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Protein Sparing Angel Food Cake

Protein Sparing Angel Food Cake

Recipes like this Protein Sparing Angel Food Cake can be found in The Art of Fat Loss!

My Protein Sparing protocol is something I have perfected over 20 plus years of helping clients lose weight and heal their bodies. Protein Sparing Modified Fasts (PSMF) are an awesome way to improve and speed up weight loss, break stalls and get faster results. There is an amazing introduction in the beginning of The Art of Fat Loss which teaches you how to do Protein Sparing Modified Fasting safely and effectively!

I have been asked to write a book for bariatric patients and The Art of Fat Loss and my Protein Sparing books are perfected for those patients! They are focused on protein and nutrient-dense foods that help you maintain muscle while losing fat!

The Art of Fat Loss book takes weight loss and healing to a whole new level with a lot of information about how to do PSMF and why they work, over 65 amazing recipes including PSMF versions of favorites like hard boiled egg pudding, bourbon chicken and more! Same great flavors but even better for fat loss results.

All of the recipes in The Art of Fat Loss are gluten free, dairy free, nut free and soy free. I had 6 recipe testers and they absolutely loved the recipes and still use them often!


We also included a month (4 weeks of 3 PSMF days each week) of meal plans that include grocery lists making it super easy to include PSMF and get results fast!

This is a pdf ebook that can be viewed on any device or computer.

Click HERE to check out The Art of Fat Loss! 

If you prefer a PRINTED COPY, you can get your ebook printed at PrintMe1.com

Protein Sparing Modified Fasts are a powerful tool for fat loss and healing. Here is a video where I answer questions about Protein Sparing Modified Fasts.

When you do Protein Sparing Modified Fasts, collagen does not count towards your protein goal. It doesn’t have a complete amino acid profile. It is best to eat real food!

If you would like to make a difference and support a small family rather than making a minuscule sale for a large company, I am happy to announce that you can now get my books as a high quality ebook that works on any platform (all done by my wonderful husband!). This is an ebook format that works on any computer or mobile device. It is a beautiful pdf that has all the full color pages and layouts as the printed books with click-able table of contents and searching capabilities. This is extremely useful when trying to find a recipe. These books are much higher quality than the ebook platforms (kindle, apple). Plus, most of the profits don’t go to Amazon or apple!

If you prefer print books over ebooks, I suggest printing the books out and put the pages in a 3 ring binder! You can organize pages and recipes as you like! I put my favorite recipes in the beginning!


CLICK HERE to get our amazing ebooks.


Click HERE to find my Lemon Curd to serve with this delicious 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!)

Click HERE to learn more about Protein Sparing Modified Fasting.

Low Carb Angel Food Cake

Maria Emmerich
5 from 1 vote
Prep Time 10 minutes
Cook Time 45 minutes
Course Bread, Dairy Free, Dessert, Nut Free, PSMF Recipes, Vegetarian
Cuisine American
Servings 14
Calories 54



  • Preheat oven to 350 degrees F (175 degrees C).
  • Sift protein and confectioners erythritol together and set aside.
  • In a large clean bowl, (click HERE for the best Stand Mixer)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.
  • Quickly fold in protein mixture.
  • Pour into a greased 10 inch tube pan. Bake at 350 degrees F (175 degrees C) for 45 minutes.
  • OPTION: Serve in Push Pop Molds with fresh whipping cream and strawberries.
  • It also makes great FRENCH TOAST (see below for directions) and Strawberry Shortcake (click HERE).


Calories: 54 | Fat: 0.7g | Protein: 11.1g | Carbohydrates: 0.9g | Fiber: 0g | P:E Ratio: 6.9

1 Angel Food Cake
4 eggs
1 cup unsweetened almond milk

Cut the cake into 1 inch thick slices. In a medium bowl, mix the eggs and almond milk. Heat a skillet to medium-high heat, greased with coconut oil. Dip each slice of angel food cake into the egg mixture. Place on skillet and fry on each side until golden brown.

Click HERE to find the Keto syrup I use.

Maple Syrup = 210 calories, 0.2g fat, 0g protein, 54g carbs, 0g fiber (54 effective carbs)
Xylitol Sap Syrup = 50 calories, 0g fat, 0g protein,19g carbs, 18g sugar alcohol (1 effective carb)


I LOVE getting testimonies about my Protein Sparing protocol like this!

“46 yr old, Hashimotos, hypothyroidism, and. High blood pressure, premenopausal. I have been doing dirty keto for over 2 years. But I would get frustrated with the scale I’d go weeks without a loss ((and I have a lot of weight to get off.)) I Decided to try something different!

Was hesitant about giving up dairy & nuts but I’ve done week #1 meal plan for 2 weeks in “ the 30 day ketogenic cleanse and am down 22 lbs!! Did 1 day this week of PSMF, my mind blown! It can be done🙌 – Melaine

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!

Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 20 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of several books including "Keto: The Complete Guide to Success on the Ketogenic Diet.".


  • Kris Reeves says:

    Maria, can I ask how or what program your husband uses to make your e-books?
    My husband is a poet (love poetry and Alaskan poetry) and we want to make his poetry book into an e-book and not through Amazon or those other expensive print-on-demand companies! Any help you could give would be greatly appreciated! Thanks!

  • Debbie says:

    Maria, did you use an angel food cake pan or a bundt cake pan here? Would a bundt cake pan work okay?
    This looks so amazing and I’m excited to try it out!

  • Kelly says:

    Hi, I just wanted your opinion about protein, if you have too much protein can it turn into sugar, is that true? & I love your recipes & info!.


    Do you have to use protein powder in this? could you substitute something else there?

    • Maria Emmerich says:

      Yes, it is required.

      • Diana Smith says:

        Curious about the egg white protein. I know you do a lot of research in the products you use/promote, but any concerns in the egg white powder not being pasture raised?

        • Maria Emmerich says:

          Any of those concerns (also with cattle that isn’t grass fed) are in the fats of those animals. They store toxins in their fat cells and the fat content is what is changed. The protein has little to no difference. In eggs the fats are in the yolks. 🙂

  • Shahna says:

    I would REALLY LOVE to vote for you but am not a member of Facebook.
    How can I do this without having to log on to any group or account. YOU deserve to win. I’m grateful for you, your books, your videos and ALL THE YEARS you have devoted to what is your passion. Although I’m not on any social media like Instagram, Twitter, Facebook etc., I have followed you & known you and have used your website and books for at least a decade! I’ve known of you and been a great fan of yours since you & Craig got your boys so long ago! I have been able to learn so much & been able to heal my own health all from the hundreds of amazing free videos you & Craig post & your precious boys. You have given anyone free access to so much for me just by my using YouTube. Your website as well as all of the podcasts you’ve been on and the books you’ve written I have bought several. You deserve this award! TRULY. I love your genuineness & generosity. You are truly a good person with a GREAT BIG HEART. Please don’t ever stop doing what you do or being YOU!

  • Shari says:

    I only have the unflavored Jay Robb egg white protein powder – can I use this and just up the flavor added?

  • TammyZ says:

    Hi Maria. I just made your protein sparing Angel food cake. It looked wonderful in the oven until the last 5 minutes then seemed to shrink for lack of a better word. I used a 2-piece tube Angel food cake pan. As I’m lifting the tube & bottom portion up from the sides the cake is caved in on the sides. Do you know what could have caused this to happen?
    Many thanks!

  • Lisa says:

    Do you really grease the ENTIRE two piece angel food cake pan or just the bottom, I know when making a normal angel food cake, you do not grease the pan at all.
    Thank you in advance!

  • Tonya says:

    Hi Maria, I just wanted to let you know I made this angel food cake this morning. I had a whole container full of the egg white liquid and needed to use it. knowing it may not whip, it whipped beautifully. I also did not have any other flavored protein powder available except a vanilla flavored whey one, so had to use that. With a few magic drops of Vital Zing strawberry ‘milk drops’, and shazaaaaaam! this angel food cake literally tastes better than any normal one I’ve ever had! I cannot believe it1 i used 2-3 freeze dried strawberry slices and some natural whipped cream, and oh my goodness. Thank you!!

  • Heather W. says:

    I love this recipe and the very first time I made it in my little silicone Bundt pans it turned out beautifully. However since that very first time each time I make it the sides of the cake completely cave in giving it an anorexic/emaciated look. Any ideas what I’m doing wrong?

  • Tonya says:

    Hi Maria, I can’t wait to try your recipe, is there a substitute for angel food pan or bundt pan?

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