Protein King Cakes for Mardi Gras

Name: Protein King Cakes for Mardi Gras
Yield: 115 cals
Ingredients: 1 scoop Devotion Nutrition Angel Food Cake Protein; 2 TBSP (14g) Coconut flour; 2 TBSP (14g) Almond flour; 1 tsp Baking powder; ½ tsp Cinnamon; ¼ tsp Nutmeg; 1/2 tsp Almond extract; 1 Egg; ½ C Egg whites; ¼ C Unsweetened almond milk; ¼ C Pecans, chopped and skillet toasted; 1 scoop Devotion Nutrition Angel Food Cake Protein; 1/2 tsp Almond extract; Water or almond milk; Purple, green and yellow food colorings

Devotion Kitchen Updated Feb 16, 2026

Festive protein-packed King Cakes made with Devotion—low sugar, high flavor, and a healthier way to celebrate Mardi Gras without missing the fun!

11g Protein

115 Calories

https://devotionnutrition.com/blogs/recipes/protein-king-cakes-for-mardi-gras

Protein King Cakes for Mardi Gras

February 25, 2020

1 scoop Devotion Angel Food Cake Flavor Protein Powder

2 TBSP (14g) coconut flour
2 TBSP (14g) almond flour
1 tsp baking powder
½ tsp cinnamon
¼ tsp nutmeg
1/2 tsp almond or vanilla extract
1 egg
½ C (122g) liquid egg whites
¼ C (60g) unsweetened almond or coconut milk
¼ C (28g) pecans, chopped and skillet toasted

Protein Glaze:

1 scoop Devotion Angel Food Cake Flavor Protein Powder
1/2 tsp almond or vanilla extract
Water or almond milk
Purple, green and yellow food colorings

Preheat oven to 350. Apply non-stick spray/oil to 6 mini bundt pan molds (or muffin cups). If using a silicone baking pan, place on a firm baking sheet.

In a small bowl, mix together protein powder, flours, baking powder, spices and set aside. In a separate bowl, whisk together liquids until well blended. Add liquid to dry ingredients mixture and stir well. Fold in pecans.

Pour into prepared pan and bake until cooked through, approximately 16-18 minutes. Tops should spring back when lightly touched. Remove from oven and allow to cool a few minutes on cooling rack. Release cakes from pan and allow to cool completely.

For icing glaze, mix the reserved scoop of protein powder and just enough liquid to get a glaze consistency. Split icing into 3 containers and color with food colorings, then drizzle on cakes. If cakes are not going to be eaten immediately, store in refrigerator, then allow to come to room temperature or warm slightly to serve.

Macros per cake (serves 6) Cal: 115 // Fat: 6.3 // Sat Fat: 1.3 // Carbs: 3.4 // Fiber: 1.7 // Pro: 11.2 // Sugar: 0.4

Notes: Feel free to swap out the varieties FlexFlavors used to make your own unique creation!

Ingredients

1 scoop Devotion Nutrition Angel Food Cake Protein
2 TBSP (14g) Coconut flour
2 TBSP (14g) Almond flour
1 tsp Baking powder
½ tsp Cinnamon
¼ tsp Nutmeg
1/2 tsp Almond extract
1 Egg
½ C Egg whites
¼ C Unsweetened almond milk
¼ C Pecans, chopped and skillet toasted

Protein Glaze:

1 scoop Devotion Nutrition Angel Food Cake Protein
1/2 tsp Almond extract
Water or almond milk
Purple, green and yellow food colorings

Nutrition Facts

115

Cals

6g

Fat

3g

Carbs

2g

Fiber

11g

Protein

Preparation

Preheat oven to 350. Apply non-stick spray/oil to 6 mini bundt pan molds (or muffin cups). If using a silicone baking pan, place on a firm baking sheet.

Notes: Feel free to swap out the varieties FlexFlavors used to make your own unique creation!

1 scoop Angel Food Cake Flavor Protein Powder, 2lb

Exact flavor used in this recipe
2 tbsp

14g coconut flour
2 tbsp

14g almond flour
1 tsp Baking powder

Already in your kitchen
½ tsp Cinnamon

Already in your kitchen
¼ tsp Nutmeg

Already in your kitchen
1/2 tsp Almond extract

Already in your kitchen
1 Egg

Already in your kitchen
½ cup Egg whites

Already in your kitchen
¼ cup Unsweetened almond milk

Already in your kitchen
¼ cup Pecans, chopped and skillet toasted

Already in your kitchen
Protein Glaze:
1 scoop Angel Food Cake Flavor Protein Powder, 2lb

Exact flavor used in this recipe
1/2 tsp Almond extract

Already in your kitchen
Water or almond milk

Already in your kitchen
Purple, green and yellow food colorings

Already in your kitchen

Cals: 115
Fat: 6g
Carbs: 3g
Fiber: 2g
Protein: 11g

Preheat oven to 350. Apply non-stick spray/oil to 6 mini bundt pan molds (or muffin cups). If using a silicone baking pan, place on a firm baking sheet.
In a small bowl, mix together protein powder, flours, baking powder, spices and set aside. In a separate bowl, whisk together liquids until well blended. Add liquid to dry ingredients mixture and stir well. Fold in pecans.
Pour into prepared pan and bake until cooked through, approximately 16-18 minutes. Tops should spring back when lightly touched. Remove from oven and allow to cool a few minutes on cooling rack. Release cakes from pan and allow to cool completely.
For icing glaze, mix the reserved scoop of protein powder and just enough liquid to get a glaze consistency. Split icing into 3 containers and color with food colorings, then drizzle on cakes. If cakes are not going to be eaten immediately, store in refrigerator, then allow to come to room temperature or warm slightly to serve.
Notes: Feel free to swap out the varieties FlexFlavors used to make your own unique creation!