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–+ servings

High Protein Flourless Layer Cake (ONLY 107 Calories)

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Go to Favorite Recipes Maria Emmerich
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Prep Time 25 minutes
Cook Time 3 hours
Total Time 3 hours 25 minutes
Course Dairy Free, Dessert, Nut Free, PSMF Recipes
Cuisine Italian
Servings 10
Calories 106

Equipment

Hand Mixer

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:

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

Calories: 106 | Fat: 5g | Protein: 9.9g | Carbohydrates: 3.7g | Fiber: 0.9g | P:E Ratio: 1.3