Calories
FAT
carbs
protein
Ingredients
8oz Oregon Sugar Free Chai
8oz Fairlife Milk (or milk of choice)
1 scp. Pumpkin Spice
Directions
Combine ingredients and enjoy hot or iced! Add a shot of espresso for a dirty chumpkin 😉
From the kitchen of: Katie Collier
Calories
FAT
carbs
protein
Ingredients
8 tablespoons of pumpkin pie or pecan pie butter
1 Pillsbury pie refrigerated crust
Whipped cream optional
Directions
Unroll one refrigerated pie crust slowly
Spread 8 tablespoons of protein butter from center out to the edges to be a thin layer.
Tightly but gently roll the dough, wrap in plastic wrap and freeze for 1 hour.
Remove from freezer and slice roll in about 1/2 inch slices,
Place on cookie sheet lined with parchment paper.
Bake for 20 minutes on 350 or until slightly golden brown.
Optional top when ready to eat with a a teaspoon of whipped cream
From the kitchen of: Stephenie Colli
Calories
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carbs
protein
Ingredients
Brownie:
1/2 Cup All Purpose Flour
1/2 Cup Cocoa Powder
1 Scoop Protein Mint Chocolate Chip
1/4 Tsp Baking Soda
1/4 Tsp Salt
3/4 Cup Swerve Granular
1/2 Cup Unsweetened Applesauce
2 Eggs
1 Tsp Vanilla
1 Tbsp Sugar Free Hershey’s Syrup
1/2 Cup Dark Chocolate Chips
Cool Whip Mint Frosting:
1/2 Container Fat Free Cool Whip (thawed)
1/2 Package Jello Sugar Free White Chocolate Pudding Mix
1 Scoop Protein Mint Chocolate Chip
1 Tbsp Swerve Confectioner’s
1/2 Cup Skim Milk
6 Drops Green Food Coloring
Directions
Serving Size: 9
-Preheat oven to 350° and spray a muffin pan with nonstick cooking spray (this recipe yields 9 brownies when made in a standard muffin pan, but can easily be made in a 9×9 pan or a mini muffin pan, macros/servings will just differ)
-Combine flour, cocoa powder, Protein Mint Chocolate Chip, salt, baking soda, and Swerve Granular in a mixing bowl
-Add in applesauce, eggs, vanilla, and chocolate syrup and stir until combined
-Mix in chocolate chips
-Scoop into muffin pan using an ice cream scoop or something similar
-Bake 20 minutes or until toothpick comes out clean
-Let cool completely
-Once cooled, combine pudding mix, protein powder, and Swerve Confectioner’s then whisk in the milk. Once combined, fold in the Cool Whip.
-Pipe frosting onto each brownie cupcake
-Store in fridge
From the kitchen of: Paige Pomerantz
Calories
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carbs
protein
Ingredients
Cupcakes
2 scoops Protein Pumpkin Spice
1 ¼ cup Kodiak Cakes Carb Conscious Flapjack mix
1 cup canned pumpkin
¼ cup Milk of choice
1 large egg
1 tsp vanilla
Frosting
6 oz cream cheese, softened
6 tbsp unsalted butter, softened
1 tsp vanilla extract
1 tsp cinnamon
3 cups swerve sugar
Directions
Serving Size: 9
Cupcake Directions
Preheat oven to 350 degrees. While oven is warming, mix all ingredient together. Evenly distribute mix into cupcake pan. Bake for 15 minutes, check center and if needed bake longer. Let cupcakes cool completely before frosting.
Frosting Directions
Combine all ingredients into mixing bowl, and mix until smooth. Then decorate cupcakes, and enjoy.
From the kitchen of: Stephanie Simpson
Calories
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carbs
protein
Ingredients
Donut:
1/2 Cup All Purpose Flour
1/2 Tsp Baking Powder
1/4 Tsp Salt
1 Scoop Protein Fruity Cereal
2 Tbsp Swerve Granular
1/2 Cup Skim Milk
1 Egg
1 Tsp Vanilla
Topping.
1/3 Cup Swerve Confectioner’s
1 1/2 Tbsp Skim Milk
1/2 Tsp Vanilla
1/2 Cup Fruity Pebbles
Directions
Serving Size: 6
-Spray your donut pan with nonstick spray of your choice and preheat oven to 350°
-Combine flour, protein powder, baking soda, salt, and Swerve Granular together, then add in wet ingredients. Mix together thoroughly.
-Spoon or pipe batter evenly into 6 donuts (1/6 of batter in each)
-Bake for 8 minutes or until toothpick comes out clean
-While donuts cool, mix together Swerve powdered sugar, milk, and vanilla. Add milk gradually. Glaze should be thick but dip-able.
-When donuts are fully cooled, dip top of each donut into glaze, then top with Fruity Pebbles!
From the kitchen of: Paige Pomerantz
Calories
FAT
carbs
protein
Ingredients
1 scoop of strawberry pineapple sharp
2 fl oz coconut rum
4 fl oz rum
4oz sparkling wine
Directions
Serving Size: 2
Chill all ingredients before use
In a very large glass or small pitcher Mix 1 scoop of sharp with 10 oz of cold water, add in 2 fl oz of coconut rum, 4 fl oz of white rum and 4 fl oz of sparkling wine. Garish glass edges with black sugar if desired (black cake icing was used in photo) and pour drink between two glasses.
From the kitchen of: Kaleigh Bis