Little Big Birthday Cake By Marciano Pauda

This little big birthday cake will change the phrase have your cake and eat it too! So the story behind the name is it’s little on calories but big on taste and size! This is a 6″ diamater cake and the pan for this can be found at a walmart in the baking isle! So lets get right into it!

Little Big Birthday Cake Ingredients your going to need are as follows:

Ingredients for the Cake:
30g Whey Protein Powder *Vanilla
15g Coconut Flour
60g Pure Pumpkin
30g Dannon light and fit greek yogurt *Vanilla
46g Egg Whites
1 Egg
¼ Cup zero calorie sweetener
3g Baking Soda
2 drops Vanilla extract

Ingredients for frosting:
6oz Dannon Light and Fit Greek Yogurt *Vanilla
10g Vanilla Whey Protien Powder
6g Fat Free/Sugar Free Jello Pudding Mix
5g Zero Cal Sweetener

Topping
3g Rainbow Sprinkles

Alright let’s get into making this Little Big Birthday Cake. 5 easy steps is all it takes.

1.) Add all cake ingredients into a bowl and mix.

2.) Pour mix into cake 6″ cake pan!

3.) Now bake at 350degrees for about 16-18min or when toothpick comes out clean

4.) While Cake is baking begin making frosting by adding in all frosting ingredients into a bowl and thourougly Mix!

5.) When your cake is done frost that baby up and don’t forget the sprinkles!

Huge thanks to Dustin for letting me share some of my love and passion for macro baking on his site! Don’t forget if you make it, be sure to tag me on insta! Love seeing the remakes and you can find me on insta as @macro_marciano and on FB as MacroMarciano. If you want more free macro friendly recipes you can check out the recipe blog on my site as well at www.macromarciano.com” Thanks again now go enjoy this Little Big Birthday Cake!

Marciano Pauda

Nutrition Facts:
Serving size 1

Calories 452 Calories from Fat 72

Total Fats 8g
Saturated Fats 4g
Cholesterol 239mg
Sodium 611mg
Potassium 340mg
Total Carbohydrates 35g
Dietary Fiber 7g
Sugar 16g
Total Protein 60g

Vitamin A 128%
Vitamin C 6%
Calcium 31%
Iron 16%

Macro Friendly Recipe | Cinnamon Bundt Cake

CINNAMON SWIRL BUNDT CAKE

Hey Guys, need a simply easy low calorie/macro friendly recipe.

You will need: 1 stick butter, room temperature, 2 Large Eggs, 1 Cup light sour cream, 150 grams Strawberries and CAKE MIX.

Macro Friendly Recipe

Directions:

Preheat oven to 350°F. Generously butter and flour Bundt Pan.

Dump POUCH 1: CAKE MIX into mixing bowl and on a medium speed add the butter and mix until combined. Add eggs and sour cream and continue to beat on medium-high for 30 seconds. Pour half of the batter into prepared Bundt pan, then sprinkle evenly

POUCH 2: CINNAMON SWIRL. Pour remaining batter over top and gently, using a spoon fold and swirl mixture together. DO NOT OVERMIX as you want to leave swirl marks.

Bake for 45 minutes. Let cool for 20 minutes before flipping the Bundt. Let cool completely before serving. Delicious with a scoop on vanilla ice cream. Optional Glaze:

Whisk together 2 cups of confectioners sugar with 3 Tbsp milk. Drizzle glaze over cooled cake.

NUTRITION FACTS:
serving size 1/8 slice
servings per 8

Macros per Slice:
Calories: 134.6
Total Fats 10.2g
Total Carbs 7.3g
Total Protein 3.4g

For more info on our online fitness coaching services or more macro friendly recipe visit https://www.MacrosCoach.com

To order CAKE MIX visit https://www.pelicanbayltd.com

Macro Friendly Recipe | Cinnamon Bundt Cake

CINNAMON SWIRL BUNDT CAKE

Hey Guys, need a simply easy low calorie/macro friendly recipe.

You will need: 1 stick butter, room temperature, 2 Large Eggs, 1 Cup light sour cream, 150 grams Strawberries and CAKE MIX.

Macro Friendly Recipe

Directions:

Preheat oven to 350°F. Generously butter and flour Bundt Pan.

Dump POUCH 1: CAKE MIX into mixing bowl and on a medium speed add the butter and mix until combined. Add eggs and sour cream and continue to beat on medium-high for 30 seconds. Pour half of the batter into prepared Bundt pan, then sprinkle evenly

POUCH 2: CINNAMON SWIRL. Pour remaining batter over top and gently, using a spoon fold and swirl mixture together. DO NOT OVERMIX as you want to leave swirl marks.

Bake for 45 minutes. Let cool for 20 minutes before flipping the Bundt. Let cool completely before serving. Delicious with a scoop on vanilla ice cream. Optional Glaze:

Whisk together 2 cups of confectioners sugar with 3 Tbsp milk. Drizzle glaze over cooled cake.

NUTRITION FACTS:
serving size 1/8 slice
servings per 8

Macros per Slice:
Calories: 134.6
Total Fats 10.2g
Total Carbs 7.3g
Total Protein 3.4g

For more info on our online fitness coaching services or more macro friendly recipe visit https://www.MacrosCoach.com

To order CAKE MIX visit https://www.pelicanbayltd.com