in category Low Carb Recipes
Serving Size: 12
1 cup whey protein Isolate, vanilla; sifted
2 tsp baking powder,sifted
1/8 tsp salt
1/2 tsp cream of tartar
5 lg eggs, separated
2 tsp vanilla extract
1 tbsp grated lemon rind, finely grated
1 tsp lemon extract
1/2 cup heavy cream
1/4 cup water
7 tbsp Splenda, or other sweetener
Glaze:
2 oz heavy cream
2 tbl butter
1 tsp vanilla extract or lemon extract
3 oz cream cheese
Preheat oven to 300°F-150°C.
Spray a Bundt pan with cooking spray very well. Sift protein powder, baking powder, and salt and set aside. In a large bowl, beat egg whites with cream of tartar until stiff. In another bowl, beat egg yolks, artificial sweetener, extracts and lemon peel. Beat in water and cream, then beat in dry ingredients.
Fold into whites very carefully, then spoon into a prepared bundt pan. Bake for 45 minutes, then let cool 10 minutes before inverting and removing (this is the tricky part, just do your best).
For the glaze, beat the cream, butter, cream cheese and extracts well. If this is too thick, add more cream, 1 tablespoon at a time. Drizzle over cooled cake. Makes 12-15 servings in a standard bundt pan.
Per Serving: 124 Calories; 12g Fat (85.0% calories from fat); 3g Protein; 1g Carbohydrate; trace Dietary Fiber; 111mg Cholesterol; 173mg Sodium.
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