High Protein Flourless Layer Cake (ONLY 106 Calories)
My high protein layer cake is based off a classic Boccone Dolce Cake which is an Italian delicacy and so delicious!
HOW TO MAKE HIGH PROTEIN LAYER CAKE
To make my protein packed cake, I used Further Food gelatin!
Gelatin helps make the cake into a delicious bite of goodness!
I love Further Food gelatin and now you can get a HUGE bag so you can make my Boccone Dolce Cake, panna cotta recipes, carnivore fried rice, carnivore noodles and protein sparing Hawaiian rolls all the time!
Further Food Gelatin is a high-quality, grass-fed protein source that goes beyond basic nutrition, offering functional benefits for joints, skin, gut health, and overall wellness.
🧬 Nutritional Foundation
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Pure protein source: Nearly 100% protein, made up of amino acids like glycine, proline, and hydroxyproline.
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No carbs or fat: Fits perfectly into keto, paleo, and low-carb lifestyles.
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Bioavailable: Easily digested and absorbed, supporting fast utilization by the body.
💪 Joint & Bone Health
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Supports cartilage and connective tissue repair.
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May reduce stiffness, pain, and discomfort in joints.
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Works synergistically with vitamin C to increase collagen synthesis in tendons and ligaments.
📚 Clark et al., 2008 – Gelatin plus vitamin C before exercise stimulated collagen synthesis, improving joint resilience.
🦴 Gut Healing Benefits
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Glycine and glutamine help heal and seal the gut lining, reducing intestinal permeability (“leaky gut”).
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Supports healthy stomach acid levels for digestion.
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Has a soothing effect on the GI tract, making it helpful in digestive healing protocols.
📚 van Wijck et al., 2011 – Glutamine and related amino acids protect against gut permeability during stress.
✨ Skin, Hair & Nail Support
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Boosts collagen production, improving elasticity, hydration, and resilience of skin.
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Strengthens hair and nails from within.
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Helps slow down visible signs of aging.
📚 Proksch et al., 2014 – Collagen supplementation improved skin hydration and elasticity in just 8 weeks.
😴 Sleep & Mood
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Glycine in gelatin has calming effects on the nervous system.
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May improve sleep quality and reduce fatigue.
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Supports neurotransmitter balance, which can help with mild anxiety and stress.
📚 Yamadera et al., 2007 – Glycine supplementation improved subjective sleep quality and reduced daytime sleepiness.
🍽 Practical Uses
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Cooking & Baking: Adds protein while creating a gel-like consistency in gummies, puddings, or soups.
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Digestive Soothing: Mixed into warm tea or broth for gut-healing effects.
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Snacks: Ideal for homemade protein gummies, marshmallows, and desserts like my protein sparing cake!
✅ Bottom Line:
Further Food Gelatin is a functional protein powder that supports joint, skin, gut, and sleep health. Unlike regular protein powders, it also offers culinary versatility, making it easy to turn everyday recipes into healing, protein-rich foods.
Further Food is SO generous that they are doing a special discount for all of my readers!
Use code: MARIAMINDBODY for 18% off!
Click HERE to get Further Food Products!
High Protein Flourless Layer Cake (ONLY 107 Calories)
Favorite Go to Favorite RecipesEquipment
Ingredients
- 10 large egg whites room temp
- 1 1/4 cups powdered erythritol (or powdered allulose)
- 2 tablespoons Further Food gelatin
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon Redmond Real salt
FILLING:
- 10 large egg whites scrambled
- 1/2 cup unsweetened macadamia nut milk (or hemp milk if nut free)
- 1/2 cup powdered erythritol (or equivalent amount of liquid or powdered sweetener)
- 2 1/2 tablespoons unsweetened cocoa powder (optional, I made my filling vanilla)
- 2 teaspoons vanilla extract
- 1/8 teaspoon Redmond Real salt
CHOCOLATE DRIZZLE:
- 1/3 cup unsweetened macadamia nut milk
- 1/2 cup powdered erythritol (or powdered allulose)
- 3 ounces unsweetened baking chocolate chopped fine
- 1 teaspoon vanilla extract
- 1/8 teaspoon Redmond Real salt
Instructions
- Preheat oven to 250 °F.
- Draw four 8 inch circles with a marker on a piece of parchment paper. Flip the paper over so you aren’t placing the cake onto ink. Place the parchment onto a large baking sheet. Set aside.
- Place the egg whites, sweetener, Further Food gelatin, salt and cream of tartar into a stand mixer (or large bowl) and mix on high speed until stiff peaks form, about 5-7 minutes. Room temperature eggs will whip better and faster.
- Evenly distribute the meringue mixture onto the four circles on parchment paper. Form the mixture into three cake layers that are 1 1/4 inch high circles that are evenly shaped. Flatten the top so the layers sit on top of each other easily when you assemble the cake.
- Place the baking sheet into the oven and bake for 90 minutes. Checking often and if you used allulose and the cake is getting too dark, lower heat to 200 degrees F.
- Meanwhile make the filling by placing all the ingredients into a blender and puree until very smooth. Taste and adjust sweetness to your liking.
- Place the bowl in the fridge until cakes are cooled.
- To make the chocolate drizzle, place the coconut milk and natural sweetener in a saucepan over medium heat. Bring to a simmer. Remove from heat and add the finely chopped chocolate, vanilla and salt. Stir, then allow to sit for 3 minutes. Stir again until completely smooth.
- To assemble, place the one cake layer on a cake platter. Use a piping bag if you want to be fancy (or use a knife) to spread 1/3 of the filling over the first layer. Drizzle the layer with the melted chocolate. Repeat with remaining cake, filling and chocolate drizzle.
- Photograph your cake now because once it is cut, it isn't as beautiful, but it tastes great! Use a very sharp knife to cut into slices and serve.
Video
Nutrition
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