Ingredients:
- 100 ml of pasteurized egg whites
- 50 ml of erythritol
- Stevia, monk fruit or some other low volume heat stable sweetener of your choice. Amount depends on the type, add to desired sweetness level.
- 0.5-1 tsp of powdered cardamom (cinnamon could also be used if you prefer that, or use both because they go very good together)
- 12 g of oat betaglucan fiber
Mix Erythritol, the low volume sweetener, cardamom and egg whites. Whisk gently at first, then whisk up to stiff peaks using an electric mixer. Add the oat betaglucan and whisk until smooth. Scoop or pipe out 6 about 1 inch thick cakes on a parchment paper. Bake in the oven at 350 Fahrenheit for 22-25 minutes.
I made sugar free meringue batter to use as a topping. Same recipe as the cake batter, but without the cardamom and betaglucan, whisked to stiff peaks. I also add some vanilla powder sometimes.
On the picture I used this batter and some freeze dried raspberries mixed with the meringue. I had jam and meringue batter for another one, but plain is also really tasty.
You can also spread peanut butter on them or have marzipan on top, depending on how much calories you’re willing to add.
They are really good with just some warm milk as well.
by Araseja