SUGAR FREE PROTEIN CHERRY PIE

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

188

Calories

5g

FAT

26g

carbs

13g

protein

Ingredients

Pie Crust
180 g of sugar free shortbread cookies
2 eggs

Filling
3 cups of cherries (canned or frozen)
4 scoops flavored protein powder
1/3 – 1/2 cup sweetener (optional – omit or modify depending on desired sweetness)

Directions

Serving Size: 8

1. Pour cookies into a food processor and blend into a powder.
2. Pour the powder into a bowl.
3. Mix in the two eggs.
4. Place the crust mixture in the fridge while you make the filling.
5. To make the filling, if using canned, drain the cherries. If using frozen, allow to defrost and drain.
6. Puree cherries into a sauce using a blender or food processor.
7. Put the cherry sauce in a pot on the stove. Add desired amount of sweetener.
8. Boil at medium heat for 15 minutes, stirring often to prevent burning.
9. Remove the pot from the heat and pour cherry puree into a mixing bowl.
10. Allow to cool for 5 minutes before adding in the protein powder.
11. Get the crust mixture from the fridge and hand press into a pie pan.
12. Pour filling in.
13. Bake at 375 F for 20 minutes.
14. Allow to cool for 15 minutes before slicing

From the kitchen of: Rebecca de la O

BUTTER PECAN FUDGE

CANDIES & SWEET TREATS, COLLECTIONS

122

Calories

7g

FAT

22g

carbs

1g

protein

Ingredients

1 scoop Vegan Pecan Pie
1 cup swerve brown sugar
1 cup swerve granulated sugar
4 cups powdered sugar
1/4 tsp salt
1 tbsp vanilla extract
2 cups toasted pecans
1 cup butter
1 1/8 cup heavy whipping cream

Directions

Serving Size: 48

Toast the pecans in oven at 350 degrees for 8-10 minutes. Set aside.

In medium sized saucepan melt the butter. Then add the brown and white sugar. Mix well. Then add the salt, vanilla, and the cream and mix. Bring this to a boil, and boil for about 4 minutes. Stir occasionally.

Remove from heat and stir in the Vegan Pecan pie and powdered sugar.

Add the pecans and mix well. Pour into a baking dish and sprinkle with a few chopped pecans on top.

Allow the fudge to set in the fridge for at least 3 hours.

From the kitchen of: Stephanie Simpson

MINT CHOCOLATE GRANOLA

COLLECTIONS, SWEET BREAKFAST & DONUTS

121

Calories

5g

FAT

10g

carbs

8g

protein

Ingredients

1 cup puffed kamut cereal
1 1/2 cups oats
1 scoop protein hot chocolate
1 tsp cocoa powder
28g almonds
2 tbsp coconut oil
1 tbsp sugar free coffee syrup
1/3 cup sugar free Choczero peppermint syrup
56g sugar free white chocolate peppermint chips

Directions

Serving Size: 10

1. Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with a silicone mat or parchment paper.
2. Combine the oats, kamut, protein powder, almonds and cocoa in a large bowl.
3. In a small saucepan, heat the oil and syrups until it just begins to bubble.
4. Pour the syrup mixture over the oat mixture and toss to coat.
5. In an even layer, put the mixture on the baking sheet. Bake for 15 minutes s
6. Remove from the oven and flip the granola carefully. Reduce the temperature to 300 degrees Fahrenheit and bake for an additional 15 minutes.
7. Remove from oven and allow the granola to cool completely. Toss in the chocolate chips. Store in an airtight container.

From the kitchen of: Megan Osborn

COOKIE DOUGH TRIFLE

CANDIES & SWEET TREATS, COLLECTIONS

263

Calories

6g

FAT

52g

carbs

26g

protein

Ingredients

1 cookie dough protein bar
100g sugar free chocolate pudding
1 tbsp sugar free chocolate chips
4 oz fat free cream cheese
1/4 cup powdered erythritol

Directions

Serving Size: 2

1. In a medium bowl, beat the cream cheese and powdered sweetener until smooth and creamy. Mix in the chocolate chips.
2. Cut the protein bar into 12 small pieces and roll into balls.
3. In 2 small glass containers, layer the chocolate pudding, cream cheese mixture and cookie dough balls. Repeat layers and serve immediately or store in the fridge.

From the kitchen of: Megan Osborn

PUMPKIN PIE BOMBS

CANDIES & SWEET TREATS, COLLECTIONS

193

Calories

12g

FAT

15g

carbs

6g

protein

Ingredients

1 tube crescent rolls
1 scoop pumpkin spice protein
1/2 cup ppumpkin purée
2 oz cream cheese icing
2 tb butter

Directions

Serving Size: 8

Preheat oven to 375 F and line large baking sheet with parchment paper, set aside.
To make the pumpkin pie filling in a bowl stir together cream cheese icing, PPS, and pumpkin purée.
Then, unroll the crescent roll dough and separate into 4 rectangles. Seal the perforation between the triangles and cut each rectangle in half to make 8 squares.
Drop about 1 ½- 2 tablespoon of filling in the center of each square of a dough. Pick up the corner of the dough and pinch them together. Seal all sides and roll it gently between your palms to make the ball.
Finally, brush each ball with melted butter and roll in cinnamon sugar if desired.
Arrange the bombs (with sealed side down) onto baking sheet leaving 2 inch space apart. Bake 11- 15 minutes until the bombs get nice golden brown color.

From the kitchen of: Kaleigh Bis

MINI PUMPKIN PIE BITES

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

65

Calories

4g

FAT

4g

carbs

3g

protein

Ingredients

1 scoop pumpkin spice protein
1 pie crust
1/2 cup pumpkin purée
2 tb butter

Directions

Serving Size: 8

Preheat oven to 350 and line a sheet pan with parchment paper.
Bring pie crust to room temperature and roll out, once roll out fold in edges to make it a rectangle or square, and roll out again. Once rolled out cut into 16 equal squares.
Mix together pumpkin purée and pumpkin spice protein.
Eventually decided the pumpkin mixture between 8 pieces of pie.
Place the remaining pieces ontop and seal edges.
Melt butter and spread ontop to create a golden color while baking.
Bake for 10-15 minutes or until desired color is achieved, let cool and enjoy.

From the kitchen of: Kaleigh Bis