PRO(ZERO) CHOCOLATE CUPCAKES
PRO(ZERO) CHOCOLATE CUPCAKES

Ingredients:

  • Simple Mills Naturally Gluten- Free Chocolate Muffin & Cake Almond Flour Mix
  • 3 Eggs
  • 1/3 Cup of water
  • 1/6 Oil (Grapeseed or Vegetable)
  • 1 Tbsp Vanilla extract
  • 1 scoop of Pro(Zero)
  • PB2 and Vanilla Pro(Zero) (If using this for the frosting) OPTIONAL

Directions:

  1. Heat oven to 350 degrees
  2. Whisk eggs, water, oil and vanilla extract in a large bowl
  3. Add sweetener (if using) pro(zero) baking mix of your choice to wet ingredients and stir until completely combined
  4. Pour batter into a lightly greased cupcake pan or cupcake pan lined with liners. Fill each cup 2/3 full
  5. Bake on center rack for 15-20 minutes or until a toothpick comes out clean. If using cupcake liners, let cool to prevent cupcakes from sticking to the paper
  6. Frosting: 1 Tbsp of PB2, 1 scoop Vanilla Pro(Zero) add a little bit of water and mix all together in small bowl until its mixed perfectly

Macros: (Without FROSTING) 110 Calories = 5g protein, 15g carb, 11 fat
With Frosting: 155 Calories = 20g protein, 20g carb, 13g fat

PRO(ZERO) CHOCOLATE CUPCAKES
BLUEBERRY PROZERO RECIPE

Dry Ingredients:

  • 30g Blueberry Scone Pro(Zero)

  • 120g Bob's Red Mill Pancake Mix

  • 3g Baking Powder

  • 1/4 tsp Sea Salt


Wet Ingredients:

  • 50g Chobani Blueberry Yogurt

  • 1 Large Egg

  • 1/2 Cup Cashew Milk

  • 85g Blueberries


Directions:

  1. Preheat oven to 350ºF
  2. Whisk eggs and Chobani Blueberry Yogurt in a large bowl.
  3. In a separate bowl, mix the 30g of Blueberry Scone Pro(Zero), the 120g of Bob's Red Mill Pancake Mix, the 3g of Baking Powder, and the 1/4 tsp of Sea Salt.
  4. Combine both wet and dry ingredients into one bowl.
  5. Add the 1/2 Cup of Cashew Milk
  6. Add 85g of Blueberries. 
  7. Lightly grease the baking pan and pour in the bead batter. 
  8. Bake at 350ºF for 25 to 30 minutes (ovens may vary) 
  9. Check that bread is thoroughly cooked by sticking a toothpick in the top center. If it comes out clean, it is ready. 
  10. Enjoy! 

Macros: 7g of Fat, 112g of Carbohydrates, 35g of Protein

PRO(ZERO)
PRO(ZERO) Microwave Cheesecake

Ingredients:

  • 8oz Fat Free Cream Cheese
  • 1 Large Egg
  • Dash of Milk
  • 50g Greek Yogurt
  • 20g Cinnamon Roll PRO(ZERO)
  • Dash of Cinnamon

Directions:

  1. Beat Cream Cheese, Milk and Greek Yogurt with a small whisk until it becomes fluffy and starts to thicken.
  2. Last add in egg and beat slowly to hold all the moisture inside the cake when microwaving to bind everything together and prevent air bubbles/cracking.
  3. Transfer to a circular Tupperware container and microwave on medium power for 3 - 3:30 minutes until outsides start to harden and middle will bubble. (every microwave will differ)
  4. Finished Cake will be slightly runny in middle but let it cool for a bit outside of microwave and then place in fridge overnight, it will harden up perfectly and be ready to eat.

Calories/Macros: Cals - 358, Fat – 6g, Carbs - 24g, Protein - 52g

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