106g Kodiak Cakes flapjack mix
28g coconut flour
64g Vanilla protein
2 tsp cinnamon
1 tsp baking soda
1/4 tsp salt
126g unsweet applesauce
56g Lite butter
80g Truvia brown sugar blend
250g mashed bananas
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
In a large bowl, combine flour, protein, cinnamon, baking soda and salt. In a separate bowl, cream together applesauce, butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
Makes 8 servings
PER SERVING Calories 189 | Carbs 27.2g | Fat 5.5g | Protein 11.8g
2 scoops vanilla protein (I used PEScience Gourmet Vanilla)
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
Calories 98 | Carbohydrates 6.9g | Fat 1.4g | Protein 14.1g
18g PeScience Gourmet VanillaProtein
26g Kodiak Cakes Organic Oat Flapjack Mix
¾ tsp baking powder
46g liquid egg white
60ml unsweetened vanilla Almond Milk
½ container Chobani 100 calorie Blueberry Cookie Crumble Greek yogurt, divided
18g Lite Cool Whip
Yogurt crumble topping
Mix dry ingredients, then add wet. Pour into mug sprayed with cooking spray. Heat in microwave 90 seconds or until set. Slice cake in half and layer with yogurt. Top with Cool whip, blueberries and crumble topping.
PER SERVING (1 mug cake)
Calories 373 | Carbohydrates 47 grams | Fat 7 grams | Protein 36 grams
56g lite butter
56g unsweet applesauce
178g pumpkin purée
56g TRUVIA brown sugar baking blend
1 tsp pumpkin pie spice
1 tbsp vanilla extract
53g Kodiak power cakes mix
16g coconut flour
62g Snickerdoodle protein (or protein of choice + 1tbsp cinnamon)
1/2 tsp baking powder
TOPPING (combine in small bowl)
8g Truvia baking blend (white sugar)
1 tsp cinnamon
Preheat oven to 350. Line 8x8 baking pan with foil and spray with cooking oil.
In a medium microwave safe bowl, heat butter and applesauce until butter is melted. Allow to cool a little before mixing in the egg (if it's too warm it will scramble it). Mix pumpkin, vanilla, brown sugar and vanilla into egg mixture. Add Kodiak, coconut, protein and baking powder (if using) and stir until just mixed. Don't over mix as this can make the blondies tough. Spread in pan, sprinkle with cinnamon sugar topping and bake for 25-27 minutes. Allow to cool in pan at least 30 minutes before cutting into 16 squares.
Calories 59 | Carbohydrate 7.9 grams | Protein 4.5 grams | Fat 1.9 grams