June always has always had a special place in our hearts – it marks the end of the school year and time for summer fun!
Plus, we both have June birthdays (Liz on the 20th, and Sara on the 26th), so needless to say June is our favorite month.
These cake cones are great for the end of the year school parties, or are great for birthday parties or pool parties this summer.
No one will even know you’re giving them a healthy, low calorie protein cake.
Funfetti Cake Cones
Makes 18 servings
- 10 egg whites, room temperature
- 1 tsp cream of tartar*
- 1 tsp vanilla extract
- 1/4 cup protein powder (we used Trutein Cinnabun)
- 2 tbs coconut flour
- 1/2 cup Truvia or erythritol
- 3 tbs sprinkles
- 18 cake cones
*do not omit – this is an egg white stabilizer
For the frosting:
- 1.5 cups nonfat Greek yogurt or other yogurt of choice
- 1/2 cup protein powder
- 1/4 cup Truvia or baking stevia
- optional: sprinkles!
Preheat oven to 325 degrees. With a stand or hand mixer, beat egg whites with the cream of tartar until stiff peaks form (about 2 minutes). Add in vanilla extract and turn off your mixer. SLOWLY and CAREFULLY fold in the protein powder, coconut flour, and Truvia by adding in a little bit at a time.
It’s VERY important that you do this carefully or your egg whites will deflate and your cake will not turn out. Lastly, carefully fold in sprinkles. Spoon mixture into cake cones and place cones into a mini muffin pan to help keep them standing up. Very carefully (so you don’t tip over the cones!) place into the oven and bake for 25-30 minutes or until tops are golden brown.
If you’d like to frost them, mix all ingredients for the frosting. Let cake cool then frost and top with sprinkles if desired. Enjoy!