Sunday, August 28, 2011

Best Low Carb High Protein Cake-Egg Recipe: Life changing

This my friends, is life changing. I know of few people who wouldn't admit to craving muffins, cake, pancakes, brownies, scones, or any carb-ladden, doughy goodness for breakfast (of anytime). I have been making "egg poof cakes" for as long as I can remember; this version is a game changer. The texture is akin to that of a muffin/ cake and it's the density and texture that make all the difference.

This is appropriate for any non-Vegan diet-- Dukan, Ideal Protein, etc, as song as you can eat egg whites. So what makes these so different from the all the other egg-poofs and creations you've seen on the "blogosphere", or tried on your own? As I mentioned, it's the texture. I felt like I was eating a cinnamon-spice crumb cake. So what is the trick to this texture, you are wondering?

OAT FIBER.(and copious amounts of cinnamon: hence the color).

LifeSource Foods Oat Fiber 500

There are two brands, that I know of, who make it:
Lifesource Foods Oat Fiber 500

This recipe is all protein, and none of the guilt that comes with "accidentally" eating the entire box of cake mix that you meant to use for a friends party.
The key is adding a lot of oat fiber. Oat fiber, which is an ingredient naturally high in fiber, absorbs up to seven times its weight in water making it useful for baking snacks.

I like to use about 30-45grams of egg white per mini glass bowl, and end up using the entire 500g carton. I add a lot of the oat fiber, about 3-5 grams worth. Remember, it has no taste and no texture, and is a very finely-milled white powder (looks like flour/starch). I also add a lot of cinnamon. Add 2-3 drops of whatever flavoring you like (I used Chocolate Fudge Brownie and Vanilla Cupcake for the above, and I can't wait to try Chocolate Coconut Almond , Cinnamon Danish, Graham Cracker, French Toast, NY Cheesecake, Apple PieChocolate Glazed Donut, vanilla custard, waffle, Boston Cream Pie, Dutch Chocolate Mint, chocolate raspberry, popcorn, and milk chocolate toffee), and your sweetener (I've tried it with Sweet and low, and  vanilla flavored Stevia liquid). The key is then to whisk/froth with a fork in quick, rapid movements to get air in, and pop it into the microwave for 45-60 seconds. The result is a fantastic springy texture. Top with sugar free jam, peanut butter, peanut butter flour, fitnutz, almond butter, sugar free syrup, sugar free pancake syrup, or honey! ENJOY