Replace refined sugar in traditional angel food cake with stevia and a touch of honey. This shockingly high protein, low sugar and carb, gluten and fat free cake is a fantastic treat you can keep around the house to quell cravings for sweets without feeling guilty.

½ cup gluten free flour
3 Tbsp powdered egg whites
¼ tsp salt
12 egg whites
1 tsp cream of tartar
1 ½ tsp pure stevia
¼ cup honey
1 tsp vanilla extract
1 tsp almond extract



Creative Inversion!

Heat the oven to 350 degrees. Sift together gluten free flour, powdered egg whites and salt into a bowl and set aside. With stand mixer, beat egg whites on medium-high until foamy, about 1 minute. Add cream of tartar and stevia; beat until soft peaks form. Continue to beat, gradually adding honey; beat until stiff peaks form, about 2 minutes. Add vanilla and almond extract; beat to combine.

Gently transfer egg-white mixture to a large, wide bowl. Sift ½ of flour mixture over egg-white mixture. Gently fold in using a rubber spatula to combine. Repeat with remaining flour mixture.Try with our reduced fat, lactose free, naturally stevia sweetened Strawberry Swirl Ice Cream!