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Dessert, High Protein, Recipe

Wake Up To Results

Ingredients

For a 7-inch spring-loaded cake pan:

1 cup room temperature egg whites **DO NOT USE EGG WHITES FROM STORE**
2 tablespoons honey (or use 1/2 teaspoon liquid stevia)
1/2 cup almond flour

For a 10-inch tube cake:
2 cups room temperature egg whites
1/4 cup honey (or use 1 teaspoon liquid stevia)
1 cup almond flour

Directions:

1. Preheat oven to 350 degrees and set aside an ungreased springform cake pan according to size above. (Note that the cake will not rise if you grease your pan.)
2. In a large high-sided bowl, beat egg whites with a hand or stand mixer until stiff peaks form (about 5-10 minutes, depending on the speed of the mixer).
3. Add in honey or liquid stevia and mix into egg whites.
4. Sift almond flour, using about 3 tablespoons at a time to gently fold into stiff egg whites. Be careful not to overmix, just fold over a couple of times and continue folding in 3-tablespoon increments.
5. Pour into the ungreased cake pan and bake at for 20-25 minutes, or until golden brown and springy when you touch it.
6. Invert the cake pan to cool. Once the cake is cool, remove from pan and top with coconut whipped cream and berries, or eat as is.

Notes:

*DO NOT buy plain egg whites from the store to use for this! Buy eggs and separate them yourself.

You could sprinkle in a little cream of tartar to your egg whites if you are having trouble keeping your egg whites from falling.

Recipe source: Raias Recipes – https://raiasrecipes.com