Delicious Recipes from Devotion

*Optional (not included in macros): 1 TBSP butterscotch, cinnamon, peanut butter or white chocolate baking chipsSpray a large mug with non-stick cooking spray. Combine pumpkin, almond milk and egg in mug and mix with a fork. Add Devotion Angel Food Cake protein powder, flours, baking powder and cinnamon, stirring until blended. Microwave for approximately 90 seconds, being careful not to overcook. Allow to cool slightly, as it will be hot. Top with baking chips and dig in with a spoon!This recipe presents beautifully when baked in oven-safe teacups or ramekins. To do so, coat 2 ramekins with non-stick, top with baking chips, if using, and bake at 375 degrees approximately 16 minutes.Makes 2 servings.*Optional (not included in macros): 1 TBSP butterscotch, cinnamon, peanut butter or white chocolate baking chipsSpray a large mug with non-stick cooking spray. Combine pumpkin, almond milk and egg in mug and mix with a fork. Add Devotion Angel Food Cake protein powder, flours, baking powder and cinnamon, stirring until blended. Microwave for approximately 90 seconds, being careful not to overcook. Allow to cool slightly, as it will be hot. Top with baking chips and dig in with a spoon!This recipe presents beautifully when baked in oven-safe teacups or ramekins. To do so, coat 2 ramekins with non-stick, top with baking chips, if using, and bake at 375 degrees approximately 16 minutes.Makes 2 servings.   

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. 

Add protein powder to a gallon zip top bag and set aside. Warm peanut butter until it melts, then gently fold in cereal until well-coated. Pour into zip top bag and shake to coat. Divide into 6 half-cup servings and place into zip top bags for an easy grab-and-go breakfast or snack! Stock up with the Devotion brownie protein powder 12 pack for consistent portions in repeat recipes and everyday use.Add protein powder to a gallon zip top bag and set aside. Warm peanut butter until it melts, then gently fold in cereal until well-coated. Pour into zip top bag and shake to coat. Divide into 6 half-cup servings and place into zip top bags for an easy grab-and-go breakfast or snack! Stock up with the Devotion brownie protein powder 12 pack for consistent portions in repeat recipes and everyday use.

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. Heat waffle iron and spray with non-stick spray. Pour half of batter into waffle iron and cook until done, 3-4 minutes. Remove carefully and repeat with remaining batter. Pro Tip: Consider making up small zip-top bags containing already-measured dry ingredients. Having “mixes” at the ready makes it possible to throw the batter together in minutes. Ideal for meal prep too, since waffles can be easily reheated in the microwave or toaster.

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    

In a blender, mix water with Devotion  protein powder and cinnamon, then add brewed chai to the blender and pulse a few times just to combine. Pour into a mug and garnish with cinnamon, if desired. For an iced latte, omit water and blend brewed chai with with ½ C ice. This will cool the chai, then add protein powder and blend to combine. Pour over ice in a tall glass.

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.

Makes 6  Melt coconut oil and stir in protein until smooth and creamy. Pour into silicone mold and sprinkle with shredded coconut and crushed almonds. Freeze until solid. Pop out and enjoy!   1 serving: 1 star

Place coconut oil in bowl and melt in microwave for 20-30 seconds. Add remaining ingredients and mix well. Place in silicone muffin tray and freeze until solid. When ready to eat, remove from freezer and allow to slightly soften. Enjoy! Serving Size: 1 PB Cup Makes 6 PB Cups

Simply place all ingredients in blender, blend and pour. Top off with whip cream, if you wish, and enjoy!Simply place all ingredients in blender, blend and pour. Top off with whip cream, if you wish, and enjoy! 10 oz hot water 1 scoop Brownie Batter protein powder 2 oz. of cold water or almond milk (This is very important to prevent blender explosion!) Simply place all ingredients in blender, blend and pour. Top off with whip cream, if you wish, and enjoy! Macros: Cal: 120 // Fat: 2 // Sat Fat: 1.5 // Carbs: 4 //  Fiber: 2 // Pro: 20 // Sugar: 0  

Preheat oven to 350 degrees. Spray muffin tin with nonstick cooking spray. Place a wonton wrapper in each cup of tin. Press down on sides and bottom. Spray wrappers lightly with cooking spray. Bake until golden, about 6 minutes.While wontons are baking, mix pie filling ingredients in a bowl until fully incorporated. Spoon about 2 tbsp pie filling into each wonton. Makes 12 mini pies.Preheat oven to 350 degrees. Spray muffin tin with nonstick cooking spray. Place a wonton wrapper in each cup of tin. Press down on sides and bottom. Spray wrappers lightly with cooking spray. Bake until golden, about 6 minutes.While wontons are baking, mix pie filling ingredients in a bowl until fully incorporated. Spoon about 2 tbsp pie filling into each wonton. Makes 12 mini pies. 12 wonton wrappers 3/4 cup pumpkin puree 2 scoops Angel Food Cake protein 3/4 cup fat-free ricotta cheese 1 tsp vanilla extract Dash sea salt 1/2 tsp cinnamon 1 tbsp truvia brown sugar blend   Method: Preheat oven to 350 degrees. Spray muffin tin with nonstick cooking spray. Place a wonton wrapper in each cup of tin. Press down on sides and bottom. Spray wrappers lightly with cooking spray. Bake until golden, about 6 minutes. While wontons are baking, mix pie filling ingredients in a bowl until fully incorporated. Spoon about 2 tbsp pie filling into each wonton. Makes 12 mini pies.   *Optional garnish (not included in macros): Fat-free whipped cream, Cinnamon   Macros per mini pie: Cal: 56.7 // fat: .3 // pro: 5.8 // carb: 7.8 // fib: .75

Preheat oven to 350 degrees. Spray 2 cups of a jumbo muffin pan with nonstick spray. Place room-temp egg whites in a large bowl. With an electric mixer set to high speed, beat until fluffy and slightly stiff, about 4 minutes. Continue to beat while gradually adding all remaining fluffover ingredients except protein powder. Beat until stiff peaks form, 2 - 3 minutes. Gently fold in protein powder until just combined. (Do not over-mix. Any remaining bits will break up once cooked.) Evenly and gently divide batter between the two sprayed cups of the muffin pan, allowing the cups to overflow. (Batter will be very light and fluffy.) Bake until a toothpick inserted into the center of one comes out clean and tops have lightly browned, 18 - 20 minutes. Let cool completely, about 10 minutes in the pan and 15 minutes out of the pan. Combine icing ingredients in a small bowl. Add 2 tbsp. water, and stir until smooth and uniform. Evenly drizzle icing over fluffovers.MAKES 2 SERVINGSPreheat oven to 350 degrees. Spray 2 cups of a jumbo muffin pan with nonstick spray. Place room-temp egg whites in a large bowl. With an electric mixer set to high speed, beat until fluffy and slightly stiff, about 4 minutes. Continue to beat while gradually adding all remaining fluffover ingredients except protein powder. Beat until stiff peaks form, 2 - 3 minutes. Gently fold in protein powder until just combined. (Do not over-mix. Any remaining bits will break up once cooked.) Evenly and gently divide batter between the two sprayed cups of the muffin pan, allowing the cups to overflow. (Batter will be very light and fluffy.) Bake until a toothpick inserted into the center of one comes out clean and tops have lightly browned, 18 - 20 minutes. Let cool completely, about 10 minutes in the pan and 15 minutes out of the pan. Combine icing ingredients in a small bowl. Add 2 tbsp. water, and stir until smooth and uniform. Evenly drizzle icing over fluffovers.MAKES 2 SERVINGS     

Method:Bottom layer: In one small bowl, combine 1/3 cup milk with chia seeds... Mix well, and pour into your serving dish of choice. Place in refrigerator for a few hours, or until the seeds absorb the milk and it firms into a pudding consistency. Once the bottom layer is firm, in a separate bowl, combine the Protein and 3 Tbsp milk to make the chocolate pudding layer. Spread this pudding mixture over the set chia pudding.Tip: If you don’t want to use a full container of protein powder, try the brownie batter protein powder trial pack for a convenient, single-use option. Method:Bottom layer: In one small bowl, combine 1/3 cup milk with chia seeds... Mix well, and pour into your serving dish of choice. Place in refrigerator for a few hours, or until the seeds absorb the milk and it firms into a pudding consistency. Once the bottom layer is firm, in a separate bowl, combine the Protein and 3 Tbsp milk to make the chocolate pudding layer. Spread this pudding mixture over the set chia pudding.Tip: If you don’t want to use a full container of protein powder, try the brownie batter protein powder trial pack for a convenient, single-use option. 1/3 cup + 3 TBSP unsweetened almond milk 2 TBSP Chia Seeds 1 scoop Devotion Brownie Batter protein Method: Bottom layer: In one small bowl, combine 1/3 cup milk with chia seeds... Mix well, and pour into your serving dish of choice. Place in refrigerator for a few hours, or until the seeds absorb the milk and it firms into a pudding consistency. Once the bottom layer is firm, in a separate bowl, combine the Protein and 3 Tbsp milk to make the chocolate pudding layer. Spread this pudding mixture over the set chia pudding. Toppings: (ALL included in macros) 1/4 cup Mixed Berries 2 Tbsp Fat-free whipped cream Drizzle Sugar-free chocolate syrup Makes 1 serving Macros per serving: Cal: 269 // fat: 10.9 // pro: 27.5 // carb: 22.5 // fib: 12.3

Combine wet and dry ingredients separately (do not mix chocolate chunks, reserve for topping). Add dry ingredients to wet. Mix well, pour into a square baking dish (sprayed with non-stick cooking spray). Spread batter evenly, and place chocolate pieces evenly over the top, so that each square bar will have a chocolate piece on top.Bake at 350 degrees for 18-20 minutes or until set. Cool completely before slicing. Makes 16 servings.Optional topping (not included in macros): Fat-free whipped creamCombine wet and dry ingredients separately (do not mix chocolate chunks, reserve for topping). Add dry ingredients to wet. Mix well, pour into a square baking dish (sprayed with non-stick cooking spray). Spread batter evenly, and place chocolate pieces evenly over the top, so that each square bar will have a chocolate piece on top.Bake at 350 degrees for 18-20 minutes or until set. Cool completely before slicing. Makes 16 servings.Optional topping (not included in macros): Fat-free whipped cream 1 cup oats  4 scoops Devotion Angel Food Cake protein 1 tsp baking powder 1 tsp baking soda 1/2 tsp sea salt 1 cup canned pumpkin purée 1/4 cup sugar-free maple syrup 1/2 cup unsweetened almond milk 16 stevia-sweetened chocolate pieces   Method: Combine wet and dry ingredients separately (do not mix chocolate chunks, reserve for topping). Add dry ingredients to wet. Mix well, pour into a square baking dish (sprayed with non-stick cooking spray). Spread batter evenly, and place chocolate pieces evenly over the top, so that each square bar will have a chocolate piece on top. Bake at 350 degrees for 18-20 minutes or until set. Cool completely before slicing. Makes 16 servings. Optional topping (not included in macros): Fat-free whipped cream   Macros per 1 square bar: Cal: 82 // fat: 2 // pro: 7 // carb: 9.9 // fib: 2.5    

Blend protein, milk in a bullet style blender until frothy. Pour froth on top of black coffee. Garnish with caramel syrup and coconut if desired. Makes 1 serving.Blend protein, milk in a bullet style blender until frothy. Pour froth on top of black coffee. Garnish with caramel syrup and coconut if desired. Makes 1 serving.  5-7 oz. brewed black coffee 1/2 scoop Devotion Angel Food Cake protein 1/2 cup unsweetened vanilla coconut milk *Optional garnishes: Sugar-free, calorie-free caramel syrup Unsweetened shredded coconut   Method: Blend protein, milk in a bullet style blender until frothy. Pour froth on top of black coffee. Garnish with caramel syrup and coconut if desired. Makes 1 serving. Macros per latte: Cal: 65 // pro: 10 // fat: 2 // carb: 1.5 // fib: .5  

Combine all ingredients in a blender, and blend until very smooth. Fill Pam-sprayed mini muffin tin about 2/3 full per muffin. (Top with chocolate chips at this time if desired.) Bake at 350 degrees for 9-11 minutes. Enjoy!   Recipe makes 18 mini muffins."Combine all ingredients in a blender, and blend until very smooth. Fill Pam-sprayed mini muffin tin about 2/3 full per muffin. (Top with chocolate chips at this time if desired.) Bake at 350 degrees for 9-11 minutes. Enjoy!   Recipe makes 18 mini muffins."

Combine first four ingredients and mix well until it reaches a firm dough consistency. Form into 18 small bite-size balls. Freeze while chocolate coating is being made.For chocolate coating, mix coconut oil, cocoa and sweetener together until dissolved. Dip each frozen bite into chocolate coating and cover, leaving a little of the top uncovered. Remove carefully with a fork. Place on parchment paper and put back in freezer to harden. Any remaining Buckeyes may be stored in an airtight container in the refrigerator for up to a week or frozen for several weeks.  Combine first four ingredients and mix well until it reaches a firm dough consistency. Form into 18 small bite-size balls. Freeze while chocolate coating is being made.For chocolate coating, mix coconut oil, cocoa and sweetener together until dissolved. Dip each frozen bite into chocolate coating and cover, leaving a little of the top uncovered. Remove carefully with a fork. Place on parchment paper and put back in freezer to harden. Any remaining Buckeyes may be stored in an airtight container in the refrigerator for up to a week or frozen for several weeks.  Buckeye Bites: 1/3 C natural peanut butter 1 scoop Devotion Angel Food Cake Flavor protein powder 1 TBSP honey 1 tsp softened coconut oil Chocolate coating: 1 TBSP melted coconut oil 1 1/2 TBSP unsweetened cocoa powder 1 1/2 tsp confectioners powdered sweetener Combine first four ingredients and mix well until it reaches a firm dough consistency. Form into 18 small bite-size balls. Freeze while chocolate coating is being made. For chocolate coating, mix coconut oil, cocoa and sweetener together until dissolved. Dip each frozen bite into chocolate coating and cover, leaving a little of the top uncovered. Remove carefully with a fork. Place on parchment paper and put back in freezer to harden. Any remaining Buckeyes may be stored in an airtight container in the refrigerator for up to a week or frozen for several weeks.   Recipe makes 18 bites Macros per buckeye: Cal: 52.5 // fat: 3.8 // pro: 2.7 // carb: 2.4 // fib: 0.5

1 cup gluten-free 1-to-1 baking flour 2 scoops DEVOTION Angel Food Cake protein powder 1 tsp baking powder Dash sea salt 1/2 cup unsweetened applesauce 2 TB natural peanut butter 1 TB coconut oil softened 1/3 cup sugar-free maple syrup 1 egg white 1 whole egg 1/4 cup stevia-sweetened dark chocolate chips   Method: Mix dry and wet ingredients (except chocolate) in separate bowls. Combine, and incorporate until smooth. Place on silicone baking sheet on a cookie pan, about 1 heaping TB of batter per cookie. Flatten with the rounded end of a Pam-sprayed spoon. Place 5-6 chocolate chips on each cookie. Bake at 375 degrees for 8-10 minutes. Makes 18 cookies. MACROS per cookie: Cal: 75 // Fat: 2.9 // Pro: 3.8 // Carb: 9.3 // Fib: 2.2  

Mix dry muffin ingredients in a bowl. Mix wet muffin ingredients well until smooth. Combine and mix well until fully incorporated. Spray a mini muffin tin with nonstick cooking spray. Bake at 325 for 9-11 minutes. Recipe yields 14 mini muffins. While muffins are cooling. Combine glaze ingredients. Glaze cooled muffins evenly. (Optional: sprinkle the tops with a dash of cinnamon)Mix dry muffin ingredients in a bowl. Mix wet muffin ingredients well until smooth. Combine and mix well until fully incorporated. Spray a mini muffin tin with nonstick cooking spray. Bake at 325 for 9-11 minutes. Recipe yields 14 mini muffins. While muffins are cooling. Combine glaze ingredients. Glaze cooled muffins evenly. (Optional: sprinkle the tops with a dash of cinnamon)

  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.