Desserts

  1 scoop Brownie Batter Protein Powder 2 TBSP dark cocoa powder 1 tsp baking powder 3 oz egg whites 1/4 C smooth Peanut Butter 1/4 C Fat-Free Plain Greek Yogurt 3 TBSP (45g) sugar-free baking chips   Mix all ingredients until well blended.  Scoop 6 equal portions onto parchment paper or non-stick cookie sheet. Bake at 375F for 5-7 minutes.  Be careful not to overbake.  Let them cool for a few minutes and enjoy!! Top with sugar free cool-whip or brownie batter frosting!!  Recipe yields 6 cookies.  *unsweetened applesauce or pure pumpkin can be substituted for yogurt but may affect texture and density. Macros per cookie: Cal 127 // Fat: 7.5g // Sat Fat: 2.3g // Carbs: 9.8g //  Fiber: 3.8g // Pro: 9.6g // Sugar: 1.5g 

Preheat over to 350 degrees F. In a small bowl,  combine granulated sugar substitute and cinnamon. If desired, rim glasses by dipping edge in sugar-free syrup (honey or agave will work too) and in cinnamon mixture, then set aside.Spray both sides of tortillas with non-stick cooking spray and sprinkle cinnamon mixture evenly over flat tortillas. Roll up and bake for 3 minutes, then turn tortilla rolls over and bake an additional 2 minutes. Remove from oven and set aside to cool. While the churros are cooling, make Devotion Protein Fluff. Add water, then ice, protein powder to a high speed blender or food processor and mix at high speed until blended into a thick a creamy fluff. Fill glasses with fluff and serve!Note: Macros can vary, based on the tortillas and granulated sugar substitute you choose to use in this recipe. We suggest using the brands and varieties that best meet your personal nutritional needs.Preheat over to 350 degrees F. In a small bowl,  combine granulated sugar substitute and cinnamon. If desired, rim glasses by dipping edge in sugar-free syrup (honey or agave will work too) and in cinnamon mixture, then set aside.Spray both sides of tortillas with non-stick cooking spray and sprinkle cinnamon mixture evenly over flat tortillas. Roll up and bake for 3 minutes, then turn tortilla rolls over and bake an additional 2 minutes. Remove from oven and set aside to cool. While the churros are cooling, make Devotion Protein Fluff. Add water, then ice, protein powder to a high speed blender or food processor and mix at high speed until blended into a thick a creamy fluff. Fill glasses with fluff and serve!Note: Macros can vary, based on the tortillas and granulated sugar substitute you choose to use in this recipe. We suggest using the brands and varieties that best meet your personal nutritional needs.Churros: 2 TBSP granulated sugar substitute (or brown sugar alternative) 1 TBSP cinnamon  2 low-carb tortilla wraps   Devotion Protein Fluff: 1 scoop Devotion Angel Food Cake Flavor Protein Powder 2 C ice 1 C water     Preheat over to 350 degrees F. In a small bowl,  combine granulated sugar substitute and cinnamon. If desired, rim glasses by dipping edge in sugar-free syrup (honey or agave will work too) and in cinnamon mixture, then set aside. Spray both sides of tortillas with non-stick cooking spray and sprinkle cinnamon mixture evenly over flat tortillas. Roll up and bake for 3 minutes, then turn tortilla rolls over and bake an additional 2 minutes. Remove from oven and set aside to cool.  While the churros are cooling, make Devotion Protein Fluff. Add water, then ice, protein powder to a high speed blender or food processor and mix at high speed until blended into a thick a creamy fluff. Fill glasses with fluff and serve! Note: Macros can vary, based on the tortillas and granulated sugar substitute you choose to use in this recipe. We suggest using the brands and varieties that best meet your personal nutritional needs.

1 scoop Angel Food Cake Flavor Protein Powder 1 TBSP coconut flour ½ tsp ground cinnamon ½ tsp baking powder dash nutmeg (to taste) pinch of sea salt ⅓ C pureed raw carrots 2 TBSP unsweetened applesauce 1 tsp pure vanilla extract Chopped walnuts or raisins (optional) Frosting: 1/2 scoop Devotion Angel Food Cake Flavor Protein Powder 2 TBSP cream cheese, softened (or plain greek yogurt) 2 TBSP unsweetened vanilla almond milk   Preheat oven to 350F.  Mix dry ingredients together until well blended (no clumps).  In a separate bowl, combine wet ingredient. Add wet to dry and mix well, adding in any optional items at this time.  Spoon onto parchment/silicone lined cookie sheet and bake for 10-12 minutes or until cookies appear firm.  Remove from oven to cool. While cooling, prepare the frosting and top the cookies once they're completely cooled, or leave them plain.  Either way... enjoy them guilt-free!! Thank you Kyla McDonald for this wonderful recipe! Yields 8-10 cookies. Macros for 1 cookie (frosting not included in macros):  33 cal // Pro 3.3g // Fat 0.4g // Carb 4.6g // Fiber 1.5g 

1 scoop Devotion Brownie Batter Flavor Protein Powder 2 TBSP dark cocoa powder 1 tsp baking powder 3.5 oz egg whites 1/4 C pure pumpkin, canned 60 (30g) sugar-free baking chips   Mix all ingredients until well blended and let the batter sit for 5 minutes.  Scoop 5 equal portions onto parchment paper or non-stick cookie sheet. Bake at 375F for 10 minutes.  Depending on your oven, you may require up to an additional two minutes but be careful not to over bake.  They will firm up while they cool! Enjoy!  Recipe yields 5 cookies.   Macros per cookie: Cal 65 // Fat: 2.5g // Sat Fat: 1.3g // Carbs: 7g //  Fiber: 2g // Pro: 7.2g // Sugar: 0g 

1 scoop Devotion Angel Food Cake Flavor Protein Powder 3/4 tsp baking powder Pinch of salt 1/4 C all-purpose flour 1/2 tsp vanilla extract 2 1/2 TBSP liquid egg whites 1/4 C pure pumpkin puree, canned 2 tsp light butter/margarine 1 tsp mini chocolate chips   Preheat your oven to 350F and line a baking pan with either a silicone mat or parchment paper.   Add all dry ingredients to a bowl but NOT the chocolate chips. Mix to remove any lumps. Add wet ingredients to another bowl and mix, may need to add a splash of water.  Combine mixtures together and divide out the cookies evenly. Divide to form 10 cookies of equal size. Press mini chocolate chips evenly to each cookie, sprinkle with Himalayan salt if desired, and bake for 8-10 minutes. Remove from oven and allow to cool. Macros for just 1 cookie:  45 Cals 4P/1F/5C Macros for entire batch of cookies:  320 Cals 31P/7.4F/37.5C

Mix cookie ingredients together and divide into 10 equal portions. Bake at 350 for 10-12 min. Remove from oven and allow to cool.Mix filling ingredients and sandwich 1/5 of mixture between two cookies. Repeat until all cookies have been filled. Store in the refrigerator if not being eaten right away.  Mix cookie ingredients together and divide into 10 equal portions. Bake at 350 for 10-12 min. Remove from oven and allow to cool.Mix filling ingredients and sandwich 1/5 of mixture between two cookies. Repeat until all cookies have been filled. Store in the refrigerator if not being eaten right away.    2 scoops Devotion Angel Food Cake Flavor Protein Powder 1 C old fashioned oats 3/4 C unsweetened apple sauce 1/4 C peanut butter 5 TBSP sugar-free chocolate chips Filling:   2 scoops Devotion Angel Food Cake Flavor Protein Powder 1/2 C fat free cream cheese, softened (or plain greek yogurt) 1/2 C unsweetened vanilla almond milk     Mix cookie ingredients together and divide into 10 equal portions. Bake at 350 for 10-12 min. Remove from oven and allow to cool. Mix filling ingredients and sandwich 1/5 of mixture between two cookies. Repeat until all cookies have been filled. Store in the refrigerator if not being eaten right away.   Macros per serving (1/5 recipe) Cal: 320 // Fat: 13.2 // Sat Fat: 5.2 // Carbs: 31.6 //  Fiber: 8.9 // Pro: 26.4 // Sugar: 5.6

Ingredients 2 scoops Devotion Brownie Batter Flavor Protein Powder 1/2 C all-purpose flour  1 egg 2 egg whites 1 TBSP baking powder  1/4 C unsweetened dark cocoa powder  15 oz can pumpkin 1/4 C Sukrin Gold brown sugar  1 TBSP pure vanilla extract   Mix all ingredients together and pour into a sprayed 13x9 baking dish.  Bake at 375 degrees for approximately 20 minutes.  Yields 8 large brownies.  Macros per serving Cal: 116 // Fat: 1.7 // Sat Fat: 0.8 // Carbs: 18.3 //  Fiber: 3 // Pro: 9.1 // Sugar: 9.4 WW Blue: 1SP WW Purple:  1SPWW Green:  2SP

2 scoops Devotion Angel Food Cake Flavor Protein Powder 1 C old fashioned oats 2 bananas, mashed (about ¾ cup) 1/4 C peanut butter 1 C sugar-free chocolate chips   Mix all ingredients and scoop onto non-stick cookie sheet. Bake at 350 degrees for 10-12 minutes. Enjoy!  Serving Size:  2 cookies Recipe yields about 16 cookies.   Macros per 2 cookies (serves 8): Cal: 261 // Fat: 14 // Sat Fat: 6.9 // Carbs: 35 //  Fiber: 12.4 // Pro: 10.3 // Sugar: 4.3

  Mix well and frost cupcakes, rice cakes, oatmeal & more! You may wish to use more or less liquid to adjust consistency. 

Preheat oven to 350. Apply non-stick spray/oil to 4 jumbo muffin wells, or 8 standard cupcakes and set aside.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 batter into each well.  Divide your filling mixture (4 or 8) and drop in the middle of each cupcake. Bake until cooked through, approximately 15-18 minutes, being careful not to over bake.Remove from oven and allow to cool a few minutes on cooling rack. Enjoy warm or allow to cool and frost if desired.Preheat oven to 350. Apply non-stick spray/oil to 4 jumbo muffin wells, or 8 standard cupcakes and set aside.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 batter into each well.  Divide your filling mixture (4 or 8) and drop in the middle of each cupcake. Bake until cooked through, approximately 15-18 minutes, being careful not to over bake.Remove from oven and allow to cool a few minutes on cooling rack. Enjoy warm or allow to cool and frost if desired.Preheat oven to 350. Apply non-stick spray/oil to 4 jumbo muffin wells, or 8 standard cupcakes and set aside. 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 batter into each well.  Divide your filling mixture (4 or 8) and drop in the middle of each cupcake. Bake until cooked through, approximately 15-18 minutes, being careful not to over bake. Remove from oven and allow to cool a few minutes on cooling rack. Enjoy warm or allow to cool and frost if desired.     Macros per serving (serves 4) Cal: 155 // Fat: 4.9 // Sat Fat: 1.6 // Carbs: 7.4 //  Fiber: 4.3 // Pro: 20.4 // Sugar: 1.4

Preheat oven to 350. Apply non-stick spray/oil to 5 oven-safe ramekins or teacups (or prepare muffin pan for 8 cupcakes) 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 foil liner, sprinkle with baking chips if using, and bake until cooked through, approximately 18 minutes (15 minutes for standard cupcakes), 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 also try the brownie batter protein powder trial pack, which includes a convenient sampler of this delicious flavor so you can see how it fits into your favorite recipes.  .  Macros per cup (⅕ recipe)      

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! 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!   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!   

Preheat the oven to 325 degrees F. Spray a standard sized loaf pan with nonstick spray and set aside.Add egg whites, yogurt, and banana to a blender or food processor. Blend mixture until it’s smooth. Pour the mixture into a mixing bowl.To the mixing bowl, add protein powder, oat flour, almond flour, cocoa powder and baking powder. Mix all ingredients together until batter is well combined. Stir in chocolate chips.Spoon batter into the prepared pan and smooth down with the back of a spoon. Bake in the oven for 40-45 minutes. Let cool then cut into 16 slices. Enjoy!Makes 16 servings 1 serving is 1 slice Preheat the oven to 325 degrees F. Spray a standard sized loaf pan with nonstick spray and set aside.Add egg whites, yogurt, and banana to a blender or food processor. Blend mixture until it’s smooth. Pour the mixture into a mixing bowl.To the mixing bowl, add protein powder, oat flour, almond flour, cocoa powder and baking powder. Mix all ingredients together until batter is well combined. Stir in chocolate chips.Spoon batter into the prepared pan and smooth down with the back of a spoon. Bake in the oven for 40-45 minutes. Let cool then cut into 16 slices. Enjoy!Makes 16 servings 1 serving is 1 slice    

If using fruit for garnish, wash and prepare fruit first. Peel, core and chop a crisp apple. Sauté in a small skillet until cooked through. Set aside. Prepare cheese filling by blending ingredients until well mixed and set aside. In a shaker cup, measure and shake the crepe batter ingredients until well-blended. Heat skillet and apply non-stick spray or oil. Pour 1/4-1/3 cup batter onto hot skillet and tilt pan to spread batter very thin. Let cook until edges start to curl slightly and crepe is almost cooked through. Gently turn with a spatula and finish cooking. Transfer to plate (or cooling rack if making ahead) and repeat until all batter is used.  Distribute cheese filling evenly between the cooked crepes and garnish as desired. Macros per 1/2 recipe (does not include apples): Cal: 270 // Fat: 8.6// Sat Fat: 2.4 // Carbs: 13.3 // Fiber: 1.3 // Sugar: 5.8 // Pro: 35.7  Macros for optional 1/2 a honeycrisp apple (70g): Cal: 40 // Carbs: 10 // Fiber: 2 // Sugar: 8      

Mix all ingredients well in a large (jumbo) mug and microwave for 2 minutes.  Top it with sugar-free whipped cream and a few sprinkles for good measure!! Plate it or enjoy straight from the mug!!Mix all ingredients well in a large (jumbo) mug and microwave for 2 minutes.  Top it with sugar-free whipped cream and a few sprinkles for good measure!! Plate it or enjoy straight from the mug!!  

Mix dry ingredients well.  Add wet to dry and mix into soft dough.  Scoop into balls and place in the freezer for about 20 minutes.  Melt coconut oil and whisk in protein powder, then drizzle over set truffles.  Sprinkle with cinnamon if desired.  Store in the fridge for up to 4 days. Enjoy! Yields 12 truffles. Serving size: 1 Truffle

Place all ingredients (except chocolate chips) into a food processor and blend until smooth. Pour batter evenly into 3 nonstick mini loaf pans. Bake at 350 degrees for 15-18 minutes.Tip: If baking 1 regular loaf, increase baking time to approximately 25-30 minutes depending on your oven. Loaf is finished when a knife comes out clean when inserted in center of loaf. Loaf will be moist.Makes 3 mini loaves or 1 full size loaf. 1 servings is half a mini loaf (or 1/6 of 1 full-sized loaf).Place all ingredients (except chocolate chips) into a food processor and blend until smooth. Pour batter evenly into 3 nonstick mini loaf pans. Bake at 350 degrees for 15-18 minutes.Tip: If baking 1 regular loaf, increase baking time to approximately 25-30 minutes depending on your oven. Loaf is finished when a knife comes out clean when inserted in center of loaf. Loaf will be moist.Makes 3 mini loaves or 1 full size loaf. 1 servings is half a mini loaf (or 1/6 of 1 full-sized loaf).Place all ingredients (except chocolate chips) into a food processor and blend until smooth. Pour batter evenly into 3 nonstick mini loaf pans. Bake at 350 degrees for 15-18 minutes. Tip: If baking 1 regular loaf, increase baking time to approximately 25-30 minutes depending on your oven. Loaf is finished when a knife comes out clean when inserted in center of loaf. Loaf will be moist. Makes 3 mini loaves or 1 full size loaf. 1 servings is half a mini loaf (or 1/6 of 1 full-sized loaf).

  Canned pineapple rings or pieces 1 scoop (28g) Angel Food Cake protein powder 2 TBSP (14g) coconut flour 2 TBSP (14g) almond flour 1 tsp baking powder 1 egg 1/2 C (122g) liquid egg whites 1/4 C (60g) unsweetened almond or coconut milk 1/2 tsp vanilla extract, if desired Optional Toppings: Not included in macros 5 tsp Coconut palm sugar, divided (8 calories, 2g carbs, per donut)   Preheat oven to 350. Apply non-stick spray/oil to 5 wells of donut baking pan with full-size (3.5” across) wells. If using a silicone baking pan, place on a firm baking sheet. For a traditional caramelized “upside-down cake” presentation, sprinkle ½ tsp coconut palm sugar in evenly in each well. Slice pineapple rings, reducing thickness of each slice by half. Remove extra moisture from halved rings by pressing gently with a paper towel and place into donut pan wells. 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 donut 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. If using a silicone pan, run a knife or spatula gently around the edges to ensure that donuts release easily. Remove from pan and allow to cool, pineapple side up. Serve warm or store in the fridge. Macros per donut (does not include optional topping): Cal: 94 // Fat: 3.5 // Sat Fat: 1.2 // Carbs: 7.1 // Fiber: 1.8 // Pro: 9.1 // Sugar: 3.6 For pans with smaller donut wells, pineapple rings may need to have sections removed to fit and baking time will be reduced. If using a metal non-stick pan, reduce baking temperature to 325 and increase baking time accordingly.

Preheat oven to 350. Apply non-stick spray/oil to widemouth pint jars. Place on a firm baking sheet. In a small bowl, mix 1 scoop Devotion Nutrition Angel Food Cake Protein Powder with remaining dry ingredients and set aside. In a separate bowl, whisk together liquids until well blended. Add dry ingredients mixture to liquids and stir to combine. Quickly pour batter (approx 1/4 cup per jar) into prepared jars and bake until cooked through, approximately 15 minutes. Tops will be just starting to brown and will spring back when lightly touched. Remove from oven and allow to cool on cooling rack. Remove cakes from jars, and slice in half. Place bottom half of cakes back into jars and arrange half of strawberries in jars. Blend reserved scoop Devotion Nutrition Angel Food Cake Protein Powder with 1 Cup water and 2 Cups ice to make protein fluff. Divide half of fluff between jars and arrange top halves of cakes on top. Place remaining strawberry slices in jars, top with remaining fluff and serve.*Variation: Replace the protein fluff in the parfaits with fat free plain greek yogurt and layer with cake and berries.Preheat oven to 350. Apply non-stick spray/oil to widemouth pint jars. Place on a firm baking sheet. In a small bowl, mix 1 scoop Devotion Nutrition Angel Food Cake Protein Powder with remaining dry ingredients and set aside. In a separate bowl, whisk together liquids until well blended. Add dry ingredients mixture to liquids and stir to combine. Quickly pour batter (approx 1/4 cup per jar) into prepared jars and bake until cooked through, approximately 15 minutes. Tops will be just starting to brown and will spring back when lightly touched. Remove from oven and allow to cool on cooling rack. Remove cakes from jars, and slice in half. Place bottom half of cakes back into jars and arrange half of strawberries in jars. Blend reserved scoop Devotion Nutrition Angel Food Cake Protein Powder with 1 Cup water and 2 Cups ice to make protein fluff. Divide half of fluff between jars and arrange top halves of cakes on top. Place remaining strawberry slices in jars, top with remaining fluff and serve.*Variation: Replace the protein fluff in the parfaits with fat free plain greek yogurt and layer with cake and berries.Preheat oven to 350. Apply non-stick spray/oil to widemouth pint jars. Place on a firm baking sheet.  In a small bowl, mix 1 scoop Devotion Nutrition Angel Food Cake Protein Powder with remaining dry ingredients and set aside. In a separate bowl, whisk together liquids until well blended. Add dry ingredients mixture to liquids and stir to combine. Quickly pour batter (approx 1/4 cup per jar) into prepared jars and bake until cooked through, approximately 15 minutes. Tops will be just starting to brown and will spring back when lightly touched. Remove from oven and allow to cool on cooling rack. Remove cakes from jars, and slice in half. Place bottom half of cakes back into jars and arrange half of strawberries in jars.  Blend reserved scoop Devotion Nutrition Angel Food Cake Protein Powder with 1 Cup water and 2 Cups ice to make protein fluff. Divide half of fluff between jars and arrange top halves of cakes on top. Place remaining strawberry slices in jars, top with remaining fluff and serve. *Variation: Replace the protein fluff in the parfaits with fat free plain greek yogurt and layer with cake and berries.

  Cake ingredients: 1 scoop Brownie Batter protein 1 scoop Angel Food Cake protein 4 pitted dates chopped 1/4 cup hot water 1/4 cup stevia in the raw 2 tbsp coconut flour 2 tsp baking powder 1/2 tsp sea salt 1/2 tsp cinnamon 2 egg whites 1 egg 1/2 cup unsweetened almond milk 1 tsp vanilla extract Topping ingredients: 1 tbsp Angel Food Cake protein 3 tbsp finely chopped walnuts 2 tbsp stevia in the raw 1/8 tsp cinnamon Pinch of sea salt   Method: Preheat oven to 350 degrees. First, soak chopped dates in a small bowl with the hot water. Do not drain. In a medium bowl, mix protein powders, stevia in the raw, coconut flour, baking powder, salt and cinnamon. In a small blender, add soaking dates with water, egg whites, egg, almond milk, and vanilla. Blend to combine. Pour into dry ingredient bowl, and mix well. Pour into a Pam-sprayed pie pan. In a separate bowl, stir together topping ingredients. Sprinkle over cake. Bake 22-24 minutes. Toothpick should come out clean when inserted into the middle. Cake makes 6 servings.    Macros per serving: Cal: 110 //  fat: 4 // pro: 12 // carb: 17 // fib: 2    

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. Mix ingredients for lava layer well and pour on top of cake layer.  Add food coloring and/or chocolate chips if desired. Microwave for 2 ½ - 3 minutes.  Let cool for a minute and then flip onto plate and enjoy!  Optional:  ½ scoop brownie batter with 3 oz water makes a yummy glaze! You can try the brownie batter protein powder trial pack to get a small sample of this delicious flavor. YIELDS 2 SERVINGS.  

    Ingredients (Donut): 1 scoop Devotion Angel Food Cake Protein Powder 2 Tbsp Coconut Flour 2 Tbsp Almond Flour 1 tsp baking powder ⅔ cup liquid egg whites ⅓ cup unsweetened vanilla almond milk Ingredients (Cream Filling):  1 scoop Devotion Angel Food Cake Protein Powder ¼4 cup of water or unsweetened almond milk     Pre-heat oven to 350 F* degrees. Use a silicone 6-cavity donut pan, and give it a light coat of non-stick spray.    Donut: Mix dry ingredients together well, making sure there are no clumps.  Add in wet ingredients and stir or whisk until blended.  Divide equally into each cavity.  Make sure the ‘hole’ is covered with the batter.  This will create the well for the cream filling after cooking. Bake for 15 minutes. They should be lightly browned on the bottom but may appeared slightly undercooked. They should have a spongy feel when lightly touched.  Let them cool for a minute and then flip your pan and let them finish cooling.     Cream Filling: Mix together and create a pudding.  Dollop into the center of each donut.  Try not to eat them yet.   Glaze: Option A:  ½ scoop of Devotion Brownie Batter Protein mixed with 3 oz water. Option B:  Melt ¼ cup of Sugar Free Chocolate chips Choose your option.  Drizzle those babies with chocolate, and eat them before anyone else knows you made them! To make things even easier, grab our ready-to-enjoy Angel Food Cake Original 12-Pack from Devotion Nutrition and skip the prep altogether.

Preheat oven to 375 degrees. Spray silicone pan or ceramic ramekins with non-stick cooking spray and set aside. If using silicone baking pan, place on firm baking sheet for support.  In a mixing bowl, measure Devotion Angel Food Cake protein powder, flours, baking powder and cinnamon. Stir until blended and set aside.  Mix together pumpkin, almond milk and eggs, then add wet ingredients to dry mixture and stir until combined.  Pour into prepared pan and bake approximately 16 minutes until cooked through. Carefully unmold and serve warm or cool thoroughly before storing in refrigerator.  If desired, mix a ½ scoop Devotion Angel Food Cake Protein Powder with Flex Flavor of your choice and 2-3 TBSP water or unsweetened almond milk and stir until smooth. Drizzle over cakes before serving.   Make 6 servings of this pumpkin protein cake. 

Combine all ingredients and mix well. Spread in silicone molds, or divide into 12 portions and roll into balls, flattening each slightly.  Freeze approximately 45 minutes until firm. Unmold and store in freezer until ready to serve. Enjoy directly from freezer, or allow to sit at room temperature 5-10 minutes before serving.   Make 12 servings.