APPLE CRISP CHEESECAKE

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

197

Calories

6g

FAT

19g

carbs

22g

protein

Ingredients

8 oz fat free cream cheese
1 egg
1 egg white
1 scoop protein French toast
2-3 tbsp erythritol (to taste)
1 container cinnamon roll carbmaster yogurt
1/4 cup all purpose flour
1 tbsp butter
2 tbsp brown swerve
1/4 tsp cinnamon
15g diced apple

Directions

Serving Size: 4

1. Preheat the oven to 250 degrees Fahrenheit and spray a loaf pan with nonstick cooking spray or line with parchment paper.
2. In a medium bowl, beat the cream cheese until smooth. Add the egg, egg white, yogurt and beat until smooth.
3. Add the erythritol and protein powder and beat until smooth.
4. Pour the batter into the prepared loaf pan.
5. In a bowl, combine the flour, butter and brown swerve. Cut the butter in until a crumb forms. Stir I the diced apple and sprinkle over the cheesecake batter.
6. Bake for 20 minutes. If the crumb topping is browning, cover with foil at this point.
7. Increase the temperature to 300 degrees Fahrenheit and bake for an additional 30-35 minutes.
8. Allow to cool completely then chill in the fridge before serving.

From the kitchen of: Megan Osborn

CHAI SPICE LOAF CAKE

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

79

Calories

5g

FAT

7g

carbs

3g

protein

Ingredients

1 egg
2 tbsp coconut oil, melted
100g yogurt
1/4 cup granulated sweetener
1/4 cup fiber powder
11g eggnog protein
1/4 cup reduced fat coconut flour
1/8 tsp xanthan gum
1/4 tsp baking soda
1/4 tsp baking powder
Pinch of salt
1/8 tsp cinnamon

Directions

Serving Size: 8

1. Preheat the oven to 375 degrees Fahrenheit and prepare a mini loaf pan with nonstick cooking spray.
2. In a bowl, whisk together the yogurt, egg, oil and sweetener.
3. In a separate bowl, whisk together the fiber powder, protein, coconut flour, xanthan gum, baking powder, baking soda, salt and cinnamon.
4. Whisk the wet ingredients into the dry.
5. Pour the batter into the mini loaf pan and bake for 30-40 minutes until a toothpick comes out clean.

From the kitchen of: Megan Osborn

PROTEIN COOKIES AND CREAM MACARONS

CANDIES & SWEET TREATS, COLLECTIONS

233

Calories

11g

FAT

25g

carbs

8g

protein

Ingredients

For the cookies:
3 egg whites
1 3/4 cups powdered sugar
1 cup almond flour
1 tsp salt
1/4 cup granulated sugar
1/2 tsp vanilla
Gel food coloring (optional)
For the butter cream:
1 cup softened butter
1 cup powdered sugar
2 cups protein cookies and cream (5-6 scoops)
1 tsp vanilla
2-4 TBS milk

Directions

Serving Size: 18

1. Whisk the egg whites until frothy and opaque
2. Slowly add granulated sugar as you mix (1/3 at a time)
3. Whisk until white and cloud-like
4. Add vanilla.
5. Continue until stiff peaks form
6. Add food coloring
7. Whisk almond flour and powdered sugar in separate bowl
8. Gently fold in almond flour and powdered sugar and mix until it looks like lava or ribbons
9. Pipe 2” circles onto parchment paper-lined cookie sheet
10. Drop the tray on the counter and let sit at room temperature until film forms on the top
11. Bake at 300 degrees F for 15-17 minutes
12. Turn the oven off and crack the door
13. Allow to cool gradually so they don’t crack
14. Make the butter cream by combining the powdered sugar, protein, butter, vanilla, and milk in a mixer
15. When the cookies are completely cool, pipe the frosting and sandwich the cookies together. Allow to sit for 24 hours before enjoying!

From the kitchen of: Colleen Kysor

PROTEIN LAVA DRINK

COLLECTIONS, PROTEIN SHAKES, FRAPPES & MORE

138

Calories

3g

FAT

6g

carbs

22g

protein

Ingredients

Bowmar Nutrition Strawberry Shake
Lipton Luscious Berry Hibiscus Tea (Or any other passion fruit or berry tea)
Strawberry Extract
Coconut Milk
Ice

Directions

Heat up 1 cup of water. Steep 1 bag of the tea in the water. Allow to chill. In a 24 oz cup, add 1 cup of water. Mix in 1 scoop of Protein Strawberry Shake. Add 1/4 cup of coconut milk. Put in a few drops of strawberry extract. Add 1 cup crushed ice. Stir. Pour tea over the top. Add a straw and enjoy!

From the kitchen of: Colleen Kysor

PEANUT BUTTER CHOCOLATE PROTEIN FUDGE

CANDIES & SWEET TREATS, COLLECTIONS

150

Calories

12g

FAT

5g

carbs

8g

protein

Ingredients

3 Scoops of PHC powder
1 Cup of peanut butter
4 TB coconut oil
*Optional- Can use SF chocolate chips or peanut butter chocolate chips

Directions

Serving Size: 15

1. Combine ALL ingredients until smooth
2. Line a dish with parchment paper
3. Pour batter into dish and smooth out with spatula
4. Refrigerate for 3+ hours
(**Can be stored in refrigerator or freezer)

From the kitchen of: Nicole Abbott

CHOCOLATE HAZELNUT TURNOVERS

CANDIES & SWEET TREATS, COLLECTIONS

117

Calories

8g

FAT

9g

carbs

4g

protein

Ingredients

1 puff pastry sheet
1/2 cup of Bowmar Nutrition chocolate hazelnut spread
2 tbsp sugar free Hershey’s chocolate syrup

Directions

Serving Size: 16

Lay out your puff pastry sheet and roll it out to a 12” square. Cut into 16 equal sized squares for mini turnovers. Place 1/2 tbsp of hazelnut spread in the center of each square. Fold over the corners making triangles, and pinch the seams together completely. Bake at 375 for 15 minutes. Drizzle with sugar free syrup and enjoy!

From the kitchen of: Stephanie Rogge