20/20 Red Velvet Cupcakes with Cream Cheese Frosting

INGREDIENTS (serves 24):


  • 14 egg whites
  • 2 whole eggs
  • 2 Tbsp coconut oil
  • 1 cup nonfat Greek yogurt
  • 2 cups Chocolate 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
  • 3 Tbsp cocoa powder
  • 1 Tbsp natural red food dye



    1. Preheat oven to 425°F. Coat 2 (12-cup) muffin tins with nonstick cooking spray. Set aside.
    2. In a large mixing bowl, combine egg whites, whole egg, coconut oil and Greek yogurt and whisk until smooth.
    3. Add remaining ingredients and mix until smooth and a thinner consistency.
    4. Spoon batter into prepared muffin tins about ¾ full and place in oven to bake. After 10 minutes, lower temperature to 350°F. 
    5. Bake for another 10-15 minutes, or until toothpick comes out clean.
    6. Remove from oven and let sit for 5-7 minutes to cool before removing from muffin tin and transferring to a wire rack to cool completely.
    7. While cupcakes cool, prepare the frosting. In a medium bowl, combine the cream cheese and vanilla extract and use a spatula to mix thoroughly. Slowly stir in the protein powder in increments until fully incorporated into the icing. Set aside until cupcakes have cooled.
    8. Once cupcakes have cooled, frost as desired and enjoy.

    Serves 24, 1 cupcake per serving. This is a Step 2 dessert recipe. 

    • FOR JOURNALING ON THE F-FACTOR DIET: 9g carbohydrate, 6g fiber
    • ACTUAL NUTRITIONAL CONTENT PER SERVING: 130 calories, 10g protein, 11g carb, 6g fiber, 5g net carb, 3g sugar, 6g fat, 2g sat fat, 201mg sodium

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