APPLE CARAMEL CHEESECAKE IN A JAR

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

146

Calories

1g

FAT

20g

carbs

15g

protein

Ingredients

7g protein caramel apple
2 oz fat free cream cheese
1/4 cup apple slices
1 tbsp caramel syrup
1 tbsp unsweetened almond milk

Directions

1. Whip the cream cheese and milk until smooth.
2. Add the protein powder and whip until smooth.
3. Place half the apple slices and 1/2 tbsp syrup in the bottom of the serving jar.
4. Spoon the cream cheese mixture into the jar and top with remaining apple slices and syrup.
5. Chill in the fridge for at least 30 minutes and serve cold.

From the kitchen of: Megan Osborn

PUMPKIN SPICE SNICKERDOODLE COOKIES

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

82

Calories

4g

FAT

10g

carbs

2g

protein

Ingredients

1 cup butter, room temperature
3/4 cup granulated sugar
1/2 cup light brown sugar
1 egg, plus 1 yolk
1 tablespoon vanilla
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon kosher salt
1 teaspoon pumpkin pie spice
1 3/4 cup flour
1/2 cup Pumpkin Spice Protein
1/2 cup French toast protein

Coating Mix
1/4 cup Brown Sugar
1 tablespoon pumpkin pie spice

Directions

Serving Size: 50

Preheat oven to 325°F. Line a baking sheet with a parchment paper and set aside.

In the bowl of your stand mixer fitted with the paddle attachment mix the butter, granulated sugar, and light brown sugar together on medium speed until light and fluffy, 2-3 minutes. Add in the egg, the yolk, vanilla, baking soda, cream of tartar, salt, and pumpkin pie spice and mix for 1 minute, scraping the sides of the bowl as necessary.

Turn mixer to low and add in flour and protein, mixing until just combined.

In a separate small bowl make your Cinnamon Sugar by mixing together cinnamon and sugar, stirring until evenly combined.

Using a medium (2- tablespoon) cookie scoop portion out the dough and roll into a ball. Then roll each cookie dough ball into the cinnamon sugar mixture until coated.

Place on prepared baking sheet about 2- inches apart. Bake for 10-12 minutes, turning cookie sheet halfway through baking.

Allow the cookies to cool on the baking sheet for 3-4 minutes before transferring to a wire rack to cool completely.

From the kitchen of: Ashley Phillips

PUMPKIN AND PECAN PIE PINWHEELS

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

1480

Calories

96g

FAT

132g

carbs

48g

protein

Ingredients

8 tablespoons of pumpkin pie or pecan pie butter
1 Pillsbury pie refrigerated crust
Whipped cream optional

Directions

Unroll one refrigerated pie crust slowly
Spread 8 tablespoons of protein butter from center out to the edges to be a thin layer.
Tightly but gently roll the dough, wrap in plastic wrap and freeze for 1 hour.
Remove from freezer and slice roll in about 1/2 inch slices,
Place on cookie sheet lined with parchment paper.
Bake for 20 minutes on 350 or until slightly golden brown.
Optional top when ready to eat with a a teaspoon of whipped cream

From the kitchen of: Stephenie Colli

MINT BROWNIES

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

154

Calories

4g

FAT

36g

carbs

9g

protein

Ingredients

Brownie:

1/2 Cup All Purpose Flour
1/2 Cup Cocoa Powder
1 Scoop Protein Mint Chocolate Chip
1/4 Tsp Baking Soda
1/4 Tsp Salt
3/4 Cup Swerve Granular
1/2 Cup Unsweetened Applesauce
2 Eggs
1 Tsp Vanilla
1 Tbsp Sugar Free Hershey’s Syrup
1/2 Cup Dark Chocolate Chips

Cool Whip Mint Frosting:

1/2 Container Fat Free Cool Whip (thawed)
1/2 Package Jello Sugar Free White Chocolate Pudding Mix
1 Scoop Protein Mint Chocolate Chip
1 Tbsp Swerve Confectioner’s
1/2 Cup Skim Milk
6 Drops Green Food Coloring

Directions

Serving Size: 9

-Preheat oven to 350° and spray a muffin pan with nonstick cooking spray (this recipe yields 9 brownies when made in a standard muffin pan, but can easily be made in a 9×9 pan or a mini muffin pan, macros/servings will just differ)
-Combine flour, cocoa powder, Protein Mint Chocolate Chip, salt, baking soda, and Swerve Granular in a mixing bowl
-Add in applesauce, eggs, vanilla, and chocolate syrup and stir until combined
-Mix in chocolate chips
-Scoop into muffin pan using an ice cream scoop or something similar
-Bake 20 minutes or until toothpick comes out clean
-Let cool completely
-Once cooled, combine pudding mix, protein powder, and Swerve Confectioner’s then whisk in the milk. Once combined, fold in the Cool Whip.
-Pipe frosting onto each brownie cupcake
-Store in fridge

From the kitchen of: Paige Pomerantz

PUMPKIN CUPCAKES WITH CINNAMON FROSTING

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

215

Calories

15g

FAT

73g

carbs

10g

protein

Ingredients

Cupcakes
2 scoops Protein Pumpkin Spice
1 ¼ cup Kodiak Cakes Carb Conscious Flapjack mix
1 cup canned pumpkin
¼ cup Milk of choice
1 large egg
1 tsp vanilla

Frosting
6 oz cream cheese, softened
6 tbsp unsalted butter, softened
1 tsp vanilla extract
1 tsp cinnamon
3 cups swerve sugar

Directions

Serving Size: 9

Cupcake Directions
Preheat oven to 350 degrees. While oven is warming, mix all ingredient together. Evenly distribute mix into cupcake pan. Bake for 15 minutes, check center and if needed bake longer. Let cupcakes cool completely before frosting.

Frosting Directions
Combine all ingredients into mixing bowl, and mix until smooth. Then decorate cupcakes, and enjoy.

From the kitchen of: Stephanie Simpson

DARK CHOCOLATE HALLOWEEN COOKIES

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

423

Calories

21g

FAT

61g

carbs

7g

protein

Ingredients

1cp butter
3/4 cup brown sugar
1/2 cup Splenda/stevia
2 large eggs
2 tsp vanilla
1 3/4 cup AP flour
3/4 cup dark cocoa
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1cp dark chocolate chips
1 cup of orange candies or top with candy corn
1 scoop PHC

Directions

Serving Size: 13

In a stand mixer cream together the butter and sugars. Mix in the eggs and vanilla.
In a separate bowl, add the flour, cocoa powder, baking soda, baking powder, salt, and protein powder. Mix together well.
Gradually add the dry ingredients to the wet ingredients and mix well.
add the dark chocolate chips and mix them in.
Add orange candies if using and mix them in gently so they don’t break. If a few break that’s fine.
Place bowl in fridge for at least 20 minutes for the dough to set.
Preheat oven to 350 degrees
Line 2 cookie baking sheets with parchment paper.
Use a 2 oz ice cream scoop to scoop the dough onto the cookie sheets. Don’t press them down, just leave them like that. Make 3 rows of 4. You should get 13 cookies.
If you need to, gently press extra Candies onto the cookies before baking so that bright orange candy shows!
Bake in a 350° (F) oven for 8-10 minutes, or until the cookies are done/firm around the edges when pressed. They will still be soft in the middle and just a little puffed up.
Remove from oven and cool

From the kitchen of: Kaleigh Bis