Pumpkin Cookie Butter Cheesecake w/ a toasted pecan cinnamon crust
@uniconutritionVanillaFrosted Brownie crunch bar – ‘soft baked and gluten free’
Cals – 210 / Fat – 8 / Carbs – 19 / Pro – 20
52g bar so slightly smaller than its competitors that are usually low 60’s. Macro split is pretty much the same as all the other bars of this style, and fairly balanced. Overall presentation is nice with a brownie bar coated in white then drizzling of chocolate over that with plenty of noticeable ‘crips’. Bar is very soft in texture with a bit of a chew on it. The vanilla is pretty sweet and honesty does give you a frosting flavor which I quite liked. You get some brownie in it, but I think the brownie layer should have a bit more flavor to it and not so much frosting. Nice bit of crunch in the beginning to satisfy my texture needs as well. .
Overall – 8/10 Definitely enjoyed this bar and I bet it would be even better warmed up just a bit. Definitely grab one of these if your looking for a change up.
@uniconutrition ice cinnamon roll review
210 cal / 6f / 19c / 20p
Slightly smaller bar at 52g but good macro split to accompany it. Visually a very pleasing bar with a cinnamon nougat filling coating in white, then drizzled with cinnamon drizzle. Noticeable crisps throughout the bar to help with texture appeal.
Very soft bar when chewing with a bit of crunch from the crisps. You get a great blast of cinnamon from the get go and finished with a smooth vanilla icing finishing. The bar didn’t leave any unwanted aftertaste or graininess in the mouth. This bar is also gluten free. .
Overall – 8.5/10 very good bar and enjoyable to eat. Would definitely recommend trying this out
@performixdriven fruity charms wafer review –
210 cal / 15f / 7c / 13p .
38g total weight for the wafers so small compared to a typical protein bar but wafers are lite. 15g of Fat is pretty high for me but the trade off is super low carbs at 7g which is damn low for a bar. Visually I love this. White coated wafers with fruity pebbles scattered over them(well a few at least). 2 layers of wafers, 2 layers of filling. Unfortunately this flavor was absolutely terrible. As soon as I bit into it I had this weird taste in my mouth, the wafer just kinda dries up in your mouth and sticks to your teeth. Definitely don’t get fruity charm flavor that’s boasted. .
Overall – 2/10 , absolutely unappealing to me and definitely would not buy or recommend to anyone
@performixdriven CPB protein wafer review –
210 cal / 14f / 8c / 13 p
Definitely a good macro bar if your looking for low carbs, if you eat a low fat diet like me, you might wanna check yourself. 38g total grams, so very lite compared to typical bars but again this is a wafer. Chocolate coating with a double wager layer with pb in between the layers. Gotta day I’m completely underwhelmed. No real chocolate or pb flavor here and it dissolves pretty dang quick. It also is just a tit bit grainy as well as it gets sticky on your teeth, and leaves a bit of an aftertaste. .
Overall – 3/10 , I just couldn’t get into this. I did let someone eat what I wasn’t going to and they enjoyed it so it’s definitely personal preference! .
@prosupps carrot cake my cookie review – 290 cal / 8f / 36c / 18p .
First off, the carrot cake aroma with this cookie is spot on 👌 very inviting to say the least. 80g weight of the cookie so it’s a good size. Carrot cake cookie with a glaze on top makes it look very appealing as well. Very very soft texture and good carrot cake flavor but I did find it to kinda die out as you chew and the more you chew it does get a bit grainy unfortunately. Very dense as well. Might have something to do with it. .
Overall – 7.5/10, still one of the better protein cookies on the market and macro split is very good as far as competition goes but needs a bit of tweaking imo .
@prosupps_mycookiered velvet cookie – cals – 290 / Fat – 8 / carbs – 36 / Pro – 18g .
Visually it’s a very very deep red cookie with a white icing over the top. Very comparable macros in the protein cookie realm of things. Soft cookie as it breaks easy, and chews even easier. Dense texture, and Very subtle flavor that isn’t too strong but definitely is just enough. You get hit with red velvet then finishes with a smooth icing that’s almost makes it feel like it’s a cream cheese icing. Definitely was a fan of this cookie, and I’m not a huge red velvet kinda guy either. .
Overall – 8/10 , definitely a cookie to pick up and give a shot. Great job by @prosupps
130g of Pumpkin spice cookie spread(or cookie butter/peanut butter of choice)
1 box Fat Free Cream Cheese room temp
1 Scoop Muscletech Cinnamon Whey
120g Pumpkin Puree
1.5 oz Walden Farm Pancake Syrup
12g Truvia or other granulated sugar
2 whole eggs
12 Ginger Snap cookies
42g Pumpkin Spice Morsels
Pinch of Salt
1 tsp Vanilla Extract
1/2 tsp cinnamon
1/4 tsp nutmeg
Ahhh, back to the roots. Long ago I use to bake a protein cake almost every single day.
@thephysiquemechanic and I were talking and decided I would start throwing some recipes and content in his weekly newsletter, so here we are. .
@muscletech Chocolate Mint Andes Cake w/ @eatenlightened mint ice cream, @waldenfarmsinternational choc syrup, cool whip, and a few more Andes pieces. Who says healthy can’t be pretty! Presentation is everything! .
1/2 Scoops Mint Chocolate Protein(I used MuscleTech’s)
16g Coconut Flour
10g All Purpose Flour
10g Truvia(or granulated sweetner of choice)
5g Cocoa Powder
70g Greek Yogurt(I used Whole Milk Plain)
60g Unsweetened Applesauce
7g lite butter
1/2 tsp vanilla extract
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp mint extract
Unsweetened almond milk or other liquid to bring together if needed
10-20g depending // Andes Mint candy pieces or other choc/mix-ins “optional”
Walden Farms Chocolate Sauce “optional”
Kept this very basic and extremely quick to do as I didn’t have loads of time preparing this. I made this directly for the busy health minded dessert lover.
For added protein add in eggs, egg whites, more Greek yogurt, or even increase your protein powder/liquid ratio
To reduce the fat amount use 0% Plain Greek Yogurt, eliminate the butter and increase yogurt or applesauce slightly, leave out the Andes candies.
6 inch ramekin works really well for personal sized cakes but you could get away with breaking this up into cupcakes, a bread loaf, or any other pan you have. Just watch bake time!
Some lower calorie options for decorative toppings would be 0 calorie Chocolate Syrup from Walden Farms, low calorie ice creams like Enlightened, Halo Top, or Arctic Zero, and use lite or fat free cool whip
In preparing my pan I like to spray with a non stick cooking spray then place a piece of parchment paper on the bottom to help prevent any sticking issues.
Cals – 345
Fat – 7.3
Carbs – 42.5
Protein – 32.5
83g Graham Cracker Crumbs
1 oz Pancake Syrup
14g Lite Butter
1.5 Scoops of Berry Cheesecake Protein(Muscletech’s protein is awesome)
120g Plain Greek Yogurt
2 large eggs
2 containers of Fat free cream cheese(room temp)
20g Truvia or other sweetener of choice
34g Sugar Free Preserves/Jelly – I used Strawberry
Pinch of salt
1 tsp vanilla extract
Preheat your oven to 275 degrees. Wrap your 6 in spring-fold pan in tin foil. We will be using a water bath.
In a bowl in together crust ingredients. Add more syrup if needed to mix. Place crust in your spring form. I find crust is a personal preference, so if you want a crispy crust, pre-bake it at 350 for roughly 8-12 minutes. Let cool completely before adding cheesecake
In a mixing bowl, place in your cream cheese and beat it very well. You don’t want any lumps in your cheesecake.
Next add in your sugar, protein, jelly, and yogurt. Mix well until completely combined.
Now add in your eggs one at a time and mixing just until mixed. Scrape down the sides as you go.
Finally add in your salt and vanilla and mix well until combined.
Optional – Add in fresh berries into the mixture right before you add it into your pan.
Pour your batter into your pan, and place your cake inside a pan that can hold water. Your cake should be sitting in the middle of the oven.
For a water bath, you want to start with hot water. Get some water boiling, and once it’s boiling pour roughly 1/2 in worth of water. You want enough water in the pan so it wont all bake out during cook time.
Bake your cheesecake for 60 minutes at 275 degrees. Try not to open oven door while cooking. Once time is done, slightly crack the oven door and let it sit for at least another 30 minutes.
Once the cheesecake has reached room temp, transfer to the fridge and let sit for at least 6 hours, or overnight. You can use the freezer to help it set faster.
Cut into 4 slices, top with fat free cool whip, fresh berries, and some 0 calorie strawberry/blueberry sauce for a fantastic, protein packed dessert!