​INGREDIENTS

180ml almond buttermilk**
75g dark chocolate chips
1 egg
46g liquid egg white
50g Truvia Baking Blend
30g olive oil
60g unsweetened applesauce
1 teaspoon vanilla extract
1 teaspoon peppermint extract
75g all-purpose flour
60g chocolate protein powder (I use PEScience chocolate cupcake)
1/2 teaspoon salt
1 teaspoon baking powder
32g unsweetened dark cocoa powder
25g mini chocolate chips, for topping
25-30g crushed candy cane, for topping
 
DIRECTIONS
​
Preheat oven to 350.
Melt chocolate chips in double boiler or microwave.  Let sit and come to room temperature
Whisk egg, egg white and Truvia until creamy.
Add in olive oil, applesauce, vanilla and peppermint. Mix well.
Mix flour, protein powder, salt, cocoa powder and baking powder in a separate bowl and sift half of it into the egg mixture gradually. Stir with a spatula.
Pour in the buttermilk and mix until combined.
Stir in remaining flour mixture gradually.
Fold in melted chocolate.
Divide batter into greased muffin tin and top with mini chocolate chips.
Bake for 15-17 minutes or until inserted toothpick comes out clean.
Cool on wire rack and sprinkle with candy cane pieces once cooled.
 
**to make almond buttermilk, add 1 tsp white vinegar to 1 cup (240ml) room temperature unsweetened almond milk and let sit for 3-5 minutes

Makes 18 muffins

Macros per muffin: 92 calories | 11 carbs | 4.6 fat | 4.2 protein

INGREDIENTS
​
Rolls:
240ml unsweet almond milk
42g lite butter
1 packet instant yeast
12g sugar
1/4 tsp salt
225g flour
36g coconut flour
90g PeScience Snickerdoodle (or vanilla protein and 2 tsp cinnamon)
 
Filling: 
28g lite butter, melted
24g Truvia baking blend
5g Splenda for baking
2 tbsp cinnamon 
 
Frosting:
160g fat free cream cheese
28g lite butter
8g Truvia powder (put in food processor)
2g Splenda for baking
1 tsp vanilla

DIRECTIONS:
Heat almond milk and butter until melted. Cool until 110 degrees (bath water temp) then transfer to large mixing bowl. Sprinkle yeast on top. Let activate for 10 min then add sugar and salt and stir. Next add both flours approx 1/2 cup at a time along with protein powder. Dough will be sticky at first. When it becomes too hard to mix, drop dough on lightly floured counter and knead until a soft ball forms (about 3-5 min).  **Underkneaded dough creates dense, tough rolls**

Clean bowl and spray with oil, return kneaded dough to bowl, cover with plastic wrap allow dough to rise for 1 hour in a warm, dry area.  If your home is cold or you have granite counters I suggest placing bowl in microwave to allow dough to rise in a warm, draft free environment. Wrapping the bowl in a towel helps too.
 
On a lightly floured surface roll dough into a thin rectangle. Brush dough with melted butter (leave some to brush tops of rolls) and sprinkle with Truvia and cinnamon. Roll dough tightly from one end and position seam side down. Using a serrated knife cut 1.5-2inch sections of dough (10 rolls) and place in well-oiled 8x8 square pan. Brush tops of rolls with remaining butter, cover with plastic wrap and allow to rise while oven heats to 350. 
 
Remove plastic and bake in oven for 25-30 min or until tops begin to brown. 
 
Melt cream cheese and butter for topping then add powdered Truvia, Splenda and vanilla and mix well. 
 
Spread frosting on warm rolls and serve.
Makes 10 rolls
 
Macros Per Roll: 184 calories | 3.3 fat | 27 carbs | 13.2 protein