Lemon Poppy Seed Protein Sparing Angel Food Cake
Many of you know I worked at a coffee shop since I was 15 years old. At this cute coffee shop, I would make the best lemon poppy seed muffins with delicious lemon curd dolloped on top! Before school, I would go to the coffee shop to make the scones and the muffins and then after school, I would go back to work. At the end of the day, I got to bring home the cinnamon rolls, scones and lemon poppy seed muffins that didn’t sell! So guess what??? I would make lemon poppy seed muffins to make sure I had some to go home with! No wonder why I was so unhealthy and overweight! Once I was diagnosed with PCOS, I decided to create healthy keto recipes of my favorite things like this protein sparing lemon poppy seed angel food cake!
My recipe for protein sparing angel food cake is only 42 calories and 1 gram total carb per slice compared to the whopping 700 calories and 97 grams of carbohydrates that my lemon poppy seed muffin had!
Here is my before photo when I was eating too many lemon poppy seed muffins and this is my after photo. Protein sparing modified fasting helped me get to my goal weight.
My sugar free kids love this lemon poppy seed angel food cake so much!
HOW TO MAKE PROTEIN SPARING ANGEL FOOD CAKE
To make this protein sparing Angel Food Cake, I used a stand mixer! I adore my stand mixer and it was my favorite foodie gift! Find my FAVORITE stand mixer HERE (makes a GREAT gift!)
I also used Further Food Gelatin!
Further Food gelatin and collagen peptides are both excellent sources of collagen. Both their Collagen & Gelatin are sourced from the highest quality, grass-fed, pasture-raised, hormone-free, and antibiotic free bovine collagen.
The benefits of collagen and gelatin are astounding! Just eating my delicious Protein Sparing Bagels helps support skin elasticity & hydration, longer hair & nails, stronger bones & joints, faster recovery between workouts, increased flexibility, improved digestion, and it even keeps you feeling full and satiated for longer!
Further Food Collagen Peptides dissolve instantly in any recipe, and Gelatin Powder naturally thickens recipes. It’s perfect for making my protein sparing angel food cake; it gives it a chewy bread texture! It also makes dairy free ice cream, jello, sugar free gummies, no bake cheesecake, or panna cotta!
Use code MARIAMINDBODY is for 20% off site-wide !
Click HERE to get the deal!
Click HERE to learn more about Protein Sparing Modified Fasting.
Lemon Poppy Seed Protein Sparing Angel Food Cake
Equipment
Ingredients
- 1 cup unflavored egg white protein powder or vanilla
- 1 cup Natural Sweetener or Allulose
- 2 tablespoons Further Food gelatin use code MariaMindBody to save
- 12 large egg whites
- 2 tsp cream of tartar
- 1/2 teaspoon Redmond Real Salt
- 1 tsp lemon extract or other extract
- 1 tablespoon Poppy Seeds
LEMON CURD:
- 3/4 cup powdered allulose
- 1/2 cup lemon juice
- 4 large eggs
- 1 tablespoon lemon zest
- 8 tablespoons coconut oil or butter if not dairy free
Instructions
- Preheat oven to 350 degrees F (175 degrees C). NOTE: If using allulose, bake at 325 degrees F.
- Sift protein powder, poppy seeds, sweetener and Further Food gelatin together and set aside.
- In a large clean bowl, whip egg whites with a pinch of salt until foamy (save the yolks for "healthified" creme brule, "healthified" coconut custard, OR "healthified" ice cream).
- Add cream of tartar and continue to beat until very stiff (you will be able to put bowl upside down and the whites won't fall out).
- Add your favorite extract flavor.
- Gently fold in the protein powder mixture.
- Pour into a greased 10 inch tube pan. Bake at 350 degrees F (175 degrees C) for 45 minutes.
- Allow to cool while you make the lemon curd.
- Combine allulose, lemon juice, 4 eggs and lemon zest in heavy medium saucepan and whisk to blend; add coconut oil. Whisk constantly over medium heat until mixture thickens and coats back of spoon thickly (do not boil), about 5 minutes.
- Pour mixture through strainer into medium bowl. Place bowl in larger bowl filled with ice water and whisk occasionally until lemon curd is cooled completely, about 15 minutes.
- Can be made 1 day ahead.
- To serve, place one slice of protein sparing angel food cake onto a plate and top with a few tablespoons of lemon curd.
Notes
Nutrition
TESTIMONY OF THE DAY
“Before: Age 48
Weight: 182
Size: 12
BMI: 30.9
Body Fat%: 38.8
IBS, Migraines, sleep issues, lower energy, sugar/carb addictionCurrent: Age 48
Weight: 133.8
Size: 4/6
BMI: 22.3
Body Fat%: 25.6IBS nearly gone, No migraines for several months even during my periods, sleeping better, high energy, sugar free since December 23, 2020 (my last cheat day)
Maria and Craig Emmerich, thank you for your continual education, influence, and support. I am completely in love with this way of eating and am determined to impact as many lives as I possibly can moving forward! I appreciate the two of you for paving the way for me.” – Casey
Most people I consult are doing keto totally wrong. Get fast results with the my NEW Keto Packages!
Click HERE to check out my NEW Keto Packages!
Can we use the Equip protein powder for this recipe?
I have plain egg white protein powder, can that be used? If not, where can I find the strawberry and vanilla egg white powder? Thank you!
Yes, just add some flavored extract 🙂
Will this recipe turn out ok WITHOUT the allulose or sweetener? I don’t use any sweet and follow a carnivore diet. I don’t want to unleash the beast by starting with any sweeteners. I hesitate to try and make it and ruin all those farm fresh eggs if others have tried w/out sweeteners and it didn’t turn out. Not sure if I need to add any additional dry ingredients to make up for the loss of the allulose.
Thank you!
Sure, you can omit the sweetener 🙂
What is the nutritional information for the Lemon Curd itself?
I haven’t even made the lemon curd yet but the lemon poppy seed angel food cake is delicious!
Hi Maria,
Is the curd made of whole eggs or just egg yolks? I am trying to find a recipe that calls for yolks and not whole eggs.
Works either way. I personally just use the yolks 🙂