Pumpkin Cream Cheese Cupcakes
Preheat over at 375°F
Instructions for cupcake:
1.5 cups pumpkin purée
2.5 cups almond flour
0.5 cups sweetener (I used monkfruit)
3 eggs
1/3 cup olive oil
3 tsp baking powder
Cream cheese topping
8oz cream cheese
0.5 cups sweetener (I used monkfruit)
1 egg yolk
1.5 tsp pumpkin spice
Mix well and place dollop on top. Bake for 30 mins at 375°F
No Bake Protein Apple “Donuts
1. 2 medium sliced apples, core them either by cutting the core out or utilizing this simple method
2. in a bowl mix about 2 cups of almond milk (I utilized unsweetened vanilla) with,
3. 3 scoops (60g in weight) vanilla protein powder (adjust milk or powder to get a similar consistency to mine)
4. melt 30g dark chocolate (I used 100% cacao unsweetened) with
5. 1 tsp coconut oil and microwave to melt for about 1 min
6. Cover apples with protein powder mix, then drizzle chocolate and place on a tray with parchment paper
Freeze till set 30-45 mins and ENJOY. Store in freezer. If too frozen, allow to thaw out for 5-10 mins
