20/20 Unicorn Cake - F-Factor

Name: 20/20 Unicorn Cake - F-Factor
Ingredients: 14 egg whites; 2 whole eggs; 2 Tbsp coconut oil; 1 cup nonfat Greek yogurt; 2 cups 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; 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: 23g carbohydrate, 14g fiber – This is a Step 2 Approved Recipe; ACTUAL NUTRITIONAL CONTENT PER SERVING: 268 calories, 24g protein, 26g carb, 14g fiber, 12g net carb, 7g sugar, 16g fat, 4g sat fat, 377mg sodium

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Indulge in a gluten-free, high-fiber 200-calorie unicorn cake with protein-packed layers! #FFACTORAPPROVED

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Ingredients

14 egg whites
2 whole eggs
2 Tbsp coconut oil
1 cup nonfat Greek yogurt
2 cups 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
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: 23g carbohydrate, 14g fiber – This is a Step 2 Approved Recipe
ACTUAL NUTRITIONAL CONTENT PER SERVING: 268 calories, 24g protein, 26g carb, 14g fiber, 12g net carb, 7g sugar, 16g fat, 4g sat fat, 377mg sodium