Versatile Vanilla Cake

What started off as an attempt to make lemon bundt cakes ended up as a versatile, non-lemon tasting cake recipe. While I used mini bundt cake pans, these could also be great as cupcakes or even a large cake. I haven't iced them yet, but I plan to do different variations, including a lemon glaze, vanilla glaze and chocolate glaze. I hope you enjoy them as much as I did! :)

Ingredients:

1 cup liquid egg whites

¼ tsp cream of tartar

 ¼ cup egg white protein powder (I use the NOW brand)

¾ cup coconut flour

¼ cup powdered Swerve 

½ tsp baking soda

2 tsp baking powder

½ tsp salt

2 eggs

½ cup sour cream

1 tsp vanilla

6 tbsp butter melted

2 tbsp lemon juice

4 squeeze Whole Earth monk fruit juice concentrate

Instructions: 

1) Pre-heat the oven to 400 degrees.

2) Using a standing mixer, beat the egg whites and cream of tartar to stiff peaks. Set aside.

3) In a large bowl, mix together all dry ingredients (egg white powder, coconut flour, powdered Swerve, baking soda, baking powder, salt). 

4) Add in wet ingredients (whole eggs, sour cream, vanilla, melted butter, lemon juice, monk fruit juice concentrate). Mix well. 

5) Add in the stiff egg whites and mix gently until thoroughly blended.

6) Spray a pan with coconut oil and fill with batter, about 2/3 full. (Mine are too full in the picture). 

7) Bake for about 15 minutes or until cooked, depending on pan size. 

8) Enjoy, and feel free to post comments and pictures on Caroline's Keto Kitchen Facebook page.

Picture Instructions: 

Nutrition Facts: