This is a very easy to make low calorie coconut flour cake with albumin powder (dried egg whites, which you can use for shakes or in recipe, you can even make snow whites if you mix the correct amount of water and whip it up 🥚🍰🥰) and sucralose.
Make it savory and you have a nice keto bread to fill you up if you are on a keto diet without having to wait for a biologic yeast to grow your low carb dough!
- 75 ml vegetable oil or melted butter
- 150 ml sucralose (Splenda is an example of sucralose sweetener)
- 15 g (1 envelope) vanilla sugar
- 150 ml albumin powder
- 300 ml water
- 100 ml coconut flour
- 5 ml baking powder
Preheat the oven to 170°C (350°F).
Beat the albumin powder with water (or about 400 ml of liquid egg whites) until medium hard snow. Mix other ingredients one by one carefully with a fouet (it will shrink while you mix it).
Bake for about 20 minutes on a 24 cm (9″) round pan, until a cake tester inserted into the center comes out clean. Bake it for longer, about 30 ~ 40 minutes at 160°C (325°F), if you use a smaller pan for a taller cake, considering this one was about 2 cm (1″) tall only, or make cupcakes instead.
Open the oven door and let it cool in the pan for 5 minutes. Enjoy this very high protein low carb treat!