FRUITY PEBBLES COOKIE CHEESECAKE BARS

CAKES, COOKIES, BROWNIES & PIES

185

Calories

11g

FAT

21g

carbs

10g

protein

Ingredients

COOKIE LAYER:
1 tbsp light butter
1 tbsp swerve granular
1 tsp brown sugar swerve
dash of salt
dash of vanilla
1/8 tsp baking soda
2 tbsp all purpose flour
1 tbsp fruity pebbles

CHEESECAKE LAYER:
1/4 cup whipped cream cheese
1 tbsp light sour cream
2 tsp swerve granular
1 whipped egg white
dash of salt
dash of vanilla
1/2 scoop protein fruity cereal

Directions

Serving Size: 2

Combine light butter, granular swerve, and brown sugar swerve from the cookie layer ingredients. Add in salt, vanilla, baking soda, and all purpose flour. Once combined, fold in the fruity pebbles. Take 2/3 of the cookie mix and press it into a greased 3 x 5 pan, bake at 350 degrees for 5 minutes. While it is baking, combine all cheesecake ingredients with a mixer. Once the cookie crust is complete, pour your cheesecake mix on top and drop the remaining 1/3 of cookie mix in clumps on top of the cheesecake layer. Bake for 16-18 minutes or until there is only a very slight movement in the very center of the dish when it is shaken. Let cool completely on the counter and come to room temperature before placing in the fridge for 4 hours or overnight. This recipe makes 2 bars and is perfect for an after dinner treat!

From the kitchen of: Stephanie Rogge

APPLE CRISP

CAKES, COOKIES, BROWNIES & PIES

270

Calories

6g

FAT

45g

carbs

12g

protein

Ingredients

Apple Filling
4 small apples (Granny Smith)
1 tbsp lemon juice
1 tsp cinnamon
120g- 2% milk
1 scoop caramel apple protein
24g sugar free caramel (added later)
Streusel Topping
20g dry oats
30g cinnamon almonds (chopped)
30g no sugar added apple butter (melted)

Directions

Serving Size: 3

1. Preheat oven to 350 degrees. Combine oats and chopped cinnamon onto a cookie sheet then pour melted apple butter over mixture. Bake for 5-10 minutes.
2. In a sauce pan combine apples, lemon juice, and cinnamon. Cook on medium heat for about 8 minutes then remove from the burner.
3. In a blender bottle combine protein powder and milk to make a protein shake. Then pour into apple mixture.
4. Evenly layer mason jars w/ streusel topping, apple mixture, and caramel (8g in each jar).

From the kitchen of: Laura Ousley

KETO DONUT HOLES

SWEET BREAKFAST & DONUTS

47

Calories

4g

FAT

1g

carbs

3g

protein

Ingredients

1 cup Almond Flour
¼ cup Cream Cheese
1 scoop cinnamon roll protein powder
Cinnamon sugar coating:
1/8 cup sugar or sugar substitute of your choice
1tsp cinnamon

Directions

Serving Size: 10

Mix all donut hole ingredients until well combined – you may need to add a bit more or less cream cheese, depending on the texture of your almond flour. You should get a soft texture that is easy to form in balls.
Form the balls with a 1oz Ice cream scoop for even sizing, then round in your hands.
Mix the Stevia and cinnamon for the cover.
Place the balls on the Stevia and cinnamon mix until fully coated.

From the kitchen of: Kaleigh Bis

FRUITY PEBBLES CHEESECAKE BITES

CAKES, COOKIES, BROWNIES & PIES

158

Calories

11g

FAT

4g

carbs

7g

protein

Ingredients

1/4 scoop protein fruity cereal
3 tbsp whipped cream cheese
2 tsp powdered swerve
1 tbsp crushed fruity pebbles

Directions

Combine ingredients until smooth. Scoop into a candy mold and freeze for 2 hours.

From the kitchen of: Stephanie Rogge

PUMPKIN HONEY BUN CAKE

CAKES, COOKIES, BROWNIES & PIES

114

Calories

3g

FAT

19g

carbs

12g

protein

Ingredients

1/3 cup sugar free yellow cake mix
1/3 cup protein pumpkin spice
2 tbsp plain greek yogurt
1 egg
2 tbsp light sour cream
3 tbsp canned pumpkin
1/2 tsp pumpkin pie spice
3 tbsp swerve brown sugar

GLAZE:
2 tbsp powdered swerve
1.5 tsp unsweetened almond milk

Directions

Serving Size: 3

Combine yellow cake mix and protein. In a separate bowl, whisk together greek yogurt, egg, light sour cream, canned pumpkin, and pumpkin pie spice until smooth. Mix your wet and dry ingredients and pour into a greased medium bread loaf pan. Preheat the oven to 350 degrees. Sprinkle your brown sugar swerve on top until covered. Take a butter knife and drag it back and forth across the top of the cake mixing in the brown sugar in a swirl pattern going up and down, and left to right. Bake for about 25 minutes of until a toothpick comes out mostly clean. Mix your glaze ingredients and pour over the cake while still warm. Recipe makes 3 large bars!

From the kitchen of: Stephanie Rogge

PUMPKIN DONUT HOLES

SWEET BREAKFAST & DONUTS

45

Calories

2g

FAT

10g

carbs

3g

protein

Ingredients

1/4 cup all purpose flour
1/4 cup protein pumpkin spice
1/4 tsp baking powder
1/8 tsp salt
1/4 cup canned pumpkin
2 tbsp brown sugar swerve
2 tbsp unsweetened almond milk
1 tbsp melted light butter
1/4 tsp vanilla

CINNAMON SUGAR COATING:
1.5 tbsp melted light butter
2 tbsp swerve granular
1/4 tsp cinnamon

Directions

Serving Size: 8

Combine all purpose flour, pumpkin protein spice, baking powder, and salt in a bowl. In a separate bowl, whisk together canned pumpkin, brown sugar swerve, almond milk, melted light butter, and vanilla until smooth. Combine your wet and dry ingredients until thoroughly mixed. Preheat your oven to 350 degrees and use non-stick spray on a mini muffin tin. Fill each about 3/4 full and bake for 11-13 minutes, or until a toothpick comes out clean. You can serve your donut holes plain or make a cinnamon sugar coating. Melt 1.5 tbsp light butter and mix together your cinnamon and swerve. Toss the donut holes in the butter before tossing them into the cinnamon swerve mixture. If you do not have swerve, feel free to use regular sugar as it measures cup for cup! This recipe makes 8 pumpkin donut holes, so feel free to double, or triple the recipe to make enough to feed the whole family!

From the kitchen of: Stephanie Rogge