Red Velvet Protein Cake - cooking recipe

Ingredients

Cake ingredients
1/4 cup vanilla whey protein powder
1/4 cup total 0% fat free Greek yogurt
1/2 cup pasteurized liquid egg-whites
1 (55 g) cooked beets
2 tablespoons coconut flour
1/4 cup buckwheat groats or 1/4 cup rolled oats
1 teaspoon FlavDrops or 1 teaspoon your liquid sweetener, of choice
1/2 teaspoon baking soda
red food coloring (*If you want to go down this route)
Topping
1/4 cup vanilla whey protein powder
1/4 cup of total 0% fat free Greek yogurt
1/4 cup ricotta cheese

Preparation

First, blend all the cake ingredients using a handheld blender or food processor. Then, pour into either two large muffin pans like I did or into four muffin cases.
Bake at 350 F (176 C) for about 35-40 minutes or until an inserted knife comes out clean.
Let the cakes cool completely before you slice them horizontally into 3-4 layers.
Make your filling by mixing all the filling ingredients, sticking the mix into a piping bag, and adding it to the inside and top of the cakes.