Egg Fast Cloud Cake

• Refrigerated

  • 2 Eggs

• Condiments

  • 20 Vanilla stevia drops

• Baking & Spices

  • 1 pinch Cream of tartar
  • 1 pinch Salt

• Drinks

  • 1/4 tsp Espresso, instant powder

• Dairy

  • 2 tbsp Butter
  • 1 oz Cream cheese
  • 2 oz Mascarpone cheese

• Other

  • 2 tablespoons Sukrin Melis (or Swerve Confectioners

Found on lowcarbyum.com

Description

Directions

• Preheat oven to 300°F. Line baking pan with parchment paper or silicone liner or use greased muffin top pan.
• Separate the eggs into separate bowl.
• Add the macarpone cheese, stevia, and salt to the yolks. Blend well with an electric mixer.
• Sprinkle cream of tartar on the egg whites if desired. Whip with a clean electric mixer until very stiff.
• Using a spatula, gradually fold the egg yolk mixture into the white mixture. Try not to break down the egg white, you want it to stay fluffy.
• Spoon 4 mounds of the mixture onto the the prepared baking pan or molds. Flatten each mound slightly.
• Bake for about 25-30 minutes. Do not over bake or they can become crumbly.
• Cool on the baking pan for 3-5 minutes, then transfer to a cooling rack.
• Allow the cakes to dry on rack for the day.
• Whip all frosting ingredients together until fluffy.
• Frost the top of each cake layer, stacking on top of each other.

Nutrition