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Recipe: / 1

Chocolate Pumpkin Protein Brownies

Ingredients

  • 2 Cups Synergee Protein Baking Mix
  • 1 Egg
  • 1/2 Cup Peanut Or Almond Butter
  • 1/2 Cup Canned Pumpkin
  • 1/2 Cup Warm Water
  • 2 Tablespoons Dark Chocolate Chips

Instructions

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

Nutrition Information (Per Serving)
Servings: 9 | Calories: 190 | Carbs: 14g | Protein: 12g | Fat: 11g

Chocolate Peanut Butter Doughnuts

Ingredients

Doughnuts

  • 2 Cups Synergee Protein Baking Mix
  • 1 Egg
  • 2/3-1 Cup Warm Water

Frosting

  • 3/4 Cups Greek Yogurt
  • 1 Tablespoons Peanut Butter (or 2 tbsp. Powdered Peanut Butter)
  • Stevia To Taste

Instructions

  1. 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.
  2. Pour into a well greased 6 cavity doughnut mould.
  3. Bake at 350 degrees for 10 minutes or until a tooth pick comes out clean.
  4. While doughnuts are baking, melt peanut butter in microwave and mix with stevia and greek yogurt.
  5. If using powdered peanut butter, just stir into stevia and greek yogurt.
  6. Allow doughnuts to cool completely prior to frosting.

Nutrition Information (Per Serving) *made with peanut butter
Servings: 6 | Calories: 152 | Carbs: 15g | Protein: 15g | Fat: 4g

Dark Chocolate Pancakes

Ingredients

  • 2 Cups Synergee Protein Baking Mix
  • 1 Egg
  • 2/3-1 Cup Warm Water
  • 2 Tablespoons Olive Oil

Instructions

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

Nutrition Information (Per Serving)
Servings: 12 | Calories: 40 | Carbs: 3g | Protein: 3g | Fat: 2g

Suggested Toppings Ideas

  • Strawberries With Whip Topping
  • Sliced Bananas And Peanut Butter
  • Raspberries With Dark Chocolate Chips
  • Maple Syrup

S'mores Doughnuts

Ingredients

Doughnuts

  • 2 Cups Synergee Protein Baking Mix
  • 1 Egg
  • 2/3-1 Cup Warm Water

Frosting

  • 3/4 Cups Greek Yogurt
  • 3 Tablespoons Whip Topping (Optional, Will Make A “Fluffier” Frosting)
  • 1 Tablespoons 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

Instructions

  1. 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.
  2. Pour into a well greased 6 cavity doughnut mould.
  3. Bake at 350 degrees for 10 minutes or until a tooth pick comes out clean.
  4. While doughnuts are baking, mix together greek yogurt, stevia, whip topping and pudding mix.
  5. Once cooled, frost doughnuts with frosting and then top with crushed graham crackers, mini marshmallows and chocolate chips.

Nutrition Information (Per Serving)
Servings: 6 | Calories: 176 | Carbs: 21g | Protein: 14g | Fat: 4g

Cookies & Cream Protein Cake

Ingredients

Cake

  • 2 Cups Synergee Protein Baking Mix
  • 1 Egg
  • 2/3-1 Cup Warm Water

Frosting

  • 3/4 Cups Greek Yogurt
  • 3 Tablespoons Whip Topping (Optional, Will Make A “Fluffier” Frosting)
  • 1 Tablespoons Fat Free, Sugar Free Pudding Mix (Optional, Will “Hold” Frosting Together Better)
  • Stevia To Taste
  • 3 Crushed Up Sandwich Cookies

Instructions

  1. 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.
  2. Pour evenly into two 9 inch round baking pansd.
  3. Bake at 350 degrees for 10 minutes or until a tooth pick comes out clean.
  4. While cakes are baking, mix together greek yogurt, stevia, whip topping and pudding mix.
  5. Allow cakes to cool completely, and add ½ the frosting to each cake.
  6. Stack cakes and add crushed cookies on top.
  7. Slice into 6 large slices.

Nutrition Information (Per Serving) *made with peanut butter
Servings: 6 | Calories: 172 | Carbs: 20g | Protein: 14g | Fat: 5g

Dark Chocolate Waffles

Ingredients

  • 2 Cups Synergee Protein Baking Mix
  • 1 Egg
  • ⅔ - 1 Cup Warm Water
  • 2 Tablespoons Olive Oil

Instructions

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

Nutrition Information (Per Serving)
Servings: 12 | Calories: 80 | Carbs: 6g | Protein: 6g | Fat: 4g

Suggested Toppings Ideas

  • Strawberries With Whip Topping
  • Sliced Bananas And Peanut Butter
  • Raspberries With Dark Chocolate Chips
  • Maple Syrup

Sprinkle Protein Cupcakes

Ingredients

Cupcakes

  • 2 Cups Synergee Protein Baking Mix
  • 1 Egg
  • 2/3-1 Cup Warm Water

Frosting

  • 3/4 Cups Greek Yogurt
  • 3 Tablespoons Whip Topping (Optional, Will Make A “Fluffier” Frosting)
  • 1 Tablespoons Fat Free, Sugar Free Pudding Mix (Optional, Will “Hold” Frosting Together Better)
  • Stevia To Taste
  • 1 Tablespoons sprinkles

Instructions

  1. 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.
  2. Pour into a well greased 12 cavity muffin tin.
  3. Bake at 350 degrees for 10 minutes or until a tooth pick comes out clean.
  4. While cupcakes are baking, mix together greek yogurt, stevia, whip topping and pudding mix.
  5. Allow cupcakes to cool completely.
  6. Frost and add sprinkles on top.

Nutrition Information (Per Serving)
Servings: 12 | Calories: 82 | Carbs: 9g | Protein: 7g | Fat: 2g

Mint Chocolate Chip Protein Cake

Ingredients

Cake

  • 2 Cups Synergee Protein Baking Mix
  • 1 Egg
  • 2/3-1 Cup Warm Water

Frosting

  • 3/4 Cups Greek Yogurt
  • 3 Tablespoons Whip Topping (Optional, Will Make A “Fluffier” Frosting)
  • 1 Tablespoons Fat Free, Sugar Free Pudding Mix (Optional, Will “Hold” Frosting Together Better)
  • Stevia To Taste
  • 1 Tablespoons Dark Chocolate Chips
  • 1 Teaspoon Mint Extract
  • A Few Drops Of Green Food Coloring (Optional)

Instructions

  1. 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.
  2. Pour evenly into two 9 inch round baking pans.
  3. Bake at 350 degrees for 10 minutes or until a tooth pick comes out clean.
  4. While cakes are baking, mix together greek yogurt, stevia, mint extract, food coloring, whip topping and pudding mix.
  5. Allow cakes to cool completely, and add ½ the frosting to each cake.
  6. Stack cakes and add chocolate chips on top.
  7. Slice into 6 large slices.

Nutrition Information (Per Serving)
Servings: 6 | Calories: 158 | Carbs: 17g | Protein: 14g | Fat: 4g

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