1/4 of the cake or 120g = 129 calories, 21.4g protein, 8g carbs, 1.25g fat, 1.25g fiber






  • 12 egg whites or 442g, at room temperature
  • 2 tsp cream of tarter
  • 1/2 cup swerve 86g
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 1.5 scoops ProtoLyte Protein- Snickerdoodle or Vanilla Peanut Butter
  • 1/2 tsp sea salt
  • 1 tsp glucomannan a.k.a konjac, or guar gum  (optional, but adds some structure and fiber)



Preheat the oven to 300 degrees F with the angel food cake pan in the oven. Begin to beat the egg whites with an electric mixer (using whisk attachment).

Gradually add the cream of tarter and sugar 1 tbsp at a time, then add the vanilla and almond extracts. Beat until the mixture has stiff peaks. Do not over beat.

Combine the remaining ingredients in a separate bowl and sprinkle them gently over the top of the egg white mixture. Fold gently with a spatula.

Remove the pan from the oven and pour the batter in. *DO NOT USE cooking spray. Bake in the oven for 1 hour. Once baked, turn upside down over a bottle to cool. This will keep the cake from collapsing. Once cool, remove from the pan.











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