0 Fat Strawberry Layer Cake


I seen it was national Strawberry day so I  wanted to par take!


I came up with this strawberry layered cake!

Lets begin,

Preheat over to 350 degrees

In a bowl place 39g Vanilla protein (I used quest), 4 splenda packets(or preferred sugar), 45g self rising flour. Mix together.

Next place in 90g unsweetened applesauce, 69g egg whites, 1 tsp vanilla, 1/2 tsp cinnamon(optional), and 10g 0 cal syrup. Mix everything well. Use a splash of water to finish mixing if needed.

Place batter in a sprayed ramekin, and bake for roughly 22 minutes. I find cooking times vary with protein.

Well cake is cooking weight out 2oz FF cream cheese and place 1 oz in a bowl, and 1 oz in a separate bowl. Place 1 packet of splenda, and 3g vanilla protein in each. Then weigh out 85g of strawberries. I took 50g and made slices to place on top of the cake, and the rest I cut into small squares. Take your small pieces and place them in one of your bowls of cream cheese. In that same bowl add in 5-10g strawberry syrup. Enough to change color and add strawberry flavor. In your other bowl of cream cheese add in 1/2 tsp vanilla and 5g 0 cal pancake syrup. Mix each well and place in fridge until cake is done.

Once cake is baked, take out and set to cool. Once cool, cut in half and spread strawberry cream cheese mixture in the middle.

Set top layer of cake back on and spread your vanilla cream cheese over the top. Finally place your slices strawberries on the top layer of your cake. To finish if you would like, sprinkle cinnamon and/or drizzle strawberry syrup over the top.

Macros for entire cake: 472 Cals / 0 f / 69 c / 56.5 p

Be sure to follow me on IG @the_flexible_baker and be sure to check out my new cook book!

Red Velvet Cake with Cream Cheese Frosting


Red velvet mini cake with a vanilla cream cheese frosting.
In a bowl place 20g @cellucor protein, 22g coconut flour, 4 splenda packets, 15g self rising flour, and1 tsp baking powder, (mix) , then place in 46g egg whites, 75 g unsweetened applesauce, 1 tsp vanilla extract, 15g @waldenfarmsinternational syrup, 10 red food coloring drops, and a splash of water to finish mixing. Place in a small sprayed ramekin and bake at 350 for 22-25min. Well baking place 1oz CC, 10g @questnutrition vanilla, 10g syrup, 1/2tsp vanilla, and enough water to make frosting.
Pop out of oven and cool. Frost once cool.

Macros for whole cake: 346 cals / 4f/44c/37p

Salted Caramel Cake with PB Frosting



Salted caramel cake.

Macros for the Cake: 479 Cals / 12f/50c/40p

In a bowl place 20g protein, 30g self rising flour, 8g sf ff vanilla pudding mix, 5 splenda packets, 1 tsp baking powder. Mix well. Then add in 46g egg whites, 61g unsweetened applesauce, 1/2 tsp vanilla, 10g @waldenfarmsinternational caramel syrup. Mix everything well. Place in a sprayed ramekin and bake at 350 for 20min. Take out n let cool. Topped with 34g @nutsnmore salted caramel mixed with more caramel syrup. 40g crushed Reese’s to finish.


Be sure to follow me on IG @the_flexible_baker and be sure to check out my new cookbook !

Red Velvet White Chocolate Chip Oat Muffins


Red Velvet always seems to be a crowd pleaser. Im not sure why, maybe its the fact that its a ‘red’ food, maybe its the fact that red velvet isn’t seen in the norm, either way its fun to make! Plus it goes great with white chocolate which I love.


Lets get started,

In a bowl melt 35g butter. Next add in 6g Brown Sugar(I used splenda) , 4 oz unsweetened almond milk, 69g Egg whites, 61g Unsweetened applesauce, 20g honey, and 5 red food coloring drops. Mix everything well.

Next add in 100 g Old Fashion Oats, 10g Truvia(or preferred granulated sugar), 60g Red Velvet Whey( I used cellucor), 1 Tsp Baking Soda, 5g Coco Powder. Mix everything well.

Place in a Fridge for at least 15 minutes. Well chilling preheat over to 350 degrees and pre spray a muffin tin. I got 8 out of this recipe.

Pop mixture out of fridge and put a spoonful in each muffin holder. Next weight out 28g of white chocolate chips. Place a few in each muffin holder, and continue to place batter on top. Once all batter has been placed, put remaining chips on top.

Bake in the over at 350 degrees for 10-15 minutes. Once done, pop out and allow to cool.

Macros for 1 muffins: 130 cals / 3.6 f / 16.8 c / 8.2 p


Be sure to follow me on IG @the_flexible_baker and be sure to check out my newly released cookbook!


Double Chocolate Oat Muffins with a hint of PB


I am absolutely in love with these Oat muffins. So many different ways you can go about making these. I whipped these chocolate bad boys up quick before visiting a local gym and let me tell you they were a hit!


Heres how to make them:

In a bowl melt 56g of butter. Next, add in a whole egg and beat that. Then add in 40g Brown sugar, 122g unsweetened applesauce, 4 oz almond milk, 20g Honey, and 46g Egg whites. Mix until everything is combined well.

Next add in 60g Chocolate Protein(I used quest), 120g Old Fashion Oats, 10g coco powder, 1 tsp baking soda, and 42g Peanut Butter Filled Chocolate Chips. Mix everything well.

Place in a fridge for atleast 15 min. Once set, take out and place into a pre sprayed muffin pan and bake at 350 degrees for 10-15 min. I find cooking times vary with protein and some ingredients.


Once done, place on a cooling rack and allow to cool. Pop out and enjoy!

I was able to make 12 muffins! Macros for each Muffin are: 120 cal / 3.8f / 14.4c / 6.2 p


Be sure to follow me on IG @the_flexible_baker and to check out my new e cookbook that just dropped!


Chocolate Chip Peanut Butter Cake


I promise I will start getting better pictures before I make my final creation. (There is a piece of cheesecake stuffed in the middle)

Ingredients: (Dry)

40g Peanut Butter Protein ( I used PES )

15g Coconut Flour

40g Oat flour ( Ground up oats)

6 Splenda Packets

12g Powdered Peanut Butter

1 Tsp Baking Powder

1/4 Tsp Baking Soda

8g Chocolate chips

Ingredients: (Wet)

46g Egg Whites

60g 0% Plain Greek Yogurt

62g Unsweetened Applesauce

40g 0 cal Pancake Syrup (Waldens Farms)

Preheat oven to 350 degrees.

In a bowl place all dry ingredients and mix well.

In a separate bowl place all wet ingredients and mix well.

Add wet mix to dry mix and combine. Use water to help finish mixing if needed.

Then since I used big chips I cut them into halfs and placed them in giving the batter one more mix.

I then placed parchment paper in a 6in ramekin and sprayed it down.

Place batter in ramekin and bake in the middle of the oven for 25-30 min. Use the toothpick test to check if done.

Once done, pop out and set on cooling rack until cool.

Macros for the cake : 535 cal / 10.7 fat / 65.3 c / 52.7 p

Notes* I had fat to kill so that is why this is slightly higher. If you want to bring it down, sub out coconut flour and oat flour for either self rising flour or whole wheat flour. Should bring down the fat a few grams. You could also bring the protein even higher if you made a frosting for this.




Fit Crunch Bars


@fitcrunchbars chocolate peanut butter. 16/27/30 little high on the fat but so worth it. These are prolly one my favorite bars on the market when I can afford the fat. Good chew, thick layers, actually nuts, great crunch and texture, nice drizzle on top, very visually appealing, dense, freaking awesome warmed up.
If you haven’t had one yet go get one.
Chef Robert Irvine FortiFx Fit Crunch Meal Replacement Bar, Peanut Butter,3.10 Ounce,12 Count


@fitcrunchbars CCCD review : 16f/27c/30p
Sweet chocolate coating. I felt this chocolate has the best flavor, nice drizzle on top for a very visually appealing look, very dense, and 3 layers. Coating, then a chocolate filling, followed by the cookie dough layer. Crunchies throughout the bar which are one of my favorite features (plus they arnt super dry like most). Only down fall is the chocolate is so rich it slightly over powers that it’s a cookie dough flavor. Still a great taste tho.
Fit Crunch Bars Cookie Dough, 12 Count

I would order these
Birthday cake


@fitcrunchbars CNC review. 16/27/30
Nice chocolate smell, very visually appealing, that drizzle gives it a nice touch, warming it up is a nice addition, good amount of crunch giving the bar a great texture. Inside has a nice chew, and a good thick layer of both nugat n cookie with a thinner layer of creme. I believe it also has chunks of chocolate throughout it as well. Nice thick chocolate coating. Very satisfying bar. I prefer the PB one over this, but that’s just because I love peanut butter. 😁
9/10 again, worth the macros.

FitCrunchtrade Protein Bar – Cookies and Cream 12 bars


@fitcrunchbars cinnamon twist review

380 cal / 16f / 27c / 30p
Visually very appealing bar. Nice white coating, cinnamon drizzle, and a cinnamon filled inside. Great chew, great contrast with texture giving you a solid crunch with every bite yet has enough soft bits to accompany well. Heavily flavored with cinnamon which I love. Honestly the inside was like eating a Cinnamon Toast Crunch cereal bar flavor if I am remembering correctly. Macros are a bit higher but the bar is larger, and the flavor is worth it. Definitely one of the best cinnamon bars on the market.

Chef Robert Irvine FortiFX – Fit Crunch Whey Protein Baked Bar Cinnamon Twist – 12 Bars

Hope you enjoyed the review!

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Here are a few more links I think you might like!

Chocolate Chip Cranberry Banana Bread

OhYeah! Bars

Butterscotch Oat Muffins