Desserts

Blend and combine the cottage cheese, protein powder, heavy cream, banana, maple syrup and vanilla extract in a blender or food processor until l smooth. Move it to a freezer safe container t least overnight. Using your Ninja Creami ice cream maker, spin on ice cream 1 time and it will be thick creamy and ready for scooping. Dont have a Ninja? This can be scooped out of any container after allowing to sit on counter for about 10 minutes. Scoop and enjoy! Blend and combine the cottage cheese, protein powder, heavy cream, banana, maple syrup and vanilla extract in a blender or food processor until l smooth. Move it to a freezer safe container t least overnight. Using your Ninja Creami ice cream maker, spin on ice cream 1 time and it will be thick creamy and ready for scooping. Dont have a Ninja? This can be scooped out of any container after allowing to sit on counter for about 10 minutes. Scoop and enjoy! Bananas Foster Ice Cream made with DEVOTION NUTRITION protein powder. Ingredients: 1 Scoop (1 pack) Bananas Foster protein powder 1 cup cottage cheese 1/2 cup heavy cream 1 tbsp sugar free maple syrup 1 banana 1 tsp vanilla extract Blend and combine the cottage cheese, protein powder, heavy cream, banana, maple syrup and vanilla extract in a blender or food processor. Blend until the mixture is completely smooth and creamy. Move it to a freezer safe container overnight. Next morning use ice cream maker to make it extra airy and smooth. If you don’t have one then no worries, just let the ice cream sit on the counter for 10 minutes. Scoop and enjoy! 

Preheat oven to 350. Apply non-stick spray/oil to 5 of the wells of a full-size done pan. If using a silicone baking pan, place on baking sheet and set aside.In a small bowl, mix together dry ingredients and set aside. In a separate bowl, whisk together liquids until well blended. Combine dry ingredients with liquids and mix well.Pour ⅓ C of batter into each well, and bake until cooked through, approximately 18 minutes, being careful not to overbake.Remove from oven and allow to cool a few minutes on cooling rack. Enjoy warm or allow to cool and frost if desired. You can get the Devotion brownie protein powder 12 pack to keep consistent portions on hand for repeat recipes and everyday use.For Fudge Mint Protein glaze, mix 1 scoop Brownie Batter protein with Mint extract or zero calorie mint syrup and enough water to get the consistency desired, less for spreadable pudding-like frosting, more for a glaze that can be dipped or drizzled.Macros per donut (with glaze): Cal: 117 // Fat: 4g // Carbs: 6g //  Fiber: 3g // Pro: 15g Preheat oven to 350. Apply non-stick spray/oil to 5 of the wells of a full-size done pan. If using a silicone baking pan, place on baking sheet and set aside.In a small bowl, mix together dry ingredients and set aside. In a separate bowl, whisk together liquids until well blended. Combine dry ingredients with liquids and mix well.Pour ⅓ C of batter into each well, and bake until cooked through, approximately 18 minutes, being careful not to overbake.Remove from oven and allow to cool a few minutes on cooling rack. Enjoy warm or allow to cool and frost if desired. You can get the Devotion brownie protein powder 12 pack to keep consistent portions on hand for repeat recipes and everyday use.For Fudge Mint Protein glaze, mix 1 scoop Brownie Batter protein with Mint extract or zero calorie mint syrup and enough water to get the consistency desired, less for spreadable pudding-like frosting, more for a glaze that can be dipped or drizzled.Macros per donut (with glaze): Cal: 117 // Fat: 4g // Carbs: 6g //  Fiber: 3g // Pro: 15g 1 scoop Devotion Nutrition Brownie Batter Protein Powder mint extract or zero calorie mint flavoring 2 TBSP (14g) coconut flour 2 TBSP (14g) almond flour 2 TBSP cocoa powder (dutch-processed, if available, for richest flavor) 1 ¼  tsp baking powder 1 egg 5 fl oz liquid egg whites 3 fl oz unsweetened almond milk    Preheat oven to 350. Apply non-stick spray/oil to 5 of the wells of a full-size done pan. If using a silicone baking pan, place on baking sheet and set aside. In a small bowl, mix together dry ingredients and set aside. In a separate bowl, whisk together liquids until well blended. Combine dry ingredients with liquids and mix well. Pour ⅓ C of batter into each well, and bake until cooked through, approximately 18 minutes, being careful not to overbake. Remove from oven and allow to cool a few minutes on cooling rack. Enjoy warm or allow to cool and frost if desired. You can get the brownie protein powder 12 pack to keep consistent portions on hand for repeat recipes and everyday use.   Macros per donut (⅕ recipe): Cal: 93 // Fat: 3.9 // Sat Fat: 1.4 // Carbs: 5.5 //  Fiber: 2.9 // Pro: 10.4 // Sugar: 0.3 For Fudge Mint Protein glaze, mix 1 scoop Brownie Batter protein with Mint extract or zero calorie mint syrup and enough water to get the consistency desired, less for spreadable pudding-like frosting, more for a glaze that can be dipped or drizzled. Macros per donut (with glaze): Cal: 117 // Fat: 4.3 // Sat Fat: 1.4 // Carbs: 6.3 //  Fiber: 3.3 // Pro: 14.8 // Sugar: 0.3  

Combine all ingredients together in a small bowl and add to a sprayed doughnut pan. Bake at 350° for about 9 to 12 minutes. Be sure not to overbake.Remove and you can add 1/2 Scoop Brownie Batter protein to a bowl making into a thick frosting with a few tablespoons of water. Dip each donut in that. Frosting not included in macros. Combine all ingredients together in a small bowl and add to a sprayed doughnut pan. Bake at 350° for about 9 to 12 minutes. Be sure not to overbake.Remove and you can add 1/2 Scoop Brownie Batter protein to a bowl making into a thick frosting with a few tablespoons of water. Dip each donut in that. Frosting not included in macros.

In a small mixing bowl, mix flour, baking soda, protein powder and salt and set aside.Preheat oven to 325F and place shredded coconut on a baking sheet. Once hot, toast coconut for 5 minutes or so (until golden) being careful not to burn it.While coconut is toasting, beat erythritol and coconut oil together until creamy. Mix in eggs until homogenous.Add coconut extract and half of the dry flour mixture to the wet mixture. Mix well, then add sour cream and apple sauce and mix again.Add in remaining half of the flour mixture as well as 1 cup of toasted coconut and crushed pineapple and mix well.Pour batter into a pregreased loaf tin and top with remaining toasted coconut. Bake at 350F for 50-60 minutes.While bread pudding is baking, mix almond milk and confectioners sugar substitute to make a glaze.Allow bread pudding to cool slightly before emptying upside down onto a plate. Top with glaze while still warm and allow to cool before enjoying!In a small mixing bowl, mix flour, baking soda, protein powder and salt and set aside.Preheat oven to 325F and place shredded coconut on a baking sheet. Once hot, toast coconut for 5 minutes or so (until golden) being careful not to burn it.While coconut is toasting, beat erythritol and coconut oil together until creamy. Mix in eggs until homogenous.Add coconut extract and half of the dry flour mixture to the wet mixture. Mix well, then add sour cream and apple sauce and mix again.Add in remaining half of the flour mixture as well as 1 cup of toasted coconut and crushed pineapple and mix well.Pour batter into a pregreased loaf tin and top with remaining toasted coconut. Bake at 350F for 50-60 minutes.While bread pudding is baking, mix almond milk and confectioners sugar substitute to make a glaze.Allow bread pudding to cool slightly before emptying upside down onto a plate. Top with glaze while still warm and allow to cool before enjoying!INGREDIENTS 2 C shredded unsweetened coconut 1 C white whole wheat flour 1 scoop Devotion Nutrition angel food cake flavored protein powder 1/2 tsp baking soda 1/2 tsp salt 1/4 C coconut oil 1  C stevia/erythritol 3 eggs 1 C light sour cream 1/4 C unsweetened applesauce About 2 C crushed pineapple 1/2 tsp coconut extract GLAZE (Optional): 1 C powdered sugar substitute 4-6 TBSP almond milk (more or less to desired consistency)   INSTRUCTIONS In a small mixing bowl, mix flour, baking soda, protein powder and salt and set aside. Preheat oven to 325F and place shredded coconut on a baking sheet. Once hot, toast coconut for 5 minutes or so (until golden) being careful not to burn it. While coconut is toasting, beat erythritol and coconut oil together until creamy. Mix in eggs until homogenous. Add coconut extract and half of the dry flour mixture to the wet mixture. Mix well, then add sour cream and apple sauce and mix again. Add in remaining half of the flour mixture as well as 1 cup of toasted coconut and crushed pineapple and mix well. Pour batter into a pregreased loaf tin and top with remaining toasted coconut. Bake at 350F for 50-60 minutes. While bread pudding is baking, mix almond milk and confectioners sugar substitute to make a glaze. Allow bread pudding to cool slightly before emptying upside down onto a plate. Top with glaze while still warm and allow to cool before enjoying!   Recipe by Joelle @balancingmd IG

Blend everything in a blender except fresh blueberries. Once blended fold in fresh blueberries and pour into greased 9x13 baking pan. Prepare Devotion Nutrition Buttery Blend Protein Crumb topping can use Sinful Cinnamon to prepare it also Spread crumble topping on top of cakeBake at 350 for 25 minutes or until lightly browned on top.Macros are for cake only. Adding the crumb topping will vary the nutrition depending on how much you are using. For an easy way to try this recipe, you can use the blueberry protein powder sample pack from Devotion Nutrition.Blend everything in a blender except fresh blueberries. Once blended fold in fresh blueberries and pour into greased 9x13 baking pan. Prepare Devotion Nutrition Buttery Blend Protein Crumb topping can use Sinful Cinnamon to prepare it also Spread crumble topping on top of cakeBake at 350 for 25 minutes or until lightly browned on top.Macros are for cake only. Adding the crumb topping will vary the nutrition depending on how much you are using. For an easy way to try this recipe, you can use the blueberry protein powder sample pack from Devotion Nutrition.

Preheat oven to 350. Apply non-stick spray/oil to 8 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 together liquids until well blended. Add dry ingredients to liquids and mix well. Quickly 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 18-20 minutes. Remove from oven and place on wire rack to cool for several minutes. Carefully unmold bundts from pan and allow to cool. Optional add nut butter drizzled on top or slice in hald and smear on the "inside" May be served warm or cool, but should be stored in refrigerator if not being consumed immediately. Preheat oven to 350. Apply non-stick spray/oil to 8 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 together liquids until well blended. Add dry ingredients to liquids and mix well. Quickly 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 18-20 minutes. Remove from oven and place on wire rack to cool for several minutes. Carefully unmold bundts from pan and allow to cool. Optional add nut butter drizzled on top or slice in hald and smear on the "inside" May be served warm or cool, but should be stored in refrigerator if not being consumed immediately. 

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.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. 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.

Preheat oven to 350. Apply non-stick spray/oil to 8 wells of mini-bundt pan or standard-sized muffin pan. If using a silicone baking pan, place on a firm baking sheet. In a small bowl, mix together dry ingredients (not including berries) and set aside. In a separate bowl, whisk together liquids until well blended. Combine dry ingredients with liquids and mix well.  Fold in blueberries, then pour into prepared pan and bake until cooked through, approximately 18 minutes. Tops will spring back when lightly touched.  Remove from oven and allow to cool a few minutes on cooling rack. Remove from pan and allow to cool. Serve warm or store in the fridge. Preheat oven to 350. Apply non-stick spray/oil to 8 wells of mini-bundt pan or standard-sized muffin pan. If using a silicone baking pan, place on a firm baking sheet. In a small bowl, mix together dry ingredients (not including berries) and set aside. In a separate bowl, whisk together liquids until well blended. Combine dry ingredients with liquids and mix well.  Fold in blueberries, then pour into prepared pan and bake until cooked through, approximately 18 minutes. Tops will spring back when lightly touched.  Remove from oven and allow to cool a few minutes on cooling rack. Remove from pan and allow to cool. Serve warm or store in the fridge. 

In a mixer, whip the egg whites into a stiff meringue consistency. Add the cream of tarter and continue to whip. Once the egg whites are thick and form peeks, gently fold in 1 scoop of Angel Food Cake protein powder.Spray a bundt pan with non-stick spray and scoop cake batter gently into pan.Bake at 350 for 15-20 or until light golden color.Let cool and enjoy with zero guilt.  Optional Topping (not included in macros):  Brownie Batter frosting and crushed almonds!Makes 2 Servings In a mixer, whip the egg whites into a stiff meringue consistency. Add the cream of tarter and continue to whip. Once the egg whites are thick and form peeks, gently fold in 1 scoop of Angel Food Cake protein powder.Spray a bundt pan with non-stick spray and scoop cake batter gently into pan.Bake at 350 for 15-20 or until light golden color.Let cool and enjoy with zero guilt.  Optional Topping (not included in macros):  Brownie Batter frosting and crushed almonds!Makes 2 Servings   Ingredients: 6-7 egg whites at room temp (from whole eggs or carton is fine) 1 tsp Cream of Tartar 1 scoop Angel Food Cake Flavored Protein Powder Supplement   Method: In a mixer, whip the egg whites into a stiff meringue consistency. Add the cream of tarter and continue to whip. Once the egg whites are thick and form peeks, gently fold in 1 scoop of Angel Food Cake protein powder. Spray a bundt pan with non-stick spray and scoop cake batter gently into pan. Bake at 350 for 15-20 or until light golden color. Let cool and enjoy with zero guilt.   Optional Topping (not included in macros):  Brownie Batter frosting and crushed almonds! Makes 2 servings: 1 serving is 1/2 of a cake Macros for 1 serving: 100 Cal/ 1.5 F/ 3 C/ 21 P

Whisk egg and vanilla extract together.  Add protein powder, brown sugar substitute and a splash of water and stir until well combined. Bake at 350 for 9 -10 minutes. Do not overbake! Yields 4 mini piesWhisk egg and vanilla extract together.  Add protein powder, brown sugar substitute and a splash of water and stir until well combined. Bake at 350 for 9 -10 minutes. Do not overbake! Yields 4 mini pies 1 scoop Angel Food Cake protein powder 1 whole egg 1 tsp vanilla extract 1/3 C brown sugar substitute Splash of water 3 TBSP pecan halves (12-16 halves) 1 package 100 calorie mini graham pie crusts Whisk egg and vanilla extract together.  Add protein powder, brown sugar substitute and a splash of water and stir until well combined. Bake at 350 for 9 -10 minutes. Do not overbake!  Yields 4 mini pies

In a large bowl, combine all dry ingredients until well incorporated and no lumps remain.  In a separate bowl, combine wet ingredients and then add wet to dry.  Begin mixing with a spatula or spoon and then use your hands to bring the ingredients together into a ball of dough. The dough needs to chill at least one hour.Divide dough into two or three sections (depending on how much space you have for rolling out).  Add a little oat flour or protein to your surface and rolling pin and roll out the dough. Cut into desired shapes, and place on a parchment lined baking sheet. Re-roll any scraps of dough and repeat the process until all of the dough has been used.Bake the cookies at 350 for 10-12min  Remove the cookies from the oven and let them sit on a cooling rack for one hour to completely cool and firm up. These gingerbread cookies will harden the longer they sit so if you find one hour was not enough, you can let them sit overnight or put them in the fridge to speed up the process. Make a simple icing with powdered sugar, protein powder, and milk to decorate your gingerbread cookies or use a premade frosting in a piping bag.In a large bowl, combine all dry ingredients until well incorporated and no lumps remain.  In a separate bowl, combine wet ingredients and then add wet to dry.  Begin mixing with a spatula or spoon and then use your hands to bring the ingredients together into a ball of dough. The dough needs to chill at least one hour.Divide dough into two or three sections (depending on how much space you have for rolling out).  Add a little oat flour or protein to your surface and rolling pin and roll out the dough. Cut into desired shapes, and place on a parchment lined baking sheet. Re-roll any scraps of dough and repeat the process until all of the dough has been used.Bake the cookies at 350 for 10-12min  Remove the cookies from the oven and let them sit on a cooling rack for one hour to completely cool and firm up. These gingerbread cookies will harden the longer they sit so if you find one hour was not enough, you can let them sit overnight or put them in the fridge to speed up the process. Make a simple icing with powdered sugar, protein powder, and milk to decorate your gingerbread cookies or use a premade frosting in a piping bag. 2 scoops Devotion Gingerbread protein 100g oat flour 28g almond flour 1 tsp cinnamon 1/4 tsp baking soda 30g brown sugar substitute 2 TBSP molasses 42g light butter or coconut oil 1 tsp vanilla extract 2 TBSP milk of choice In a large bowl, combine all dry ingredients until well incorporated and no lumps remain.  In a separate bowl, combine wet ingredients and then add wet to dry.  Begin mixing with a spatula or spoon and then use your hands to bring the ingredients together into a ball of dough. The dough needs to chill at least one hour.   Divide dough into two or three sections (depending on how much space you have for rolling out).  Add a little oat flour or protein to your surface and rolling pin and roll out the dough. Cut into desired shapes, and place on a parchment lined baking sheet. Re-roll any scraps of dough and repeat the process until all of the dough has been used.   Bake the cookies at 350 for 10-12 minutes being careful not to over bake.*   Remove from the oven and allow cookies to cool on a rack for at least an hour.  The cookies will harden the longer they sit, so depending on the temperature and humidity, they may need to sit a little longer.    If you wish to frost your cookies, be sure they are cooled COMPLETELY prior to frosting.  You can make a simple frosting with confectioners sugar substitute, protein powder, and a little milk or use a premade piping icing to have fun with the whole family!    *PRO TIP before baking: Once you cut your shapes, I like to chill it again because the chances of spread are reduced if you bake these COLD. Plus, baking a cold cookie ensures softness and lessens the likelihood of an overdone cookie.     Nutrition (approximate, this will vary depending on size of your cookie cutters, we used 4” and made 10 cookies.  Serving: 1cookieCalories: 102Carbohydrates: 11g (Fiber: 3g)Protein: 6g Fat: 3g

Preheat oven to 350f and spray a pan with non-stick spray.Mix dry ingredients and wet ingredients separately, except chocolate chips. combine the dry ingredients into the wet ingredients just until moistened and well combined.fold in the chocolate chips. Spread batter evenly into an 8x8 baking dish.Add optional toppings, if desired.Bake for 15-20 minutes. When completely cool, cut into 16 square pieces. Enjoy! Try our brownie batter protein powder trial pack, a perfect way to try the flavor without committing to a full-size tub!Preheat oven to 350f and spray a pan with non-stick spray.Mix dry ingredients and wet ingredients separately, except chocolate chips. combine the dry ingredients into the wet ingredients just until moistened and well combined.fold in the chocolate chips. Spread batter evenly into an 8x8 baking dish.Add optional toppings, if desired.Bake for 15-20 minutes. When completely cool, cut into 16 square pieces. Enjoy! Try our brownie batter protein powder trial pack, a perfect way to try the flavor without committing to a full-size tub!Ingredients 2 Scoops Brownie Batter flavor protein powder supplement ¼ C Sugar substitute 1 tsp Baking powder ¼ tsp Salt ⅓ C Almond butter 1 Whole Egg ½ C Unsweetened almond milk 2 TBSP Canned Pumpkin 2 TBSP Sugar-free chocolate chips   Optional toppings: Calorie-free caramel syrup Flaky Salt   Preheat oven to 350f and spray a pan with non-stick spray. Mix dry ingredients and wet ingredients separately, except chocolate chips. combine the dry ingredients into the wet ingredients just until moistened and well combined. fold in the chocolate chips. Spread batter evenly into an 8x8 baking dish. Add optional toppings, if desired. Bake for 15-20 minutes. When completely cool, cut into 16 square pieces. Enjoy! Try our brownie batter protein powder trial pack, a perfect way to try the flavor without committing to a full-size tub!   Macros per square: 77 calories, 5g Protein, 6g Carbs (Fiber: 2g), Fat 4g

Preheat oven to 350F. Line an 8x8 (or rectangular for thinner bars) baking dish with parchment paper so that you're able to easily remove the bars after. This is important! Grease the parchment paper with nonstick cooking spray.Prepare the filling first: Add dates, hot water and vanilla to a high-powered blender and blend until mostly smooth, about 2 minutes. It's okay if there are a few chunky pieces of dates. Allow date mixture to cool and thicken up a bit for 5 minutes while you make the base.To make the oat base and crumble: in a large bowl, combine protein powder, oat flour, oats, brown sugar, baking soda, and salt. Stir in melted coconut oil until the mixture is crumbly. Measure out 1 cup of the mixture and set aside in a small bowl (this will be for the topping). Press the remaining mixture into the prepared pan; you'll need to press hard to ensure that all of the mixture will stick together well.Gently spread date mixture evenly on top of the base crust. Sprinkle on dark chocolate chips then sprinkle the reserved oat topping over the top.Bake bars for 30-35 minutes or until top is set and slightly golden brown.Transfer to wire rack to cool for at least an hour to help set the base, then remove from pan to cool completely. Optional Toppings: If you'd like you can also sprinkle the chocolate with a tiny bit of coarse sea salt for a salty and sweet combo. Note: Bars are best kept covered in the fridge and are delicious when served chilled as well as at room temperature.Preheat oven to 350F. Line an 8x8 (or rectangular for thinner bars) baking dish with parchment paper so that you're able to easily remove the bars after. This is important! Grease the parchment paper with nonstick cooking spray.Prepare the filling first: Add dates, hot water and vanilla to a high-powered blender and blend until mostly smooth, about 2 minutes. It's okay if there are a few chunky pieces of dates. Allow date mixture to cool and thicken up a bit for 5 minutes while you make the base.To make the oat base and crumble: in a large bowl, combine protein powder, oat flour, oats, brown sugar, baking soda, and salt. Stir in melted coconut oil until the mixture is crumbly. Measure out 1 cup of the mixture and set aside in a small bowl (this will be for the topping). Press the remaining mixture into the prepared pan; you'll need to press hard to ensure that all of the mixture will stick together well.Gently spread date mixture evenly on top of the base crust. Sprinkle on dark chocolate chips then sprinkle the reserved oat topping over the top.Bake bars for 30-35 minutes or until top is set and slightly golden brown.Transfer to wire rack to cool for at least an hour to help set the base, then remove from pan to cool completely. Optional Toppings: If you'd like you can also sprinkle the chocolate with a tiny bit of coarse sea salt for a salty and sweet combo. Note: Bars are best kept covered in the fridge and are delicious when served chilled as well as at room temperature.

Preheat oven to 325 degrees. Add a water bath on the rack below the cooking rack while oven is preheating.Crush up the graham crackers into small crumbles and mix with melted butter until well combined.  Divide evenly among 9 cupcake size silicone molds on a cookie sheet for stability.Combine yogurt, cream cheese, cottage cheese and egg in a high powered blender or food processory until smooth.  Add protein powder and blend until well combined. Spoon filling into prepared crusts and spread the batter to the edges of the cups. Bake in preheated oven 20 minutes until tops of cheesecakes are no longer wet to the touch. They will puff slightly when baked and then fall and wrinkle as they cool. Allow to cool on cookie sheet for 5 minutes, then gently remove from pan and allow to cool on wire rack before transferring to the refrigerator to chill.Garnish as desired and serve. If you’d like to try it first, check out the salted caramel protein powder sample pack.Notes: Using a whole egg is recommended since some fat is needed for the nicest cheesecake texture.Preheat oven to 325 degrees. Add a water bath on the rack below the cooking rack while oven is preheating.Crush up the graham crackers into small crumbles and mix with melted butter until well combined.  Divide evenly among 9 cupcake size silicone molds on a cookie sheet for stability.Combine yogurt, cream cheese, cottage cheese and egg in a high powered blender or food processory until smooth.  Add protein powder and blend until well combined. Spoon filling into prepared crusts and spread the batter to the edges of the cups. Bake in preheated oven 20 minutes until tops of cheesecakes are no longer wet to the touch. They will puff slightly when baked and then fall and wrinkle as they cool. Allow to cool on cookie sheet for 5 minutes, then gently remove from pan and allow to cool on wire rack before transferring to the refrigerator to chill.Garnish as desired and serve. If you’d like to try it first, check out the salted caramel protein powder sample pack.Notes: Using a whole egg is recommended since some fat is needed for the nicest cheesecake texture.INSTRUCTIONS  

Preheat oven to 350 degrees F. Spray a rectangular baking pan with non-stick cooking spray.In a blender, add bananas and wet ingredients.  Pulse/Blend until well combined. In a large bowl, add all dry ingredients and mix well.  Add wet to dry and stir until all ingredients are moistened. Blend in chocolate chips.  Pour into prepared pan.Bake approximately 25 minutes.Cool and cut into 12 squaresNotes: Leftovers should be kept in the fridge in an airtight container for up to a week. For a grain-free option: Substitute a 50/50 blend of coconut flour and almond flour for the oats.Preheat oven to 350 degrees F. Spray a rectangular baking pan with non-stick cooking spray.In a blender, add bananas and wet ingredients.  Pulse/Blend until well combined. In a large bowl, add all dry ingredients and mix well.  Add wet to dry and stir until all ingredients are moistened. Blend in chocolate chips.  Pour into prepared pan.Bake approximately 25 minutes.Cool and cut into 12 squaresNotes: Leftovers should be kept in the fridge in an airtight container for up to a week. For a grain-free option: Substitute a 50/50 blend of coconut flour and almond flour for the oats.  Preheat oven to 350 degrees F. Spray a rectangular baking pan with non-stick cooking spray. In a blender, add bananas and wet ingredients.  Pulse/Blend until well combined. In a large bowl, add all dry ingredients and mix well.  Add wet to dry and stir until all ingredients are moistened. Blend in chocolate chips.  Pour into prepared pan. Bake approximately 25 minutes. Notes: Leftovers should be kept in the fridge in an airtight container for up to a week.  For a grain-free option: Substitute a 50/50 blend of coconut flour and almond flour for the oats.

Spray a microwave safe bowl with non-stick spray. You can mix all the ingredients together in the same bowl.  Pop it in the microwave for approximately 90 seconds to 2 minutes, depending on your microwave. Mix all ingredients in small bowl and pour over cooled or warm cake. Enjoy!Spray a microwave safe bowl with non-stick spray. You can mix all the ingredients together in the same bowl.  Pop it in the microwave for approximately 90 seconds to 2 minutes, depending on your microwave. Mix all ingredients in small bowl and pour over cooled or warm cake. Enjoy!Cake 1 scoop Angel food cake flavor protein powder 1 whole egg 1/4 C apple sauce 1/2 tsp baking powder Zest of 1/2 lemon 1 TBSP lemon concentrate Spray a microwave safe bowl with non-stick spray. You can mix all the ingredients together in the same bowl.  Pop it in the microwave for approximately 90 seconds to 2 minutes, depending on your microwave.    Icing 1/2 scoop Angel food cake 1 tbsp swerve confectioners (optional) 1 tbsp lemon concentrate Splash of water Mix all ingredients in small bowl and pour over cooled or warm cake. Enjoy!   Macros for the Entire Cake:  257 calories// 36g P// 15g C (3g Fiber), 7g Fat  

Spray a large microwave-safe mug with non-stick spray and set aside.  Combine all ingredients in a bowl and whisk until well blended. Transfer ingredients into mug and microwave for 45-50 seconds.  Allow to cool for a few minutes, add toppings, and enjoy it right out of the mug!Spray a large microwave-safe mug with non-stick spray and set aside.  Combine all ingredients in a bowl and whisk until well blended. Transfer ingredients into mug and microwave for 45-50 seconds.  Allow to cool for a few minutes, add toppings, and enjoy it right out of the mug!  1 scoop Sinful Cinnamon Protein powder supplement ½ tsp Baking Powder 2 packets Splenda or other sweetener to taste 1 Egg White or 2 TBSP liquid egg whites 3 TBSP Water 1 TBSP pure pumpkin, canned or sweet potato mash Optional Add-ins/Toppings: chopped pecans, chocolate chips, brown sugar substitute, sugar-free whipped topping, cinnamon, etc.  Spray a large microwave-safe mug with non-stick spray and set aside.  Combine all ingredients in a bowl and whisk until well blended. Transfer ingredients into mug and microwave for 45-50 seconds.  Allow to cool for a few minutes, add toppings, and enjoy it right out of the mug!

Spray the bottom of a 3x5 mini loaf pan. Sprinkle brown sugar substitute and then lay your pineapples and cherries on top. Mix your cake batter in another bowl and then pour mixture over pineapple and cherry. Bake 350 for 20 min. Allow to cool for 1-2 minutes and then flip the loaf onto a clean plate. Spray the bottom of a 3x5 mini loaf pan. Sprinkle brown sugar substitute and then lay your pineapples and cherries on top. Mix your cake batter in another bowl and then pour mixture over pineapple and cherry. Bake 350 for 20 min. Allow to cool for 1-2 minutes and then flip the loaf onto a clean plate. PROTEIN MICROWAVE CAKE Spray the bottom of a small microwave-oven safe bowl. Sprinkle brown sugar substitute and then lay your pineapple and cherry in the bottom of the bowl. Add remaining ingredients to a separate bowl and mix until combined. Pour batter over pineapple and cherry. Microwave 1 min 30 seconds. Allow to cool for 1-2 minutes and then flip the cake onto a clean plate. 254 calories 26p / 22c / 7f   PROTEIN MINI LOAF 1 scoop Devotion Angel food cake protein 1/4 cup unsweetened applesauce 1 whole egg 1 tbsp brownie sugar substitute 2 pineapple rings 2 cherries    

CRUSTAdd all ingredients to a large mixing bowl and mix until dough is formed.  Flatten and spread (with wet hands) into a large 12" pie dish, pre-greased or sprayed with non-stick cooking spray.  Bake 12-15 minutes at 350° and remove from oven.FILLINGAdd all ingredients to a blender until well combined.  Pour into pre-baked crust.  Top with pecan halves if desired and bake for 60 minutes at 325°.Let cool for a bit before slicing to enjoy warm or cool completely and top with sugar free cool whip! You can also try a buttery blend powder sample pack to get a small trial of all their delicious flavors and experience their creamy, high-protein blends without committing to a full-size container! CRUSTAdd all ingredients to a large mixing bowl and mix until dough is formed.  Flatten and spread (with wet hands) into a large 12" pie dish, pre-greased or sprayed with non-stick cooking spray.  Bake 12-15 minutes at 350° and remove from oven.FILLINGAdd all ingredients to a blender until well combined.  Pour into pre-baked crust.  Top with pecan halves if desired and bake for 60 minutes at 325°.Let cool for a bit before slicing to enjoy warm or cool completely and top with sugar free cool whip! You can also try a buttery blend powder sample pack to get a small trial of all their delicious flavors and experience their creamy, high-protein blends without committing to a full-size container! CRUSTIngredients   2 scoops Devotion Nutrition Buttery Blend protein powder  2 C almond flour or ground almonds 1/2 C sugar-free maple syrup 1/2 C almond butter (or nut butter of choice) Add all ingredients to a large mixing bowl and mix until dough is formed.  Flatten and spread (with wet hands) into a large 12" pie dish, pre-greased or sprayed with non-stick cooking spray.  Bake 12-15 minutes at 350° and remove from oven.FILLINGIngredients 3 scoops Sinful Cinnamon Protein 2 tsp cinnamon 1 tsp nutmeg 2 C pure pumpkin puree 2 C liquid egg whites Add all ingredients to a blender until well combined.  Pour into pre-baked crust.  Top with pecan halves if desired and bake for 60 minutes at 325°. Let cool for a bit before slicing to enjoy warm or cool completely and top with sugar free cool whip!

*This recipe yields 4 tartlets or a single small sweet potato pie. Crust24 blended teddy graham crackers or sugar free graham cookies1/2 cup almond flourCinnamon 1-2 tbsp sugar free syrup Pie filling 1 cup pure pumpkin purée 1 scoop Sinful Cinnamon protein1 whole egg Cinnamon, nutmeg and Pumpkin Pie spice to taste Blend cookies and add almond flour to a bowl. Add a few splashes of sugar free syrup and mix. Using clean hands, press crust firmly into individual tartlet pans or pie plate.  Combine the pumpkin puree  with the protein and egg and add cinnamon and spices.  Divide filling evenly between tart pans or pour into pie dish. Top with pecans, if desired.  Place filled pan(s)  into the oven for 12-15 minutes at 400.   Once cooled, top with sugar free cool whip if desired.  273 cals 13P / 18 C / 16 F each mini pie

Prep: Prepare muffin tin by lining with 12 muffin papers or use silicone or foil muffin cups that have been sprayed lightly with non-stick spray. Preheat oven to 300 degrees.  Crust: Blend all crust ingredients in small food processor until the nuts are well chopped and resemble crumbs. Spoon approximately 2tsp into each cup of the muffin tin. Use a shot glass or similar-size tool and tamp down the mixture to form the crust. Filling: Beat together the cream cheese, yogurt, sweetener, and flavoring extracts until smooth. Add Devotion Nutrition Angel Food Cake Protein powder, egg whites and egg mix just till blended. Do not over mix. Combine: Spoon batter into prepared crusts and spread the batter to the edges of the cups. Bake in preheated oven 14-18 minutes until tops of cheesecakes are no longer wet to the touch. They will puff slightly when baked and then fall and wrinkle as they cool. Allow to cool in pan for 5 minutes, then gently remove from pan and allow to cool on wire rack before transferring to the refrigerator to chill. Garnish as desired and serve. Serving Size: 3 Cheesecake cups Notes: When making the crust, feel free to substitute other nuts. Cashews, pistachio, walnuts and hazelnuts are all great choices. Coconut flour, oats, graham cracker crumbs, or crushed cookies can be used in place of the almond flour, but you will want to add 2 teaspoons of melted butter or coconut oil to get the bits to stick together to form a crust. Skip the crust entirely, if you prefer, and double the filling to make 6 crustless cheesecake cups that have 72 calories (10p 4c 1f) each. For the filling, cream cheese may be replaced with an equal amount of additional greek yogurt, or cottage cheese may be substituted. Doing so, increases the protein and reduces carbs, but only very slightly. For convenience when shopping and measuring, you may wish to use a standard 5.3oz cup of greek yogurt and 4oz cream cheese or cottage cheese. Using reduced-fat or full-fat versions of the yogurt and/or cream cheese will result in higher fat content and higher calories. These adjustments allow you to work with the ingredients you have most easily available to you or that best meet your nutritional needs. Using a whole egg is recommended since some fat is needed for the nicest cheesecake texture.

1. Pre-heat oven to 375 degrees. Line a 10 x 14 " pan with Parchment paper then spray with cooking spray 2. Make the filling by using a hand mixer or food processor to combine the Non fat Greek yogurt and Fat Free cream cheese in a bowl til blended. 3. In a separate bowl mix the Swerve Confectioners sugar, and Angel Food Cake Protein Powder then add to the cream cheese mixture and blend until smooth and creamy. 4. Place frosting in the fridge covered with plastic wrap and refrigerate until ready to use. 5. Using a hand mixer combine pumpkin, Pumpkin Pie PB, Walden Farms maple syrup and vanilla until well blended. 6. In a separate bowl combine dry ingredients - protein powder, flex flavor, almond flour, baking soda - and mix together 7. Add dry ingredients to wet ingredients and mix together until blended8. In a separate bowl add egg whites and a dash of lemon juice and beat til stiff peaks form, then gently combine it in with the other ingredients 9. Patiently and gently spread mixture onto onto the baking sheet lined with oiled parchment paper, making sure to spread as evenly as possible. The batter will be thin, but be sure to make sure there are no “gaps” on the inside 10. Bake for ~5-7 minutes then remove promptly. 11. Grab the edge of the Parchment paper to remove it from the baking sheet and let it cool. Be patient. 12. Once completely cool, use a baking sheet to flip the roll onto to be able to remove the parchment paper. 13. Using a spatula, cover the inside with the cream cheese filling.14. Beginning at one side, start to roll the cake, making sure to roll slowly, evenly, and as tightly as possible without tearing the roll 15. Once finished, keep the end down to prevent the roll from coming apart. 16. If icing fell out you can use the icing to top the roll if desired 17. Lay plastic wrap down and place roll on plastic wrap to seal roll to set more in the fridge for an hour. 18. Once set remove from the fridge then slice and eat!Servings: 6 slicesRecipe by Fit Foodies on Wheels IG @fitfoodiesonwheels1. Pre-heat oven to 375 degrees. Line a 10 x 14 " pan with Parchment paper then spray with cooking spray 2. Make the filling by using a hand mixer or food processor to combine the Non fat Greek yogurt and Fat Free cream cheese in a bowl til blended. 3. In a separate bowl mix the Swerve Confectioners sugar, and Angel Food Cake Protein Powder then add to the cream cheese mixture and blend until smooth and creamy. 4. Place frosting in the fridge covered with plastic wrap and refrigerate until ready to use. 5. Using a hand mixer combine pumpkin, Pumpkin Pie PB, Walden Farms maple syrup and vanilla until well blended. 6. In a separate bowl combine dry ingredients - protein powder, flex flavor, almond flour, baking soda - and mix together 7. Add dry ingredients to wet ingredients and mix together until blended8. In a separate bowl add egg whites and a dash of lemon juice and beat til stiff peaks form, then gently combine it in with the other ingredients 9. Patiently and gently spread mixture onto onto the baking sheet lined with oiled parchment paper, making sure to spread as evenly as possible. The batter will be thin, but be sure to make sure there are no “gaps” on the inside 10. Bake for ~5-7 minutes then remove promptly. 11. Grab the edge of the Parchment paper to remove it from the baking sheet and let it cool. Be patient. 12. Once completely cool, use a baking sheet to flip the roll onto to be able to remove the parchment paper. 13. Using a spatula, cover the inside with the cream cheese filling.14. Beginning at one side, start to roll the cake, making sure to roll slowly, evenly, and as tightly as possible without tearing the roll 15. Once finished, keep the end down to prevent the roll from coming apart. 16. If icing fell out you can use the icing to top the roll if desired 17. Lay plastic wrap down and place roll on plastic wrap to seal roll to set more in the fridge for an hour. 18. Once set remove from the fridge then slice and eat!Servings: 6 slicesRecipe by Fit Foodies on Wheels IG @fitfoodiesonwheelsRoll Ingredients:   20g Devotion Nutrition Sinful Cinnamon Devotion Protein Powder 16g Almond Flour 1/4 tsp Baking Soda 1 tsp Cinnamon 60g Canned Pumpkin, Puree 30g Zero Calorie Maple Syrup 40g Egg Whites 28g Nut Butter of choice Dash lemon juice 1/4 tsp Vanilla Extract Cream Cheese Frosting Ingredients: 115g Nonfat Greek Yogurt 112g Non Fat Cream Cheese 10g Devotion Nutrition Angel Food Cake flavor protein powder 9g Swerve Confectioner sugar substitute Directions:1. Pre-heat oven to 375 degrees. Line a 10 x 14 " pan with Parchment paper then spray with cooking spray2. Make the filling by using a hand mixer or food processor to combine the Non fat Greek yogurt and Fat Free cream cheese in a bowl til blended. 3. In a separate bowl mix the Swerve Confectioners sugar, and Angel Food Cake Protein Powder then add to the cream cheese mixture and blend until smooth and creamy. 4. Place frosting in the fridge covered with plastic wrap and refrigerate until ready to use.5. Using a hand mixer combine pumpkin, Pumpkin Pie PB, Walden Farms maple syrup and vanilla until well blended. 6. In a separate bowl combine dry ingredients - protein powder, flex flavor, almond flour, baking soda - and mix together7. Add dry ingredients to wet ingredients and mix together until blended 8. In a separate bowl add egg whites and a dash of lemon juice and beat til stiff peaks form, then gently combine it in with the other ingredients9. Patiently and gently spread mixture onto onto the baking sheet lined with oiled parchment paper, making sure to spread as evenly as possible. The batter will be thin, but be sure to make sure there are no “gaps” on the inside10. Bake for ~5-7 minutes then remove promptly. 11. Grab the edge of the Parchment paper to remove it from the baking sheet and let it cool. Be patient. 12. Once completely cool, use a baking sheet to flip the roll onto to be able to remove the parchment paper. 13. Using a spatula, cover the inside with the cream cheese filling. 14. Beginning at one side, start to roll the cake, making sure to roll slowly, evenly, and as tightly as possible without tearing the roll15. Once finished, keep the end down to prevent the roll from coming apart. 16. If icing fell out you can use the icing to top the roll if desired17. Lay plastic wrap down and place roll on plastic wrap to seal roll to set more in the fridge for an hour. 18. Once set remove from the fridge then slice and eat!   Servings: 6 slicesCal: 97cal carb: 5.9g Fat: 3.6g Pro: 10.3g Recipe by Fit Foodies on Wheels IG @fitfoodiesonwheels

Preheat conventional oven to 350F and spray your mini loaf pan.  Mix all the dry ingredients together first, then add your wet to dry.  Mix well and spoon into your loaf pan.  Bake approximately 20 minutes.  Be careful not to overcook.  Remove from oven and allow to cool and pour icing over the top. Then cool COMPLETELY before slicing and serving. Preheat conventional oven to 350F and spray your mini loaf pan.  Mix all the dry ingredients together first, then add your wet to dry.  Mix well and spoon into your loaf pan.  Bake approximately 20 minutes.  Be careful not to overcook.  Remove from oven and allow to cool and pour icing over the top. Then cool COMPLETELY before slicing and serving.        Icing   Makes 2 mini loaves. 200 cal  20p/ 11c/ 8.5f  per loaf

Preheat conventional oven to 350F and spray your mini loaf pan.  Mix all the dry ingredients together first, then add your wet to dry.  Mix well and spoon into your loaf pan.  Bake approximately 28-30 minutes.  Be careful not to overcook.  Remove from oven and allow to cool COMPLETELY before slicing and serving. Preheat conventional oven to 350F and spray your mini loaf pan.  Mix all the dry ingredients together first, then add your wet to dry.  Mix well and spoon into your loaf pan.  Bake approximately 28-30 minutes.  Be careful not to overcook.  Remove from oven and allow to cool COMPLETELY before slicing and serving.   Ingredients: 1 scoop (30g) Devotion Nutrition Brownie Batter Protein Powder 2 TB Coconut Flour 2 TB  Cocoa Powder 1 tsp Baking Powder 1/2 C. Pumpkin Puree 3 TB Liquid Egg Whites 2 TB Unsweetened Vanilla Almond Milk 1 tsp Pure Vanilla Extract ¼ C. Sugar-Free Chocolate Chips OPTIONAL - Sugar-Free Chocolate Chips for garnish Directions:Preheat conventional oven to 350F and spray your mini loaf pan.  Mix all the dry ingredients together first, then add your wet to dry.  Mix well and spoon into your loaf pan.  Bake approximately 28-30 minutes.  Be careful not to overcook.  Remove from oven and allow to cool COMPLETELY before slicing and serving.  Yields 1 mini loaf.