CARAMEL PUMPKIN BUNDT CAKE

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

598

Calories

23g

FAT

91g

carbs

8g

protein

Ingredients

Pumpkin Bundt Cake
3/4 cup granulated sugar
1/3 cup canola or vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 can (15 oz) pure pumpkin
1 cup FF yogurt
2 cups all-purpose flour
2 1/4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 scoop protein
Caramel Frosting
1/2 cup (1 stick) salted butter
3/4 cup light brown sugar
1/4 cup heavy cream
1/4 teaspoon salt
1 teaspoon vanilla extract
2 cups powdered sugar

Directions

Serving Size: 9

Heat oven to 350 degrees. Prepare a bundt pan by spraying with cooking spray. Set aside.
In the bowl of a stand mixer, or a mixing bowl with handheld blender, add the sugar, oil, eggs, vanilla, pumpkin, and yogurt. Beat together until combined.
Add flour, baking powder, baking soda, salt, protein powder. Blend together until just combined and no flour pockets remain.
Pour into the prepared bundt cake pan and cook for 45-50 minutes. Check with a toothpick to make sure it’s cooked. A toothpick should come out with moist crumbs.
Let cool in the bundt pan for 10 minutes and then invert the bundt pan onto a cooling rack to let the cake cool completely before frosting.
Make caramel frosting
Combine butter, brown sugar, heavy cream, and salt in a small saucepan over medium-high heat.
Bring the mixture to a boil and once boiling turn heat to low and let simmer for 3 minutes. Do not stir during the 3 minute cook time.
Pour the caramel into a mixing bowl and let sit at room temperature for 10 minutes so it can cool to lukewarm.
Add the vanilla and powdered sugar, beat together until combined and frosting-like consistency. If it is too thick/crumbly, add more heavy cream 1 tablespoon at a time until the desired frosting is reached. I usually have to add 2 additional tablespoons of cream.
Immediately drizzle or pipe the frosting over the cooled pumpkin cake. The caramel frosting hardens up rather quickly so be ready to spread it over the cake right when it’s done.

From the kitchen of: Kaleigh Bis

CARAMEL APPLE CAKE BALLS

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

190

Calories

13g

FAT

23g

carbs

8g

protein

Ingredients

1 scoop protein caramel apple
3 tbsp egg whites
1/4 tsp baking soda
1/8 tsp baking powder
Pinch of salt
1 and 1/2 tbsp flour
2 oz fat free cream cheese
Optional: liquid stevia
8 oz sugar free white chocolate

Directions

Serving Size: 8

1. Spray a mug with nonstick cooking spray.
2. Combine the protein, baking powder, baking soda, flour and salt. Add the egg whites and stir until fully combined.
3. Microwave for 35 seconds.
4. Remove cake from mug and allow it to cool.
5. Whip the cream cheese until smooth and add liquid stevia if desired.
6. Combine the cooled cake with the cream cheese and form into small balls. Refrigerate until firm.
7. Melt the white chocolate in the microwave in 30 seconds.
8. Completely coat the chilled balls in white chocolate.

From the kitchen of: Megan Osborn

PUMPKIN PEANUT BUTTER BARS

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

5164

Calories

281g

FAT

468g

carbs

124g

protein

Ingredients

• 2/3 cup peanut butter of your choice
• 3 cups of chocolate chips – i did milk chocolate
• 2 tbps avocado oil
• 2 scoops of @bowmar_nutrition protein
• sea salt

Directions

in a bowl, mix the peanut butter and protein until combined
in a separate microwave safe bowl, pour in your chocolate chips and avocado oil
microwave on 30 second intervals, taking out to stir until smooth

you can make these into either bars or cups! for bars, pour into a tin and spray with nonstick spray, pour in a layer of chocolate and then stick in the freezer for 10-15 mins to harden

take out and layer in your protein peanut butter, then pour in your top layer of chocolate and sprinkle in a little sea salt on top. stick back in the freezer for 5-10 mins to harden and then cut and enjoy!

From the kitchen of: Sierra St.Pierre

PEANUT BUTTER BROWNIES

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

207

Calories

10g

FAT

21g

carbs

4g

protein

Ingredients

1/2 cup sugar
3 tbsp butter
2 tbsp milk
9 oz sugar free dark chocolate
4 chopped peanut butter cups
1/2 cup + 1 tbsp all purpose flour
1/4 tsp baking soda
Pinch of salt
2 eggs
1 tsp vanilla
1/2 cup buckeye butter

Directions

Serving Size: 16

1. Preheat the oven to 350 degrees Fahrenheit and line an 8×8 pan with parchment paper.
2. Heat the buttter, milk and sugar over low-medium heat on the stove.
3. Add the chocolate and stir until melted.
4. Remove from heat and allow to cool slightly.
5. Combine the 1/2 cup flour, baking soda and salt and set aside.
6. Toss the chopped peanut butter cups with 1 tbsp flour.
6. Once the chocolate mixture is slightly cooled, whisk in the eggs and vanilla.
7. Add the flour mixture and stir until combined.
8. Fold in the peanut butter cups.
9. Pour the batter into the lined pan.
10. Add dollops of the buckeye butter to the top of the batter and drag a knife through it to create swirls.
11. Bake for 30 minutes. Allow to cool and enjoy!

From the kitchen of: Megan Osborn

BUCKEYE PIE

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

415

Calories

24g

FAT

37g

carbs

8g

protein

Ingredients

CRUST:
20 oreos – crushed
3 tbsp light butter – melted

FILLING:
1/4 cup powdered peanut butter
1/2 cup buckeye butter
1 cup whipped cream cheese
1/4 cup powdered swerve
1 can of fat free redi-whip

CHOCOLATE TOPPING:
1/2 cup chocolate chips
1/4 cup unsweetened almond milk

Directions

Serving Size: 8

Combine crust ingredients and press into a greased pie dish. In a large bowl, combine filling ingredients with a mixer and pour on top of the oreo crust. Let it set in the fridge while you prepare the chocolate topping. Put both the almond milk and chocolate chips in a bowl and microwave in increments, stirring until smooth. Do not over heat. Let cool slightly before pouring over the peanut butter filling. Let set in the fridge for 2 hours before enjoying.

From the kitchen of: Stephanie Rogge

CHOCOLATE COBBLER

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

556

Calories

14g

FAT

326g

carbs

40g

protein

Ingredients

1/2 cup all purpose flour
1/2 cup protein hot chocolate
2 tsp baking powder
1/2 tsp salt
2/3 cup granular swerve
1 tbsp hersheys cocoa
2 tbsp light butter – melted
1/2 cup unsweetened almond milk
1 tsp vanilla extract

TOPPING:
1/4 cup granular swerve
1/2 cup brown sugar swerve
1/4 tsp salt
1 tbsp cocoa
1 cup boiling water

Directions

Preheat your oven to 350 degrees. In a large bowl, combine 1/2 cup flour, 1/2 cup protein, 2 tsp baking powder, 1/2 tsp salt, 2/3 cup granular swerve, and 1 tbsp cocoa. Stir in 2 tbsp light butter, 1/2 cup almond milk and vanilla. Spread mixture into a greased 8×8 pan. In a different bowl, combine DRY topping ingredients. Once thoroughly mixed, sprinkle it on top of the batter in your pan. Do NOT stir. Then pour 1 cup boiling water over the top of your dry ingredients. Once again, DO NOT STIR. Bake for 30 minutes and enjoy immediately with your choice of ice cream or whipped topping. Don’t overcook. There is supposed to be liquid underneath the cake!

From the kitchen of: Stephanie Rogge