6-7 egg whites at room temp (from whole eggs)
1 tsp Cream of Tartar
3 Creme Brûlée Flex Flavors (or any other Flex flavor you prefer)
1 scoop Angel Food Cake protein powder
In a mixer, whip the egg whites into a stiff meringue consistency. Add the cream of tarter and continue to whip. Add 3 Flex Flavors. Once the egg whites are thick and form peeks, gently fold in 1 scoop of Angel Food Cake protein powder.
Spray a bundt pan with non-stick spray and scoop cake batter gently into pan.
Bake at 350 for 15-20 or until light golden color.
Let cool and enjoy with zero guilt. Optional decorate with whip cream and fresh strawberries.
Makes 2 servings: 1 serving is 1/2 of a cake
Macros for 1 serving: 100 Cal/ 1.5 F/ 3 C/ 21 P