How to Make MTS Red Velvet Cake Butter

2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5 (2 votes, average: 5.00 out of 5) You need to be a registered member to rate this post.
Loading...
Share on Facebook0Tweet about this on Twitter0Share on LinkedIn2Share on Google+30Share on Reddit0

Red velvet cake and Cookie Butter are two delicious treats. In fact, they are so good I often want to eat more and more.

Who hasn’t thought about eating an entire red velvet cake in one setting? And give me a spoon and there’s a chance I could make an entire jar of Cookie Butter disappear.

I wanted to create a healthy recipe that combines these two treats into one mouth-watering indulgence. After several attempts I am happy to share my delicious recipe for red velvet cake butter.

This red velvet cake butter has caloric and macro numbers that are easier to work into your nutritional plans. My recipe yields a delicious product that has 30% fewer calories and more than double the protein than two popular cookie butters.

Additionally it has less fat, carbs and sugars than other cookie butters. But most importantly – IT IS RED VELVET CAKE BUTTER!

The recipe is easy to follow with minimal ingredients but it must be made in three stages that consist of making the cakes, drying the cakes, and assembling the butter. Making this treat is time well spent and it yields tasty, spreadable red velvet butter that goes great with everything from a spoon to pancakes and everything in between!

Making the Red Velvet Cakes

MTS Creamy Red Velvet Cake

Get your creamy red velvet cake gains NOW. Click here to buy.

Two sweetened red velvet protein cakes are needed for this recipe. These protein cakes are quick and easy cakes to make that can be made in the microwave. Here is the recipe and process for each cake.

Ingredients:

  • 1 serving MTS Red Velvet Cake Machine Whey
  • 1 heaping tablespoon instant pancake mix
  • 1 teaspoon baking powder
  • 1 tablespoon Truvia sweetener
  • 1 tablespoon chocolate instant pudding powder mix
  • 2 tablespoons vanilla fat-free Greek yogurt
  • 1 egg
  • 1 teaspoon vanilla extract

Cooking instructions:

  • Combine and mix pancake mix, baking powder, Truvia and pudding powder in a medium bowl.
  • Add egg, yogurt and vanilla extract to bowl, mix until you get a thick brownie like batter.
  • Pour into PAM-sprayed glass bowl that will allow the batter to double in size when cooked.
  • Microwave for 3 and a half minutes on 60% power. Check edges for doneness.
  • Cook for additional 30-second periods on 50% power if there is still batter where the cake meets the glass.
  • Cool completely.

Note: You will need to make two of these cakes for the recipe.

Drying the Red Velvet Cakes

These sweetened protein cakes are moist and delicious but they need to have some moisture removed for this recipe. Right now the two protein cakes weigh approximately 11 ounces. They will weigh approximately 8 ounces after this next step. The drying process removes moisture and concentrates the red velvet flavor.

The process:

  • Preheat the oven to 200 degrees.
  • Tear the two protein cakes into small pieces on a large baking sheet and evenly spread out.
  • Place in oven for 20 minutes.
  • Remove from oven and allow it to cool for 5 minutes.
  • Crumble cake pieces into smaller pieces.
  • Place in oven for 20 minutes.
  • Remove from oven and allow to cool for 5 minutes.
  • Crumble cake pieces again and allow to dry an additional 5-10 minutes

Drying and crumbling the protein cake is necessary for the recipe. Moist cake will not form a spreadable butter; dry an additional 10 minutes if necessary. The crumbled cake should weigh about 8 ounces when dried.

Assembling the Cookie Butter

Ingredients:

  • 8 ounces crumbled red velvet protein cake
  • ½ cup grape seed oil
  • 3 ounces water
  • ½ cup Truvia sweetener

Cooking instructions:

  • Place red velvet cake crumbles in a food processor and blend it into a powder.
  • Slowly add and mix the grape seed oil into the powder, then mix the water in the same way.
  • Add and mix the Truvia one tablespoon at a time until thoroughly mixed.
  • Add and blend up to 1 additional ounce of water if necessary to desired consistency.
  • Transfer to 16-ounce Mason jar or similar pint jar with tight fitting lid and place in refrigerator overnight to allow the flavor and butter to set.

Eat as desired. Red velvet cake butter should last 7-10 days in the fridge.

The macros:

This recipe makes 30 servings. Numbers are per one tablespoon serving:

  • 62 calories
  • 4g fat (.5g saturated)
  • 5g carbs (1g sugars)
  • 2.5g protein

Red Velvet Cake pizza

My dessert pizza includes a double caramel sutra protein cake, red velvet cake butter, fat-free vanilla cream cheese frosting and sweetened red velvet protein mini-pancakes.

Red Velvet Cake Butter Gains!

Red velvet cake butter is a great treat right out of the jar and it can be used in numerous desserts as well. I am constantly adding it to various foods to improve my meals with great success. Recently I added it to a pizza.

My dessert pizza included: (see picture above)

  • Double caramel sutra protein cake
  • Red velvet cake butter
  • Fat-free vanilla cream cheese frosting
  • Sweetened red velvet protein mini-pancakes
Total Views: 2353
Share on Facebook0Tweet about this on Twitter0Share on LinkedIn2Share on Google+30Share on Reddit0

Name: Robert Engelman

Bio: Rob Engelman is a self described hillbilly fitness motivator who lifts weights in a outdoor gym located in the North Carolina mountains. Rob motivates those around him by drawing from his experiences playing soccer, being raised by a mother with her PHD in sports psychology and a father who coached college wrestling.