28g PEScience Cafe Mocha Select Protein
240ml unsweet almond milk
95g Enlightened Cold Brew Coffee ice cream
Ice

Blend together and top with:
18g Lite Cool Whip
12g powdered peanut butter mixed with a little water

​Macros: 256 cal | 29 carbs | 7.5 fat | 29 pro

Growing up my family called me Betsy.  Only those closest to me still use my nickname so when I saw this product it caught my eye and made me smile.  Initially I wasn't sure what I was going to use it for but when Betsy contacted me about peanut butter cookies I had made I knew cookies were in order!  The flavor of this nut butter is amazing!  It's slightly sweet, yet salty and the crunch of the chia seeds gives it a perfect texture.

Since I'm all about figuring out ways to sneak protein into food I opted to use PEScience Caramel Macchiato protein from their cafe series.  It's really good whipped into coffee and makes an excellent 1 carb waffle so I knew the caramel/coffee flavor would pair well with the chia/cardamom in Betsy's Best.  If you don't have this particular protein powder, vanilla or peanut butter (like Quest) would also work well.

My favorite part of this recipe was figuring out how to keep the cookies flour free yet soft so you don't even miss the extra carbs!

​Betsy's Best Caramel Cashew Cookies

1/2 cup (128g) Betsy’s Best Cashew Butter w/ Chia
1 scoop (28g) PEScience Caramel Moccicato Protein Powder
2 Tbsp (24g) Truvia baking blend
2 Tbsp (24g) Truvia brown sugar blend
1/2 teaspoon baking soda
1/2 teaspoon vanilla
1 large egg

Directions

1. Preheat oven to 350 degrees. Line cookie sheet with parchment paper.
2. Combine all ingredients in a medium size mixing bowl. Stir to combine.
3. Scoop dough into rounded tablespoon (22g batter) on cookie sheet and slightly press down.
4. Bake for 8-10 minutes, until the edges are set and the centers are slightly puffed up. Cool 5 minutes before eating.

Makes 13 cookies

Macros per cookie: 80 calories | 6.7c | 4.5f | 3.2p

INGREDIENTS

• 42g (3 TB) butter
• 66g (4 TB) peanut butter
• 60g (¼ cup) packed Truvia or Splenda brown sugar baking blend
• 28g (2 TB) Truvia or Splenda baking blend (white)
• 46g liquid egg white (or 1 egg white)
• 1 teaspoon vanilla extract
• 150g (1 ¼ cup) all-purpose flour
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt

DIRECTIONS
In a large mixing bowl, cream the butter, peanut butter and sugars. Add egg white; beat until blended. Beat in vanilla. Combine flour, baking soda and salt; gradually add to the creamed mixture.
 
Shape into an 8-in. roll; wrap in plastic wrap. Freeze for 30-45 minutes or until firm.
 
Unwrap and cut into slices, about 1/4 in. thick. Place 2 in. apart on baking sheets coated with cooking spray. flatten with a fork. Bake at 350° for 8-10 minutes For chewy cookies, bake on parchment paper, for crisp cookies bake directly on greased cookie sheet. Cool for 1-2 minutes before removing to wire racks; cool completely. Yield: 28 cookies (14g of dough per cookie)
 
Macros per cookie: 57 calories | 7.9g carbs | 2.3g fat | 1.2g pro

​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

2 scoops vanilla protein (I used PEScience Gourmet Vanilla)
2 eggs
16 oz Fat Free cream cheese
60ml unsweetened vanilla almond milk
2.5g Sugar Free lemon jello mix
6g no calorie sweetener (I used Splenda)
1 tsp vanilla
1 tsp lemon extract
1 tsp baking powder
1/2 tsp salt
300g Dannon Light and Fit vanilla Greek yogurt

Preheat oven to 325. In large mixing bowl, combine all ingredients until smooth. Line 9in pie pan with parchment paper and pour batter into pan. Bake at 325 for 30 min then reduce heat to 220 and continue baking for 40-50min. Remove from oven and let cool. Once cool cover in plastic wrap and refrigerate for several hours (overnight is best).

Makes 10 servings

PER SERVING
Calories 98 | Carbohydrates 6.9g | Fat 1.4g | Protein 14.1g