Low-Carb High Protein Cake

When you’re on an animal-based diet, you try to figure out ways to bring back some recipes you had in a previous life. One of those for me was a basic cake. I have 5 kids, and the thought of not baking a cake that suits all of our needs, and tastes great, was not something I was ready to give up on. Yes, my 5 kids are all animal-based, and we all prioritize eating protein everyday. Most people, especially women, under-eat protein. Every cell in our body needs protein, as well as our tissues and bones. Building lean muscle is crucial to your overall health and longevity.

This Low-Carb High Protein Cake recipe fits the bill on all levels. It’s made with all animal-based ingredients, such as eggs, and egg white powder. The texture is that of white fluffy cake you’d expect from a boxed cake. It’s taste is light and delicate and will pair with any flavors you choose to dress it up. I prefer using whipped coconut cream or homemade whipped cream with fresh berries, but I’ve also layered it with sugar-free chocolate ganache.

Serves 6-8

 
 

Ingredients

  • 8 eggs, separated

  • 4 T. egg white powder, unflavored

  • 2 T. grass-fed protein powder, unflavored*

  • 1 t. pure vanilla extract

  • 2 T. honey or 2-3 T. allulose

    *If you are dairy-free, you can substitute in 2 T. more of egg white powder instead of whey powder.

  • Lemon variation: omit the vanilla and add zest from 1-2 lemons (do not add lemon juice)

Directions

  • Preheat oven to 325 degrees.

  • Whip the egg whites until firm.

  • In a small bowl, whisk the yolks, powders, sweetener and vanilla or zest.

  • Add to whites and fold to incorporate.

  • 2 baking options:

  • Grease 2 round 8-9” cake pans, placing round parchment paper on bottoms.

  • Split the batter in half and smooth out the top and bake for 25 minutes.

  • Grease 1 square brownie pan, placing parchment paper on bottom, and bake for 25-30 minutes.

  • There should be no jiggle to the cake when done.

  • If a toothpick comes out clean, it’s done.

  • Let cake rest for 1 hour before removing from pans.

  • The cake will deflate as it rests.

Frosting ideas:

Homemade whipped cream with berries.

Homemade Whipped Coconut Cream recipe with berries (you will need 3 cans of full-fat coconut cream).

My sugar-free Dark Chocolate Ganache recipe.

sweetsKristin Smithgluten free, keto, low carb, grain-free, paleo, carnivore