Here’s a fun recipe to replace traditional angel food cake or sweet biscuits to serve with fresh berries and whipped cream.
These Strawberry Protein Sponge Cakes are filled with fat burning protein, are low in carbs and low in sugar so that you can stay on track with your fitness goals while enjoying a sweet, summer treat.
Be sure to use ==> TRULEAN’S Strawberries and Cream Premium Protein Powder <== in this recipe for the best flavor and consistency.
I also LOVE to enjoy Strawberries and Cream Protein powder blended with almond milk, 2 frozen strawberries, 4 ice cubes and a pinch of rolled oats for a morning milkshake that gets the day started in the most delicious, metabolism-boosting way!
⅔ cup rolled oats
⅓ cup granular Swerve
¼ teaspoon sea salt
1 egg yolk
½ cup almond milk
3 tablespoons coconut oil, melted
¼ teaspoon almond extract
4 egg whites
Preheat the oven to 350 degrees F. Line 10 muffin tins with paper or silicone liners.
Place the rolled oats in a food processor and pulse into a powder. Add the protein powder, swerve, coconut flour, baking powder and sea salt. Pulse to combine.
Add the egg yolk, almond milk, melted coconut oil, vanilla and almond extracts to the food processor and process for 6 seconds.
With an electric mixer, beat the egg whites with a whisk attachment until soft peaks form. Transfer the batter from the food processor into the bowl of egg whites and mix to combine.
Divide the batter between the prepared 10 muffin tins. Bake in the preheated oven for 16 minutes. Remove from the oven and cool slightly before serving. Enjoy!