141
Calories
7g
FAT
24g
carbs
6g
protein
Ingredients
1/4 Cup All Purpose Flour
3 Tbsp Bowmar Nutrition Protein Strawberry Shake
6 Tbsp Swerve Granular
1 Tsp Baking Powder
1/4 Tsp Salt
1 Tbsp Light Butter
1 Tsp Strawberry Gelatin
1/4 Cup Plain Fat Free Greek Yogurt
1 Egg
2 Tbsp Unsweetened Almond Milk
FROSTING:
1/4 Cup Whipped Cream Cheese
2 Tbsp Light Butter
1/2 Cup Powdered Swerve
Few Drops Of Red Food Coloring
TOPPING:
3 Golden Oreos – Crushed
Strawberry Gelatin Powder for color
Drops Of Water
Directions
Serving Size: 6
Combine the all purpose flour, protein strawberry shake, granular swerve, baking powder, strawberry gelatin, and salt. Cut in the light butter with a fork until it turns to fine crumbs. Combine almond milk, egg, and Greek yogurt in a separate bowl and mix into the dry ingredients. I sprayed my cupcake liners with non-stick spray. Pour into cupcake liners and bake at 350 degrees for 18-20 minutes or until a toothpick comes out clean. .
Combine whipped cream cheese, light butter, powdered swerve, and red food coloring. Frost your cupcakes.
Mix crushed golden oreos and some strawberry gelatin powder – I sprinkled a few drops of water on the mixture and stirred with a fork. If I wanted the crumbs darker, I added more gelatin and drops of water. If I went overboard and wanted some more golden crumbs I added some more crushed oreos. Play around with it, and then just sprinkle it on the cupcakes! This recipe made 6 cupcakes.
From the kitchen of: Stephanie Rogge