CHOCOLATE STRAWBERRY MINI CHEESECAKES

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

144

Calories

7g

FAT

10g

carbs

10g

protein

Ingredients

8oz fat free cream cheese
1 egg
1 Dannon light and fit strawberry green yogurt
1 scoop protein strawberry shake
1/3 cup granulated sweetener
6 graham crackers
6 tbsp light butter or margarine
2 tbsp brownie batter sunflower seed butter
9 strawberries

Directions

Serving Size: 9

1. Preheat the oven to 350 degrees Fahrenheit and line a cupcake tin with liners.
2. Crush the graham crackers into crumbs.
3. Melt the margarine and combine with graham cracker crumbs. Push the mixture into the bottom of 9 of the liners in the cupcake tin.
4. Beat the softened cream cheese with the yogurt until smooth. Add sweetener and beat until smooth.
Add egg and continue beating. Add protein powder and beat until smooth.
5. Pour the cheesecake filling into each of the wells in the tray.
6. Bake for 22-25 minutes.
7. Allow to cool then top with about a teaspoon of sunflower butter and a strawberry.
8. For best flavor, chill for several hours before serving.

From the kitchen of: Megan Osborn

S’MORES PROTEIN CHEESECAKE BITES

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

234

Calories

14g

FAT

18g

carbs

10g

protein

Ingredients

Crust Base
1/4 cup coconut flour
1/4 cup almond flour
1 crushed graham cracker
2 tbsp butter

Cheesecake Batter
1 egg
1 1/2 tsp. vanilla extract
2 tbsp sweetener of choice (I used stevia)
1 scoop Bowmar Nutrition S’mores protein powder
8 oz. reduced fat cream cheese

Batter topping:
1 tsp coca powder
7g s’more protein powder

1-2 tbsp chocolate chips
Crushed graham cracker

6 marshmallows (ripped in half)

Directions

Serving Size: 6

1. Mix up the coconut and almond flour. Add in melted butter and stir mixture. Press the mixture into your silicone cups or muffin pan (coated with nonstick cookie spray)

2. In a separate bowl add remaining ingredients for cheesecake batter. Mix until smooth. Add batter on top of graham crust in silicone cups, about 3/4 full

3. In a separate bowl, mix up cocoa powder and more protein powder. Sprinkle on top of cheesecake batter and cut in with a knife

4. Add chocolate chips on top

5. Bake for 10 min at 350 degrees

6. After 10 minutes, take out and place some crushed graham cracker. Then place marshmallows on top. Put back in the oven for about 5 minutes, or until your marshmallows are browned!

From the kitchen of: Janae Fichera

PEANUT BUTTER, CHOCOLATE, BANANA NO BAKE COOKIES

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

247

Calories

14g

FAT

23g

carbs

11g

protein

Ingredients

1 scoop protein banana split
1 cup oatmeal
1/2 cup peanuts
1/2 cup chocolate chips if desired
1/4 cup almond milk

Directions

Serving Size: 5

Mix all ingredients until well blended & sticky
Harden dough for 5-10 mins in fridge
Once firm, but not too hard, form into 4-5 balls, & press with a spoon to flatten (if cookies are hard enough! might need to recool first so they don’t fall apart)
Place in fridge or freezer until hard as preferred, & then enjoy!!

From the kitchen of:

TWO BITE PROTEIN BROWNIE

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

342

Calories

15g

FAT

22g

carbs

35g

protein

Ingredients

1 tsp baking powder
1 scoop protein chocolate almond
2 tbsp hazelnut Bowmar butter
85 g unsweetened almond milk
Serving PB2

Directions

Preset oven 375
Split mix ( save butter) into 3 muffin slots in muffin tin
Bake 10 m

Top with Bowmar butter

Add strawberries or fruit if you want ( adjust macros )

From the kitchen of: Winter Barringer

PROTEIN SLUTTY BROWNIES

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

3597

Calories

250g

FAT

315g

carbs

66g

protein

Ingredients

Cookie dough filling:
1 1/4 cup almond flour
2 tbsp coconut flour
3 tbsp swerve granular sugar
1/4 tsp salt
1/4 tsp baking soda
3.5 tbsp of butter
1 tbsp sugar free maple syrup
1 tsp vanilla
1/4 cup Lilly’s sweets dark chocolate chips
Brownie filling
1/2 cup butter
1/3 Lily’s sweets dark chocolate chips
1/2 cup sugar free maple syrup
2 eggs
1 tsp vanilla
1 scoop bowmar protein hot chocolate
1 tbsp cocoa powder
1/4 cup coconut flour
1/4 tsp salt
—
1 package Oreo thins (to make gluten free use gluten free Oreos)

Directions

Preheat oven to 350F and line a brownie pan with parchment paper and spray with non stick spray to avoid sticking. For the cookie dough combine the flour, sugar, baking soda, and mix till combined. Then add in the melted butter, syrup, and vanilla and mix till dough forms then add in the chocolate chips. Set aside the cookie dough and grab your ingredients for the brownie.. in a sauce pan( or microwave) melt the butter and the chocolate together. Once melted remove off heat and then add in the maple syrup, eggs, and vanilla.. then stir till combined… once combined add in the protein, cocoa powder , flour and salt. Once combined set aside and grab your sprayed brownie pan, place the cookie dough evenly throughout the pan, then place the Oreo thins in evenly spread out through the entire pan, then place the brownie batter on top of the Oreo and cookie dough mixture and then bake at 350F for 20 min.. or until a toothpick comes out clean!! Once done.. let cool completely and then enjoy!

From the kitchen of: Gail Ocheretyaner

LEMON CAKE WITH MATCHA SAUCE

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

1004

Calories

35g

FAT

134g

carbs

42g

protein

Ingredients

For the matcha sauce:
1 tablespoon matcha powder
1/2 cup sugar
pinch of kosher salt
1/4 cup boiling water
1 tablespoon water
2 teaspoons cornstarch
1 cup cashew coconut half and half (non vegan also works)

For the mug cake:
1 scoop Bowmar Nutrition Lemon Poundcake protein powder
1 tbsp coconut flour
2 tbsp granulated sweetener of choice
1/2 tsp baking powder
1 large egg
1/4 cup milk of choice

Directions

To make the matcha sauce:
1. In a small pot, mix the matcha powder, sugar, and the salt
2. Pour in half of the boiling water and stir until the mixture dissolves.
3. While whisking continuously, add the cornstarch and remaining water and keep whisking until smooth.
4. Place the pot over low heat, and slowly add the cream while mixing
5. Whisk continuously until the mixture thickens slightly.
6. Remove from heat and allow tool completely before refrigerating.

From the kitchen of: Rebecca de la O