NANAMINO BARS

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

374

Calories

30g

FAT

23g

carbs

13g

protein

Ingredients

Bottom Layer
1/2 cup ground almonds
1/2 cup ground oats
3/4 cup shredded coconut
1/4 cup light butter (melted)
1/4 sugar free maple syrup

Middle Layer
1 serving Bowmar Nurition Vanilla Bean Protein Powder
1/2 cup of prepared sugar free vanilla pudding

Top Layer
4 oz sugar free chocolate (I used Lilys baking chocolate)
2 tbsp light butter

Directions

Serving Size: 6

1. Put all ingredients for the first layer in a bowl and mix until thoroughly combine.
2. In an dish lined with parchment paper, spread the first layer.
3. Prepare the second layer by mixing the sugar free vanilla pudding and the vanilla protein powder
4. Spread the second layer over first.
5. For the third layer, melt the chocolate along with butter in a microwave safe bowl in 20 second intervals stirring between each, until melted and smooth.
6. Immediately spread the chocolate over the custard layer.
7. Place the dish in the fridge to set for at least two hours before cutting and serving.

From the kitchen of: Rebecca de la O

FLUFFY SNICKERDOODLE COOKIES

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

54g

Calories

4g

FAT

2g

carbs

4g

protein

Ingredients

2 cups almond flour
2 scoops bowmar pumpkin pie spice protein powder
1 tsp baking soda
1 egg
1/4 cup Lakanto maple flavored syrup sweetened with monkfruit
2 tbsp butter, melted
1 tsp monkfruit sweetener
1 tsp pumpkin pie spice (or cinnamon)

Directions

Serving Size: 16

1. Preheat oven to 350. Line baking sheet with parchment paper
2. In a large bowl, whisk together egg, melted butter, and the lakanto maple syrup.
3. In another bowl, combine almond flour, protein powder, and baking soda.
4. Add wet ingredients to the dry ingredients. Combine well. Mixture will be very thick!
5. In a small bowl combine monkfruit sweetener and pumpkin pie spice
6. Roll about 2 tbsp of dough into a ball (helps if your hands are slightly wet, so dough doesn’t stick to you), put onto parchment paper. Press down a bit to flatten. Makes 16 cookies. Sprinkle monkfruit sweetener/pumpkin pie spice mixture on top of cookies
7. Bake for 9 minutes
8. Let cool for 5 minutes before taking off pan

From the kitchen of: Beth Ashkenaz

POT OF GOLD BROWNIE CUPS

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

293

Calories

12g

FAT

44g

carbs

4g

protein

Ingredients

Desired brownie mix
3tb oil
1 egg
1/3 cup water
4tb protein icing
1/4 container pilsburry icing

Directions

Serving Size: 12

Preheat oven at 350 degrees and line a cupcake pan with liners.
Prepare brownie mix as directed on the box, and add in 1 scoop of protein powder. Once everything is combined portion out into 12 cupcake liners. Back for 15-20 minutes, remove and let cool.
While they are baking soften protein icing and combine with regular icing.
Once cool carefully cut out the centers and keep the tops, once all are scooped out fill with sprinkles and place top back on and ice.

From the kitchen of: Kaleigh Bis

POT OF GOLD CUPCAKES

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

358

Calories

17g

FAT

47g

carbs

5g

protein

Ingredients

Desired cake mix (one used for recipe didn’t have the best macros)
3 eggs
1/2 cup oil
1/2 container of pilsburry icing
1 scoop of PHC

Directions

Serving Size: 12

Preheat oven to 350 degrees and line a cupcake pan.
Mix the cake mix as directed by the box and add in 1 scoop of PHC or desired protein. portion out into 12 cupcake liners.
Once portioned bake for 10-20 minutes, remove and let cool. Once cooled use a peering knife and remove the center of the cupcake but keep the top to place back ontop. Once all are scooped out fill with desired sprinkles and place the smal top back ontop. Ice cupcakes and enjoy.

From the kitchen of: Kaleigh Bis

MONSTER COOKIE BROWNIE CUPS

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

353

Calories

17g

FAT

35g

carbs

8g

protein

Ingredients

Desired brownie mix
3tb oil
1/3 cup water
1 egg
1/2 cup Buckeyes nut butter or peanut butter
1/2 cup butter
1/4 cup truvia brown sugar
1 egg
2tsp vanilla
1 cup quick oats
1 oz of Ap flour
1 scoop of cookies and cream protein
1/2 tsp salt
2oz chocolate chips

Directions

Serving Size: 14

Preheat oven to 350 and line cupcake pan with liners.
Prepare the brownie mix as directed and fill cupcake liners half way.
In a clean bowl cream together butter, nut butter and sugar, then add in an egg and combine remaining ingredients. Once we combined place on top of portioned brownie mix. Once everything is portioned back for 15-20 minutes once done remove and cool.

From the kitchen of: Kaleigh Bis

COPYCAT CARVEL ICE CREAM CAKE

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

462

Calories

15g

FAT

58g

carbs

34g

protein

Ingredients

1 serving Bowmar Nutrition Vanilla Protein Powder
1/2 tsp baking powder
3 tbsp almond milk
3 oreos
1/2 cup vanilla ice cream of your choice (i used Halo Top)
1/2 cup chocolate ice cream of your choice (I used Halo top)

Directions

1. Mix protein powder, baking powder, and milk (save 1 tbsp for later use) in a mug.
2. Microwave for 45-60 seconds (careful it doesn’t overflow!)
3. Crumble up the protein mug cake and mash in the oreos and 1 tablespoon of milk until you get a crumble cookie mixture
4. Scoop the chocolate ice cream into a dish. Press cookie crumble mixture on top. Layer vanilla ice cream last

From the kitchen of: Rebecca de la O