HOT CHOCOLATE CUPCAKES

CAKES, COOKIES, BROWNIES & PIES

170

Calories

8g

FAT

20g

carbs

5g

protein

Ingredients

2 scoops protein hot chocolate
3/4 cup almond flour
1/ cup coconut flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, room temperature
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/3 cup vegetable oil
2 teaspoons pure vanilla extract
1/2 cup almond milk

Directions

Serving Size: 14

Preheat oven to 350 F. Place paper liners in a cupcake tin (this recipe makes 14 cupcakes). Set aside.

In a medium bowl, whisk together protein hot chocolate, flour, baking soda, baking powder and salt. Set aside.

In the bowl of a stand mixer (or using a hand mixer), beat together the eggs, sugar, brown sugar, vegetable oil and vanilla extract until combined. Alternate adding the dry ingredients and buttermilk to the batter. Start with one third of the dry ingredients, stir a few strokes. Add half the milk, stir. Repeat. Add remaining flour mixture and stir just until combined. Be careful not to over mix. The batter will be somewhat thin.

Pour batter into the prepared cupcake tin. Fill each paper liner halfway full (avoid overfilling and use 14 liners). Bake for 18 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting if desired

From the kitchen of: Danielle Greenbaum

MEXICAN HOT CHOCOLATE COOKIES

CAKES, COOKIES, BROWNIES & PIES

78

Calories

2g

FAT

10g

carbs

5g

protein

Ingredients

1/2 box chocolate cake mix 1 and 1/3 cup
3 eggs {whisked}
1/3 cup butter {melted}
1 and 1/3 cup of Protein Hot Chocolate {4 full scoops of protein}
1tsp baking powder
Topping

1 scoop Protein French Toast

Directions

Serving Size: 26

Step 1: Preheat oven to 350 degrees. Put Protein French Toast in a small bowl and set aside.

Step 2: Combine cookie ingredients in a large bowl and mix until completely incorporated. NOTE: Dough will be thick.

Step 3: Using a medium sized cookie scoop tablespoon, then roll dough into a ball. Roll the cookie ball into the Protein French Toast topping and place onto a parchment lined cookie sheet.

Step 4: Bake for 6 minutes, remove from oven and let cool on cookie sheet for 3 minutes. Before moving to a cooling rack, gently re-roll them in the protein French Toast.

Step 5: Store in an air tight container at room temperature

From the kitchen of: Cassie Ruetz

PROTEIN PUMPKIN SPICE BARS

CAKES, COOKIES, BROWNIES & PIES

318

Calories

20g

FAT

32g

carbs

9g

protein

Ingredients

Bar Ingredients:
½ cup agave
2 tsp vanilla extract
15 oz canned pumpkin
¼ cup milk
4 egg whites
4 oz applesauce
2 scoops Bowmar Nutrition Protein Pumpkin Spice (PPS)
2 cups Oat Flour
1 tsp baking powder
½ tsp baking soda
½ tsp sea salt

Cream Cheese Frosting:
8oz cream cheese room temperature
1 cup Swerve Confectioner
1.5 cups heavy cream
1 tsp vanilla extract

Directions

Serving Size: 12

Preheat oven to 350 degrees. Sift together dry ingredients (PPS, oat flour, baking powder, baking soda, salt). In another bowl combine wet ingredients (agave, vanilla extract, canned pumpkin, milk, egg whites, and apple sauce).
Combine wet ingredients into the dry ingredients until they are well incorporated. Spray a 9×13 pan and then pour batter into pan. Bake at 350 degrees for 30 minutes.

Frosting Directions
In mixing bowl beat cream cheese until it is light and fluffy. Slow mixer speed and slowly add the confectioner until it is well mixed. Slowly pour in the heavy cream and vanilla into the mixture. Mix until frosting is to desired consistency.

*Bakers Note*
Oat Flour can be purchased or it can be made. If you need to make your own oat flour all you need to do is place old fashioned oats into a food processor and blend until it is finely blended.

From the kitchen of: Stephanie Simpson

NO BAKE APPLE PIE PROTEIN BARS

CAKES, COOKIES, BROWNIES & PIES

130

Calories

7g

FAT

11g

carbs

7g

protein

Ingredients

1 C Coconut flour
1/2 C Almond flour
1/2 C protein powder of choice
2 TBSP granulated sweetener of choice (i used monkfruit)
1 TBSP cinnamon ( i used 1-2/3 tbsp cinnamon since I didn’t have the other spices)
1 TSP nutmeg
1 TSP mixed spice
1/4 C almond butter can sub for any nut or seed butter (I used peanut butter)
1/2 C keto maple syrup sub for maple syrup in the paleo version
1/2 C unsweetened applesauce
1 TBSP milk of choice ( I used almond milk)

Directions

Serving Size: 10

1. Line a large baking dish with greased paper and set aside
2. in a large mixing bowl, combine the flour, protein powder, granulated sweetener, and spices and mix well.
3. In a microwave safe bowl, combine the nut butter and liquid sweetener and heat until melted. Pour the wet mixture into the dry and mix well. Add the unsweetened applesauce and mix until combined- the batter should be crumbly.
4. using a spoon, add the milk of choice one spoonful at a time until a thick, firm batter is formed.
5. Transfer to lined baking dish and press firmly. Refrigerate for at least 30 mins.
Also good frozen. Will last for 6 months if frozen, or up to 2 weeks in the fridge.

From the kitchen of: Krista Sierra

S’MORES BITES

CANDIES & SWEET TREATS

126

Calories

4g

FAT

19g

carbs

5g

protein

Ingredients

9 Cinnamon Graham crackers
8tbls room temp salted Butter
2 scoops Protein French Toast
1tsp baking powder
6 Large marshmallows cut in half
Hershey’s milk chocolate bar

Directions

Serving Size: 12

Step 1:
Blend or food process the graham crackers into crumbs. Add in butter and mix/blend till it’s all melted. Add in protein and baking powder. Spray cupcake time with a good amount of “0 calorie” buttery cooking spray before. When you push the mixture down into the cupcake pan make sure to spray with “0 calorie” buttery cooking spray over the top and make sure it is well pushed in after applying cooking spray. Bake in cupcake pan for 4-5 minutes at 350 degrees.

Step 2: remove graham cracker crust from oven, and add 1 piece of Hershey’s chocolate and 1/2 a large marshmallow. Bake another 6 minutes. You can cut the marshmallows with scissors that have been sitting in cold water.

Step 3: Cool on a cooling rack for 15 minutes before carefully removing them from the pan.

From the kitchen of: Cassie Ruetz

FRUITY PEBBLES MUFFINS

SWEET BREAKFAST & DONUTS

2749

Calories

155g

FAT

290g

carbs

68g

protein

Ingredients

1 Scoop Protein Fruity Cereal
2 large eggs
1/2 cup vegetable oil or melted butter
1 cup granulated sugar or Monkfruit Sweetner
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon vinegar or lemon juice
1/2 teaspoon salt
1 cup nonfat greek yogurt
2 cups almond flour
2 cups Fruity Pebbles Cereal plus more for garnish

Directions

Preheat oven to 350°F. Line muffin pans with liners.
In a large bowl mix, eggs, sugar and oil. Then add the vanilla, vinegar/lemon juice, baking soda, and salt. Mix in greek yogurt then stir in 1 Scoop protein fruity cereal and flour using a wooden spoon or spatula. (Batter may be slightly lumpy.) Stir in fruity pebbles.
Scoop into liners, 2/3 full. Sprinkle each muffin with a bit of cereal for garnish.
Bake for about 15-22 minutes, until a toothpick comes out clean.
Cool slightly before eating. Store in an airtight container for up to 3 days or freeze for up to one month.

From the kitchen of: Danielle Greenbaum