CINNAMON SUGAR BLONDIES

CAKES, COOKIES, BROWNIES & PIES

66

Calories

3g

FAT

12g

carbs

6g

protein

Ingredients

40g bowmar protein French toast
2 tbsp coconut flour
1/4 tsp baking powder
1/8 tsp baking soda
Pinch salt
1/2 tsp cinnamon
1/4 cup powdered erythritol
1/4 cup brown swerve
1 egg
1/3 cup plain nonfat Greek yogurt
2 tbsp cashew butter

Directions

Serving Size: 8

1. Preheat oven to 350 degrees Fahrenheit.
2. Line a loaf pan with parchment paper or spray with nonstick cooking spray.
3. Combine protein powder, coconut flour, baking soda, baking powder, salt and cinnamon.
4. In a separate bowl, whisk together the sweeteners. Add the egg and cashew butter and whisk until fully combined. Stir in the yogurt.
5. Stir the dry ingredients into the wet and stir until combined.
6. Pour the batter into the prepared pan and top with additional cinnamon/swerve if desired.
7. Bake for 20-25 minutes, until a knife comes out clean.

From the kitchen of: Megan Osborn

PROTEIN PUMPKIN SPICE CUPCAKES

CAKES, COOKIES, BROWNIES & PIES

275

Calories

15g

FAT

32g

carbs

4g

protein

Ingredients

Cupcakes (makes 12)
1 3/4 cup gluten free all purpose flour
1 scoop Pumpkin Spice Protein (@bowmar_nutrition )
1/2 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
2/3 coconut sugar
1 tbsp maple syrup
1 cup pumpkin purée
2 eggs
1/2 cup coconut oil
1 tsp vanilla
1/2 cup almond milk unsweetened
1/4 cup coconut oil melted

Directions

Serving Size: 12

Preheat oven to 350F and spray muffin tin to prevent sticking. In a large bowl combine the flour, protein, baking soda, baking powder, cinnamon, and coconut sugar. In a separate bowl combine the maple syrup, pumpkin, eggs, vanilla extract, almond milk and coconut oil. Mix the wet ingredients into the dry ingredients and stir till well combined. Then bake at 350F for 25 min or until a toothpick comes out clean! Once cupcakes are done let them cool! Once cooled place the frosting onto the cupcakes and Enjoy!! Keep them stored in the fridge!

From the kitchen of: Gail Ocheretyaner

CINNAMON ROLL CHEESECAKE

CAKES, COOKIES, BROWNIES & PIES

3397

Calories

250g

FAT

524g

carbs

82g

protein

Ingredients

CRUST:
1 1/4 cups of graham cracker crumbs
1/4 cup brown sugar swerve
1/4 cup protein cinnamon roll
6 tbsp light butter – melted

CHEESECAKE:
3 cups whipped cream cheese
1 cup light sour cream
1 1/4 cup swerve granular
2 eggs
1 tbsp vanilla
2 scoops protein cinnamon roll
1/4 cup unsweetened almond milk

CINNAMON SUGAR MIXTURE:
1/2 cup brown sugar swerve
2 tsp cinnamon
1 tbsp all purpose flour
1 tbsp protein cinnamon roll
2 tbsp light butter – melted

Directions

Preheat your oven to 325 degrees. Fill a shallow pan filled with water and place it on the lowest rack in the oven. This will promote even cooking and minimize cracking. To begin, combine your crust ingredients and press into a greased 9” cheesecake pan. In a large mixing bowl, combine your whipped cream cheese, light sour cream, swerve granular, milk, protein and vanilla with a mixer until combined. Next add in your eggs, one at a time. Once mix until it is combined – no longer, otherwise it will add air into the mixture and it can cause it to rise, fall, and add more cracks to the surface. In a separate bowl, mix together all of the cinnamon sugar mixture ingredients. Drop the mixture randomly over the top of your cheesecake. Use a knife to swirl the mixture into the cheesecake until the top looks the way you like. Smooth the top with a spatula and drop the pan a few times on the counter to help the mixture settle and get out and air. Bake in the oven on the middle rack for 1 hour and 20 minutes. Open the oven door and turn off the oven, but keep the cheesecake in for an additional hour allowing it to slowly come to room temperature. Once you remove it from the oven, keep it on your counter until it is completely room temperature. Store in the fridge overnight before enjoying!

From the kitchen of: Stephanie Rogge

PROTEIN PUMPKIN SPICE GINGERBREAD CAKE

CAKES, COOKIES, BROWNIES & PIES

151

Calories

7g

FAT

15g

carbs

6g

protein

Ingredients

1/4C Erythritol
1/2C Butter
1 Egg
Splash Vanilla
3Sc Protein pumpkin Spice
1C flour
1tsp ginger
1tsp cinnamon
1tsp all spice
1tsp epicure gingerbread spices *can omit if do not have*
1/2C pumpkin Puree
1/2C molasses

Directions

Serving Size: 15

1) preheat over to 350 and lightly grease cake pan or loaf
2) Cream butter, mix in erythritol, egg, vanilla mix until fully combined.
3) mix in Molasses and pumpkin puree, making sure to scrap down all the sides
4) In separate bowl mix: Flour, protein powder, cinnamon, ginger, all spice, gingerbread spices
5) A little bit at a time pour dry ingredients into wet ingredients being sure to scrap down sides to ensure it is well incorporated.
6) pour batter into prepared pan and put in oven for 12-15 mins or until cake is thoroughly cooked.
7) Let cake cool completely before serving. Can add a little bit of whipping cream to top of cake

From the kitchen of: Heather Narraway

PROTEIN PUMPKIN COOKIE WITH BROWN SUGAR ICING

CAKES, COOKIES, BROWNIES & PIES

107

Calories

5g

FAT

12g

carbs

2g

protein

Ingredients

2Sc Protein pumpkin Spice
1/2C Butter
1/2C Erythritol
1can Pumpkin Puree
1 egg
1tsp Vanilla
2C flour
1tsp Baking powder
1tsp baking soda
2 tsp Cinnamon
1/4tsp nutmeg
2tsp pumpkin pie spice
ICING:
1 1/2C icing sugar *add more if you would like a thicker icing*
1/2 c. unsalted butter
1/4 c. milk
1 tsp. vanilla

Directions

Serving Size: 36

1) Preheat over to 350. Lightly grease cookie sheet to ensure cookies do not stick
2) cream butter, add erythritol, pumpkin puree scarping down sides to ensure all mixed in
3) add egg and vanilla
4) mix in flour, protein powder, baking powder, baking soda, cinnamon, nutmeg, pumpkin pie spices
5) once everything is completely mixed in scoop cookies onto baking sheet
6) bake in over for 8-12 mins or until completely cooked.
7) while cookies are baking in over make the brown sugar icing by
1) Melt butter in a small saucepan over low-medium heat, stirring frequently, until it foams, the foam dissipates, it turns a deep golden brown about 10 minutes ensure to watch the brown butter very closely. It can go from ‘brown’ to ‘burned’ very quickly.
2) Remove butter from heat, cool 2-3 minutes, and *carefully* pour over powdered sugar.
3) Add milk and vanilla, and vigorously whisk the mixture until smooth. If the icing seems to seize or separate, continue to mix it. You can use an electric mixer if preferred. Icing should be thin enough to spread, but not runny or drippy. Add additional milk or powdered sugar, as needed, to achieve desired consistency.

From the kitchen of: Heather Narraway

BLUEBERRY CRUMB CAKE

CAKES, COOKIES, BROWNIES & PIES

556

Calories

20g

FAT

83g

carbs

13g

protein

Ingredients

Crumb:
1/3 c sugar
1 scoop protein cinnamon roll
¼ cup butter, melted
¼ c flour
¼ cup copped pecans
Cake :
2 cups flour
½ cup sugar
2 tsp baking powder
¼ cup butter, softened
½ cup milk
1 large egg, lightly beaten
2 cups blueberries
2 tbsp Protein lemon bar

Optional Glaze:
½ cup powdered sugar
2 tbsp of milk

Directions

Serving Size: 6

1. Preheat the oven to 350 degrees, and a 9×9 pan
2. In large bowl, whisk together your flour, sugar, and baking powder and protein lemon powder. Then add in butter, egg, and milk. Mix until the dry ingredients are moistened. Gently fold in blueberries. This mixture will be very thick. Press into a greased 9-inch baking pan.
3. For the topping you will want to combine in a food processor: sugar, flour, pecans and protein cinnamon roll. Then add in the butter and process it until the mixture is crumbly. Sprinkle topping over batter. Bake at 350 degrees for 40-45 minutes.
4. After crumb cake has cooled off you can make the optional glaze.
This makes for the perfect afternoon snack, or have for breakfast.

From the kitchen of: Stephanie Simpson