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 order Wholesome Yum Allulose!
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Click HERE to learn more about Protein Sparing Modified Fasting.
Protein Sparing Strawberry Shortcake
- 12 large egg whites
- 2 teaspoons cream of tartar
- 1 pinch Redmond Real salt
- 1 cup egg white strawberry protein powder or vanilla
- 1 cup Wholesome Yum powdered Allulose
- 1 teaspoon strawberry extract or other extract
PROTEIN SPARING CREAMY TOPPING:
- 10 large eggs whites scrambled (CHILLED)
- 3/4 cup unsweetened almond milk or unsweetened cashew milk
- 1/4 cup Wholesome Yum powdered Allulose
- 2 teaspoons vanilla extract or strawberry extract
- ⅛ teaspoon Redmond Real salt
- 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.
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I’m just starting to look at the keto diet. What is protein sparing? And if keto is healthy fat, why no egg yolk in your baked items? I’m hoping to make your bread and the lemon pavlova this week.
We explain it here. If you want to lose body fat, less in the diet is helpful.
I am allergic to Monk Fruit 🙁 What could I use instead?
Any other natural sweetener.
Where can I buy Wholesome Yum Allulose in Canada?
You can get it here:
I want to make your Protein Sparing Strawberry Shortcake
But the Jay Robb egg white cost to much can I just add strawberry flavoring or vanilla favoring and now egg whites
Yes, that will work. 🙂
Hello Maria & Craig, i’m delighted to announce that in a month I have lost just a little over 10 pounds since purchasing your book the art of fat loss and watching your YouTube video on how to shrink your fat cells. It’s working! I will be forever in debt to both of you and so very grateful that after years of difficulty losing weight and many stalled efforts, I am finally experiencing success! I also have your carnivore book and just yesterday purchased your protein sparing modified fast book from 2018. I love all of your videos and truly cherish the ones that your boys are involved in. I have joined all of your online groups that I am aware of. I love you guys and I thank you so much. And, by the way, your macro calculator is such a valuable tool! It’s amazing how the macros change with just a 10 pound loss! ❤️❤️
Help, I have made this twice and both times it falls right after I take it out of the oven and the outside is just a bit tough. The second time I made it I cut the cooking time to 35 minutes thinking the first one was overcooked. I made sure the egg whites were whipped until I could hold bowl upside down. Not sure if I overbeat them and that is the problem or what I did wrong. I used Whole foods brand Vanilla egg white protein powder.
By the way I love your newsletter!
Try leaving it in the oven to cool. Just turn off oven and leave it in to cool. Thanks!!
Help!! I can’t seem to get the same P:E number that you did. I divided the protein grams by the carbs+fat grams, and got a different number. What am I doing wrong? I’m new to this P:E diet calculations thing, and am using your PSMF recipes that have a P:E number to practice my math on, but some of the numbers aren’t adding up. I assume I’m doing something wrong, but can’t find out what. Do I figure in fiber somewhere, or what?
This has got to be a first for you–a reader asking for help with her math homework!
In the P:E calculation you subtract fiber from the carbs. 🙂