The one pictured is a double recipe as I wanted to layer it.
- 6 egg whites (save yolks for filling if using)
- 1/2 tsp cream of tartar
- 1/8 tsp sea salt
- 1/2 tsp vanilla
- 1/2 cup keto friendly sweetener
- 1/2 cup egg white protein may substitute whey protein isolate
- 2 tsp baking powder
Preheat oven to 325° F. Grease springform pan
Separate egg whites and yolks, adding white to mixer bowl with whisk attachment. Add cream of tartar and beat on high until stiff peaks form, add vanilla
Sift together dry ingredients and fold into egg whites. You can also gradually add to whites with mixer on lowest speed. Important! if you mix in make sure to only add a little at a time, into whites; or you will flatten your batter
Add batter to prepared springform pan
Bake 40-50 mins. Cake should be golden and spring back when top is touched, and should not be "jiggly". knife to center will come out clean.
If slicing to add layers and filling, allow to cool
The macros are per slice without toppings or berries, based on 12 servings.
total fat 1 g
net carbs 0.5 g
protein 9.4 g