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Heidi Cannon’s Sweet Treats

pumpkin pie slice with cream


Heidi Cannon’s Sweet Treats

Heidi Cannon is a fitness model and champion WBFF competitor who loves to bake healthy foods. Check out her app,  @MrsCannonsKitchen_CannonBalls


The Best Pumpkin Pie

Servings: 8

Time: 50 min

Difficulty: Easy


You’ll need:

2 scoops cinnamon toast protein powder

1/2 can pumpkin puree

3 eggs

1/3 cup coconut palm sugar

3 tbsp. pumpkin pie spice

3 tbsp. cinnamon

3 tbsp. nutmeg

1/4 cup brown sugar

4 tbsp. cream



1/2 carton of Silk Coconut whip cream


Base of Pie is a premade Graham cracker pie crust available at any grocery store or Walmart


What to do

Step 1: Blend all ingredients of pie filling in a mixer. You can mix the wet ingredients first and add dry ones last

Step 2: Pour into pie crust and bake at 365 for 40-45 mins or until middle of pie starts to look dense

Step 3: In separate bowl use electric mixer to whip coconut whip cream and add to top of pie after it’s cooled.


Nutrition data per serve

Protein: 10.75g

Calories: 174

Fat: 4.9g

Carbs: 23.3g


Cinnamon Toast Crunch Protein Muffins

Servings: 10

Time: 40 min

Difficulty: Easy


You’ll need:

2 cups boiled sweet potato

1 1/2 scoop toasted cinnamon protein

1 cup coconut flour

1/3 cup margarine

1/3 cup organic brown sugar

1 tbs. baking soda

2 tbsp. cinnamon

1 cup cinnamon toast crunch cereal



1/2 Cup Coconut whip cream

Sprinkle cinnamon toast crunch on top


What to do:

Step 1: Blend all muffin base ingredients together in a mixer then scoop into non-stick muffin tins.

Step 2: Bake at 350 for 40-45 mins or until golden brown.

Step 3: In a separate bowl blend the whip cream until it’s stiff. Dollop on top of each muffin when cooled and enjoy


Nutrition data per serve

Protein: 8.8g

Calories: 206

Fat: 8.74g

Carbs: 22g

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