INGREDIENTS
2 Scoops FLEX Birthday Cake Batter Whey Protein
2 Tbsp Almond Butter
1/2 Cup Nonfat Plain Greek Yogurt
2 Tbsp Sugar Free Maple Syrup
1 Tsp Cake Batter Extract
3/4 Cup Almond Flour
Rainbow Sprinkles
DIRECTIONS
- To a large bowl add almond butter, yogurt, maple syrup, and cake batter extract, mix until we’ll combined.
- Then add almond flour and protein powder and fold together until smooth. Lastly fold in sprinkles. Refrigerate for 30 min to set.
- Store leftovers in an airtight container in the fridge for up to 5 days!
