I always have a cup of green tea at night and a simple, light cake always goes perfectly with a cup of tea as a sweet treat after dinner. I like to make a double batch of this recipe and keep one in the freezer.
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I like the simplistic taste of this cake. It makes a good base to add things to: the juice and zest of a lemon, cream cheese frosting, blueberries, or sugar-free chocolate chips. There are many options. I also like to eat it plain, with no frosting.
A couple of tips to consider before starting this recipe are:
Bring the eggs to room temperature before starting. If the eggs are cold, they'll quickly solidify the melted butter in the mixing bowl, and while it will still turn out, it makes mixing a little more difficult.
The cream of tarter is optional when beating the egg whites, but does help stabilize the white and form stiffer peaks.
After the eggs have sat to room temperature, grease a 9" x 5" loaf pan with butter and set the oven to 350F. Beat the egg whites with the cream of tarter until stiff peaks form and set aside.
Combine the egg yolks, sweetener, vanilla, melted butter and heavy cream in a bowl and stir. If the butter is quite hot after coming out of the microwave, let it cool on the counter so you don't cook the egg yolks. Add the butter slowly to the bowl, to bring the egg yolks up to temperature.
In another bowl, combine the dry ingredients: coconut flour, salt, protein powder, baking powder, and xanthan gum. Stir to mix it all together and combine it with the wet ingredients. It will be fairly thick so I use a fork for this step. Then gently mix in the egg whites. It will be too thick to fold them in, but they can be stirred in, and will provide bulk to the batter.
Pour the batter into the greased loaf pan and place in the preheated oven for 50 minutes. Check that the cake is cooked by inserting a toothpick in the centre. If it comes out clean, it's ready to come out of the oven. If it's still wet leave it in the oven and check every 5 minutes until done.
For the glaze, Combine a half cup of powdered Swerve and 2 tablespoons of water. Mix together until smooth and drizzle over the cake.
5 large eggs, separated
1/4 tsp cream of tarter
1/2 cup coconut flour
1/2 cup butter, melted
1/2 tsp xanthan gum
1/2 tsp salt
2 tsp vanilla extract
1/2 cup whip cream
1 tsp baking powder
2 tbsp vanilla protein powder
*For the glaze
1/2 cup Swerve Confectioners Sweetener
2 tbsp water
Preheat oven to 350F and grease a 9x5" loaf pan with butter.
Beat egg whites with cream of tarter until stiff peaks form. Set aside.
In a large bowl combine the egg yolks, granulated sweetener, melted butter, whipping cream, and vanilla.
In a separate bowl, combine the coconut flour, salt, protein powder, xanthan gum baking powder.
Combine wet and dry ingredients and mix until thoroughly combined
Stir in egg whites.
Spoon batter into prepared pan, bake at 350F for 50 minutes or until toothpick comes out clean.
For the glaze, mix together the swerve and water until smooth then spoon over cake to cover.
NUTRITION INFO Per Serving (10 servings)
9g total carbs
4.8g sugar alcohols
2.2g net carbs
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