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

DARK CHOCOLATE CHERRY DONUTS WITH CHERRY ICING

SWEET BREAKFAST & DONUTS

66

Calories

3g

FAT

11g

carbs

4g

protein

Ingredients

For the Donuts
1 cup almond flour, 1 cup swerve granular sugar, 1/2 cup I can’t believe it’s not butter at room temperature, three large eggs at room temperature, 2 tablespoons maraschino cherry juice, 1 teaspoon vanilla bean paste, 1 tablespoon black cocoa powder, 1/4 teaspoon baking soda, 1/4 teaspoon baking powder, 1/4 teaspoon salt, one scoop protein hot chocolate, one scoop protein vegan cherry pie, 1/3 cup sour cream brought out from the fridge before starting the recipe, 6 maraschino cherries chopped small. Cooking spray with flour in it or cooking spray and flour separately just to coat the donut pan.

For the Icing :
1/3 cup protein confetti cake icing, 2 tablespoons maraschino cherry juice

Directions

Serving Size: 26

Preheat the oven to 375°F. In a large bowl with an electric mixer, beat the butter with the sugar until light colored and fluffy, about three minutes. Add eggs one at a time and beating well after each. Beat in the cherry juice, the chopped cherries, and vanilla. In a separate bowl, whisk together the almond flour, protein powder, salt, baking soda, baking powder and cocoa powder. Add flour mixture and sour cream to mixer, gradually alternating between the dry mixture and sour cream. Spray donut pan with cooking spray that includes flour or cooking spray and then dust with a light coating of flour. Use a mini ice cream scoop to fill the donut pan wells until 3/4 full. Bake for about 12 to 15 minutes or until a toothpick comes out clean. Place donuts on a cooling rack and prepare the icing. Allow donuts to cool before dipping them in icing.

In a very shallow dish or pie played combine 1/3 cup of protein confetti cake icing with 2 tablespoons of maraschino cherry juice and mix until well combined. Once your donuts have cooled dip them in your cherry icing or frost them with a rubber spatula.

From the kitchen of: Denise Zanke

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

LEMON BLUEBERRY SWEET ROLLS

SWEET BREAKFAST & DONUTS

163

Calories

6g

FAT

21g

carbs

6g

protein

Ingredients

Dough:
2.5 cups all purpose flour
1 scoop protein lemon bar
1/4 tsp salt
1 packet yeast (2 and 1/4 tsp)
1/4 cup granulated sweetener
3 tbsp unsalted butter
3/4 cup carbmaster milk
1 egg

Filling
3 tbsp margarine, softened
3/4 cup blueberries
1/4 cup granulated sweetener

Directions

Serving Size: 12

1. In a large bowl, combine the flour, protein powder, salt, yeast and sweetener. Whisk to combine and set aside.
2. In the microwave, heat the milk and butter until the butter is melted and it is warm to the touch (110 degrees). Whisk the egg into the milk mixture.
3. Stir the milk mixture into the flour mixture until a soft dough forms. The dough should bounce back when poked. If not, add flour 1 tbsp at a time.
4. On a floured surface, knead the dough for 1-2 minutes. Then transfer the dough to a bowl sprayed with cooking spray and allow it to rest for 10 minutes.
5. On a floured surface, roll the dough out into a rectangle about 8”x14”.
6. Spread the softened margarine over the rectangle.
7. Toss the blueberries with the sweetener and lightly smash. Spread the blueberries evenly over the margarine.
8. Roll the dough up tightly from the long side and, using a sharp knife, cut into 12 rolls. Spray a 9 inch pie/cake pan with nonstick cooking spray and place the rolls in the pan.
9. Cover loosely and place in a warm, draft free room to rise for 60-90 minutes.
10. Once the rolls have doubled in size, preheat the oven to 375 degrees Fahrenheit.
11. Bake for 24-26 minutes.
12. Remove from oven and add glaze if desired.

From the kitchen of: Megan Osborn

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

PEANUT BUTTER LASAGNE

CANDIES & SWEET TREATS

342

Calories

19g

FAT

38g

carbs

8g

protein

Ingredients

2.5 nutter butter cookies
1 tbsp whipped cream cheese
1 tbsp powdered swerve
2 tbsp whipped light topping
2 tbsp unsweetened almond milk
2 tsp chocolate instant pudding mix
2 tbsp wwhipped light topping
1 tbsp buckeye butter

Directions

Place 2 nutter butter cookies in the base of a shallow bowl. Combine whipped cream cheese, powdered swerve, and 2 tbsp whipped topping. Layer this on top of the cookie base. In a separate bowl, mix almond milk and chocolate pudding mix. Once it begins to thicken pour on top of the cream cheese mixture. Top with 2 tbsp whipped topping. Break a nutter butter cookie in half and crumble it up. Sprinkle the crumbs on top of the whipped topping layer. Melt 1 tbsp buckeye butter in the microwave and pour over top. Refrigerate for a few hours before enjoying.

From the kitchen of: Stephanie Rogge