BLUEBERRY POWDERED DONUTS

SWEET BREAKFAST & DONUTS

1247

Calories

16g

FAT

177g

carbs

100g

protein

Ingredients

⤫ 2 cups of kodiak cakes mix
⤫ 1 + 1/2 scoops of protein blueberry cheesecake
⤫ 1/2 cup of milk
⤫ 1/3 cup of water
⤫ 1/2 cup of frozen blueberries
⤫ 1 egg
⤫ 3 tbsp sugar
⤫ 1 tsp vanilla extract

Directions

⤫ preheat oven to 350
⤫ mix all ingredients into pan
⤫ spoon into donut molds
⤫ bake for 7 minutes
⤫ while still warm, sprinkle with powdered sugar
⤫ can also be topped with frosting, cinnamon sugar topping or eaten as is!

From the kitchen of: Sierra St. Pierre

HOT CHOCOLATE MUFFINS

SWEET BREAKFAST & DONUTS

99

Calories

2g

FAT

16g

carbs

6g

protein

Ingredients

1 cup whole wheat flour
1/2 cup unsweetened cocoa powder
1/2 cup PHC protein powder
1/2 cup brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup light vanilla yogurt
2 eggs
1 cup milk (FF or 1%)
2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips

Directions

Serving Size: 16

Preheat oven to 375 degrees and place about 16 cupcake liners into muffin tins.
In a large bowl, combine flour, cocoa powder, chocolate protein powder, brown sugar, baking soda, and baking powder.
In a seperate large bowl, whisk together the vanilla yogurt, eggs, milk, and vanilla.
Using a spatula, fold the wet ingredients into the dry ingredients and only stir until the dry ingredients disappear and are incorporated into the batter. It is important to mix this by hand to prevent from overmixing. If your batter looks dry, add more milk (one tablespoon at a time) until it reaches the consistency of muffin batter. Gently fold in chocolate chips until evenly dispersed. Scoop about 3 tablespoons of batter into each muffin tin and gently tap the muffin tin on the counter to smooth out the tops of the batter.
Bake at 375 degrees for 16-20 minutes or until fork comes out clean. Overbaking can result in dry & hard muffins, so watch the oven closely around the 15 minute mark !
.
Makes 16 muffins

From the kitchen of: Mel Coutsouvelis

CARAMEL MACCHIATO WAFFLES

SWEET BREAKFAST & DONUTS

193

Calories

6g

FAT

3g

carbs

28g

protein

Ingredients

1 scoop dulce de leche protein powder
1 large egg
1/2 tsp baking powder
About 2 tbsp water or room temperature coffee

Toppings
Coffee ice cream
Caramel syrup

Directions

1. Preheat a mini waffle maker and spray with nonstick cooking spray.
2. Whisk together the protein powder and baking powder.
3. Whisk in the egg.
4. Whisk in the liquid until desired consistency.
4. Pour the batter into the waffle maker and cook according to the waffle maker settings. Repeat until all the batter is used up. (Mine made 3 mini waffles.)
5. Allow to cool slightly and top with coffee ice cream and caramel syrup.

*Macros do not include toppings.

From the kitchen of: Megan Osborn

PROTEIN CINNAMON ROLLS

SWEET BREAKFAST & DONUTS

146

Calories

9g

FAT

15g

carbs

5g

protein

Ingredients

1 package crescent rolls
1 scoop protein cinnamon roll
1/4 cup melted light butter
dash of cinnamon
2 tbsp brown sugar swerve
2 tbsp whipped cream cheese
2 tsp powdered swerve
1/2 tsp – 1 tsp unsweetened almond milk

Directions

Serving Size: 8

Lay out your crescent rolls on a flat surface. Pinch all seams together leaving you with a large rectangle. Melt the light butter and slowly add in your protein, cinnamon, and brown sugar swerve. Be sure to add a little at a time and whisk until smooth. Spoon the cinnamon sugar mixture onto the crescent rectangle. Roll up and slice into eight individual rolls. Press rolls down slightly on a piece of greased parchment paper and bake at 350 degrees for 13 minutes or until golden brown. Combine whipped cream cheese, powdered swerve, and almond milk to make an icing. The more milk you add, the thinner it will be.

From the kitchen of: Stephanie Rogge

COOKIES AND CREAM ROLLS

SWEET BREAKFAST & DONUTS

149

Calories

9g

FAT

16g

carbs

5g

protein

Ingredients

1 package crescent rolls
1 scoop protein cookies and cream
1/4 cup light butter
2 tbsp granular swerve
2 tbsp whipped cream cheese
1/2 tsp to 1 tsp unsweetened almond milk
2 tsp powdered swerve

Directions

Serving Size: 8

Spread crescent rolls onto a flat surface and pinch seams together into a giant rectangle. Melt light butter in the microwave and slowly add in your granular swerve and protein powder; adding a little, and whisking until a paste has formed. Spread the cookies and cream paste over the crescent rolls. Roll up the crescent rolls and cut into eight single rolls. Slightly press down rolls on a greased sheet of parchment paper and bake at 350 degrees for about 13 minutes or until golden brown. Combine whipped cream cheese, powdered swerve and almond milk until it’s the consistency you like. If you want it to be more of a glaze than a frosting, add more almond milk. This recipe makes 8 cookies and cream rolls. I sprinkled them with some crushed oreos but that is 100% optional and is not included in the calories or macros.

From the kitchen of: Stephanie Rogge

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