By popular demand (and about a week late) here is the recipe I followed to make an entire cake, complete with frosting, only 650 calories with 52 grams of protein (You can add berries, but that will obviously increase the calories). I simply followed these two recipes with some substitutions and sweetness modifications (because I didn't enjoy the cake as sweet as the original recipe).

• Angel Food Cake Recipe
• Egg Meringue Frosting Recipe

Angel Food Cake Recipe

Ingredients

• 200g of Monkfruit (1 Cup)
• 133g of cake flour (1 Cup + 2 Tablesppons)
• 1/4 teaspoon of salt
• 12 large egg whites
• 1 + 1/2 teaspoons cream of tartar
• 1 + 1/2 teaspons pure vanilla extract

Instructions

1. Adjust the oven rack to the lower middle position and preheat oven to 325°F (163°C).
2. In a food processor or blender, pulse the monkfruit until fine and powdery. Remove 1 cup and set aside to use in step 3; keep the rest inside the food processor. Add the cake flour and salt to the food processor. Pulse 5-10 times until monkfruit/flour/salt mixture is aerated and light.
3. In a large bowl using a hand mixer or a stand mixer fitted with a whisk attachment, whip egg whites and cream of tartar together on medium-low until foamy, about 1 minute. Switch to medium-high and slowly add the 1 cup of monkfruit you set aside. Whip until soft peaks form, about 5-6 minutes. Add the vanilla extract, then beat just until incorporated.
4. In 3 additions, slowly sift the flour mixture into the egg white mixture using a fine mesh strainer, gently folding with a rubber spatula after each addition. To avoid deflating or a dense cake, don’t add the flour mixture all at once. Sift and very slowly fold in several additions. This is important! Pour and spread batter into an ungreased 9 or 10 inch tube pan. Shimmy the pan on the counter to smooth down the surface.
5. Bake the cake until a toothpick inserted comes out clean, about 40-45 minutes. Rotate the pan halfway through baking. The cake will rise up very tall while baking. Remove from the oven, then cool the cake completely upside-down set on a wire rack, about 3 hours. (Upside-down so the bottom of the tube pan is right-side up, see photo and video above.) Once cooled, run a thin knife around the edges and gently tap the pan on the counter until the cake releases.
6. Store leftovers in the refrigerator for up to 5 days.

Notes

1. Prepare the angel food cake one day in advance, then cover tightly and store at room temperature overnight. Angel food cake can be frozen for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.
2. Tools (for convenience if you have them) a. Blender or Food Processor b. Electric Mixer (handheld or stand) c. Egg separator (Idk what this is) d. Rubber Spatula e. Tube Pan (required according to the recipe, see notes) f. Cooling rack
3. Sugar (monkfruit): In this recipe, you use granulated sugar and pulse it in a food processor to make superfine sugar. If you have superfine sugar or caster sugar, use that. Pulse 3/4 cup of it with the dry ingredients in step 2. Use 1 cup of it in step 3.
4. I strongly recommend using fresh real egg whites instead of egg white substitutes, previously frozen egg whites, or egg whites from a carton. Separate the eggs when they’re cold, then bring the egg whites to room temperature. Fresh room temperature egg whites whip into the fluffiest volume. With the extra yolks, make lemon curd or other egg yolk recipes.
5. Pan: An angel food cake pan (aka tube pan) is imperative. Do not use a Bundt pan. Angel food cake’s structure and stability requires the tube pan’s particular specifications. Some angel food cake pans come with little feet, which makes cooling the cake upside down easy. If your pan has feet, no need to use a wire rack. Whether your tube pan has feet or not, cool the cake upside down as directed in step 5.

Meringue Frosting

Ingredients

• 4 large egg whites
• 1/2 cup (100g) monkfruit
• 1/2 teaspoon cream of tartar
• 1 teaspoon pure vanilla extract

Instructions

1. Place egg whites, monkfruit, and cream of tartar in a heatproof bowl. Set bowl over a saucepan filled with two inches of simmering water. Do not let it touch the water. (You can use a double boiler if you have one.)
2. Whisk constantly until monkfruit is dissolved and mixture has thinned out, about 4 minutes. The mixture will be thick and tacky at first, then thin out and appear frothy on top. To test that it’s ready, you can use your finger or an instant read thermometer. Lightly and quickly dip your finger (it’s very hot, be careful) and rub the mixture between your thumb and finger. You shouldn’t feel any granules. If using a thermometer, the temperature should read 160°F (71°C).
3. Remove from heat. (No need to let it cool down before continuing.) Add the vanilla extract, then using a handheld or stand mixer fitted with a whisk attachment, beat on high speed until stiff glossy peaks form, about 5 minutes.
4. Spread onto cake! Serve immediately OR torch it with a kitchen torch for a delicious toasted marshmallow topping. (Do not place in the oven under the broiler– it will melt.)
5. Cover and store leftovers for up to 2 days in the refrigerator. Baked goods topped with this marshmallow meringue can be left at room temperature for up to 6-8 hours. After that, it’s best to refrigerate or else the topping will begin to wilt. For best taste, texture, and appearance, I do not recommend freezing this.