Macros for all 12 Protein Cinnasticks w/ Icing:
602 Cals, 74g Carbs, 6g Fat, 63g Protein
Macros for just the Protein Crust:
420 Cals, 45g Carbs, 4g Fat, 51g Protein
Ingredients for Protein Dessert Crust:
40g Self Rising Flour
30g Vanilla Whey/Casein Blend Protein Powder
12g Coconut Flour
5g Zero Cal Sweetener
3g Ground Cinnamon
150g Plain Non Fat Greek Yogurt
75g Egg Whites
Cinnamon Brown Sugar Outside Coating:
20g Brown Sugar (can sub zero cal brown sugar to bring the calories down!)
6g Zero Cal Sweetener of your choice
3g Ground Cinnamon
Ingredients for Protein Icing (only used half of this):
30g Whey/Casein Blend Vanilla Protein Powder
15g Powdered Sugar (can sub with zero cal powdered sugar to bring the calories down)
Cold Water to consistency
*Added 2g of Fat for the Non Stick Butter Spray on top of crust.
Directions:
1.) First to make the crust. Add all the dry crust ingredients into a bowl and mix to avoid clumping. Then add the wet ingredients and mix till you get a paste like consistency.
2.) Add dough to the middle of a big piece of parchment paper. You want to spread this crust to about 11in long and 9in wide. The spread of the crust is a skill you will get better at over time but the premise is spreading from the inside out!
3.) Now add ⅓ of your brown sugar cinnamon mixture on top of the crust. Add the parchment with the crust on it to a pan and bake on 450 degrees F for 8-10 minutes or until crust is golden.
4.) While the crust is cooking, make your protein icing. Add all your ingredients into a bowl and mix to avoid clumping. Then slowly add cold water and mix till you get a slightly running frosting like consistency. Just beware that you need on a little bit of cold water. It’s easy to overdo it.
5.) Once crust is done, should be nice and golden. Spray with non stick butter spray (added 2g fat to the macros for this) and then add the rest of your brown sugar cinnamon mixture. Slice up. Now drizzle icing on top and enjoy!