Birthday Cake Protein Cookie Dough


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


  • 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!