20/20 Funfetti Birthday Cake - F-Factor

Name: 20/20 Funfetti Birthday Cake - F-Factor
Ingredients: 14 egg whites; 2 whole eggs; 2 Tbsp coconut oil; 1 cup nonfat Greek yogurt; 2 cups (8 scoops) Vanilla 20/20 Fiber/Protein Powder; 1 tsp vanilla extract; 1/4 cup Truvia; 1 cup almond flour; 2 tsp baking powder; 1 tsp baking soda; 1/4 cup rainbow sprinkles; 16 oz Greek cream cheese; 3 scoops Vanilla 20/20 Fiber/Protein Powder; 1 pack organic vanilla instant pudding; Assorted sprinkles ( Sweets Indeed Cupcake Candyfetti used here); Preheat oven to 425°F.; Prepare two 6-inch round cake pans by cutting a round piece of parchment paper to fit the bottom of each pan and lightly coating with nonstick cooking spray to prevent sticking.; Combine egg whites, whole eggs, coconut oil and Greek yogurt in a large mixing bowl. Whisk until smooth.; Add remaining ingredients, and mix until smooth. Batter will be a thinner consistency.; Cool for 30 minutes and transfer to wire rack to cool completely.; FOR JOURNALING ON THE F-FACTOR DIET: 18g carbohydrate, 8g fiber; ACTUAL NUTRITIONAL CONTENT PER SERVING: 237 calories, 18g protein, 22g carb, 8g fiber, 14g net carb, 7g sugar, 16g fat, 4g sat fat, 287mg sodium

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Elevate your birthday with this gluten-free, high-fiber 20/20 Funfetti Cake—fluffy, less than 250 calories, and packed with fun sprinkles!

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Ingredients

14 egg whites
2 whole eggs
2 Tbsp coconut oil
1 cup nonfat Greek yogurt
2 cups (8 scoops) Vanilla 20/20 Fiber/Protein Powder
1 tsp vanilla extract
1/4 cup Truvia
1 cup almond flour
2 tsp baking powder
1 tsp baking soda
1/4 cup rainbow sprinkles
16 oz Greek cream cheese
3 scoops Vanilla 20/20 Fiber/Protein Powder
1 pack organic vanilla instant pudding
Assorted sprinkles ( Sweets Indeed Cupcake Candyfetti used here)
Preheat oven to 425°F.
Prepare two 6-inch round cake pans by cutting a round piece of parchment paper to fit the bottom of each pan and lightly coating with nonstick cooking spray to prevent sticking.
Combine egg whites, whole eggs, coconut oil and Greek yogurt in a large mixing bowl. Whisk until smooth.
Add remaining ingredients, and mix until smooth. Batter will be a thinner consistency.
Cool for 30 minutes and transfer to wire rack to cool completely.
FOR JOURNALING ON THE F-FACTOR DIET: 18g carbohydrate, 8g fiber
ACTUAL NUTRITIONAL CONTENT PER SERVING: 237 calories, 18g protein, 22g carb, 8g fiber, 14g net carb, 7g sugar, 16g fat, 4g sat fat, 287mg sodium