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, FlexFlavors, 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 with FlexFlavors 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!