PUMPKIN POKE CAKE WITH CARAMEL

CAKES, COOKIES, BROWNIES & PIES

341

Calories

18g

FAT

41g

carbs

4g

protein

Ingredients

Pumpkin Cake
1 cup all purpose flour
1 cup oat flour
1/3 cup Dulce de Leche protein
2 tsp baking powder
1 tsp salt
1 tsp baking soda
2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves, ground
1/4 tsp ginger, ground
4 large eggs
1/4 cup cane sugar
1 cup vegetable oil
1 can (15oz) Pure Pumpkin

Filling
1 cup almond milk
1/3 cup dulce do Leche protein
1/2 tsp cinnamon
1/4 tsp cloves
1/4 tsp nutmeg

Frosting
Tub cool whip
Pecans, optional

Directions

Serving Size: 20

1. Heat oven 350 degrees. Spray 9×13 baking dish

2. In a large bowl, combine flour, oat flour, protein, baking power, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. Mix together. Set aside

3. In a mixing bowl, beat together eggs, sugar, oil, pumpkin until lighter in color, mix well. Add dry ingredients into wet ingredients until just combined.

4. Pour into baking dish. Bake 25-30 minutes. Insert tooth pick to check for doneness.

5. While cake is baking, combine ingredients for filling. Immediately after cake comes out of oven, poke holes all over with fork. Pour filling mixture all over cake.

6. Let cool for 30 minutes. Then cover with plastic wrap and place in fridge for 8hrs, over night preferred.

7. Spread cool whipped topping over cake. Sprinkle with pecans if desired.

From the kitchen of: Tiana Avendano

ORANGESICLE PIE

CAKES, COOKIES, BROWNIES & PIES

97

Calories

3g

FAT

12g

carbs

6g

protein

Ingredients

1 brick of fat free cream cheese at room temperature
1 small box of sugar free vanilla pudding mix
2 scoops of @bowmar_nutrition Protein Orangesicle
1 cup of Tropicana Trop50 orange juice
2 cups of Cool Whip
1 graham cracker crust

Directions

Serving Size: 8

Being by whipping the cream cheese with an electric mixer. Add in the DRY pudding mix, orange juice and protein powder. Mix until it is as smooth as possible. Fold in the Cool Whip and spread evenly into the graham cracker crust. Cover and refrigerate for at least 4 hours before cutting and serving

From the kitchen of: Delaney Weirich

OATMEAL CREAM PIES

CAKES, COOKIES, BROWNIES & PIES

180

Calories

6g

FAT

36g

carbs

10g

protein

Ingredients

2 tbsp light butter
1/4 cup brown sugar swerve
1 tbsp molasses
1 tbsp greek yogurt
1/4 tsp vanilla
6 tbsp protein pumpkin spice
1/4 cup all purpose flour
3 tbsp old fashioned oats
1/8 tsp baking soda
1/4 tsp cinnamon
dash of salt

FILLING:
3 tbsp powdered swerve
2 tbsp marshmallow cream
1 tbsp light butter
1/8 tsp vanilla

Directions

Serving Size: 3

Combine 2 tbsp light butter, brown sugar swerve, molasses and vanilla and set to the side. Whisk together protein powder, flour, oats, baking soda, cinnamon, and salt. Add your dry ingredients to your wet ingredients in increments. Once combined, add in 1 tbsp greek yogurt and press together until a dough forms. Chill dough for 1 hour in the fridge. Use a cookie dough scoop to scoop 6 balls and place on parchment paper. Bake at 350 for 12-14 minutes – they will set up and harden as they cool. For the filling, combine 3 tbsp powdered swerve, 2 tbsp marshmallow cream, 1 tbsp light butter, and a dash of vanilla. Then form your pies and ENJOY. Recipe makes 3 pies!

From the kitchen of: Stephanie Rogge

LEMON CREAM CHEESE BARS

CAKES, COOKIES, BROWNIES & PIES

165

Calories

10g

FAT

19g

carbs

6g

protein

Ingredients

1 package reduced fat crescent rolls
1 cup whipped cream cheese
1.5 scoops protein lemon bar
1/4 cup swerve granular

TOPPING:
1 tbsp light butter
1 tbsp swerve granular

Directions

Serving Size: 9

To begin, line your 8×8 pan with foil, and spray with non-stick spray. Preheat your oven to 350 degrees. Unroll your crescent rolls separating the roll in half into two squares, pressing and pinching the seams together. take one square and press it into the pan base. In a bowl, combine whipped cream cheese, protein, and granular swerve.Once combined, spread the cream cheese mixture on top of your crescent rolls. Top with the other crescent roll square. Melt the light butter and brush the crescent rolls. Sprinkle with swerve before baking for 30 minutes or until golden brown. Feel free to add in some lemon zest or juice to the cream cheese mixture. I like a very mild lemon flavor, but if you like it strong play around with it! This recipe makes 9 bars.

From the kitchen of: Stephanie Rogge

PERSONAL COOKIES AND CREAM CAKE

CAKES, COOKIES, BROWNIES & PIES

289

Calories

14g

FAT

35g

carbs

10g

protein

Ingredients

1/4 cup of unsalted butter
2 tablespoons of truvia (or sugar of your choice)
1/4 cup of milk
1/2 tsp vanilla
3/4 cup of flour
1 tsp baking powder
2 oz of egg whites
4 Oreos
1 scoop of cookies and cream protein

Directions

Serving Size: 4

Preheat oven to 350 degrees and spray or use liners in a cupcake pan.
Beat butter at medium speed with a hand-held mixer until creamy, roughly 3-4 minutes.
Gradually add sugar, beating until light and fluffy.
Stir together milk and vanilla.
Sift together flour and baking powder and protein, add to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.
Beat egg whites at medium speed until stiff peaks form; gently fold into batter. Pour batter into prepared cups, full half way and in each cup crumble 1 Oreo than fill the rest of the way with batter.
Bake at 350° For 10-15 minutes or until a tooth pick is clean when Inserted.
Remove and cool or enjoy warm with desired topping.

From the kitchen of: Kaleigh Bis

BANANA PB CHOCOLATE CHIP OAT COOKIES

CAKES, COOKIES, BROWNIES & PIES

1049

Calories

39g

FAT

135g

carbs

46g

protein

Ingredients

1 large banana
1/2 cup Apple sauce
1 cup Scottish oats
1/2 tsp baking soda
1/4 cup chocolate chips
1 scoop bowmar vegan banana nut bread protein
2 tablespoons peanut butter of choice
2 tablespoons liquid egg whites

Directions

Preheat oven to 375°
Mash banana in a large bowl
Mix in applesauce, baking soda, peanut butter, protein powder, egg whites and chocolate chips.
Once mixed gradually add in oats.
Spoon onto a baking sheet and bake for 10-12 minutes
Let cool for 5 minutes and enjoy!

From the kitchen of: Alena Wood