“I CANT EVEN!” 20/20 Carrot Cake Bites


Carrot cake is one of our all-time favorite desserts. It’s sweet but not too sweet, and the velvety cream cheese frosting is oh-so decadent. By switching out a few ingredients, our recipe lets you kick back and enjoy the most scrumptious carrot cake ever, guilt-free.

INGREDIENTS (serves 12):


  • 7 egg whites
  • 1 whole eggs
  • 1 Tbsp coconut oil
  • 1/2 cup nonfat Greek yogurt
  • 1/2 tsp vanilla extract
  • 1 cup (4 scoops) Vanilla 20/20 Fiber/Protein Powder 
  • 1/8 cup Sukrin Gold Brown Sugar Alternative
  • 1/2 cup almond flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 2 cups freshly shredded carrots
  • 1/2 tsp nutmeg



  1. Preheat oven to 400°F. Coat a 11 x 7 inch baking dish or a 9-inch square baking pan with nonstick cooking spray. Set aside. 
  2. In a large mixing bowl, combine egg whites, whole eggs, coconut oil and Greek yogurt and whisk until smooth.
  3. Add remaining ingredients and mix until smooth. Batter will be a thinner consistency.
  4. Pour batter into prepared pan and place in oven to bake. After 10 minutes, lower temperature to 350°F (the initial high temperature activates the baking powder and gives the cake a fluffy consistency). Bake for another 20-25 minutes, or until toothpick comes out clean.
  5. Remove from oven and let sit for 5-7 minutes to cool before removing from pan and transferring to a wire rack to cool completely.
  6. While cake bakes/ cools prepare frosting by adding the vanilla extract to the Greek cream cheese and mixing thoroughly. Slowly stir in the Fiber/Protein powder in increments until fully incorporated into the icing. Set aside until cake has cooled and frost as desired.
  7. Cut into 12 square pieces and serve.


[box]Serves 12. This is a Step 2 recipe. 

  • FOR JOURNALING ON THE F-FACTOR DIET: 9g carbohydrate, 5g fiber
  • ACTUAL NUTRITIONAL CONTENT PER SERVING: 139 calories, 12g protein, 11g carb, 5g fiber, 6g net carb, 1g sugar, 11g fat, 3g sat fat, 127mg sodium  [/box]

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