizzle with olive oil, top with green onions, and a sprinkle of seasoning. Serve with your favorite dippers and enjoy!
Recipes
Healthy Carrot Cake Overnight Chia Pudding (High Protein)
by Kellyann Petrucci
on Apr 03 2026
I have to tell you… there’s this little bakery in New York that makes the most incredible gluten-free carrot cake. It’s the kind you think about long after you’ve had it. And every time I have a slice, I wish I could recreate those same cozy flavors in something I can enjoy more often… like a healthy carrot cake breakfast or an easy meal prep snack.
So I started playing in the kitchen and this is what came out of it. This carrot cake chia pudding has everything you love about the classic dessert warm cinnamon, nutmeg, a little sweetness, that soft, satisfying texture but in a high-protein, gut-friendly recipe you can keep in your fridge all week. The chia seeds bring natural fiber, the shredded carrots give it that real carrot cake feel, and my Vanilla Bone Broth Protein Powder adds a clean boost of protein to help keep you full. And the creamy cottage cheese “frosting” on top? That’s what takes it over the edge.
It’s simple, it’s cozy, and it’s the kind of healthy carrot cake recipe you’ll come back to again and again.
Ingredients:
1 C. Chia seeds2 Tbsp. shredded coconut1 C. carrot, shredded1 tsp. cinnamon¼ tsp. nutmeg¼ C. walnuts, chopped½ C. raisins1 scoop Dr. Kellyann Vanilla Bone Broth Protein Powder4 C. cashew milk (or milk of choice)2 Tbsp. honey
Cottage Cheese Protein Frosting:1 C. cottage cheese½ scoop Dr. Kellyann Vanilla Bone Broth Protein Powder
In a mixing bowl, combine chia seeds, coconut, carrot, cinnamon, nutmeg, walnuts, raisins, and Dr. Kellyann Vanilla Bone Broth Protein Powder, then mix until well combined.In each mason jar, add 1 cup of chia mixture. Pour 1 C milk into each jar and stir to combine. Place the lid on the mason jars and place them in the fridge overnight.
Before serving, prepare the frosting by blending cottage cheese and Dr. Kellyann Vanilla Bone Broth Protein Powder until smooth (about 1 minute).
Remove mason jars from fridge and top with a scoop of cottage cheese frosting.
Garnish with a drizzle of honey, a sprinkle of shredded coconut, and a pinch of cinnamon.
Recipes
Sriracha Bone Broth Deviled Eggs
by Kellyann Petrucci
on Mar 31 2026
Deviled eggs are one of those timeless snacks that always seem to disappear first and this version brings a bold, flavorful twist to the classic. These sriracha deviled eggs combine creamy avocado mayonnaise, a kick of sriracha, and the savory richness of uncured bacon for the perfect balance of heat, creaminess and crunch.
The filling gets an extra boost of flavor and nourishment with my Bone Broth, adding depth while also providing collagen and amino acids that support gut health and overall wellness. Finished with a dusting of paprika and fresh green onion, these deviled eggs are simple to make but packed with flavor.
They’re perfect for gatherings, meal prep, or anytime you want a high-protein snack with a little spice.
Serves: 3
Ingredients:
6 eggs
1 packet Dr. Kellyann's Bone Broth (any flavor)
¼ cup avocado mayonnaise
1 piece uncured bacon
Sriracha sauce for garnish
Smoked paprika for garnish
Chopped green onion for garnish
Directions:
Bring a pot of water to a boil. Carefully add the eggs and cook for 10 minutes. Transfer the eggs to cool, then peel once they’re comfortable to handle.
While the eggs are cooking, place the bacon in a skillet over medium heat and cook until crispy. Transfer to a paper-towel-lined plate to drain, then chop into small pieces.
Slice the hard-boiled eggs in half lengthwise. Gently remove the yolks and place them in a small bowl.
Add the avocado mayonnaise and Dr. Kellyann's Bone Broth to the yolks. Mash everything together with a fork until the mixture is smooth and creamy.
Transfer the filling to a piping bag. Snip the corner and pipe the mixture evenly into the egg white halves. You can also spoon the filling in if preferred.
Finish by garnishing with a sprinkle of chopped bacon, green onions, sriracha sauce and smoked paprika for extra flavor and crunch.
Recipes
by Dr. Kellyann
on Mar 30 2026
An egg-cellent Easter treat! Everyone’s favorite sugary, fluffy Easter treat can be made just as delicious with healthy ingredients. We skip the artificial chemical-drenched marshmallows of our youth and use gelatin. And since these are homemade, you can use real vanilla, not some imitation flavor. Adding toasted coconut makes it even tastier and cuts out the harmful trans fats in the marshmallows' hydrogenation process.
Prep time: 20 min active; 6 hours inactive • Cook time: 30 mins • Yield: One 9- x 13-inch pan or 10 large cutouts using 4-inch cookie cutters
Ingredients
1 cup water, divided into two ½ cups (use a liquid measuring cup)
2 ½ tablespoons grass fed beef powdered gelatin (you can use Knox brand gelatin if you can’t find the grass fed)
1 tablespoon Dr. Kellyann's Collagen Peptides
1 cup honey or maple syrup (use a liquid measuring cup)
¼ teaspoon sea salt
1 teaspoon pure vanilla extract or flavor of your choice, i.e. mint, lemon, orange, etc.
2 cups shredded coconut, toasted and sugar-free, divided
Directions
Line a 9- x 13-inch pan with parchment paper in both directions, leaving extra paper over the edges to use as handles. Evenly cover the bottom of the prepared pan with ¾ cup toasted coconut.
Pour ½ cup water into the bowl of your stand mixer, and add collagen and gelatin powder. Let it sit for at least 10 minutes to soften.
Pour the other ½ cup water into a medium saucepan, add honey/maple syrup, and salt. Insert candy thermometer into saucepan. Bring the mixture to a boil over medium-high heat, and don’t move away from the stove. The mixture can quickly bubble up and foam, and you don’t want it to boil over.
Boil the mixture until it comes to 240º to 242º F. Be precise. This is the soft ball stage, when a drop of syrup dropped into ice water forms a pliable ball. (Unless you’re a seasoned candy maker, I wouldn’t make these without a candy thermometer.) Timing to reach 240º to 242º F can greatly vary based on the size of the pan and the burner. It will mostly likely be between 15 – 25 minutes, but it could take longer.
Using the whip attachment, set mixer to medium speed and slowly pour the syrup into the mixing bowl in a steady stream. When mixed thoroughly with the gelatin mixture, add vanilla or flavoring, and turn mixer to high. Continue to whip until the volume has tripled and you have a fluffy bowl of marshmallow cream. It’s ready when you lift the whip from the mixture and the marshmallow cream holds it shape.
Working quickly before the gelation sets, pour marshmallow cream into the prepared pan. Spread evenly with a rubber spatula or an offset spatula and top with ¾ cup toasted coconut.
Wait 4 to 6 hours until firmly set. Don’t try to rush the process; the marshmallows could turn out soggy or too wet on the inside.
Lift marshmallows out of pan using parchment paper, loosening the parchment from around edges with a sharp knife or scissors. Grease the sharp edge of the cookie cutter and press into the marshmallow through to the bottom. Lift out and place on a parchment lined surface. Continue cutting until you have used up the marshmallows. You will have all the edges left.
Lightly oil your hands, put a 1-to 2-teaspoon-size portion between your palms, and roll into little marshmallow eggs. Roll in toasted coconut to cover.
To cover the cut edges of the cutouts, lightly spray with a fine mist of coconut oil and pat on toasted coconut. Store for 3 to 5 days in a sealed plastic bag or container.
Notes:
Candy making is a practiced art (and never foolproof). If you are precise in the temperature and add the syrup slowly and evenly to the gelatin, you should have success. However, don’t make these on a humid day; they won’t set up properly and they’ll turn out soft and soggy.
The peeps can be made using a piping bag, but unless you have the steady hand and piping skills of a professional baker your peeps may look more like little marshmallow blobs.
Thanks to Jenni Hulet, author of the Urban Poser, for the original marshmallow recipe.
Recipes
by Kellyann Petrucci
on Mar 10 2026
You know those moments when you need something quick, but you still want it to actually do something good for your body? That's exactly why I keep these Lemon Protein Beauty Bites stocked in my fridge at all times. I started making these when I wanted a snack that felt fresh and satisfying without reaching for something processed.
The combination of my Vanilla Bone Broth Protein Powder and my Lemon Ice Lemon Sips gives them this bright, zesty flavor while sneaking in protein and skin-supporting ingredients at the same time. They take just minutes to throw together in a food processor, and once they're rolled in coconut and chilling in the fridge, you've got grab-and-go snacks ready for the whole week. Trust me, once you make a batch you'll always want one on hand.
Prep time: 25 minutes Servings: 12 protein bites
Ingredients:
1 C. cashews
½ C. shredded coconut (divided)
1 scoop Dr. Kellyann Vanilla Bone Broth Powder
1 scoop Dr. Kellyann Lemon Sips Lemon Ice
2 TBSP. maple syrup
1 Lemon, juice & zest
2 TBSP. chia seeds
Directions:
Add cashews, coconut, Dr. Kellyann's Vanilla Bone Broth Powder, and Dr. Kellyann's Lemon Sips Lemon Ice to a food processor and pulse a few times until a flour-like consistency.
Add maple syrup, lemon juice, and zest, then blend until dough-like consistency. Add chia seeds and pulse until well combined.
Scoop out dough and form into 1-inch protein bites, set aside. Roll protein bites in a dish full of coconut flakes until evenly coated.
Store in an airtight container in the fridge to keep firm.
Recipes
by Kellyann Petrucci
on Mar 10 2026
You know that feeling when St. Patrick's Day rolls around and the Shamrock Shakes start showing up everywhere? I get it — they're fun and festive, but they're also packed with sugar and offer zero nutritional value. This year I wanted to create something that gives you all those cool minty, creamy vibes without the sugar crash. So I whipped up this Mint Chocolate Chip Ice Cream using coconut cream for healthy fats, my Vanilla Bone Broth Protein Powder for a protein boost, and just a touch of honey to sweeten it naturally. It's the St. Patrick's Day treat you can actually feel good about.
Serves: 1.5 – 2 Cups Prep time: 10 minutes Cook time: 35 minutes
Ingredients:
1 5.4 oz can coconut cream
½ C. Nut Pods Almond Coconut French Vanilla Creamer
¼ C. honey
1 scoop Dr. Kellyann Vanilla Bone Broth Protein Powder
1 TBSP. fresh mint, finely chopped
¼ tsp. peppermint extract
1/3 C. chocolate chips
Directions:
Place all ingredients except the chocolate chips into a blender and blend until smooth (about 1-2 minutes).
Pour ingredients into ice cream maker and churn for 25 minutes.
If not using an ice cream maker, you can pour liquid into a freezer-friendly dish and sprinkle chocolate chips. Freeze until firm (about 2.5-3 hours).
Once ice cream reaches a soft-serve texture, remove and serve garnished with chocolate chips and fresh mint, or freeze for a firmer texture.
Recipes
Pan-Fried Sardines with Greek Lemon Yogurt Sauce
by Dr. Kellyann
on Feb 17 2026
Pan-Fried Sardines are a quick and nutrient-dense snack and are seriously underrated. These are lightly fried in beef tallow and bone broth to achieve a perfectly crispy, golden texture, while also adding nourishing fats that support steady energy and healthy, glowing skin.
Recipes
Dark Chocolate Almond Butter Cups
by Dr. Kellyann
on Feb 06 2026
Valentine treats don’t have to be a sugar overload to feel indulgent. With a few smart upgrades, you can turn a classic chocolate bite into something that actually supports your body. By adding bone broth protein directly into melted dark chocolate, this recipe boosts collagen and protein — helping make your sweet treat more satisfying and balanced instead of a quick sugar spike. It’s a simple way to enjoy something sweet while still honoring your health goals — because treats should feel good during and after you eat them.
Recipes
Honey Sriracha Chicken Meatballs
by Dr. Kellyann
on Jan 29 2026
These honey sriracha chicken meatballs are packed with protein and bone broth for gut support. A sweet-heat, easy dinner the whole family loves.
Recipes
by Dr. Kellyann
on Jan 22 2026
Serves: 4 Prep time: 15 minutes Cook time: 40 minutes
Ingredients:
1Tbsp. ghee or butter
2 TBS olive oil
2 medium white sweet potatoes, thinly sliced
1 Lb. ground chicken
1 packet Dr. Kellyann's Sriracha Chicken Bone Broth
1 Tbsp. coconut aminos
½ Tbsp. Frank’s Red Hot Sauce (or Primal Kitchen Mild Buffalo Sauce for a less spicy version)
1Tbsp. pepperoncini juice
2 Tbsp. sweet paprika
½ tsp. sea salt
½ tsp. black pepper
½ tsp. oregano
2 Tbsp. coconut cream
Garnish:
Guacamole
Pico de Gallo
Green onions
Pepperoncini peppers
Tessemae’s Creamy Ranch Dressing or Primal Kitchen No-Dairy Ranch Dressing
Cilantro
Directions:
Preheat oven to 400°F. Line a baking sheet with parchment paper. Wash and dry the potatoes. Leave the skin on and slice into ¼-inch rounds. Add potatoes to the baking sheet and drizzle with olive oil. Arrange potato slices in a single layer on a parchment-lined baking sheet. Roast for 25 minutes, turning once halfway through. Watch closely toward the end of cooking and remove any slices that are browning too quickly to prevent burning.
Remove from oven and allow it to cool, optional to lightly season with sea salt. Heat oil and butter in a skillet over medium heat. Add chicken, seasonings, and Dr. Kellyann's Sriracha Chicken Bone Broth powder, then sauté 2-3 minutes. Add coconut aminos, hot sauce, coconut cream, and pepperoncini juice, then sauté until chicken is fully cooked, about 15-20 minutes.
Layer potato slices onto a plate, sprinkle with buffalo chicken, and begin to incorporate fix-ins, like Pico de Gallo, guac, pepperoncini peppers, cilantro, green onion, and drizzle with Tessemae’s Creamy Ranch dressing.
Recipes
Homemade Marshmallows with Collagen Cocoa
by Dr. Kellyann
on Dec 01 2025
Homemade marshmallows are one of my favorite treats, and this version gets a gut-supporting upgrade with my Collagen Peptides for an extra boost of protein and nourishment.
They’re surprisingly simple to make with just a handful of ingredients. After a few hours of setting, you’ll have soft, pillowy marshmallows that pair perfectly with my Collagen Cocoa.
This cozy treat not only supports the gut, but also delivers protein and nutrients that benefit hair, skin, nails, and joints. Here’s to nourishing your body while enjoying something sweet this winter season!
Ingredients:
1.5 - 2 cups honey1 cup water (warm)2 tsp. vanilla6 TBSP. grass-fed beef gelatin1 cup of water1 tsp. Dr. Kellyann Collagen PeptidesPair with Dr. Kellyann's Collagen Cocoa or Bone Broth Hot Chocolate
Directions:
Soften the gelatin by adding gelatin to 1 cup of warm water. Stir and allow to sit.
While gelatin is softening, heat honey and water in a medium saucepan on medium to high heat until it reaches 235°F, stirring occasionally. It should be very bubbly.
Remove from the heat and, in an electric mixer or stand mixer, add the heated honey mixture to the softened gelatin.
Complete these steps quickly; you don’t want the honey mixture to cool down too much!
Whisk on high for 10 minutes. After the first minute, add vanilla.
When the mixture is thick and puffy, resembling marshmallow fluff, add Dr. Kellyann Collagen Peptides and mix for 1-2 seconds.
Put the marshmallow paste in a 9×11 baking dish lined with parchment paper. You can also add a pinch of arrowroot flour to the paper to prevent extra sticking.
Allow to set for 3-4 hours. Cut and enjoy with a nice, hot cup of cocoa.
Recipes
by Dr. Kellyann
on Nov 24 2025
Servings: 6 Prep time: 40 minutes
For the Crust:
1 cup dates, pitted
1/2 cup walnuts
1/3 cup oats
1/2 tsp. sea salt
1/2 tsp. cinnamon
2 tbsp. olive oil or coconut oil
For the Filling:
1/2 cup canned pumpkin
1/4 cup gelatin (I used Great Lakes Gelatin)
1 Tbsp. pumpkin pie spice
1 5.4oz can coconut cream
1 Tbsp. Dr. Kellyann’s Collagen Peptides
3 tbsp. maple syrup
1 tsp. vanilla extract
For the whipped cream:
1 can (13–15 oz) full-fat coconut milk or coconut cream
Optional:
1–2 tablespoons maple syrup, or your sweetener of choice
½ teaspoon vanilla extract
Blend all crust ingredients in a food processor until combined. It should form a “dough” or you should be able to roll it into a ball.
Line muffin tins and dollop a spoonful of the crust mixture into each tin, pressing firmly so it covers the entire bottom.
Then, in a medium saucepan over medium-low heat, whisk together pumpkin, coconut cream, pumpkin pie spice, Dr. Kellyann’s Collagen Peptides, maple syrup, and vanilla extract.
Whisk until combined.
Slowly add gelatin, 1 tablespoon at a time, whisking between each addition until well combined. Be careful not to bring it to a boil; whisk over medium-low heat.
Once gelatin has been incorporated, remove the filling from the stove.
Begin filling muffin tins with the gelatin mixture, then refrigerate for about 25-30 minutes until firm.
Prepare the whipped cream by refrigerating the unopened can of coconut milk overnight. This allows the cream to separate from the liquid and solidify on top.
Scoop only the thick, solid coconut cream from the can and leave behind the clear liquid (you can save it for smoothies or cooking).
Using a hand mixer or stand mixer, whip the coconut cream on medium-high speed for 2–4 minutes until fluffy and light.
Serve pies with a spoonful of whipped cream and enjoy!
Recipes
by Dr. Kellyann
on Nov 24 2025
A healthy Thanksgiving dessert or a tasty breakfast treat. Either way, this caramel apple crisp made with my Salted Caramel Bone Broth Protein is a hit.
It is simple to make with ingredients you likely already have: bake the apples, mix up a protein-packed crumble, and let all those cozy flavors come together in the oven.
What makes this dessert extra special? The added protein not only boosts flavor and texture but also supports energy, helps maintain muscle mass, and keeps you feeling satisfied longer. As we get older, getting enough protein becomes even more essential, so why not sneak it into our sweet treats, too?
Serve warm with coconut milk ice cream, yogurt, or even over oats. A delicious way to treat yourself and fuel your body!
Serves: 4 Prep time: 15 minutes Cook time: 35 minutes
Ingredients:4 cups apples, diced
½ lemon, juice and zest
4 tbsp. ghee
4 tbsp. coconut oil
1/2 cup cassava flour (or any alternative flour like coconut or almond flour)
1 tsp. cinnamon
1/2 tsp/ sea salt
1 scoop Dr. Kellyann Salted Caramel Bone Broth Protein
1/2 cup sliced almonds
1/3 cup shredded coconut
Directions:
Preheat oven to 350*F.
Place apples in a mixing bowl.
Add lemon juice and zest, and 3 TBS coconut oil. Mix well.
Place apples in a 9 x 13-inch baking dish.
Dollop 3 TBS of ghee sporadically on top of apples.
Place apples in the oven for 20 minutes or until you start to hear them bubble.
In the meantime, in a separate mixing bowl, combine flour, cinnamon, sea salt, Dr. Kellyann's Salted Caramel Bone Broth Protein, 1 TBS coconut oil and 1TBS ghee to form the crumble.
Remove apples from the oven and top with crumble mixture.
Place back in the oven for another 15 minutes (carefully, to avoid burning the crumble).
Remove from oven, allow to cool, and top with yogurt, coconut ice cream, or enjoy as-is!
Recipes
Salted Caramel Pumpkin Mug Cake
by Dr. Kellyann
on Oct 20 2025
Serves: 1 Total Time: 7 minutes (5 minute prep time, 1.5 minute cook time)
Ingredients:
⅓ cup pure pumpkin puree
1 large pasture-raised egg
3 tbsp almond flour
1 scoop Dr. Kellyann’s Salted Caramel Bone Broth Protein Powder
½ tsp baking powder
¼ tsp pumpkin pie spice
¼ cup unsweetened almond milk, more if needed for consistency
Toppings:
Coconut whipped cream
Pumpkin spice
Directions:
In a small bowl, whisk together the pumpkin purée and egg until smooth. Add in all of the following ingredients, whisking until evenly combined. The batter should be thick but not dry, add in additional almond milk if needed.
Place in the microwave on high for 75-90 seconds, or until the top of the cake is springy and fluffy.
Serve as is, or top off with some coconut whipped cream and extra pumpkin spice.
