FRUITY PEBBLE BREAKFAST BREAD

SWEET BREAKFAST & DONUTS

2085

Calories

33g

FAT

175g

carbs

98g

protein

Ingredients

1 cup Fruity Pebbles breakfast cereal
1 cup Swerve granular (or any sugar/sugar substitute)
1 cup flour
3/4 cup BN protein fruity cereal (64 grams or about 2 scoops)
2 teaspoons baking powder
Pinch of salt
1 cup plain Greek yogurt
3 eggs
1/2 cup unsweetened applesauce

*Macros are shown for the FULL recipe due to potential for variation in baking shapes!

Directions

1. Combine wet ingredients, mix until smooth
2. Add sugar, mix until smooth
3. Add flour, baking powder, salt, and protein slowly, mix until smooth
4. Fold in 1/2 to 3/4 of the Fruity Pebbles (Dave the rest!)
5. Pour into a greased pan of your choosing and sprinkle with remaining cereal
6. Bake at 350 degrees for 30 minutes***

*** I used mini loaf pans, if you’re like me and you like to overfill yours so they get a little crispy on the edges, this will be your time and you’ll get about 8 loafs. If you fill the loafs normally, your time will be 20-25 minutes and you’ll get about 12. If you bake a large loaf, your time will be about 40-45 minutes. If you bake muffins your time will be about 20 minutes.

From the kitchen of: Samantha Holt

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

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

PROTEIN STRAWBERRY & BLUEBERRY CHEESECAKE PARFAITS

SWEET BREAKFAST & DONUTS

189

Calories

1g

FAT

19g

carbs

23g

protein

Ingredients

2 cups fat free Greek yogurt separated into two containers, one scoop Protein Blueberry Cheesecake, one scoop Protein Strawberry Shake, 2 tablespoons sugar free/fat free cheesecake pudding mix, one cup cut up strawberries, 1 cup fresh blueberries, 1 teaspoon Swerve granular sugar, fat free ready whip, one section of a gram cracker, crushed

Directions

Mix one scoop of each protein powder into each cup of Greek yogurt and then add 1 tablespoon of cheesecake pudding mix to each flavor of protein/yogurt combination. Mix well and set aside. Rinse strawberries and blueberries and pat dry. Cut up strawberries and mix in 1 teaspoon of swerve granular sugar. Mix well. Layer 4 parfait cups with a spoonful of strawberries, then 1/4 cup strawberry shake yogurt mixture then add a layer of blueberries followed by 1/4 cup blueberry cheesecake yogurt mixture and top with a little more strawberries. Add about 2 tablespoons of ready whip and a dusting of smashed gram cracker crumbs. Refrigerate until ready to serve! Impress your guests with the beauty of this protein packed dessert or snack and enjoy!

From the kitchen of: Denise Zanke

COOKIES AND CREAM POP TARTS

SWEET BREAKFAST & DONUTS

506

Calories

21g

FAT

58g

carbs

12g

protein

Ingredients

Pastry:
1 cup flour
1 scoop cookies and cream protein
1/2 cup unsalted butter
1/8 cup ice cold water
Filling:
1 scoop of cookies and cream protein
2.5 tablespoons of milk of choice
12.5 grams of butter
1 tsp vanilla
100 gram of powdered sugar
27.5 grams cornstarch
30 grams of Oreo cookies

Directions

Serving Size: 5

Pastry:
In a food processor/stand mixer add the flour, protein powder, butter, water, and mix until combined.
Wrap dough in plastic wrap and place in fridge to chill.
Filling:
Place milk and butter in a stand mixer and whip until smooth. Add in vanilla, sugar, cornstarch, protein powder and crushed Oreos and mix until combined.
Assembly:
Preheat oven to 350 degrees
Flour your work top and roll out the dough until around 1/4 inch thick and use a knife or pizza cutter to cut out pop tart squares.
Place the individual squares onto the lined baking tray and brush some water over half of the the cut pastry square edges.
Divide filling between cut pastry, press tips on to bottoms firmly with a fork.
Place on a lined sheet pan and bake 10-15 minutes or until desired color is reached.
Remove from oven and cool, can top with powdered sugar or another topping of your choice.

From the kitchen of: Kaleigh Bis

CINNAMON ROLL CASSEROLE

SWEET BREAKFAST & DONUTS

222

Calories

11g

FAT

28g

carbs

4g

protein

Ingredients

2 cans cinnamon rolls (with icing)
6 tbsp butter (melted)
4 eggs
3/4 cup milk
1 tsp cinnamon
1 tsp vanilla
3/4 cup maple syrup

Directions

Serving Size: 12

Preheat oven to 375F
Melt butter and pour into a 9×13 pan.
Cut cinnamon rolls into 4 pieces each and add to casserole pan. Use a spatula to mix the cinnamon rolls with the butter. Coat evenly and then spread out evenly so there is only one layer of cinnamon roll pieces.
Whisk together eggs, milk, cinnamon, vanilla, and Bowmar Protein Cinnamon Roll. (Note: If you want more protein in this recipe, you could add another scoop. It cooks a little bit drier than only 2 scoops, so I would recommend 2 scoops, but it can be done with 3!
Pour mixture over cinnamon rolls. Pour the maple syrup over the top of the mixture evenly.
Bake for about 30-40 minutes (depending on oven, mine took about 40 minutes but be careful not to overcook!)
Place icing packets in the microwave for 5 second increments until it is liquefied enough to pour evenly. Next, pour icing over the casserole and enjoy!

From the kitchen of: Elizabeth Bettag