Coffee in my Cake cause Drinking it isnt enough


You really cant ever go wrong with a Chocolate Cake. Simple, Delicious, and usually visually appealing as well.


In a Bowl Combine:

50g Pumpkin

45g Self Rising Flour

4g chocolate SF FF Pudding mix

70g Egg Whites

15g Chocolate Protein Powder

5g Coco Powder

6g Honey

5g Psylium Husk

2 tsp Baking Powder

1-2 Tablespoons of Alphamind Coffee ( use the code “RHINE” to save 20% on your entire order)

Pour into Sprayed and Lined Baking dish. Bake at 350 for 25min.

Take Out and let cool.

Well that is baking take another bowl and combine

15g Peanut Butter Protein

12g Pb2

Optional but will add more fat – 1/2 to 1 svg of peanut butter

enough water/milk/syrup to mix into frosting consistency.

Once Cool, I cut in half and throw a cookie in the middle with a bit of frosting to hold it together. Proceed to cover in remaining frosting.

Sprinkle more coffee grounds on top for added look.

Macros for Cake including PB2 but not including my nut butter : 488 Cals / 3.7 fat / 70.4 carb / 42.3 Protein

Macros for 1/4 of the cake : 122 cals / . 9 fat / 17.6 carb / 10.5 protein

Lemme know if you guys like it by commenting here, letting me know on IG by tagging me or using the hashtag #dustyscalculatedmadness !

happy_baker olos xeg

White Girl Adventures, Pumpkin Muffins



It’s that time of the year again. Days get shorter, temp gets colder, leafs start to change color, and most importantly….. PUMPKIN FLAVORED EVERYTHING!


Now I actually use pumpkin year around, but hey this just gives me more time to embrace it haha. IMG_20150924_202424

Easy Quick Pumpkin Muffins

1/2 scoop Vanilla Protein(roughly 17g for mine)

1/2 Scoop Cinnamon Protein(roughly 17g for mine)

8g Sugar Free Fat Free Vanilla pudding mix

1.5 svg Liquid egg whites(roughly 70g)

15g Self Rising Flour

5g Raw Honey

Splash of Vanilla

roughly 2 tsp baking powder, 1 tsp cinnamon, 1/2 tsp pumpkin spice, 1/2 tsp nutmeg

Milk/water/syrup to mix.

Once mixed, pop into sprayed muffin ton,

Add 7g pumpkin morsals to the top of the muffins and bake at 350 for roughly 12-15 min.

Macros per 1 muffin: 60 cal / .7fat / 5 carb / 7.4 protein

Edit***** i forgot to add pumpkin puree to this post. You can have anywhere from 60-120g. I will remake and post actual recipe soon. ******

Not to shabby. These came out,,,, brace yourself,,,, so moist. Going to play with this recipe a bit and add a few things to it I think. Give it a shot, super quick, super easy.

Remember if you liked it, feel free to let me know! Comment here, tag me on Instagram(d_chron) or hashtag #dustyscalculatedmadness !


Peanut Buttah vs Chocolate Family reunion

So I ask you,

What goes better. Peanut Butter and Chocolate, or Chocolate and Peanut Butter. Is there a difference? I don’t fucking know, but the two together brings me more happiness than a clearance rack of doughnuts.

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I had a can of beans left in the fridge and I wanted to get them used up. Been awhile since I made brownies, but I was thinking I wanted to give a cake a go, well trying to keep the carbs as low as possible. So, through countless hours SLAVING away in the kitchen I came up with little beauty.


Peanut Butter and Chocolate Explosion Cake


Things you will need for Chocolate Cake:

1/2 svg of chocolate protein(mine was 15g)

6g SF FF chocolate Pudding mix

60g Rinsed and processed cannellini beans into flour

5g Coco

1/8 tsp Baking soda

1 tsp Baking Powder

7 g Coconut Flour

30g Pumpkin Puree

70g Almond Milk*

10g Chocolate Syrup*

Mix above ingredients in a bowl and set to the side

Peanut Butter Cake ingredients:

.75 scoop of peanut butter protein(roughly 23g)

60g rinsed and processed cannellini beans into flour

6g PB2

60g Pumpkin

7g Coconut Flour

1/8th teaspoon Baking soda

1 tsp Baking Powder

60g Almond Milk*

10g Pancake Syrup*

Place batters into Sprayed and Lined Baking dishes and Bake at 375 for roughly 25 min. Chocolate took about 27 min.
Make sure to do the knife or toothpick test to tell if done or not. Once done, take out and leave to cool on a raised surface for 20-30 min


Well Those are Baking we will make the Frosting:

15g Chocolate Protein

5g Coco

6g SF FF Pudding mix

50g Almond Milk *

30g Chocolate Sauce*

Mix together and place in fridge to thicken.

Now a note to add. Items that have a * behind them may need to be adjusted to deal with your specific protein powder or likeness. Less liquid will be much thicker, more liquid will make it a bit more runny.

Now once the cakes have cooled, slice each cake in half. Now you can just layer the cakes, you can use a bit of frosting to help each layer stick, or you can just use a bit of chocolate syrup. I wanted to save all the frosting for the outside so I just spread a bit a chocolate syrup on each layer to help ‘hold’ it. If I wanted to increase the protein content a bit I would most likely add either another half scoop chocolate or pb protein to make more frosting and could place between each layer,,, but for this recipe I skipped it.

Okay, now at this point you should have a 4 layer cake. I did Chocolate layer, then a pb layer, then chocolate, then pb on top. Now take your frosting out of the fridge. Should be pretty thick, so feel free to add a shot of chocolate syrup or a bit of almond milk/water and remix it. Then, begin to cover your beautiful naked cake.

Now if you would like to add the PB Drizzle, just take 6g of PB2, mix with a bit of liquid then pour over the top.

Proceed to top with your favorite toppings if you would like. As soon as this is done, grab a eating utensil(I wont make ya use a fork if you don’t want to) and begin to instantly consume until you are forced to take a breathe.

happy_baker olos xeg

Macros for the Cake are 582 Cals / 6.8g Fat / 64.5g Carb / 65.5g Protein and a HUGE 20g of Fiber.

Macros for 1/4 of Cake : 145.5 cals / 1.7g Fat / 16.1 Carb / 16.3 Protein / 5g of Fiber

I hope you guys Enjoyed this as much as I did!

If you did like it please let me know how it turned out!

Tag me on Instagram under d_chron or just use the hashtag #dustyscalculatedmadness !!!!



Its that time of the year everyone. Pumpkin everything! I decided I would quick whip up some pumpkin cake bars. Wanted to be a bread loaf but it came out super dense and delicious just didn’t get a good rise haha.


What you will need for the Cake

17g Protein ( I used cinnamon )

69g egg whites

10 grams Brown sugar( I used Splendas BS)

30g self rising flour

15g Whole Wheat Flour

6g Psyllium Husk

15 Coconut flour

14g Light Butter

1 tsp Cinnamon

1/2 tsp Baking Powder

1/8 tsp clove and nutmeg

Splash of milk …… I would say roughly 1-2 oz.

1/3 cup 0 cal Pancake Syrup(Rough guestimate as I just add as needed)

What you will need for the Frosting

1 oz Cream Cheese

15g Protein ( I used vanilla)

enough liquid to mix.( I used splash of milk and splash of syrup)

Preheat oven to 425

In a bowl mix all ingredients. Sweeten and spice as you see fit. I really like cinnamon so I go heavy on that.

Grab a Bread pan and throw parchment paper in it then spray it down. Pour batter in and evenly spread out .

Pop in the oven. (cooking times vary on oven, protein used, etc so just keep an eye on it!)

Should not take longer than 15 or so minutes.

Well that is baking , throw your ingredients for the frosting in a bowl and mix. Once mixed throw in fridge till bread has cooled. Once cooled take out and top on bread.

Macros for whole loaf : 577 Cals 9.5f/74.5c/45p

Per slice if you cut into 8 : 72 Cals  1.1f/9.3c/5p

I hope you guys enjoy this!

Be sure to let me know and if you make it I wanna see!

Find me on IG at d_chron or #dustyscalculatedmadness !