Desserts

CupcakesIn a small bowl, combine Devotion Angel Food Cake protein powder, flours, baking powder and cinnamon and set aside.In a separate bowl, mix almond milk, egg whites and egg. Combine dry ingredients with liquid mixture, then fold in carrots and pour into prepared pans. Bake approximately 16 minutes, or until set. Tops will spring back when lightly touched.Allow to cool completely, then spread with cream cheese protein icing and garnish, if desired.Alternatively, this recipe also presents beautifully when baked in oven-safe teacups or ramekins. To do so, coat 4 ramekins with non-stick and bake approximately 16 minutesCream Cheese Protein FrostingWith an electric mixer, blend cream cheese with yogurt. Add 1 scoop Devotion Angel Food Cake protein powder and mix well. Spread or pipe onto baked treats and enjoy!CupcakesIn a small bowl, combine Devotion Angel Food Cake protein powder, flours, baking powder and cinnamon and set aside.In a separate bowl, mix almond milk, egg whites and egg. Combine dry ingredients with liquid mixture, then fold in carrots and pour into prepared pans. Bake approximately 16 minutes, or until set. Tops will spring back when lightly touched.Allow to cool completely, then spread with cream cheese protein icing and garnish, if desired.Alternatively, this recipe also presents beautifully when baked in oven-safe teacups or ramekins. To do so, coat 4 ramekins with non-stick and bake approximately 16 minutesCream Cheese Protein FrostingWith an electric mixer, blend cream cheese with yogurt. Add 1 scoop Devotion Angel Food Cake protein powder and mix well. Spread or pipe onto baked treats and enjoy!Protein Carrot Cake Base Serves: 6 1 scoop Angel Food Cake flavor protein powder 2 TBSP almond flour 2 TBSP coconut flour 1 tsp baking powder 1 tsp cinnamon (or ½ tsp cardamom) ¼ C unsweetened almond milk ¼ C egg whites 1 egg (or ¼ C egg whites) ¼ C carrots, finely grated, packed    Cream Cheese Protein Frosting Serves: 6 4 oz fat free cream cheese, softened 2 oz fat free plain greek yogurt 1 scoop Devotion Angel Food Cake flavor protein powder    

Cupcake Directions:  Preheat oven to 350. Spray or oil 6 wells of a muffin tin (silicone recommended) and set aside. 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. Pour into prepared pan and bake until tops spring back when lightly touched, approximately 16 minutes. Enjoy warm or allow to cool and then frost with optional cream cheese protein frosting. Frosting Directions: With an electric mixer, blend cream cheese with yogurt. Add 1 scoop Devotion Angel Food Cake protein powder and mix well. Spread or pipe onto baked treats and enjoy! Makes 6 protein cupcakes. Macros for cupcakes             Macros for frosting  

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.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 get donuts to release easily. Remove from pan and allow to cool. Serve warm or store in the fridge. For pans with smaller donut wells, baking time will be shorter. If using a metal non-stick pan, reduce baking temperature to 325 and increase baking time accordinglyPreheat 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.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 get donuts to release easily. Remove from pan and allow to cool. Serve warm or store in the fridge. For pans with smaller donut wells, baking time will be shorter. If using a metal non-stick pan, reduce baking temperature to 325 and increase baking time accordingly 1 scoop (28g) Angel Food Cake protein powder 2 TBSP (14g) coconut flour 2 TBSP (14g) almond flour 1 tsp baking powder 1 tsp cinnamon 1 TBSP brown sugar substitute Single serve (½ oz/15g) pouch of freeze dried apples, crushed 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 Caramel drizzle, ice cream, chopped nuts if desired     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. 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 get donuts to release easily. Remove from pan and allow to cool. Serve warm or store in the fridge.   Macros per donut (does not include optional toppings): Cal: 91 // Fat: 3.5 // Sat Fat: 1.2 // Carbs: 5.9 //  Fiber: 2 // Pro: 9.1 // Sugar: 2.5   For pans with smaller donut wells, baking time will be shorter. If using a metal non-stick pan, reduce baking temperature to 325 and increase baking time accordingly.

  Skinny Samoa Girl Scout "Pronuts" Ingredients: 1.5 scoops Devotion Angel Food Cake protein 1/4 cup almond flour 1/4 cup coconut flour 2 TB stevia in the raw 1 tsp baking powder 1 egg white 1/2 cup unsweetened almond milk   Method: Mix dry ingredients together. Add egg white and milk. Mix until well blended. Spread batter evenly in 6 pockets of a nonstick sprayed metal mini donut mold. Bake at 325 degrees for 8-10 minutes. Glaze: 1/2 scoop Devotion Angel Food Cake protein 2 TB calorie-free sugar-free caramel syrup  1-2 TB unsweetened almond milk Mix together and spread over cooled donuts. Garnish: 1/3 melted sugar free dark chocolate bar  1 TB unsweetened shredded coconut Drizzle melted chocolate over donuts and sprinkle coconut lightly over the tops.  *Recipe makes 6 mini donuts MACROS per donut: Cal: 97.5 Fat: 5.3 Pro: 9.7 Carb: 8.1 Fiber: 4.5  

Ingredients: 1 scoop Devotion Nutrition Angel Food Cake protein powder 3 TB coconut flour 1/2 tsp pumpkin pie spice 1/2 tsp baking powder Dash sea salt 1/2 cup pumpkin purée 2 TB sugar-free maple syrup 1/2 tsp vanilla 1 tsp coconut oil 2 TB dairy-free whipped topping (I used SO DELICIOUS coco whip) cinnamon garnish   Method: Combine dry ingredients in a medium bowl. Add in pumpkin, syrup, vanilla and oil. Mix well. Place about 1 heaping TB worth of batter on cookie sheet and press down gently to form the cookie. Bake at 325 degrees on a silicone baking sheet or Pam-sprayed cookie sheet. Cool 10 minutes and spread 2 TB whipped topping evenly over the cookies. Makes 6 cookies.   MACROS per cookie with coco whip: Cal: 48 Fat:1.8 Pro:4.6 Carb:5.75 Fib:2.6

  Method:  Preheat oven to 350 degrees F. Spray one 9” cake pan with non-stick spray and set aside. Combine egg whites, greek yogurt, 1/3 cup coconut milk, coconut oil, and extract in a mixing bowl. Whisk together until mixture is smooth. Add 2.5 scoops protein powder, oat flour, coconut sugar, and 3 packets of flex flavor to mixing bowl. Stir together until cake batter is smooth. Pour cake batter into the cake pan and spread out with the back of a spoon. Bake cake in the oven for 28-32 minutes. Let cake cool for about 45 minutes then invert on to a flat surface. Place the coconut flakes on a sheet pan and bake in the oven for about 3-5 minutes, or until they are lightly toasted and golden brown. Set aside. Combine the remainder of frosting ingredients together in a mixing bowl. Blend together using a handheld mixer until frosting is smooth. Spread the frosting on top of cooled cake then sprinkle with toasted coconut. Slice into 12 pieces and enjoy! Makes 12 servings: 1 serving is 1 piece of cake   Nicolette’s Tips * Place the canned coconut milk in the fridge overnight before baking. It will thicken, creating a perfect texture to whip when making the frosting.

Preheat oven to 350 degrees F. Spray 3 ramekins with nonstick spray and set aside.Whisk together eggs, yogurt, and honey in a mixing bowl until smooth.To the mixing bowl, add protein powder, oat flour, almond meal flour, baking powder and salt and stir until well combined. Stir in ¼ cup cherries. Evenly distribute cobbler mixture into the 4 ramekins. Top each mixture with the remainder ¼ cup of cherries.Bake in the oven for 38-40 minutes and let cool for 10 minutes. Enjoy!Preheat oven to 350 degrees F. Spray 3 ramekins with nonstick spray and set aside.Whisk together eggs, yogurt, and honey in a mixing bowl until smooth.To the mixing bowl, add protein powder, oat flour, almond meal flour, baking powder and salt and stir until well combined. Stir in ¼ cup cherries. Evenly distribute cobbler mixture into the 4 ramekins. Top each mixture with the remainder ¼ cup of cherries.Bake in the oven for 38-40 minutes and let cool for 10 minutes. Enjoy!These single serving, protein cherry cobbler desserts are a great little 'grab-n-go' snack. Each serving has over 14 grams of protein and only 220 calories. It's hard to believe something this tasty can also be so healthy. Ingredients: 1 scoop Devotion Nutrition Angel Food Cake protein powder 1/3 cup gluten-free oat flour ½ cup almond meal flour ½ teaspoon baking powder pinch of salt 2 eggs 3 tablespoons plain greek yogurt 1 tablespoon honey ½ cup frozen dark cherries, divided     Method: Preheat oven to 350 degrees F. Spray 4 ramekins with nonstick spray and set aside. Whisk together eggs, yogurt, and honey in a mixing bowl until smooth. To the mixing bowl, add protein powder, oat flour, almond meal flour, baking powder and salt and stir until well combined. Stir in ¼ cup cherries.  Evenly distribute cobbler mixture into the 4 ramekins. Top each mixture with the remainder ¼ cup of cherries. Bake in the oven for 38-40 minutes and let cool for 10 minutes. Enjoy! Makes 4 servings 1 serving is 1 ramekin of cherry cobbler Macros for 1 serving 220 calories, 14.2g protein, 20.8g carbs, 10.1g fat, 9.6g sugar, 3.5g fiber

Double Chocolate Sea Salt Caramel CupCakes! Wow, that's a mouthful... a mouthful of Yummy Goodness when you try this delicious dessert. Whey Too Sweet has literally just defined their name with this special treat. Method for Cupcakes: Preheat oven to 350 degrees. In mixer, add applesauce, eggs, and vanilla. Turn mixer to low. Combine protein powder, flour, baking soda, creatine powder, sea salt, and sweeter in bowl, and slowly add to mixer. Add chocolate chunks and caramel morsels. Mix on low until all ingredients are combined and batter is smooth.  Line muffin pan with cupcake liners. Optional: to keep the batter from sticking to the cupcake liner, spray with coconut oil or other light oil spray. Spoon batter in muffin pan. 1.5-2 spoonfuls per space. Bake for 20-15 min. Remove from oven and let cool. Cupcakes will sink. Method for Topping: In small saucepan melt coconut oil and chocolate on low. Slowly add protein powder, stirring as you go, until the topping thickens. The composition of each protein powder varies, thus the amount you use will depend on your personal preference for thickness. Once thickened, use a spoon to spread a layer on each cupcake. Top cupcake with chopped caramel-chocolate chunks, and sea salt. Makes 18 cupcakes.

Method for Crust: In food processor, process old-fashioned oats until a fine meal. Next add to processor- Devotion Angel Food Cake, raw organic honey, almond butter, melted coconut oil and Salt. Then pulse until combined. Finally, add egg and pulse until it starts to form a rough 'dough' and when you pinch together, it holds. Press evenly into spring form pan, flat. Bake at 350° for 14 minutes. Let cool on rack as you prepare the caramel. *Chop 1/4 cup of peanuts or nut of your choice. Set prepared nuts aside to use on top of caramel and for top of ganache.Method for Caramel Layer: On medium heat in a stainless sauce pan, combine all ingredients except for vanilla extract. Whisk until melted and smooth. Increase heat to medium/high and bring to a boil and whisk constantly while at a rolling boil for two minutes. Must be a full rolling boil. Do not start timing until then. Be very careful to watch that it doesn't burn or get too dark. Lower temp immediately if caramel becomes dark too quickly. Remove from heat and add vanilla extract. Let cool for a few minutes. Pour over cooled cookie base. Add chopped nuts, reserving some for the very top layer, later. Into the fridge it goes while you prepare the ganache.Method for Ganache In stainless saucepan on LOW heat combine until melted and smooth: 100% cacao chocolate and melted coconut oil. Once melted add Devotion Nutrition Brownie Batter and whisk until completely silky. It will look a little grainy at first, keep whisking. Let cool just a minute or two. Pour it over the caramel and cookie layer and smooth. Then add the remaining chopped nuts. I used two tablespoons of Ghirardelli mini semi sweet chips as well. Optional- Place back into the refrigerator until completely firm (about two hours). Mold when completely chilled. Slice into wedges with a sharp knife. It helps to leave out for about ten minutes before slicing. Wipe blade between slices for cleanest edge. Best if stored in the fridge.Method for Crust: In food processor, process old-fashioned oats until a fine meal. Next add to processor- Devotion Angel Food Cake, raw organic honey, almond butter, melted coconut oil and Salt. Then pulse until combined. Finally, add egg and pulse until it starts to form a rough 'dough' and when you pinch together, it holds. Press evenly into spring form pan, flat. Bake at 350° for 14 minutes. Let cool on rack as you prepare the caramel. *Chop 1/4 cup of peanuts or nut of your choice. Set prepared nuts aside to use on top of caramel and for top of ganache.Method for Caramel Layer: On medium heat in a stainless sauce pan, combine all ingredients except for vanilla extract. Whisk until melted and smooth. Increase heat to medium/high and bring to a boil and whisk constantly while at a rolling boil for two minutes. Must be a full rolling boil. Do not start timing until then. Be very careful to watch that it doesn't burn or get too dark. Lower temp immediately if caramel becomes dark too quickly. Remove from heat and add vanilla extract. Let cool for a few minutes. Pour over cooled cookie base. Add chopped nuts, reserving some for the very top layer, later. Into the fridge it goes while you prepare the ganache.Method for Ganache In stainless saucepan on LOW heat combine until melted and smooth: 100% cacao chocolate and melted coconut oil. Once melted add Devotion Nutrition Brownie Batter and whisk until completely silky. It will look a little grainy at first, keep whisking. Let cool just a minute or two. Pour it over the caramel and cookie layer and smooth. Then add the remaining chopped nuts. I used two tablespoons of Ghirardelli mini semi sweet chips as well. Optional- Place back into the refrigerator until completely firm (about two hours). Mold when completely chilled. Slice into wedges with a sharp knife. It helps to leave out for about ten minutes before slicing. Wipe blade between slices for cleanest edge. Best if stored in the fridge.Ingredients for Cookie Base: 1 cup whole old fashioned oats ½ cup Devotion Angel Food Cake 2 tbsp raw organic honey 2 tbsp almond butter 1 tbsp. melted coconut oil ¼ tsp. sea salt 1 whole large egg Ingredients for Caramel Layer: ½ cup raw organic honey 4 tbsp. pure maple syrup 1/3 cup natural peanut butter 4 tbsp. melted coconut oil 1 ½ tsp. vanilla extract Ingredients for Ganache: 12 oz. 100% cacao chocolate (Ghirardeli bars) 2 tbsp. melted coconut oil ½ cup Devotion Brownie Batter flavor protein     Preheat oven to 350° Spray spring form pan with baking spray of choice.   Method for Crust: In food processor, process old-fashioned oats until a fine meal. Next add to processor- Devotion Angel Food Cake, raw organic honey, almond butter, melted coconut oil, sea salt, and 1 Flex Flavor stick of Creme Brulee . Then pulse until combined. Finally, add egg and pulse until it starts to form a rough 'dough' and when you pinch together, it holds. Press evenly into spring form pan, flat. Bake at 350° for 14 minutes. Let cool on rack as you prepare the caramel. *Chop 1/4 cup of peanuts or nut of your choice. Set prepared nuts aside to use on top of caramel and for top of ganache. Method for Caramel Layer: On medium heat in a stainless sauce pan, combine all ingredients except for vanilla extract. Whisk until melted and smooth. Increase heat to medium/high and bring to a boil and whisk constantly while at a rolling boil for two minutes. Must be a full rolling boil. Do not start timing until then. Be very careful to watch that it doesn't burn or get too dark. Lower temp immediately if caramel becomes dark too quickly. Remove from heat and add vanilla extract. Let cool for a few minutes. Pour over cooled cookie base. Add chopped nuts, reserving some for the very top layer, later. Into the fridge it goes while you prepare the ganache. Method for Ganache In stainless saucepan on LOW heat combine until melted and smooth: 100% cacao chocolate and melted coconut oil. Once melted add Devotion Brownie Batter and whisk until completely silky. It will look a little grainy at first, keep whisking. Let cool just a minute or two. Pour it over the caramel and cookie layer and smooth. Then add the remaining chopped nuts. I used two tablespoons of Ghirardelli mini semi sweet chips as well. Optional- Place back into the refrigerator until completely firm (about two hours). Mold when completely chilled. Slice into wedges with a sharp knife. It helps to leave out for about ten minutes before slicing. Wipe blade between slices for cleanest edge. Best if stored in the fridge.

Preheat oven to 350*FMix all ingredients (except walnuts) in a high speed blender or food processorFold walnuts into mixturePoor in all ingredients into pre-sprayed or non-stick muffin or loaf panBake for about 30 minutesNom, Nom, Nom!Preheat oven to 350*FMix all ingredients (except walnuts) in a high speed blender or food processorFold walnuts into mixturePoor in all ingredients into pre-sprayed or non-stick muffin or loaf panBake for about 30 minutesNom, Nom, Nom!No one can resist a nice slice of banana bread. Especially, when it's made with sweet Brownie Batter and crunchy walnuts. You get a taste of banana, walnuts, and chocolate in each bite!  Ingredients: (1 serving) 1 scoop Devotion Nutrition Brownie Batter 2 egg whites 1/3 cup oat bran 1/4 pumpkin puree 1/4 cup water 1/2 banana 1/4 crushed walnuts 1/2 tsp baking powder Instructions: Preheat oven to 350*F Mix all ingredients (except walnuts) in a high speed blender or food processor Fold walnuts into mixture Poor in all ingredients into pre-sprayed or non-stick muffin or loaf pan Bake for about 30 minutes Nom, Nom, Nom!