Delicious Recipes from Devotion

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 

In a medium sized sauce pan, melt the coconut oil over medium heat. Add nuts and brown sugar replacement, stirring frequently until melted together.  Reduct heat to low and sprinkle in Sinful Cinnamon protein, and cinnamon. Continue stirring until it forms a nice crumbly texture.If crumble is too wet, simply add a little more protein!This is a wonderful addition to all your holiday baking!  Add it to the top of cheesecakes, cakes, muffins and more!  In a medium sized sauce pan, melt the coconut oil over medium heat. Add nuts and brown sugar replacement, stirring frequently until melted together.  Reduct heat to low and sprinkle in Sinful Cinnamon protein, and cinnamon. Continue stirring until it forms a nice crumbly texture.If crumble is too wet, simply add a little more protein!This is a wonderful addition to all your holiday baking!  Add it to the top of cheesecakes, cakes, muffins and more!    Top your muffins, cobblers, donuts and more with a healthier version of your favorite cinnamon crumble!   INSTRUCTIONS:  

Blend the protein and water together with the Devotion Nutrition Frother. Pour over your hot or cold coffee and enjoy this amazing latte!Blend the protein and water together with the Devotion Nutrition Frother. Pour over your hot or cold coffee and enjoy this amazing latte!  In a personal blender, mix water with Devotion Sinful Cinnamon protein powder and then layer over strong brewed coffee. Garnish with sugar-free whipped topping and a sprinkle of cinnamon, if desired.  If you prefer a blended coffee, add all ingredients to the blender or Vitamix and pulse several times.  Be careful with hot liquids in a standard personal blender and use caution when unscrewing the lid.  Some Ninja blenders and Vitamix are hot liquid friendly.  Once blended, pour into a mug and garnish with sugar-free whipped topping and a sprinkle of cinnamon, if desired.    

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!

Add liquid and frozen ingredients to a high speed blender or food processor and blend or pulse several times until well combined and somewhat smooth.  Then add dry ingredients and blend away!  I usually start on a low speed and build up to medium, blending for several minutes at least.  Pour into your Devotion shaker and enjoy!! *You may use any liquid including juices, milk, nut or coconut milk, or coconut water) Be sure to adjust your macros accordingly. Add liquid and frozen ingredients to a high speed blender or food processor and blend or pulse several times until well combined and somewhat smooth.  Then add dry ingredients and blend away!  I usually start on a low speed and build up to medium, blending for several minutes at least.  Pour into your Devotion shaker and enjoy!! *You may use any liquid including juices, milk, nut or coconut milk, or coconut water) Be sure to adjust your macros accordingly.        

Mix all ingredients together place half the batter on a mini waffle iron and cook. Yields two (2) 4" mini waffles.  We used 3 oz pre-cooked rotisserie chicken blended with 2 tablespoons sugar-free BBQ sauce to fill our sandwiches.  De-bone and shred or chop and mix with sauce.  Feel free to top with additional BBQ if desired and adjust macros accordingly. 2 waffles = 1 servingMacros for the waffles only: 110 calories// fat 1.5g// carbs 4g// protein 20g// sugar 0g Macros for the ENTIRE SANDWICH: 290 calories// fat 13g// carbs 7g// protein 35g// sugar 1gMix all ingredients together place half the batter on a mini waffle iron and cook. Yields two (2) 4" mini waffles.  We used 3 oz pre-cooked rotisserie chicken blended with 2 tablespoons sugar-free BBQ sauce to fill our sandwiches.  De-bone and shred or chop and mix with sauce.  Feel free to top with additional BBQ if desired and adjust macros accordingly. 2 waffles = 1 servingMacros for the waffles only: 110 calories// fat 1.5g// carbs 4g// protein 20g// sugar 0g Macros for the ENTIRE SANDWICH: 290 calories// fat 13g// carbs 7g// protein 35g// sugar 1g

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! 

Mash the bananas at the bottom of the lightly sprayed pan. Sprinkle frozen fruit on top of bananas.  Sprinkle oats on top of the frozen fruit and then blend milk with Angel Food Cake protein and pour over the top. Top with slivered almonds on top and sprinkle with cinnamon, if desired. Bake at 350 for 30-45 min or until bottom is golden. You can interchange all of Devotion Protein Powders for flavor change up on your granola. For a more convenient option or to have it on hand for multiple recipes, get the Angel Food Cake protein powder 12 pack. Mash the bananas at the bottom of the lightly sprayed pan. Sprinkle frozen fruit on top of bananas.  Sprinkle oats on top of the frozen fruit and then blend milk with Angel Food Cake protein and pour over the top. Top with slivered almonds on top and sprinkle with cinnamon, if desired. Bake at 350 for 30-45 min or until bottom is golden. You can interchange all of Devotion Protein Powders for flavor change up on your granola. For a more convenient option or to have it on hand for multiple recipes, get the Angel Food Cake protein powder 12 pack.  

1. Preheat oven to 350°F. Line an 8x8 pan with parchment paper or spray with nonstick cooking spray. 2. Mix together crust ingredients. This should be a slightly crumbly dough. You can add more/less applesauce as needed. 3. Press dough down evenly into pan. Bake for 10 minutes. 4. While crust is cooking, whisk together filling ingredients until fully combined. When crust is done, add filling to the top and spread evenly. 5. Lower oven temp to 325°F. Bake for another 15 minutes. 5. Let cool completely, cut, and enjoy! *optional, add powdered sugar, cool whip, etc to the top! Makes 12 bars. You can get your own buttery blend powder 12 pack to make multiple batches, ensuring consistent flavor and protein in every bar.  1. Preheat oven to 350°F. Line an 8x8 pan with parchment paper or spray with nonstick cooking spray. 2. Mix together crust ingredients. This should be a slightly crumbly dough. You can add more/less applesauce as needed. 3. Press dough down evenly into pan. Bake for 10 minutes. 4. While crust is cooking, whisk together filling ingredients until fully combined. When crust is done, add filling to the top and spread evenly. 5. Lower oven temp to 325°F. Bake for another 15 minutes. 5. Let cool completely, cut, and enjoy! *optional, add powdered sugar, cool whip, etc to the top! Makes 12 bars. You can get your own buttery blend powder 12 pack to make multiple batches, ensuring consistent flavor and protein in every bar.     

Combine all ingredients.  Adjust liquid if necessary.  Pour into popsicle molds, freeze until set and enjoy!*8 oz cooled coffee can also be usedCombine all ingredients.  Adjust liquid if necessary.  Pour into popsicle molds, freeze until set and enjoy!*8 oz cooled coffee can also be used    Combine all ingredients.  Adjust liquid if necessary.  Pour into popsicle molds, freeze until set and enjoy! *8 oz cooled coffee can also be used  

Add chickpeas, water and seasonings to food processor or high speed blender and blend for approximately 6-8 minutes or until desired consistency and texture is achieved.  Fold in Buttery Blend protein powder until well combined.  Macros depend on how many servings. Top with EVOO and additional garlic or seasonings, optional.  Serve immediately.Add chickpeas, water and seasonings to food processor or high speed blender and blend for approximately 6-8 minutes or until desired consistency and texture is achieved.  Fold in Buttery Blend protein powder until well combined.  Macros depend on how many servings. Top with EVOO and additional garlic or seasonings, optional.  Serve immediately.   

Add all ingredients to a high speed blender and mix until rich and creamy!Add all ingredients to a high speed blender and mix until rich and creamy!

Add chocolate chips and coconut oil to a microwave safe bowl and microwave in 30 second increments until melted, stirring as you go.  Stir in protein powder until fully blended with coconut oil/chips mixture.Using a silicone muffin pan, fill each cavity with a small amount of the chocolate mixture to cover the bottom and use a small spoon to bring the mixture up the sides to create a cup.  Place the in the freezer for about 5 minutes to set.While the chocolate is setting, prepare the filling by combining the nut butter and mashed banana in a small bowl, mixing until smooth.Divide the mixture evenly between your cups (about 12 mini or 6 regular) and cover with the remaining melted chocolate mixture.  Use a spoon to smooth out the top, and then freeze for a minimum of 10 minutes for everything to set.Store in an airtight container in the fridge for up to a week or in the freezer for longer periods.Add chocolate chips and coconut oil to a microwave safe bowl and microwave in 30 second increments until melted, stirring as you go.  Stir in protein powder until fully blended with coconut oil/chips mixture.Using a silicone muffin pan, fill each cavity with a small amount of the chocolate mixture to cover the bottom and use a small spoon to bring the mixture up the sides to create a cup.  Place the in the freezer for about 5 minutes to set.While the chocolate is setting, prepare the filling by combining the nut butter and mashed banana in a small bowl, mixing until smooth.Divide the mixture evenly between your cups (about 12 mini or 6 regular) and cover with the remaining melted chocolate mixture.  Use a spoon to smooth out the top, and then freeze for a minimum of 10 minutes for everything to set.Store in an airtight container in the fridge for up to a week or in the freezer for longer periods.   

Add all ingredients to a small bowl and stir well! Want to taste it before buying the full size? Grab a brownie batter protein powder trial pack Enjoy!Add all ingredients to a small bowl and stir well! Want to taste it before buying the full size? Grab a brownie batter protein powder trial pack Enjoy!

Blend all together with the Devotion Nutrition frother or blender. Pour into your coffee as you would any other creamer. This not only adds the PERFECT flavor but boosts your day with a little added protein depending on how much creamer you use. Blend all together with the Devotion Nutrition frother or blender. Pour into your coffee as you would any other creamer. This not only adds the PERFECT flavor but boosts your day with a little added protein depending on how much creamer you use.   Gourmet coffee WITHOUT the gourmet calories or sugar!  This protein creamer from Devotion Nutrition is the perfect base for all your coffee house favorites, hot or cold!  Make lattes, cafe au lait, cappuccinos & more... completely guilt-free! Combine protein powder and water in a personal blender.  Pulse a few times until it's nice and frothy. Pour over strong, brewed coffee & enjoy! Note:  This is a base recipe for our best protein coffee creamer.  Feel free to adjust according to your own flavor/consistency preference!

Spray pan with non-stick spray and add batter. Cook over medium heat until bubbles start to form as shown below.  Flip and continue cookingRemove from heat and enjoy plain or with sugar-free syrup! *You can use this recipe with any of our protein powder supplements.  They all bake beautifully. You may have to adjust the water slightly to desired consistency.Spray pan with non-stick spray and add batter. Cook over medium heat until bubbles start to form as shown below.  Flip and continue cookingRemove from heat and enjoy plain or with sugar-free syrup! *You can use this recipe with any of our protein powder supplements.  They all bake beautifully. You may have to adjust the water slightly to desired consistency.Pancakes with 20g of protein, 2 net carbs, and ZERO sugar?? Yes Please!!  Ingredients:  1 scoop Angel Food Cake protein powder  ¼ tsp baking powder ¼-⅓ C water Spray pan with non-stick spray and add batter.  Cook over medium heat until bubbles start to form as shown below.  Flip and continue cooking.  Remove from heat and enjoy plain or with sugar-free syrup!  Yields one (1) large pancake. Macros 100 calories// Protein 20g// Carbs 3g// Fiber 1g// Fat 1.5g// Sugar 0g   *You can use this recipe with any of our protein powder supplements.  They all bake beautifully. You may have to adjust the water slightly to desired consistency.

Line a muffin pan with 12 paper or silicone liners. Set aside.Add 2/3 cup of the chocolate chips to a microwave safe bowl and microwave in 1 minute increments until the chocolate is fully melted, stirring between each round. One the chocolate is melted, fill each muffin liner with about 2 tsp of melted chocolate and use the back of a spoon to bring some of the chocolate a little over halfway up the sides to create a cup. Place the pan in the freezer to set.While the chocolate is setting, prepare the brownie filling by adding the remaining ingredients to a large bowl and mixing until all ingredients are well combined and a dough forms. Depending on the ingredients you use, you may need to add a splash of extra milk or a small sprinkle of coconut flour to get the right consistency. The mixture should stick together easily when pressed without being overly sticky or wet.Using a tablespoon, roll the dough between your hands to form individual balls and then flatten them slightly so that they resemble the shape of the muffin cups. Place one of these discs into each of the muffin cups and use your fingers to gently flatten them so they press up against the sides.Melt the remaining 1/3 cup of chocolate chips, and add a generous teaspoon to each of the cups to cover them up. Sprinkle on any desired toppings (salt flakes, sprinkles, shredded coconut, etc.), and place them in the freezer for a 10 minutes to set. Store the cups in an airtight container the fridge for up to a two weeks, or in the freezer for up to 3 months. If you want to try the flavor before committing to a full bag, check out the brownie batter protein powder trial pack. Line a muffin pan with 12 paper or silicone liners. Set aside.Add 2/3 cup of the chocolate chips to a microwave safe bowl and microwave in 1 minute increments until the chocolate is fully melted, stirring between each round. One the chocolate is melted, fill each muffin liner with about 2 tsp of melted chocolate and use the back of a spoon to bring some of the chocolate a little over halfway up the sides to create a cup. Place the pan in the freezer to set.While the chocolate is setting, prepare the brownie filling by adding the remaining ingredients to a large bowl and mixing until all ingredients are well combined and a dough forms. Depending on the ingredients you use, you may need to add a splash of extra milk or a small sprinkle of coconut flour to get the right consistency. The mixture should stick together easily when pressed without being overly sticky or wet.Using a tablespoon, roll the dough between your hands to form individual balls and then flatten them slightly so that they resemble the shape of the muffin cups. Place one of these discs into each of the muffin cups and use your fingers to gently flatten them so they press up against the sides.Melt the remaining 1/3 cup of chocolate chips, and add a generous teaspoon to each of the cups to cover them up. Sprinkle on any desired toppings (salt flakes, sprinkles, shredded coconut, etc.), and place them in the freezer for a 10 minutes to set. Store the cups in an airtight container the fridge for up to a two weeks, or in the freezer for up to 3 months. If you want to try the flavor before committing to a full bag, check out the brownie batter protein powder trial pack. Ingredients   1/2 cup (40 g) Devotion® Brownie Batter Protein Powder 1 cup (180 g) sugar-free chocolate chips 1/4 cup (28 g) coconut flour 1/4 cup (20 g) unsweetened dark cocoa powder 6 tbsp (90 ml) non-dairy milk 3 tbsp (60 g) honey 3 tbsp (48 g) seed or nut butter   Directions Line a muffin pan with 12 paper or silicone liners. Set aside. Add 2/3 cup of the chocolate chips to a microwave safe bowl and microwave in 1 minute increments until the chocolate is fully melted, stirring between each round.  One the chocolate is melted, fill each muffin liner with about 2 tsp of melted chocolate and use the back of a spoon to bring some of the chocolate a little over halfway up the sides to create a cup. Place the pan in the freezer to set. While the chocolate is setting, prepare the brownie filling by adding the remaining ingredients to a large bowl and mixing until all ingredients are well combined and a dough forms. Depending on the ingredients you use, you may need to add a splash of extra milk or a small sprinkle of coconut flour to get the right consistency. The mixture should stick together easily when pressed without being overly sticky or wet. Using a tablespoon, roll the dough between your hands to form individual balls and then flatten them slightly so that they resemble the shape of the muffin cups. Place one of these discs into each of the muffin cups and use your fingers to gently flatten them so they press up against the sides. Melt the remaining 1/3 cup of chocolate chips, and add a generous teaspoon to each of the cups to cover them up. Sprinkle on any desired toppings (salt flakes, sprinkles, shredded coconut, etc.), and place them in the freezer for a 10 minutes to set. Store the cups in an airtight container the fridge for up to a two weeks, or in the freezer for up to 3 months. If you want to try the flavor before committing to a full bag, check out the brownie batter protein powder trial pack.   Yields: 12 cups

1. 1. Preheat oven to 350F. Line a muffin tin with liners. 2. Mix together all dry ingredients. Add wet ingredients and mix until completely combined. You may need more or less almond milk depending on protein, but this should be a thick batter. 3. Distribute batter evenly between muffin cups. Bake for 15-20 minutes or until toothpick comes out clean. Let cool. 4. Make the frosting by adding all ingredients and combining. Add almond milk a tiny bit at a time if needed to get the consistency you want. 5. Once muffins are cool, top with frosting and any toppings you would like. 6. Enjoy! Recipe by Abby Sink @asink6 IG

Add ingredients to a high speed blender or NutriBullet and blend into a creamy shake or fluff! Optional: Top with sugar-free whip topping and Oreo thins if desired. Add ingredients to a high speed blender or NutriBullet and blend into a creamy shake or fluff! Optional: Top with sugar-free whip topping and Oreo thins if desired.      

In a mixing bowl sift together flour, protein powder, baking soda, beet root powder, and salt.Combine milk with 1 tsp white vinegar and set aside for ~10 minutes until curdled.In a separate bowl, combine olive oil, Greek yogurt, apple sauce, and stevia. Mix with stand or hand mixer for 1-2 minutes until well combined. Whisk in eggs, vanilla extract, milk/vinegar mixture and additional tsp of vinegar.Slowly combine dry ingredients to wet, scraping down the sides of the bowl as you go to incorporate all ingredients. Once combined, fold in chocolate chips.In a pre-greased Bundt pan (using flour/oil mixture, I used Baker’s joy for ease) pour batter. Tap Bundt pan on counter to release air bubbles.Bake at 350F for 45-55 minutes or until toothpick comes out of center clean. Allow cake to cool partially before flipping onto cooling rack and allowing to cool completely.While cake is cooling prepare icing by using hand mixer to combine all ingredients. Pipe icing onto cooled cake, top with sprinkles, and enjoy! Keep consistent portions on hand with the brownie protein powder 12 pack for repeat recipes and daily use. In a mixing bowl sift together flour, protein powder, baking soda, beet root powder, and salt.Combine milk with 1 tsp white vinegar and set aside for ~10 minutes until curdled.In a separate bowl, combine olive oil, Greek yogurt, apple sauce, and stevia. Mix with stand or hand mixer for 1-2 minutes until well combined. Whisk in eggs, vanilla extract, milk/vinegar mixture and additional tsp of vinegar.Slowly combine dry ingredients to wet, scraping down the sides of the bowl as you go to incorporate all ingredients. Once combined, fold in chocolate chips.In a pre-greased Bundt pan (using flour/oil mixture, I used Baker’s joy for ease) pour batter. Tap Bundt pan on counter to release air bubbles.Bake at 350F for 45-55 minutes or until toothpick comes out of center clean. Allow cake to cool partially before flipping onto cooling rack and allowing to cool completely.While cake is cooling prepare icing by using hand mixer to combine all ingredients. Pipe icing onto cooled cake, top with sprinkles, and enjoy! Keep consistent portions on hand with the brownie protein powder 12 pack for repeat recipes and daily use. 

Add dry ingredients to a medium sized mixing bowl and mix until well combined.  Fold in peanut butter. Not all dry ingredients will combine at this point.  Add vanilla extract to water and add in slowly until a dough ball forms.  With wet hands, press into a small tray lined with with cling wrap. Melt chocolate chips with 1 tsp coconut oil in the microwave in 30 second increments until melted smooth.  Spread over oat bar mixture. Pop them in the freezer until set.  Store in fridge for up to a week... if they last that long!  MAcors will vary depending on how many you cutAdd dry ingredients to a medium sized mixing bowl and mix until well combined.  Fold in peanut butter. Not all dry ingredients will combine at this point.  Add vanilla extract to water and add in slowly until a dough ball forms.  With wet hands, press into a small tray lined with with cling wrap. Melt chocolate chips with 1 tsp coconut oil in the microwave in 30 second increments until melted smooth.  Spread over oat bar mixture. Pop them in the freezer until set.  Store in fridge for up to a week... if they last that long!  MAcors will vary depending on how many you cut