Butter Almond Protein Cakes with Berries

Name: Butter Almond Protein Cakes with Berries
Yield: 6 servings
Ingredients: 1 scoop (28g) Devotion Blueberry Flavor Protein Powder; 2 TBSP (14g) coconut flour; 2 TBSP (14g) almond flour; 1/2 tsp baking powder; 1/2 C (122g) liquid egg whites; 1 TBSP almond butter (plus additional for garnish, if desired); 1/4 C (60g) unsweetened almond milk; 36 (60g) fresh blueberries, rinsed and dried

Devotion Kitchen Updated Mar 17, 2026

Delicious butter almond protein cakes topped with fresh berries—made with Devotion for a low-sugar, high-protein treat that’s perfect anytime!

7g Protein

85 Calories

https://devotionnutrition.com/blogs/recipes/butter-almond-protein-cakes-with-berries

Butter Almond Protein Cakes with Berries

June 30, 2025

Preheat oven to 350. Apply non-stick spray/oil to 6 cavities of mini (2.75-3” across) bundt pans. If using a silicone baking pan (recommended), place on a firm baking sheet.

In a small bowl, mix together dry ingredients and set aside. In a separate bowl, whisk liquids into nut butter until well-blended. Add dry ingredients to liquids and mix well. Pour into prepared pans. Evenly space 6 blueberries on top of the batter in each cup. Gently push each blueberry under the batter to the bottom of the molds. Bake until cooked through, approximately 18 minutes.

Remove from oven and place on wire rack to cool for several minutes. Carefully unmold bundts from pan and allow to cool. If desired, spread nut butter on tops while still warm so that nut butter gets melty and drips down the sides of the bundts. May be served warm or cool, but should be stored in refrigerator if not being consumed immediately.

Macros per bundt/muffin (does not include nut butter topping): Cal: 74 // Fat: 3.4// Sat Fat: 0.7 // Carbs: 4.7 // Fiber: 1.8 // Pro: 6.8 // Sugar: 1.8

Notes: The batter from this recipe is very versatile. If desired, it can be baked in donut molds or muffin cups, or used to make delicious waffles too!

For those with nut allergies, coconut flour and coconut milk can be substituted for the almond four and almond milk, and sunflower seed butter or an egg can replace the nut butter in the recipe while keeping macros nearly the same.

Ingredients

1 scoop (28g) Devotion Blueberry Flavor Protein Powder
2 TBSP (14g) coconut flour
2 TBSP (14g) almond flour
1/2 tsp baking powder
1/2 C (122g) liquid egg whites
1 TBSP almond butter (plus additional for garnish, if desired)
1/4 C (60g) unsweetened almond milk
36 (60g) fresh blueberries, rinsed and dried

Nutrition Facts

6

Servings

85

Cals

7g

Protein

5.8g

Carbs

2g

Fiber

3.5g

Fat

Preparation

Preheat oven to 350. Apply non-stick spray/oil to 6 cavities of mini (2.75-3” across) bundt pans. If using a silicone baking pan (recommended), place on a firm baking sheet.

Notes: The batter from this recipe is very versatile. If desired, it can be baked in donut molds or muffin cups, or used to make delicious waffles too!

1 scoop (28g) Wild Blueberry Protein Powder, 2lb

Exact flavor used in this recipe
2 tbsp

14g coconut flour
2 tbsp

14g almond flour
1/2 tsp baking powder

Already in your kitchen
1/2 cup

122g liquid egg whites
1 tbsp almond butter

Plus additional for garnish, if desired
1/4 cup

60g unsweetened almond milk
36 (60g) fresh blueberries, rinsed and dried

Already in your kitchen

Servings: 6
Cals: 85
Protein: 7g
Carbs: 5.8g
Fiber: 2g
Fat: 3.5g

Preheat oven to 350. Apply non-stick spray/oil to 6 cavities of mini (2.75-3” across) bundt pans. If using a silicone baking pan (recommended), place on a firm baking sheet.
In a small bowl, mix together dry ingredients and set aside. In a separate bowl, whisk liquids into nut butter until well-blended. Add dry ingredients to liquids and mix well. Pour into prepared pans. Evenly space 6 blueberries on top of the batter in each cup. Gently push each blueberry under the batter to the bottom of the molds. Bake until cooked through, approximately 18 minutes.
Remove from oven and place on wire rack to cool for several minutes. Carefully unmold bundts from pan and allow to cool. If desired, spread nut butter on tops while still warm so that nut butter gets melty and drips down the sides of the bundts. May be served warm or cool, but should be stored in refrigerator if not being consumed immediately.
Notes: The batter from this recipe is very versatile. If desired, it can be baked in donut molds or muffin cups, or used to make delicious waffles too!
For those with nut allergies, coconut flour and coconut milk can be substituted for the almond four and almond milk, and sunflower seed butter or an egg can replace the nut butter in the recipe while keeping macros nearly the same.