Ingredients
Units
Scale
- 1 carton egg whites (450 ml), room temperature
- 1 tsp cream of tartar
- 1 tsp vanilla
- 1/4 tsp extract of choice
- 1/4 tsp salt
- 1 1/2 cup almond flour
- 1 cup egg white protein powder
- 1 cup sweetener (I used have WholeEarth and half Allulose)
Instructions
- Preheat the oven to 325 degrees F. Line the bottom of an angel food pan with parchment paper (do NOT spray the sides or the paper with non-stick spray)
- In the bowl of a stand mixer, add the egg whites. Beat with the wire whisk attachment for 1 minute on medium speed. Sprinkle cream of tartar over the egg whites. Turn mixer on "high" and beat until stiff peaks form (3-5 minutes). Add in vanilla extract and beat for 30 seconds.
- While eggs are beating, add all remaining ingredients to a bowl and stir to incorporate.
- Once egg whites are ready, fold in the dry ingredients into the egg whites until fully incorporated, being careful not to deflate the egg whites.
- Carefully pour the mixture into the angel food cake pan and smooth out the top. Place in the oven and bake for 35-40 minutes.
- Remove from the oven and invert the pan on a cooling rack. Let cake cool for at least 3 hours.
- Once cake has cooled, use a knife to loosen the cake from the pan. Flip cake over to remove from pan. Continue to let it cool, if needed before storing in an airtight container.
Nutrition
- Serving Size: 1 Large Slice
- Calories: 128
- Sugar: 1.2
- Fat: 2.6
- Carbohydrates: 3.7
- Fiber: 0.5
- Protein: 11.5
