Who doesn’t want to have cake for breakfast? This cake is so good that it can be eaten at any time of the day, not just for breakfast!
This cake has no carbs and no added sugar. It’s good alone right out of the oven, however, my favorite way to eat it is with Greek yogurt, fruit and a drizzle of honey. I’ve tried a few different sweeteners for this recipe; so far Vitafiber sugar-free sweetener leaves it with the best taste. I found stevia left an artificial aftertaste, and using no sweetener at all left the cake tasting flat. Vitafiber has a lot of great benefits to it as well
For everyone out there on different protein shakes, give your protein a try! I’m sure that shakeology, ideal protein or any other companies’ protein could be a fine replacement. You can even add different flavors of protein to change up the flavor of your cake!
A few examples of different flavors:
Chocolate mint. Use chocolate protein with mint extract.
Birthday cake. Use birthday cake protein top with sprinkles before you bake it.
Strawberry. Use strawberry protein top with coconut “whip cream” and strawberries.
Have fun with the flavors, experiment!
7 Egg whites
1 tsp cream of tartar
1 tsp of vanilla extract (or extract of choice, sometimes I leave this out)
a pinch of Himalayan pink salt
1/8-1/4 cup of sweetener of choice
1 scoop of your favorite protein powder
Preheat oven to 350. Leave out 7 eggs until they hit room temperature. If you want them to hit room temperature quicker, separate the yolks and whites. Once they’ve hit room temperature add them to your Kitchen Aid mixer or to a mixing bowl with all the other ingredients EXCEPT the protein. Using the whisk attachment whisk on high till egg whites hold stiff peaks. Then add protein to the mixture by gently folding it in with a spatula. Spray your pan, add meringue then bake for 15-20 minutes or until the top is golden brown.
For fellow fixers the whole cake it would count as 2 Reds (but really it’s so huge it’s hard to eat the whole thing!)