High Protein, Gluten Free, Low Sugar, Vegan and Keto options!

Fudgey Chocolate Recipe Book

Chocolate Pumpkin Protein Brownies

 

2 cups Synergee protein baking mix

1 egg

½ cup peanut or almond Butter

½ cup canned pumpkin

½ cup warm water

2 tbsp. dark chocolate chips

 

Mix together Synergee protein baking mix with egg, peanut butter, warm water and canned pumpkin. Pour mixture into a greased 9x9 inch pan and top with chocolate chips. Bake on 350 degrees for 20-25 minutes or until a tooth pick comes out clean. Cut into 9 equal squares.

 

Nutritional Information (per serving)

Servings: 9

11 grams fat, 14 grams carbohydrates, 12 grams protein, 190 calories

 

 

 

Chocolate Peanut Butter Doughnuts

 

Doughnuts

2 cups Synergee protein baking mix

1 egg

2/3-1 cup warm water

 

Frosting

¾ cup greek yogurt

1 tbsp. peanut butter (or 2 tbsp. powdered peanut butter)

Stevia to taste

 

Mix Synergee protein baking mix with egg and warm water. Start with 2/3 cup water and add 1 tbsp. at a time slowly until a batter like consistency develops. Batter should be somewhat runny. Pour into a well greased 6 cavity doughnut mould. Bake at 350 degrees for 10 minutes or until a tooth pick comes out clean. While doughnuts are baking, melt peanut butter in microwave and mix with stevia and greek yogurt. If using powdered peanut butter, just stir into stevia and greek yogurt. Allow doughnuts to cool completely prior to frosting.

 

Nutritional Information (per serving) *made with peanut butter

Servings: 6

4 grams of fat, 15 grams of carbohydrates, 15 grams of protein, 152 calories

 

 

Dark Chocolate Pancakes

 

2 cups Synergee protein baking mix

1 tbsp. olive oil

1 egg

2/3-1 cup warm water

 

Mix all ingredients together. Start with 2/3 cup water and add 1 tbsp. at a time until a batter like consistency develops. Heat your pan and grease with butter, coconut oil, olive oil or non-stick spray. Add batter to pan 1 tbsp. at a time to form small pancakes. Cook until bottom begins to harden and then flip to cook the other side.

 

Suggested toppings ideas

 

Nutritional Information (per serving)

Servings – 12

2 grams of fat, 3 grams of carbohydrates, 3 grams of protein, 40 calories

 

 

S'mores Doughnuts

 

Doughnuts

2 cups Synergee protein baking mix

1 egg

2/3-1 cup warm water

 

Frosting

¾ cup greek yogurt

3 tbsp. whip topping (optional, will make a “fluffier” frosting)

1 tbsp. fat free, sugar free pudding mix (optional, will “hold” frosting together better)

Stevia to taste

18 dark chocolate chips

2 crushed up graham crackers

18 mini marshmallows

 

Mix Synergee protein baking mix with egg and warm water. Start with 2/3 cup water and add 1 tbsp. at a time slowly until a batter like consistency develops. Batter should be somewhat runny. Pour into a well greased 6 cavity doughnut mould. Bake at 350 degrees for 10 minutes or until a tooth pick comes out clean. While doughnuts are baking, mix together greek yogurt, stevia, whip topping and pudding mix. Once cooled, frost doughnuts with frosting and then top with crushed graham crackers, mini marshmallows and chocolate chips.

 

Nutritional Information (per serving)

Servings – 6

4 grams of fat, 21 grams of carbohydrates, 14 grams of protein, 176 calories

 

 

Cookies & Cream Protein Cake

 

Cake

2 cups Synergee protein baking mix

1 egg

2/3-1 cup warm water

 

Frosting

¾ cup greek yogurt

3 tbsp. whip topping (optional, will make a “fluffier” frosting)

1 tbsp. fat free, sugar free pudding mix (optional, will “hold” frosting together better)

Stevia to taste

3 crushed up sandwich cookies

 

Mix Synergee protein baking mix with egg and warm water. Start with 2/3 cup water and add 1 tbsp. at a time slowly until a batter like consistency develops. Batter should be somewhat runny. Pour evenly into two 9 inch round baking pans. Bake at 350 degrees for 10 minutes or until a tooth pick comes out clean. While cakes are baking, mix together greek yogurt, stevia, whip topping and pudding mix. Allow cakes to cool completely, and add ½ the frosting to each cake. Stack cakes and add crushed cookies on top. Slice into 6 large slices. Enjoy!

 

Nutritional Information (per serving)

Servings – 6

5 grams of fat, 20 grams of carbohydrates, 14 grams of protein, 172 calories

 

 

Dark Chocolate Waffles

 

2 cups Synergee protein baking mix

1 tbsp. olive oil

1 egg

2/3-1 cup warm water

 

Mix all ingredients together. Start with 2/3 cup water and add 1 tbsp. at a time until a batter like consistency develops. Heat your waffle iron and grease with butter, coconut oil, olive oil or non-stick spray. Add 2 tbsp. batter to each waffle iron and bake until crispy on both sides.

 

Suggested toppings ideas

 

Nutritional Information (per serving)

Servings – 6

4 grams of fat, 6 grams of carbohydrates, 6 grams of protein, 80 calories

 

 

Sprinkle Protein Cupcakes

 

Doughnuts

2 cups Synergee protein baking mix

1 egg

2/3-1 cup warm water

 

Frosting

¾ cup greek yogurt

3 tbsp. whip topping (optional, will make a “fluffier” frosting)

1 tbsp. fat free, sugar free pudding mix (optional, will “hold” frosting together better)

Stevia to taste

1 tbsp. sprinkles

 

Mix Synergee protein baking mix with egg and warm water. Start with 2/3 cup water and add 1 tbsp. at a time slowly until a batter like consistency develops. Batter should be somewhat runny. Pour into a well greased 12 cavity muffin tin. Bake at 350 degrees for 10 minutes or until a tooth pick comes out clean. While cupcakes are baking, mix together greek yogurt, stevia, whip topping and pudding mix. Allow cupcakes to cool completely. Frost and add sprinkles on top. Enjoy!

 

Nutritional Information (per serving)

Servings – 12

2 grams of fat, 9 grams of carbohydrates, 7 grams of protein, 82 calories

 

Mint Chocolate Chip Protein Cake

 

Cake

2 cups Synergee protein baking mix

1 egg

2/3-1 cup warm water

 

Frosting

¾ cup greek yogurt

3 tbsp. whip topping (optional, will make a “fluffier” frosting)

1 tbsp. fat free, sugar free pudding mix (optional, will “hold” frosting together better)

Stevia to taste

1 tbsp. dark chocolate chips

½ tsp. mint extract

A few drops of green food coloring (optional)

 

Mix Synergee protein baking mix with egg and warm water. Start with 2/3 cup water and add 1 tbsp. at a time slowly until a batter like consistency develops. Batter should be somewhat runny. Pour evenly into two 9 inch round baking pans. Bake at 350 degrees for 10 minutes or until a tooth pick comes out clean. While cakes are baking, mix together greek yogurt, stevia, mint extract, food coloring, whip topping and pudding mix. Allow cakes to cool completely, and add ½ the frosting to each cake. Stack cakes and add chocolate chips on top. Slice into 6 large slices. Enjoy!

 

Nutritional Information (per serving)

Servings – 12

4 grams of fat, 17 grams of carbohydrates, 14 grams of protein, 158 calories