Birthday Cake Protein Cookie Dough
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!