Desserts

INGREDIENTS 2 scoops Sinful Cinnamon protein powder supplement 1 TBSP Swerve brown sugar substitute ½ C baking Stevia 250g pure pumpkin, canned 4 oz cream cheese, softened 2 oz greek yogurt 2 oz cottage cheese 2 whole eggs Preheat oven to 350° and place a baking dish filled with 1" water to create a humid environment and lessen cracking.  Add wet ingredients to blender and combine.  Add dry ingredients to wet and blend again until well combined, smooth and creamy. Spray 2-4" mini springform pans with cooking spray and fill.  Place in preheated oven for 30 minutes.  Remove from oven to cool.  Top with optional nuts or sugar free whip and enjoy! PRO TIP:  I used full fat ingredients to satisfy a keto diet, however feel free to experiment with lower fat, fat-free options and/or egg whites only; noting that this will affect texture and possibly cooking time.  Yields: Two (2) 4" mini cheesecakes Macros will vary depending on brand/type of cheeses and yogurt used.  

Ingredients 1 scoop Brownie Batter protein powder  4 oz cream cheese* (softened to room temperature) 2 oz nut butter (I used plain almond butter) Mix all ingredients together by hand or in a food processor.  Scoop out and roll into balls. Store in the freezer and take out about 5 minutes before devouring!  *Use fat-free cream cheese for a more macro-friendly lifestyle version! (Yields 7: 1 bomb - 1 serving)    

Mix dry ingredients together in a small mixing bowl.  Add wet ingredients to dry and mix by hand just until well combined. Allow batter to rest for 5 minutes while you preheat your air fryer for 5 min 400°.Spray a 7" springform pan (or one that will fit into your air fryer) with non-stick butter Pam and spread batter evenly.  Top with sugar-free chocolate chips and/or M&Ms.  Set your temperature to 390° and air fry for approximately 5 minutes for a perfect soft-baked cookie cake!  Add additional toppings, if desired and enjoy!! Mix dry ingredients together in a small mixing bowl.  Add wet ingredients to dry and mix by hand just until well combined. Allow batter to rest for 5 minutes while you preheat your air fryer for 5 min 400°.Spray a 7" springform pan (or one that will fit into your air fryer) with non-stick butter Pam and spread batter evenly.  Top with sugar-free chocolate chips and/or M&Ms.  Set your temperature to 390° and air fry for approximately 5 minutes for a perfect soft-baked cookie cake!  Add additional toppings, if desired and enjoy!! INGREDIENTS 1 scoop Devotion Nutrition Brownie Batter Protein powder 1 tsp Baking powder 1 TBSP jet black cocoa powder 1 Egg whisked 1/4 C Canned pumpkin  1 tsp Vanilla extract 1 TBSP Water  14g Sugar-free dark chocolate chips 7g Mini M&Ms Optional Toppings: Sugar-free chocolate syrup Sugar-free cool whip Nut Butter   Mix dry ingredients together in a small mixing bowl.  Add wet ingredients to dry and mix by hand just until well combined. Allow batter to rest for 5 minutes while you preheat your air fryer for 5 min 400°. Spray a 7" springform pan (or one that will fit into your air fryer) with non-stick butter Pam and spread batter evenly.  Top with sugar-free chocolate chips and/or M&Ms.  Set your temperature to 390° and air fry for approximately 5 minutes for a perfect soft-baked cookie cake!   Add additional toppings, if desired and enjoy!! 

An insanely macro friendly indulgence with ZERO added sugars!!   Mix and match Devotion Nutrition Protein to create the cookie of your dreams! 🍪Mix dry ingredients together in a small mixing bowl.  Add wet ingredients to dry and mix by hand just until well combined. Allow batter to rest for 5 minutes while you preheat your air fryer for 5 min 400°.Spray a 7" springform pan (or one that will fit into your air fryer) with non-stick butter Pam and spread batter evenly.  Top with sugar-free chocolate chips.  Set your temperature to 390° and air fry for approximately 5 minutes for a perfect soft-baked cookie cake!  Add additional toppings, if desired and enjoy!! An insanely macro friendly indulgence with ZERO added sugars!!   Mix and match Devotion Nutrition Protein to create the cookie of your dreams! 🍪Mix dry ingredients together in a small mixing bowl.  Add wet ingredients to dry and mix by hand just until well combined. Allow batter to rest for 5 minutes while you preheat your air fryer for 5 min 400°.Spray a 7" springform pan (or one that will fit into your air fryer) with non-stick butter Pam and spread batter evenly.  Top with sugar-free chocolate chips.  Set your temperature to 390° and air fry for approximately 5 minutes for a perfect soft-baked cookie cake!  Add additional toppings, if desired and enjoy!! An insanely macro friendly indulgence with ZERO added sugars!!   Mix and match Devotion Nutrition Protein to create the cookie of your dreams! 🍪   INGREDIENTS 1 scoop Angel Food Cake Protein powder supplement 1 tsp baking powder Cinnamon to taste 50g liquid egg whites 50g pure pumpkin puree, canned 1 tsp pure vanilla extract 1 TBSP water  14g sugar-free dark chocolate chips Optional Toppings: Sugar-free chocolate syrup Sugar-free cool whip Nut Butter   Mix dry ingredients together in a small mixing bowl.  Add wet ingredients to dry and mix by hand just until well combined. Allow batter to rest for 5 minutes while you preheat your air fryer for 5 min 400°. Spray a 7" springform pan (or one that will fit into your air fryer) with non-stick butter Pam and spread batter evenly.  Top with sugar-free chocolate chips.  Set your temperature to 390° and air fry for approximately 5 minutes for a perfect soft-baked cookie cake!   Add additional toppings, if desired and enjoy!!  Macros (not including optional toppings): 195 calories// 26.6g protein// 7g fat// 12g carbs// 0g added sugar

INSTRUCTIONS  In a mixing bowl combine the melted coconut oil and brown sugar substitute and stir to combine. Add the pumpkin spice, vanilla extract, baking powder, egg, salt and pumpkin purée and mix until homogenous. Mix in the flour until well mixed and then stir in the white chocolate chips. Pour the batter evenly into a pre-greased or parchment lined brownie pan and bake at 350F for 30-35 minutes, or until firm in the center. Allow blondies to cool slightly and drizzle sugar free caramel while still warm. Cut blondies into squares when cool. Thank you to Joelle Mouhanna, @balancingmd for another amazing recipe!

Preheat conventional oven to 375F and spray your muffin pan, or silicone mold.  Mix all the dry ingredients together first, then add your wet to dry.  Mix well and equally divide into 5 muffin cavities.  Bake 18-20 minutes.  Remove from oven and cool. Store in an airtight container in the refrigerator for up to a week (if they last that long).Yields 5 cupcakes/muffins. 1 cupcake = 1 serving. Preheat conventional oven to 375F and spray your muffin pan, or silicone mold.  Mix all the dry ingredients together first, then add your wet to dry.  Mix well and equally divide into 5 muffin cavities.  Bake 18-20 minutes.  Remove from oven and cool. Store in an airtight container in the refrigerator for up to a week (if they last that long).Yields 5 cupcakes/muffins. 1 cupcake = 1 serving.   Preheat conventional oven to 375F and spray your muffin pan, or silicone mold.  Mix all the dry ingredients together first, then add your wet to dry.  Mix well and equally divide into 5 muffin cavities.  Bake 18-20 minutes.  Remove from oven and cool.  Store in an airtight container in the refrigerator for up to a week (if they last that long). Yields 5 cupcakes/muffins. 1 cupcake = 1 serving. Recipe by Kyla McDonald.

Mix wet ingredients in one bowl and dry ingredients in another. Incorporate both until just mixed with no lumps (do not over mix!)Pour batter into pre-greased Bundt pan and bake at 350F for 40-45 minutes or until toothpick comes out clean.While cake is baking, make icing. Mix all ingredients in a small bowl and refrigerate until ready to ice.Allow cake to cool for about an hour and remove from Bundt pan to continue cooling. Once cool, top with maple cream cheese frosting. If pipetting place icing in sandwich ziplock, cut off small corner, and frost as desired.Recipe by Joelle Mouhanna, @balancingmdMix wet ingredients in one bowl and dry ingredients in another. Incorporate both until just mixed with no lumps (do not over mix!)Pour batter into pre-greased Bundt pan and bake at 350F for 40-45 minutes or until toothpick comes out clean.While cake is baking, make icing. Mix all ingredients in a small bowl and refrigerate until ready to ice.Allow cake to cool for about an hour and remove from Bundt pan to continue cooling. Once cool, top with maple cream cheese frosting. If pipetting place icing in sandwich ziplock, cut off small corner, and frost as desired.Recipe by Joelle Mouhanna, @balancingmdINGREDIENTSCARROT CAKE   1 scoop Devotion Nutrition Sinful Cinnamon protein powder 2 C white whole wheat flour 1 tsp cinnamon 1/2 tsp ground nutmeg 3 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 2 large eggs 1 C plain Greek yogurt 1/3 C coconut oil, melted 2/3 C sweetener (maple syrup, stevia, erithrytol, etc.) 1 C almond milk 1 TBSP vanilla extract 2 C grated carrots 3/4 C chopped walnuts ⠀MAPLE CREAM CHEESE ICING 4 oz low-fat cream cheese, room temperature 1/2 C sugar free maple syrup 1/2 C substitute confectioners sugar 1 tsp vanilla Unsweetened almond milk (to desired consistency) ⠀INSTRUCTIONS Mix wet ingredients in one bowl and dry ingredients in another. Incorporate both until just mixed with no lumps (do not over mix!) Pour batter into pre-greased Bundt pan and bake at 350F for 40-45 minutes or until toothpick comes out clean. While cake is baking, make icing. Mix all ingredients in a small bowl and refrigerate until ready to ice. Allow cake to cool for about an hour and remove from Bundt pan to continue cooling. Once cool, top with maple cream cheese frosting. If pipetting place icing in sandwich ziplock, cut off small corner, and frost as desired. Recipe by Joelle Mouhanna, @balancingmd

Add all cake ingredients to a blender until well combined and smooth.  Pour batter into a greased 6" round cake pan.  Set aside.Prepare crumble:  In a medium sized sauce pan, melt the coconut oil over medium heat. Add pecans and brown sugar replacement, stirring frequently until melted together.  Reduct heat to low and sprinkle in Buttery Blend protein, and cinnamon. Continue stirring until it forms a nice crumbly texture.If crumble is too wet, simply add a little more Buttery Blend protein!Spoon crumble over the cake and bake 20-25 min at 350 degrees.  Remove from oven.Cool, slice, and enjoy!  Add all cake ingredients to a blender until well combined and smooth.  Pour batter into a greased 6" round cake pan.  Set aside.Prepare crumble:  In a medium sized sauce pan, melt the coconut oil over medium heat. Add pecans and brown sugar replacement, stirring frequently until melted together.  Reduct heat to low and sprinkle in Buttery Blend protein, and cinnamon. Continue stirring until it forms a nice crumbly texture.If crumble is too wet, simply add a little more Buttery Blend protein!Spoon crumble over the cake and bake 20-25 min at 350 degrees.  Remove from oven.Cool, slice, and enjoy!  CAKE INGREDIENTS 1 Scoop Sinful Cinnamon Flavor protein powder supplement 1 egg white 1 whole egg 1/2 C old fashioned oats 1 medium mashed sweet potato 1/4 C almond milk 2 TBSP water 1/2 tsp baking powder 1 tsp cinnamon  CRUMBLE TOPPING   2 TBSP coconut oil 1/3 C chopped pecans 1/3 C brown sugar substitute 1 scoop Buttery Blend protein powder supplement Cinnamon to taste INSTRUCTIONS:   Add all cake ingredients to a blender until well combined and smooth.  Pour batter into a greased 6" round cake pan.  Set aside. Prepare crumble:  In a medium sized sauce pan, melt the coconut oil over medium heat. Add pecans and brown sugar replacement, stirring frequently until melted together.  Reduct heat to low and sprinkle in Buttery Blend protein, and cinnamon. Continue stirring until it forms a nice crumbly texture. If crumble is too wet, simply add a little more Buttery Blend protein! Spoon crumble over the cake and bake 20-25 min at 350 degrees.  Remove from oven. Cool, slice, and enjoy!            

INGREDIENTS LOAF 2 scoops brownie batter protein powder 1 1/4 C white whole wheat flour 1/2 C cocoa powder 3/4 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 2/3 C stevia, erythritol, etc. 1 C grated zucchini, packed (no spaces!) 1 C plain yogurt 1/4 C coconut oil, melted 1 tbsp vanilla extract 1/2 C sugar free chocolate chips 1/2 C crushed walnuts 2 egg whites ⠀CHOCOLATE GLAZE 1/2 C sugar free chocolate chips, melted 2 tbsp almond butter 1 tbsp almond milk 1/8 C substitute confectioners sugar ⠀INSTRUCTIONS Mix dry ingredients except for walnuts and chocolate chips in a large bowl. Add egg white, vanilla extract, coconut oil, yogurt, and zucchini and mix until homogenous.⠀Fold in walnuts and chocolate chips (saving a handful to sprinkle on top) until well incorporated.⠀Pour batter into a pregreased/sprayed pan and tap on counter to remove air bubbles. Sprinkle remaining chocolate chips on top.⠀Bake at 350F for 30-40 minutes. Remove from oven and allow to cool on rack. Thank you @balancingmd - Joelle Mouhanna

Combine brown sugar substitute and cinnamon in a large mixing bowl. Add chopped apples and stir to make sure they are well coated. In a separate bowl use a hand mixer and combine stevia and coconut oil until light in color and fluffy (around 3 minutes). Add in eggs, vanilla, and oat milk and mix with hand mixer until fully incorporated.Add in flour, protein powder, baking powder, and salt and mix with hand mixer until just mixed but do not over mix.Stir in by hand the 3/4 of the cinnamon apples by hand. (Keep about 1/2 a cup to the side)Pour batter into loaf pan presprayed with non-stick spray and pour remaining apples on top until evenly coated. Tap loaf pan on counter to remove air and bake at 350F for 1 hour to 1 hour and 20 minutes or until toothpick comes out clean from center.Thank you Joelle Mouhanna @balancingmdCombine brown sugar substitute and cinnamon in a large mixing bowl. Add chopped apples and stir to make sure they are well coated. In a separate bowl use a hand mixer and combine stevia and coconut oil until light in color and fluffy (around 3 minutes). Add in eggs, vanilla, and oat milk and mix with hand mixer until fully incorporated.Add in flour, protein powder, baking powder, and salt and mix with hand mixer until just mixed but do not over mix.Stir in by hand the 3/4 of the cinnamon apples by hand. (Keep about 1/2 a cup to the side)Pour batter into loaf pan presprayed with non-stick spray and pour remaining apples on top until evenly coated. Tap loaf pan on counter to remove air and bake at 350F for 1 hour to 1 hour and 20 minutes or until toothpick comes out clean from center.Thank you Joelle Mouhanna @balancingmdINGREDIENTS    1 scoop angel food cake protein powder 1 1/4 cups white whole wheat flour  1/2 cup brown sugar 1 tbsp cinnamon 2.5 large Granny Smith apples, peeled and diced 1/3 cup stevia/erythritol combo 1/2 cup coconut oil 8 tbsp egg whites (or 2 whole eggs) 1/2 cup oat milk, room temperature 2 tsp vanilla extract 2 tsp baking powder 1/2 tsp salt INSTRUCTIONS Combine brown sugar substitute and cinnamon in a large mixing bowl. Add chopped apples and stir to make sure they are well coated. In a separate bowl use a hand mixer and combine stevia and coconut oil until light in color and fluffy (around 3 minutes). Add in eggs, vanilla, and oat milk and mix with hand mixer until fully incorporated. Add in flour, protein powder, baking powder, and salt and mix with hand mixer until just mixed but do not over mix. Stir in by hand the 3/4 of the cinnamon apples by hand. (Keep about 1/2 a cup to the side) Pour batter into loaf pan presprayed with non-stick spray and pour remaining apples on top until evenly coated. Tap loaf pan on counter to remove air and bake at 350F for 1 hour to 1 hour and 20 minutes or until toothpick comes out clean from center.   Thank you Joelle Mouhanna @balancingmd

Use this healthy crumb topping to make a healthier version of your favorite holiday recipes!INSTRUCTIONS:In a medium sized sauce pan, melt the coconut oil over medium heat. Add pecans and brown sugar replacement, stirring frequently until melted together.  Reduct heat to low and sprinkle in Buttery Blend protein, and cinnamon. Continue stirring until it forms a nice crumbly texture.If crumble is too wet, simply add a little more Buttery Blend protein!This is a wonderful addition to all your holiday baking!  Add it to the top of cheesecakes, cakes, muffins and more!Use this healthy crumb topping to make a healthier version of your favorite holiday recipes!INSTRUCTIONS:In a medium sized sauce pan, melt the coconut oil over medium heat. Add pecans and brown sugar replacement, stirring frequently until melted together.  Reduct heat to low and sprinkle in Buttery Blend protein, and cinnamon. Continue stirring until it forms a nice crumbly texture.If crumble is too wet, simply add a little more Buttery Blend protein!This is a wonderful addition to all your holiday baking!  Add it to the top of cheesecakes, cakes, muffins and more!  Use this healthy crumb topping to make a healthier version of your favorite holiday recipes! INSTRUCTIONS: In a medium sized sauce pan, melt the coconut oil over medium heat. Add pecans and brown sugar replacement, stirring frequently until melted together.  Reduct heat to low and sprinkle in Buttery Blend protein, and cinnamon. Continue stirring until it forms a nice crumbly texture. If crumble is too wet, simply add a little more Buttery Blend protein! This is a wonderful addition to all your holiday baking!  Add it to the top of cheesecakes, cakes, muffins and more!

2 scoops Buttery Blend protein powder 1 cup of BirchBenders high protein pancake mix 64 g (1/2 cup) Pillsbury sugar free yellow cake mix 1 tsp baking powder 1 (1oz) package of sugar free Jello instant pudding vanilla flavor 2 eggs 1/4 cup of Sukrin Gold brown sugar Alternative*  1 Cup water 1/2 cup of fat free Greek yogurt 1 tsp of vanilla extract 1 1/2 tsp almond extract Mix all ingredients and pour into a bundt pan (spray with non stick).  Bake at 350 degrees for 35 - 40 minutes. *If you substitute Splenda brown sugar use only 2 Tbsp and adjust the points and macros accordingly as they will increase. Makes 12 servings2 WW points per serving on all color plans.97 calories, 15.5 carbs, 1.5 fat, 8.2 protein per serving

2 scoops Buttery Blend Protein Powder Supplement 1/4 C All Purpose Flour (or equal parts Almond Flour) 1/4 C  Swerve Brown Sugar Substitute 1/2 tsp Baking Powder 6 Tbsp Creamy Peanut Butter 1/4 C Unsweetened Apple Sauce 2 tsp Vanilla Extract 2 Tbsp Sugar Free Chocolate Chips   1. Preheat oven to 350F.2. Mix the dry ingredients, making sure to break any brown sugar lumps down, before adding the peanut butter, apple sauce, and vanilla extract. Stir until a dough begins to form.3. Fold the chocolate chips into the dough.4. Divide the dough into 8 pieces and press each between your palms to flatten. (Spray your hands with cooking spray to prevent sticking.) Place the cookies on the baking sheet.5. Bake for 6-8 minutes until the bottoms begin to slightly brown around the edges and the tops are still slightly soft in the center.      

WAFFLE 1 serving of Devotion Nutrition Angel Food Cake protein  1/4 cup of Birch Benders high protein pancake mix  3 Tbsp of liquid egg white (or 1 egg white) 1/2 cup of water (Spray waffle iron with non stick spray)Make your BAW in your waffle iron and set aside ESPRESSO Prepare your espresso and let it cool down or grab an iced espresso from your local coffee shop.  You need about a 1/2 cup.  Pour into a bowl and dunk each section of your waffle on both sides and set aside. FILLING1 Tbsp of Marscapone Cheese (at room temp)5 Tbsp of Cool Whip Free whipped topping Mix with hand held mixer until well blended COCOA DUSTINGHershey's special dark cocoa powder ASSEMBLYLayer each section of espresso dipped waffle with marscapone topping and dust with cocoa powder.  Repeat until you have a Bigasswaffle Tiramisu stack.   Enjoy!! BAW - 3 WW pointsFILLING - 6 WW pointsENTIRE RECIPE - 9 WW points total on all color plans  

BATTER -1/4 cup coconut oil-1/4 cup unsweetened apple sauce -1 cup stevia/erithrytol-2 eggs- 1 egg white -2 tsp vanilla -1 cup white whole wheat flour -2 scoops @devotionnutrition angel food cake protein powder -1/4 tsp salt-1/2 tsp baking soda -1 tsp baking powder -1/3 cup nonfat Greek yogurt plain CINNAMON SWIRL -3 tbsp brown sugar (or substitute) -1 tbsp cinnamon-1 tbsp almond milk TOPPING-2 tbsp brown sugar (or substitute) -1/4 tsp cinammon ICING (Optional) -1/2 cup confectioners sugar (or Swerve substitute) -1 tsp vanilla extract -1 tsp almond milk    <!-- split -->   1) Mix all batter ingredients in a large mixing bowl until homogenous. 2) In a separate bowl mix cinnamon swirl ingredients. 3) Working in layers, layer one layer of batter followed by a layer of cinnamon swirl until all batter is gone in a pregreased loaf tin. (Make sure you end on a layer of batter not cinnamon swirl!) 4) Mix topping and sprinkle evenly on top of loaf. 5) Using a butter knife to touch the bottom of the loaf tin and zigzag across the batter (this is to make a swirl pattern in your loaf) 6) Bake at 350 degrees for 45 minutes or until toothpick comes out clean.7) Eat plain or drizzle with icing (Mix confectioners sugar, vanilla, and almond milk gradually until icing consistency, adding more if needed.)   Servings: 10 Macros:  140 cal // 9 protein // 9 carbs // 7 fat Thank you Joelle!!  @balancingmd on IG

4 frozen bananas, chopped  1/8 cup cocoa powder  1/8 cup Devotion brownie batter protein powder 2 TBSP nutbutter 1/4 C Unsweetened almond milk (+/-)   Sugar-free dark chocolate chips  <!-- split --> ⠀⠀⠀⠀⠀⠀⠀ 1) Place chopped bananas, cocoa powder, protein powder, and peanut butter into high speed blender or food processor.  2) Blend on high speed, adding almond milk as needed to keep the mixture blending but not over liquefying. Use a rubber spatula to push down ingredients and wipe sides of blender as you go.  3) Mix in chocolate chips and freezer in a freezer safe container for several hours. Defrost for 2-3 minutes before enjoying!    Recipe by Joelle Mouhanna @balancingmd Yields 5 servings Macros per serving: Cal: 165 // Fat: 6 // Carbs: 25 // Pro: 8  ⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀  

Add ingredients to a high speed blender or flood processor and watch it blend into a huge portion of soft serve ice cream!!Add ingredients to a high speed blender or flood processor and watch it blend into a huge portion of soft serve ice cream!!Fluff design by our friend Karol @flexibledieting4lyfe IG    Ingredients: 30g Angel Food Cake Protein Powder Supplement 1 cup water 2 cups ice Toppings: 13g Oreo cereal 15g Cookies & Cream Pop Tarts cereal 18g sugar-free chocolate syrup 4g Oreo pie crust crumbles   Add ingredients to a high speed blender or flood processor and watch it blend into a huge portion of soft serve ice cream!!    

Add ingredients to a high-speed blender or food processor and watch it blend into a huge portion of soft-serve ice cream!!Optional: Sprinkles, Sugar-free syrup, and/or Protein Brownie Bits.Add ingredients to a high-speed blender or food processor and watch it blend into a huge portion of soft-serve ice cream!!Optional: Sprinkles, Sugar-free syrup, and/or Protein Brownie Bits.   Ingredients: 1 scoop Angel Food Cake Protein Powder Supplement 1 cup water 2 cups ice sprinkles   Add ingredients to a high-speed blender or food processor and watch it blend into a huge portion of soft-serve ice cream!! Optional: Sprinkles, Sugar-free syrup, and/or Protein Brownie Bits.  

Whisk the dry and wet ingredients in two separate bowls.  Pour wet into dry ingredients and mix until well blend but do not over mix. Pour batter into muffin pan (pretreated with cooking spray) or use foil liners and top with walnuts, if desired.  Bake at 375 degrees for 15 mins. If center is still soft, continue to bake for an additional 5-7 minutes, checking about every two minutes as ovens cooking times tend to vary.  Let cool in muffin tins before removing the muffins.

Spray a 4” round deep pyrex bowl with non stick spray.  Set aside.Mix wet ingredients well.  In a separate bowl combine dry ingredients.  Add wet to dry and whisk until well moistened.  Add to prepped bowl.Microwave for 2 ½ - 3 minutes.  Let cool for a minute and then flip onto plate and enjoy! Option to add drizzle of peanut butter, whipped cream and mini M&M'sSpray a 4” round deep pyrex bowl with non stick spray.  Set aside.Mix wet ingredients well.  In a separate bowl combine dry ingredients.  Add wet to dry and whisk until well moistened.  Add to prepped bowl.Microwave for 2 ½ - 3 minutes.  Let cool for a minute and then flip onto plate and enjoy! Option to add drizzle of peanut butter, whipped cream and mini M&M's  DRY:   1 scoop Brownie Batter protein powder  1 tbsp Almond Flour ½ tsp baking powder 1 tbsp unsweetened dark cocoa powder  WET: 1 tsp pure vanilla extract 3 tbsp water 1 whole egg ¼ cup unsweetened applesauce   Optional Garnish:  Mini M&Ms Peanut Butter, melted   Spray a 4” round deep pyrex bowl with non stick spray.  Set aside. Mix wet ingredients well.  In a separate bowl combine dry ingredients.  Add wet to dry and whisk until well moistened.  Add to prepped bowl. Microwave for 2 ½ - 3 minutes.  Let cool for a minute and then flip onto plate and enjoy!  Macros (Entire Cake-not including optional toppings): Cal: 309 // Fat: 14  // Carbs: 17 // Pro: 32 // Sugar: 1

INGREDIENTS 2 servings or scoops of Devotion Nutrition Angel food cake protein powder  1 cup of Birch Benders high protein pancake mix  1 tsp of baking powder  1 box of sugar free Jello instant pudding white chocolate flavor (28g) 1/4 cup of unsweetened applesauce  1 cup of water   Preheat oven to 350 degrees.  In a medium bowl, mix all ingredients until well blended.  Spray your pan with non-stick cooking spray and spoon batter evenly into a 12 cavity donut mold or pan. Bake 350 for 10 -12 minutes. Topping - 1 cup of sugar-free cool whip free mixed with a few drops of red food coloring; and of course, sprinkles!!  Yields 12 servings. Sprinkles are not included in macros.  Macros per donut (without topping) Cal: 34.53 // Fat: .31g // Sat Fat: .17g // Carbs: 4.08g //  Fiber: .5g // Pro: 4.08g // Sugar: .33  Macros per donut (with topping) Cal: 48.53 // Fat: .98g // Sat Fat: .17g // Carbs: 6.08g //  Fiber: .5g // Pro: 4.08g // Sugar: .33   

  INGREDIENTS 2 scoops Devotion Nutrition Angel Food Cake Protein  1 C of Birch Benders high protein pancake mix  1 tsp of baking powder  1 box sugar free Jello instant pudding white chocolate flavor (28g) 1/4 C unsweetened applesauce  1 C water   Preheat oven to 350 degrees.  In a medium bowl, mix all ingredients until well blended.  Spray your pan with non-stick cooking spray and spoon batter evenly into a 12 cavity donut mold or pan. Bake 350 for 10 -12 minutes. Frosting:  1 scoop Brownie Batter Protein Powder ¼ C water Yields 12 servings. Sprinkles are not included in macros.  Macros per donut (donut only) Cal: 34.53 // Fat: .31g // Sat Fat: .17g // Carbs: 4.08g //  Fiber: .5g // Pro: 4.08g // Sugar: .33  Macros per donut (frosted) Cal: 44.70 // Fat: .48g // Sat Fat: .17g // Carbs: 4.42g //  Fiber: .5g // Pro: 5.75g // Sugar: .33   

  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 until well-blended. Add dry ingredients to liquids and mix well. Pour into prepared pans. 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. 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.

Peanut Butter Base: Add peanut butter, protein powder, stickpack, coconut flour, maple syrup, vanilla extract, and salt to a large bowl. Mix to evenly combine the ingredients.Line a square pan with parchment paper. Press the peanut butter dough across the pan in an even layer.  Chocolate Topping: Add protein powder, cocoa, maple syrup, and melted coconut oil to a bowl. Whisk the ingredients until smooth.  Pour the chocolate topping over the peanut butter layer. Spread in an even layer across the pan.Freeze the bars for 15 minutes to set. After, slice and enjoy! Get the brownie protein powder 12 pack to keep consistent portions on hand for repeat recipes and everyday use.Yields 16 servingsPeanut Butter Base: Add peanut butter, protein powder, stickpack, coconut flour, maple syrup, vanilla extract, and salt to a large bowl. Mix to evenly combine the ingredients.Line a square pan with parchment paper. Press the peanut butter dough across the pan in an even layer.  Chocolate Topping: Add protein powder, cocoa, maple syrup, and melted coconut oil to a bowl. Whisk the ingredients until smooth.  Pour the chocolate topping over the peanut butter layer. Spread in an even layer across the pan.Freeze the bars for 15 minutes to set. After, slice and enjoy! Get the brownie protein powder 12 pack to keep consistent portions on hand for repeat recipes and everyday use.Yields 16 servingsPEANUT BUTTER BASE 2 scoops Devotion Angel Food Cake Flavor Protein Powder 1½ C creamy peanut butter ½ C coconut flour ⅓ C pure maple syrup 1 tsp pure vanilla extract dash sea salt   CHOCOLATE TOPPING 1 scoop Devotion Brownie Batter Flavor Protein Powder 2 TBSP dark cocoa powder ¼ C melted coconut oil ¼ C pure maple syrup   Peanut Butter Base: Add peanut butter, protein powder, stickpack, coconut flour, maple syrup, vanilla extract, and salt to a large bowl. Mix to evenly combine the ingredients. Line a square pan with parchment paper. Press the peanut butter dough across the pan in an even layer.   Chocolate Topping: Add protein powder, cocoa, maple syrup, and melted coconut oil to a bowl. Whisk the ingredients until smooth.  Pour the chocolate topping over the peanut butter layer. Spread in an even layer across the pan. Freeze the bars for 15 minutes to set. After, slice and enjoy! Yields 16 servings   Macros per bar Cal 238 // Fat: 16.2g // Sat Fat: 5.4g // Carbs: 16.7g //  Fiber: 3.1g // Pro: 9.8g // Sugar: 10.2g