Snacks

Add all ingredients to a mixing bowl until well combined.  Spray a mini loaf pan with nonstick spray and bake at 350 for approximately 20-30 minutes.  Do not over bake.  Cooking times may vary slightly depending on oven.Yields 2 mini loafs (3x5 pan).Macros per loaf will vary depending on ingredients used.Add all ingredients to a mixing bowl until well combined.  Spray a mini loaf pan with nonstick spray and bake at 350 for approximately 20-30 minutes.  Do not over bake.  Cooking times may vary slightly depending on oven.Yields 2 mini loafs (3x5 pan).Macros per loaf will vary depending on ingredients used.

Preheat oven to 350 degrees.Add all cookie ingredients to a medium bowl until well combined.  This will be a thick, sticky dough.  Spray hands with cooking spray, divide dough and roll into 2 balls. Spray a cookie sheet lightly with non-stick spray. Shape (flatten slightly) into a thick, round cookie shape.  Bake for approximately 8-10 minutes.  Cool on a cooking rack.  Frost and add sprinkles, if desired.   If you want to try the flavor before committing to a full size, you can use a Brownie Batter protein powder trial pack.Preheat oven to 350 degrees.Add all cookie ingredients to a medium bowl until well combined.  This will be a thick, sticky dough.  Spray hands with cooking spray, divide dough and roll into 2 balls. Spray a cookie sheet lightly with non-stick spray. Shape (flatten slightly) into a thick, round cookie shape.  Bake for approximately 8-10 minutes.  Cool on a cooking rack.  Frost and add sprinkles, if desired.   If you want to try the flavor before committing to a full size, you can use a Brownie Batter protein powder trial pack.   

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!

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!

 Ingredients 2 scoops Sinful Cinnamon Protein powder  4 C old fashioned oats lots of cinnamon 1/4 C brown sugar substitute 2 TBSP melted coconut oil 1 C  pure pumpkin, canned Optional Mix-Ins:  raisins, chocolate chips, seeds, dried fruits/berries Instructions Mix dry ingredients including protein powders in a large mixing bowl. Melt coconut oil and drizzle into dry ingredients. Add canned pumpkin and mix into dry ingredients until thoroughly covered. Line a baking sheet with waxed paper or spray with non-stick.  Spread granola mixture evenly and bake at 325 approximately 30-45 minutes, until crunchy.  It might be helpful, depending on your oven, to remix the granola halfway through baking! Remove from oven and allow to cool. Add optional toppings. Store in an airtight container or portion out into little single serving baggies. Yields 12 servings - 116 cal  5.5 P / 15 C / 3.5 F  Serving suggestion: Enjoy plain, or as a cereal with almond milk, or sprinkle it over yogurt for a delicious parfait.  

Preheat oven to 350 degrees F. Place foil or silicone baking cups in a 12-count muffin pan and lightly spray with non-stick cooking spray.In a large bowl, add in melted and cooled coconut oil, peanut butter, maple syrup, egg and almond milk. Whisk together until well combined and no large lumps of peanut butter remain.Fold in oats, protein, baking powder, cinnamon and salt. Fill muffin cups about halfway. Mix diced strawberries with sugar-free jam, if using, and divide equally between the muffin cups, then fill with remaining batter. Bake about 15 minutes until barely golden brown. Remove from oven, cool and enjoy. Store in fridge for up 4 days. Great for breakfast and snacks, as well as taking on the go! Preheat oven to 350 degrees F. Place foil or silicone baking cups in a 12-count muffin pan and lightly spray with non-stick cooking spray.In a large bowl, add in melted and cooled coconut oil, peanut butter, maple syrup, egg and almond milk. Whisk together until well combined and no large lumps of peanut butter remain.Fold in oats, protein, baking powder, cinnamon and salt. Fill muffin cups about halfway. Mix diced strawberries with sugar-free jam, if using, and divide equally between the muffin cups, then fill with remaining batter. Bake about 15 minutes until barely golden brown. Remove from oven, cool and enjoy. Store in fridge for up 4 days. Great for breakfast and snacks, as well as taking on the go!     

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.   

Pre-heat oven to 325*F. Mix all ingredients together and pour into sprayed 8"x8" baking pan. Bake in the oven at 325*F for approximately 15 minutes. Cut into 10 even bars. Add a little extra to your bars when you top the with our Buttery Blend Crumble!Serving Size: 1 barPre-heat oven to 325*F. Mix all ingredients together and pour into sprayed 8"x8" baking pan. Bake in the oven at 325*F for approximately 15 minutes. Cut into 10 even bars. Add a little extra to your bars when you top the with our Buttery Blend Crumble!Serving Size: 1 bar  2 scoops Angel Food cake Protein or Sinful Cinnamon Protein 2 cups ground oat flour 2 egg whites 1/2 cup almond milk 2 tsp Vanilla extract 3 tsp. baking powder 2-3 tsp cinnamon 1/2 cup applesauce 1/2 cup nut butter Optional Toppings: Sliced almonds or crushed walnuts cinnamon baking stevia chocolate chips    Method: Pre-heat oven to 325*F. Mix all ingredients together and pour into sprayed 8"x8" baking pan. Bake in the oven at 325*F for approximately 15 minutes. Cut into 10 even bars.  Serving Size: 1 bar Macros (does not include optional topping): Cal: 203 // fat: 8.5 // pro: 9 // carb: 20 // fib: 3.5   Add a little extra to your bars when you top the with our Buttery Blend Crumble!

Add all ingredients to a mixing bowl until well combined.  Spray a mini loaf pan with nonstick spray and bake at 350 for approximately 20 minutes.  Do not over bake.  Cooking times may vary slightly depending on oven.Macros do not include chocolate chips.  Add all ingredients to a mixing bowl until well combined.  Spray a mini loaf pan with nonstick spray and bake at 350 for approximately 20 minutes.  Do not over bake.  Cooking times may vary slightly depending on oven.Macros do not include chocolate chips.  

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 6 muffins.  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).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 6 muffins.  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).Ingredients: 1 scoop (30g) Devotion Nutrition Brownie Batter Protein Powder 1 TBSP Coconut Flour 1 TBSP Almond Flour 1 TBSP Jet Black Cocoa Powder 1 tsp Baking Powder 1/2 C Pumpkin Puree 3 TBSP Liquid Egg Whites 2 TBSP Unsweetened Vanilla Almond Milk 1 tsp Pure Vanilla Extract OPTIONAL - Sugar-Free Chocolate Chips for garnish Directions: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 6 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 6 cupcakes/muffins. 1 cupcake = 1 serving.       Macros per batch (all six - not including chocolate chips): Cal: 275 // Fat: 7.6 // Sat Fat: 6.7 // Carbs: 23.2 //  Fiber: 15.6 // Pro: 31 // Sugar: 5  Recipe adapted from Kyla McDonald.

Combine PB fit , vanilla and egg. Add Devotion and sweetener.  Then add almond flour and baking powder..Top with chips and bake 350 for 8 minutes. If you don’t want to commit to a full tub, you can try the brownie batter protein powder trial pack.Combine PB fit , vanilla and egg. Add Devotion and sweetener.  Then add almond flour and baking powder..Top with chips and bake 350 for 8 minutes. If you don’t want to commit to a full tub, you can try the brownie batter protein powder trial pack. Combine PB fit , vanilla and egg. Add Devotion and sweetener.  Then add almond flour and baking powder.. Top with chips and bake 350 for 8 minutes.   Recipe courtesy of Devotion Creations Member, Lisa Green :)

Preheat oven to 325 degrees. Whisk egg, vanilla and peanut butter (or nut butter of choice) in a medium bowl.  In a separate bowl, combine all dry ingredients except chocolate chips.  Be sure your dry ingredients are sifted together well.  Add wet to dry and mix until it forms into dough.  Divide into 6 equal pieces and roll into a ball.  Dip the ball into chocolate chips and then press to flatten ball slightly onto parchment paper.  Bake at 325 degrees for 4-5 minutes.  Do not over bake.  I’ve personally found 4 minutes in a preheated oven to bake the perfect soft baked cookie. This chocolate chip cookie recipe with protein powder is simple, delicious, and satisfying. Enjoy!! Enjoy!!Preheat oven to 325 degrees. Whisk egg, vanilla and peanut butter (or nut butter of choice) in a medium bowl.  In a separate bowl, combine all dry ingredients except chocolate chips.  Be sure your dry ingredients are sifted together well.  Add wet to dry and mix until it forms into dough.  Divide into 6 equal pieces and roll into a ball.  Dip the ball into chocolate chips and then press to flatten ball slightly onto parchment paper.  Bake at 325 degrees for 4-5 minutes.  Do not over bake.  I’ve personally found 4 minutes in a preheated oven to bake the perfect soft baked cookie. This chocolate chip cookie recipe with protein powder is simple, delicious, and satisfying. Enjoy!! Enjoy!!      MACROS per COOKIE:  117 calories// 7.3g protein// 5g carbs// 8g fat// 1.6g fiber// 1g sugar

Blend all together until smooth. Dipper options: fruits, veggies, crackers, pretzels or whatever you choose. The options are endless.Blend all together until smooth. Dipper options: fruits, veggies, crackers, pretzels or whatever you choose. The options are endless. Add dry ingredients to a small bowl and add water slowly to desired consistency.  Dip apple slices or other fruits, spread on a rice cake or protein bagel and enjoy!   Macros will vary depending on the brand of powdered peanut butter you use. For reference, we used PB2 for the calculations below. Macros:  140 calories// 23g protein// 7.5g carbs// 2.3g fat// 2.5g fiber// 1g sugar

 Add dry ingredients to a medium mixing bowl.  Add milk slowly until a dough-like consistency forms.  Fold in optional walnuts and raisins. Scoop and roll into balls.  Leave as is or roll in coconut flakes, if desired.  Refrigerate in an air tight container.  Enjoy plain or with protein cream cheese dip! Add dry ingredients to a medium mixing bowl.  Add milk slowly until a dough-like consistency forms.  Fold in optional walnuts and raisins. Scoop and roll into balls.  Leave as is or roll in coconut flakes, if desired.  Refrigerate in an air tight container.  Enjoy plain or with protein cream cheese dip!   Yields about 14 balls 36 calories// 2.4g protein// 4.7g carbs// 1g F// .38 sugar// 1.8g fiber      

Preheat your oven to 350 and prepare mini loaf pan.  Mix dry ingredients until well combined and no lumps.  In a personal blender, combine wet ingredients and add to dry.  Add batter to pan and bake approximately 30-35 minutes.If desired mix walnuts and brown sugar substitute together and sprinkle on top prior to baking for a crumb type topping.Yields 1mini loaf.Preheat your oven to 350 and prepare mini loaf pan.  Mix dry ingredients until well combined and no lumps.  In a personal blender, combine wet ingredients and add to dry.  Add batter to pan and bake approximately 30-35 minutes.If desired mix walnuts and brown sugar substitute together and sprinkle on top prior to baking for a crumb type topping.Yields 1mini loaf.  Ingredients 1 Scoop (30g) Devotion Cinnamon Flavored Protein Powder Supplement 1 TBSP zero calorie granular sweetener, if desired 55g oat flour 1 tsp Cinnamon ¼ tsp Nutmeg 1 tsp Baking Powder 76g Grated Carrots  ¼ C Unsweetened Apple Sauce 3 TBSP Liquid Egg Whites 2 TBSP Unsweetened Vanilla Almond Milk 1 tsp pure vanilla extract Optional Toppings Chopped Walnuts Brown Sugar Substitute   Directions Preheat your oven to 350 and prepare mini loaf pan.  Mix dry ingredients until well combined and no lumps.  In a personal blender, combine wet ingredients and add to dry.  Add batter to pan and bake approximately 30-35 minutes. If desired mix walnuts and brown sugar substitute together and sprinkle on top prior to baking for a crumb type topping. Yields 1mini loaf.

Mix all ingredients in a medium bowl.  Form dough into 1" balls and place in a single layer in an air tight container.  Refrigerate for a few hours for the dry ingredients to absorb the moisture and enjoy!  Store in the same air tight container in your fridge or freezer for up to a week. Yields 20 protein balls.  Macros all depending on ingredient brand and choice. Mix all ingredients in a medium bowl.  Form dough into 1" balls and place in a single layer in an air tight container.  Refrigerate for a few hours for the dry ingredients to absorb the moisture and enjoy!  Store in the same air tight container in your fridge or freezer for up to a week. Yields 20 protein balls.  Macros all depending on ingredient brand and choice.     75g Devotion Nutrition protein powder supplement 150g old fashioned oatmeal 50g coconut flour 75g nut butter 1/2 cup sugar free pancake syrup 50 ml milk of choice Mini chocolate chips    

Add dry ingredients to a small mixing bowl and mix until well combined.  Add chocolate chips and then slowly add milk to form dough.  Enjoy immediately or  refrigerate until set.  Enjoy! Add dry ingredients to a small mixing bowl and mix until well combined.  Add chocolate chips and then slowly add milk to form dough.  Enjoy immediately or  refrigerate until set.  Enjoy!      271 Cal// 28.1g P// 20.6 C// 8.9g Fat// 5g Fiber// 3.4g Sugar *Macros are calculated using High Protein 2% Chocolate Milk & PB2   Special Thanks to Katlyn for sharing her recipe. @proffeequeenkt on IG & TikTok   **From the creator: This is no bake, edible cookie dough.  It will not bake into cookies.

Mix dry ingredients together in a medium size bowl and set aside.  Melt coconut oil and mix together with remaining wet ingredients.  Add wet to dry and mix or knead until dough is formed.  Fold in macadamia nuts and white chocolate chips.  Enjoy!   Refrigerate left over dough... if there is any!Mix dry ingredients together in a medium size bowl and set aside.  Melt coconut oil and mix together with remaining wet ingredients.  Add wet to dry and mix or knead until dough is formed.  Fold in macadamia nuts and white chocolate chips.  Enjoy!   Refrigerate left over dough... if there is any!

Add all ingredients except chocolate chips to a blender and blend until well combined.  Pour batter into a pan sprayed with cooking spray and top with chocolate chips. You can also fold some into the batter for extra fudginess!! Bake at 350 for 30 minutes. Let cool and enjoy! If you want to try this flavor without committing to a full container, check out the Brownie Batter Protein powder trial pack— it’s a perfect way to taste-test this delicious protein before buying more.Can use a standard 9x9 or a 12x8x2 brownie pan, also can even make them into 12 muffins. Add all ingredients except chocolate chips to a blender and blend until well combined.  Pour batter into a pan sprayed with cooking spray and top with chocolate chips. You can also fold some into the batter for extra fudginess!! Bake at 350 for 30 minutes. Let cool and enjoy! If you want to try this flavor without committing to a full container, check out the Brownie Batter Protein powder trial pack— it’s a perfect way to taste-test this delicious protein before buying more.Can use a standard 9x9 or a 12x8x2 brownie pan, also can even make them into 12 muffins. Ingredients 

Ingredients 1 scoop Sinful Cinnamon protein powder supplement 1/2 cup Birch Benders Keto Pancake Mix (or any protein pancake mix) 1/2 tsp baking powder 1 1/2 tsp cinnamon 1/2 cup water 1/4 cup unsweetened applesauce 1/2 tsp vanilla Optional Topping Swerve Brown Sugar Cinnamon   Preheat oven to 375 degrees. Mix dry ingredients in medium bowl.  Mix wet ingredients in a separate bowl.  Combine wet into dry and pour into 6 muffin wells sprayed with nonstick spray.  Bake approximately 14 minutes. Top with optional toppings if desired.  Enjoy.   Macros per muffin:  4.9P 3.3C 2.1F 52 calories 

Cookie Base 2 scoops Devotion powder (any flavor) 1 C coconut flour 1/2 C nut butter 3 tsp maple syrup 3 tsp water Let dough sit at least 5 minutes. Scoop onto baking sheet and bake at 350 degrees for approximately 20 minutes.   Caramel Topping 1/3 butter 3 tsp brown sugar substitute 2/3 heavy whipping cream 2 tsp pure vanilla extract   Melt butter and sugar on medium heat, 2 to 3 minutes.  Add cream and stir 5 to 7 minutes.  Remove from heat and add vanilla.  Optional.  Add 2 tsp peanut butter at this time . Cool and refrigerate.   Chocolate Topping 1 scoop Devotion Brownie Batter Water to make thick paste Assemble toppings on cooled cookie base.  Top with nuts and granulated sweetener, if desired.  This cookie is best assembled and then refrigerated. Enjoy!

Mix dry ingredients together until well combined. Add in peanut butter and light butter to form cookie dough.  If it is a bit dry or not holding, you can add a little almond milk and then fold in chocolate chips. Chill for a few minutes or overnight and enjoy!Mix dry ingredients together until well combined. Add in peanut butter and light butter to form cookie dough.  If it is a bit dry or not holding, you can add a little almond milk and then fold in chocolate chips. Chill for a few minutes or overnight and enjoy!

Mix yogurt bark ingredients together in a small bowl and spread on a lined sheet to about ½ inch thick. Melt peanut butter and drizzle over the top.  Melt chocolate chips in 1 tsp coconut oil (be careful not to scorch) and drizzle.Freeze for at least 3 hours.  Break into pieces and enjoy! Store in the freezer in an airtight container for up to a week or so! Mix yogurt bark ingredients together in a small bowl and spread on a lined sheet to about ½ inch thick. Melt peanut butter and drizzle over the top.  Melt chocolate chips in 1 tsp coconut oil (be careful not to scorch) and drizzle.Freeze for at least 3 hours.  Break into pieces and enjoy! Store in the freezer in an airtight container for up to a week or so! Yogurt Bark: 5 oz Zero Sugar Vanilla Greek Yogurt 1/2 Scoop Angel Food Cake protein powder supplement 7g White Chocolate Jello Pudding Mix Toppings*: 1 TBSP Natural PB 1 tsp Coconut Oil 15g Sugar-Free Chocolate Chips Instructions: Macros as Prepared (Yields 4 servings/2 pieces per serving): Entire Dessert:  362 cal// Carbs 27g// Fat 13g// Protein 39g// 13g Sugar  Per Serving:  91 cal// Carbs 7g// Fat 3g// Protein 10g// 3g Sugar    

Combine all dry ingredients into a large mixing bowl. Make a little well in the center and add wet ingredients until mixture is thick and tough to stir. It should come together like a dough and be able to form into balls. If the mixture is too dry, add a small amount of water until it comes together. Roll into balls and place in an air tight contain in the refrigerator. Enjoy! Combine all dry ingredients into a large mixing bowl. Make a little well in the center and add wet ingredients until mixture is thick and tough to stir. It should come together like a dough and be able to form into balls. If the mixture is too dry, add a small amount of water until it comes together. Roll into balls and place in an air tight contain in the refrigerator. Enjoy!