Cellucor Red Velvet Cake

by Brooke Goldstein February 11, 2016 1 Comment


50g Complete Pancake Mix
34g Red Velvet Protein Powder
tsp Baking Powder
3g Splenda
8g SF/FF Pudding Mix

1 Egg White
25g Yogurt
Water to batter consistency

50g Greek Yogurt
50g Regular Yogurt
20g Cream Cheese
3g Splenda


  1. In a small bowl combine all dry (Pancake Mix , Whey, Baking Powder, Splenda, and SF/FF Pudding Mix)
  2. Crack in egg white, add yogurt, and use enough water to make a batter like consistency.
  3. Transfer to a Small circular Tupperware container that is coated in cooking spray (to prevent sticking) and microwave for 3-3.5 minutes on a medium powder
  4. Scrape the edge with a fork to make sure it is firm and ready to flip out of Tupperware and onto a plate (middle should be a bit soft/gooey) this will harden up as it cools.

Transfer to Plate and Enjoy!

Add Frosting (Yogurt + Cream Cheese + Splenda) to give the finished product a nice topping!

Calories: ~450
Protein: ~45g
Carbs: ~55g
Fat: ~ 6g

Recipe by: Bob Kupniewski  @bkupniewski 

Brooke Goldstein
Brooke Goldstein


1 Response


February 12, 2016

what flavor SF/FF pudding?

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