Protein Sparing Strawberry Shortcake
Did you know that June 14th is National Strawberry Shortcake Day?
Yes it is! My sugar free kids thought it would be important to celebrate so I made a protein sparing strawberry shortcake recipe for all of you to enjoy!
My Protein Sparing Strawberry Shortcake is a dairy free, high protein, low fat twist on my son Micah’s favorite dessert! Micah is dairy free but loves Strawberry Shortcake!
This protein sparing Strawberry Shortcake will not disappoint! It is creamy and delicious!
My Protein Sparing Strawberry Shortcake recipe would be a perfect dessert to serve for the 4th of July! I bet your guests will never guess the creamy filling is made with eggs!
To make my delicious protein sparing strawberry shortcake, I added used Wholesome Yum Allulose to make the protein sparing angel food cake!
Allulose is a natural sweetener with zero calories and has no impact on blood sugar. Many people prefer this as their keto sweetener because it tastes just like sugar! I LOVE Wholesome Yum’s Monk Fruit Allulose blend!
I only use Wholesome Yum brand of allulose for many reasons!
Wholesome Yum has the best quality natural sweeteners. Wholesome Yum also doesn’t use harmful additives like some brands! I also love Wholesome Yum because they are also a kind small family-owned business. You all know I love supporting small business!
Click HERE to learn more about Protein Sparing Modified Fasting.
- 12 egg whites
- 2 tsp cream of tartar
- 1 pinch salt
- 1 cup Jay Robb egg white strawberry protein powder (or vanilla)
- 1 cup Wholesome Yum powdered Allulose
- 1 tsp strawberry extract (or other extract)
- PROTEIN SPARING CREAMY TOPPING:
- 10 eggs whites, scrambled (CHILLED)
- ¾ cup unsweetened almond milk (or unsweetened cashew milk)
- ¼ cup Wholesome Yum powdered Allulose
- 2 teaspoons vanilla extract (or strawberry extract)
- ⅛ teaspoon fine sea salt
- STRAWBERRY GLAZE:
- 4 large strawberries
- 2 tablespoons Wholesome Yum powdered Allulose
- Sliced strawberries, if desired
- 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 my "healthified" creme brule, "healthified" 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.
- Add the protein powder and stir just until combined.
- Pour into a greased 10 inch bundt pan. Bake at 350 degrees F (175 degrees C) for 45 minutes.
- Allow to cool completely before slicing or it will fall a little.
- Make the protein sparing creamy topping: Place the CHILLED scrambled egg whites, almond milk, sweetener, extract and salt into a blender and puree until very smooth. Taste and adjust sweetness to your liking.
- To make the strawberry glaze, place the strawberries and sweetener into a food processor or blender and puree until smooth. Taste and adjust sweetness to your liking.
- Slice the strawberry angel food cake and divide onto serving plates.
- Top each slice of cake with the creamy topping and garnish each with strawberry glaze and additional strawberries if desired.
- Store extras in an airtight container in the fridge for up to 5 days. The cake can be frozen for up to a month.
71 calories, 0.3g fat, 14g protein, 2g carbs, 0.2g fiber
P:E Ratio: 6.7
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