Rich Biscoff caramel fluff layered with a crisp Lotus cookie crust and a tart raspberry reduction, these Salted Caramel Raspberry Biscoff Protein Fluff Jars pack 32g of protein with minimal carbs. Perfectly pre-portioned into mason jars for high-protein meal prep all week long!
Why You’ll Love This Recipe
High-Protein & Low-Carb: Delivers 32g of protein per jar to fuel your fitness goals while satisfying sweet cravings.
Perfect Sweet & Tart Balance: Rich salted Lotus Biscoff flavor offset by a tangy homemade raspberry reduction.
Meal Prep Essential: Pre-portioned into glass jars for a convenient grab-and-go snack or guilt-free dessert.
Essential Kitchen Equipment
High-Speed Blender or Food Processor: To whip the protein fluff until silky smooth.
Small Saucepan: To simmer the quick raspberry reduction.
4 Mason Jars (12–16 oz): Glass jars with lids for layering and storing.
Ingredients
Biscoff Crumb Base:
8 Lotus Biscoff cookies (crushed into fine crumbs)
1 tbsp Melted butter or coconut oil
Quick Raspberry Reduction:
1 cup Fresh or frozen raspberries
1 tbsp Water
1 tbsp Zero-calorie sweetener (monk fruit or stevia)
1 tsp Lemon juice
Salted Caramel Biscoff Protein Fluff:
2 cups Non-fat Greek yogurt (or plain cottage cheese, blended smooth)
2 scoops (60g) Salted caramel or vanilla protein powder
2 tbsp Lotus Biscoff spread (melted)
1 package (0.3 oz) Sugar-free instant vanilla pudding mix
1/2 tsp Sea salt
2–3 tbsp Unsweetened almond milk (as needed for blending)
Garnish:
Fresh or freeze-dried raspberries
Extra crushed Biscoff crumbs
Dark chocolate shavings (optional)
Step-by-Step Instructions
Step 1: Make the Raspberry Reduction
1. In a small saucepan, combine the 1 cup raspberries, 1 tbsp water, 1 tbsp sweetener, and 1 tsp lemon juice.
2. Simmer over medium-low heat for 5 to 7 minutes, mashing the berries with a fork until thickened into a jam-like reduction. Remove from heat and let cool completely.
Step 2: Prep the Biscoff Base
1. In a small bowl, mix the crushed Biscoff cookies with 1 tbsp melted butter.
2. Divide the crumb mixture evenly among the bottoms of 4 mason jars and press down gently with a spoon.
Step 3: Blend the Salted Caramel Fluff
1. In a high-speed blender or food processor, combine the 2 cups Greek yogurt, 2 scoops protein powder, 2 tbsp melted Biscoff spread, 1 package sugar-free pudding mix, 1/2 tsp sea salt, and a splash of almond milk.
2. Blend on high for 1 to 2 minutes until completely smooth, thick, and fluffy.
Step 4: Layer & Chill
1. Spoon half of the salted caramel fluff into each jar over the Biscoff crumb base.
2. Add a thick layer of the cooled raspberry reduction into each jar.
3. Top with the remaining salted caramel fluff, filling the jars to the top.
4. Garnish each jar with fresh raspberries, extra Biscoff crumbs, and dark chocolate shavings.
5. Seal with lids and refrigerate for at least 30 minutes before serving.
Chef’s Tips
Warm the Biscoff Spread: Microwaving the Biscoff spread for 10–15 seconds makes it drizzle easily and blend evenly into the yogurt base.
Cottage Cheese Swap: Using blended cottage cheese instead of Greek yogurt gives the fluff a ultra-rich, cheesecake-like flavor profile.
Nutritional Breakdown (Per Jar)
Servings: 4 jars
Calories: ~280 kcal
Protein: 32g
Net Carbs: 18g
Fat: 7g
Frequently Asked Questions (FAQ)
How long do these keep in the fridge?
Sealed tightly in glass mason jars, these fluff jars stay fresh and hold their layers for up to 4 to 5 days in the refrigerator!