It may just be the beginning of the Fall Months, but this Summery treat is a classic, year round favorite in my house. Not to mention, a macro lifesaver especially with all the calorie dense goodies floating around this time of year. It’s not quite a sponge cake, not quite an angel food cake (but I lean towards the latter in flavor and texture), a crossover of sorts. It’s grain free, dairy free optional, low sugar, low carb and high protein. It’s so good! And simple!
Let’s make Grain Free High Protein Angel Food Cake
To make, in a blender, combine:
•50 grams of coconut flour
•11 grams of flax meal
•1 tsp of baking powder
•1/4 cup Erythritol
•stevia to taste
•4 ounces Greek yogurt, I use Fage (or dairy free if you prefer!)
•juice of one lemon (about 1/3 cup liquid, if you don’t have lemon juice you can use water)
•1/2 tsp vanilla extract
•1/2 tsp lemon extract
•274 grams of egg whites
•7 grams of Iced Oatmeal Cookie
Pour into a parchment paper lined 9×9 round baking pan and bake at 350 for 38 minutes. Let cool completely (preferably overnight. The flavors come together once it sits overnight and the slightly eggy taste dissipates). Slice into 6 pieces. Top with sugar free pudding, or more yogurt, fresh berries, whipped cream and of course a drizzle of Cocoa Bar In A Jar Iced Oatmeal Cookie. Yum!
(Crazy good) Macros for 1/6 of cake with 7 grams of Iced Oatmeal Cookie drizzled on top:
111 calories | 4.5f/ 11.2c/10.5p/6 grams of fiber
Enjoy! And let me know what you think of this recipe when you try it!
Saved in MFP: Macro Minded Monique-Protein Angel Food Cake