Tag Archives: cake

Pumpkin Cookie Butter Cheesecake

This was a submission for a online recipe contest I recently entered and I thought I would share it with you all! Not macro friendly, but absolutely delicious!

Pumpkin Cookie Butter Cheesecake w/ a toasted pecan cinnamon crust 



1/2c toasted ground pecans
1/2c Graham cracker crumbs
3 T melted butter
1/4 t amoretti cinnamon roll extract
1/8t nutmeg
1/8t cinnamon
1/4c sugar
1/4c Brown sugar
(You can choose to use all of the crust mixture or only part depending on how much of a crust you like.)
Melt butter, then mix everything together. Form into a sprayed 6in spring form pan. You can use a larger pan if you would like, your cheesecake just wont be as thick. Cooking times might vary as well.


1lb soft cream cheese
3/4c Amoretti Pumpkin Butter
1/2c Sour Cream
2 whole eggs room temp
1/2c Sugar
1/4c Brown Sugar
1/2 t vanilla
3/4 t salt
1/4t cinnamon
1/8t pumpkin pie spice
Preheat oven to 350 degrees.
Beat cream cheese in a bowl on medium high speed until no clumps are left. Add in your pumpkin butter and continue beating until incorporated. Next add in your sugars and beat well. Scrap down sides and add in your eggs, one at a time followed by your vanilla and spices. Lastly add in your sour cream and mix until just incorporated. (You can leave out the sour cream, but your cheesecake will have a denser texture.) Pour your batter in your pan atop of your crust. Tap your cheesecake on the counter a few times to help let excess air escape. Place your cheesecake in the middle of the oven, and place a pan with boiling water on the rack right below it. Bake your cheesecake for 50-60 minutes at 350 degrees. Once done, leave in the oven for one more hour with the temp off and the door cracked just slightly. Once cheesecake has been brought to room temp, transfer it to a fridge to finish cooling. If you can let it set overnight, or at least 6 hours. Once set, melt 1/4c white chocolate with 1t shortening to make a white chocolate glaze. Drizzle over the top of your cheesecake and let it set. If cheesecake is cold it will only take a minute.

ProSups My Bar

Pro Supps MYBAR Protein Bar Variety Pack 12-55g Bars


@prosupps_llc confetti cake crunch –
220 cal / 10f / 17c / 20p
Overall slightly higher macros for the size of this bar compared to competitors. 55g bar compared to usually 60-65g. I guess you take a hit in fat for a few saved macros in the carb dept. Visually pretty appealing bar with a white coating drizzled with pink and scattered with spranks. Texture on this is pretty smooth chew with a just a bit of a crunch from the spranks. Finishes smooth in the mouth as well not leaving any graininess behind. Very sweet bar, with a solid birthday cake flavor. I feel the flavor does die just a bit right at the end but overall pretty solid flavor. Overall the bar is pretty satisfying. .
Overall – 8/10. Enjoyed this one over the PB caramel bar.

Pro Supps MYBAR Delicious Oven Baked Protein Bar (Confetti Cake Crunch), 20g Protein, Only 6g Sugar, Gluten-free, No Trans Fat, Healthy on-the-go Snack. 12 Count, Net WT 1.94 ounces

Pro Supps MYBAR Delicious Oven Baked Protein Bar (Salted Caramel Peanut Crunch), 20g Protein, Only 6g Sugar, Gluten-free, No Trans Fat, Healthy on-the-go Snack. 6 Count, Net WT 1.94 ounces


@prosupps_llc Salted Caramel Peanut Crunch Review

220 cal / 10f / 17c / 20p
Overall size is a bit smaller than your usual bar. 55g compared to 65g or so and it definitely feels like it’s smaller, so it’s a bit of a shock to still see 10g of fat, but carbs are relative low at only 17g. Visually very nice looking bar with a peanut filling, chocolate coating, drizzle, and scattered peanuts over the bar.(que higher fat, yet the non peanut bar I got was also 10f). .
Mainly a peanut butter aroma with a faint hint of caramel. Very soft when biting it the bar and chews pretty good with the peanuts giving just a slight crunch. Overall flavor here lacked in my opinion. It’s like the caramel and the peanut butter are fighting for the top flavor and neither come out on top and it all gets lost. Chocolate flavor? Don’t even mention it. Enjoyable to eat, but definitely wouldn’t seek this bar out over many others. .
Overall – 7/10 .


@prosupps_mybar peanut butter paradise bar review –

340 cal / 13f / 33c / 30p
Hefty bar at 88g which is nice since this is packing 300+ cals. Absolutely delicious peanut butter aroma to this bar from first ripping it open. Peanut butter coated bar with a peanut butter filling and a nougat layer with chocolate drizzle over it all. Appearance definitely is 👌 with this bar. Macro split is similar to your fit crunch or other related soft baked bars. Very very very soft and chewy texture with some peanuts scattered throughout it. Great peanut butter flavor as it’s the definite stand out here. The bar doesn’t leave a film or any grainy bits left behind and finishes smooth. I honestly don’t have much negative to say about this bar. Spot on Pro Sups, well done. .
Overall – 9.5/10


@prosupps my bar death by chocolate review-

Cals – 340 / Fat – 13 / Carbs – 33 / Protein – 30

Pro Supps MyBar PRO Protein Bar, Delicious Triple Layered, Soft Oven-Baked, 30g Protein, 4g Sugar, 12 count (Peanute Butter Paradise Flavor)

88g bar coated in chocolate with a chocolate drizzle and what looks like chocolate pieces on top. Extremely soft and chewy bar that finishes smooth with no aftertaste. Great chocolate flavor without being overly sweet but definitely sweet enough. Inside looks like two layers of maybe a brownie and cake or maybe two types of a brownie 🤷‍♂️ idk but it’s delicious. .
Overall – 9.5/10
Definitely a bar that you need to try. I absolutely loved this bar and definitely recommend this! Nom nom nom

Pro Supps MyBar PRO Protein Bar, Delicious Triple Layered, Soft Oven-Baked, 30g Protein, 4g Sugar, 12 count (Death By Chocolate Flavor)

Pro Supps MYBAR PRO Triple-Layered Oven Baked Protein Bar (Variety Pack), 30g Protein, Only 4g Sugar, Gluten-Free, No Trans Fat, On-The-Go Protein, 12 ct

Muscletech Birthday Cake Protein Review

Hey! Welcome to my newest review! Up today we have Muscletech Vanilla Birthday Cake Protein powder up on deck. Ended up being a solid review, so just watch below!

 In case you need to pick some up.

MuscleTech NitroTech Protein Powder, Whey Isolate + Lean MuscleBuilder, Vanilla Birthday Cake, 2 lbs (907g)


Here are a few other pages you might like!

Charge On Bars

Pb Chocolate Chip Vita Fiber Cookie!

Flexible Dieting Intro

Be sure to follow me on Facebook, Instagram, and Youtube!

Cream Cheese Stuffed Orange Dream

I must say, I think orange doesn’t get enough credit or court time when it comes to desserts. Specially in things like cakes. I am a huge fan of orange myself. From the flavor, to the fruit, and definitely the color. Now don’t get me wrong, chocolate and orange are fantastic together but, age old flavor combo for me and orange always brings me back to a ‘dreamsickle’ flavor. That rich orange flavor mixed with that creamy vanilla milkshake flavor to make for a delectable treat. That’s where the inspiration for todays cake comes from.


Lets get started.

Tools you will need:

  • 2 Bowl
  • Spoon
  • Spatula
  • Teaspoon
  • 1/2 teaspoon
  • 1/4 teaspoon
  • Scale
  • Cooling Rack
  • Parchment paper (not needed)
  • Non Stick Spray

Dry Cake Ingredients:

  • 15g Coconut Flour
  • 52g Orange Cream Lean Shake 25(Sub for vanilla protein and increase orange extract. Also add a few drops of orange food coloring
  • 6g Truvia baking blend or any other granulated sugar
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Pinch of salt

Wet Cake Ingredients:

  • 100g Plain Greek Yogurt
  • 92g Liquid Egg Whites
  • 31g Unsweetened Applesauce
  • 1 Teaspoon vanilla extract
  • Start with 1/4 teaspoon orange extract and adjust to taste preferences. I used 1/2 teaspoon orange extract


  • 20g Vanilla Protein (I used Quest)
  • 28g Fat free cream cheese
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon orange extract *optional*
  • Milk/water to mix


Lets get baking!

  1. Preheat oven to 350 degrees
  2. In one bowl place all dry ingredients. Mix until combined.
  3. In a separate bowl place all wet ingredients. Mix until combined.
  4. Place dry mix into wet mix and combine well.
  5. Spray a small baking dish with non stick spray and line the bottom with parchment paper. It isn’t necessary but it makes removing that much easier.
  6. Place batter in sprayed baking dish and pop in oven on the middle rack
  7. Bake for roughly 20 minutes or until toothpick comes out clean.
  8. Once done place on a cooling rack for 10 min. After 10 min, remove from dish and place back on rack to finish cooling.
  9. Well cake is cooling, in a bowl place all frosting ingredients in and mix until well combined. Cream cheese does not have to be room temp, but it will help mix easier. Add milk/water as needed to get frosting like consistency.
  10. After cake is cooled, take a knife and cut in half. Place frosting over the bottom layer of the cake then cover with top half of the cake.
  11. Slice and enjoy!

Macros for the whole cake:

  • Calories: 502
  • Fat: 5.5g
  • Carbs: 46.4g
  • Protein: 67.5g

I hope you enjoy! Be sure to follow me on IG @the_flexible_baker and on facebook as The Flexible Baker

To finish I will leave you with a tease of a new recipe coming! Star Filled Pudding Muffins !




Boston Creme Cake


What I have for you today is my little take on Boston Crème Donut, made into a cake!

Very moist vanilla cake , stuffed with a vanilla yogurt, and topped with a thick chocolate pudding frosting.

Lets get started!

Preheat oven to 350 degrees.

In one bowl place:

  • 10g Brown Sugar ( I used splenda’s)
  • 1.5 scoops Vanilla Protein(I used Eat the Bear. Use chron30 to save 30% on your purchase at http://www.etbfit.com
  • 14g coconut flour
  • 1 tsp baking powder
  • 20g All purpose white flour

Mix till combined.

Next, in a separate bowl place:

  • 60g Fat free sour cream
  • 62g Unsweetened applesauce
  • 69g Liquid Egg whites
  • 2 tsp vanilla
  • 10g 0 cal Waldens Farm Pancake Syrup (Not needed)

Mix till combined.

Next, mix dry ingredients with wet till well incorporated.

Place in a sprayed baking dish, roughly 6in wide. Baking tin doesn’t matter really as it will cook in anything, just watch your baking times.

Bake for roughly 25 minutes or until toothpick comes out clean. Place on cooling rack. After 5-7 minutes, take cake out of dish and place back on cooling rack to finish cooling.

Next grab 2 more bowls.

In one place: (frosting)

  • 1/2 scoop of Chocolate Protein (I used Cellucor Casien)
  • 5g Coco Powder
  • 2g Truvia baking sweetener(any granulated sugar)
  • 10g Waldens Farm chocolate sauce(not needed)
  • Enough water/milk/almond milk to make into frosting consistency

In the other place:(filling)

2g Truvia baking sweetener(any granulated sugar)

1/2 scoop Vanilla Protein( I used etb vanilla)

1 tsp Vanilla

110g 0% Greek Yogurt

4g Vanilla SF FF pudding mix

10g Waldens Farm pancake syrup (optional)

Mix together until combined.

Once Cake has cooled, grab a knife and either cut it in half, or into 3 layers.

Begin spreading your filling mix onto the layers of your cake. Once spread, stack your layers on eachother re building your cake.


Proceed then to spread your frosting on the top of the cake. Depending on how big you made your cake you can either frost just the tops, for a donut feel or spread it along the sides as well.

There you have it! That is my rendition of Boston Crème. I know my ‘vanilla custard’ needs work to actually make it seem like your eating custard but it is a work in progress!

Macros for the entire cake are : 680 cals / 8 fat / 66.7 carbs / 80.6 protein


Pizza Crust Recipe Found Here



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