Angel food cake bread 🍰🍞

I created this vanilla cake/angel food cake/sweet bread thing this morning while experimenting in the kitchen! 🙂

I have spent months trying to create a low carb/zero carb sweet & fluffy bread-like thing, with the intention of cutting it into cubes to fry with butter, almond milk, cinnamon spice & sweetener to make French toast – and also to cut into cubes for layered desserts like strawberry trifle, banana pudding, etc.

It needed to be soft, a bit chewy, absorbent and able to be fried or toasted, so it took many many tries to get something decent. Honestly I had sooo many failed attempts. I tried adding butter or oil, both failures. I tried adding coconut flour and adjusting the flour ratios, they came out super deflated and eggy and gross. I tried adding gelatin but it stuck to the sides and I had to toss it. Any tips guys?

If anyone has tips or feedback about how I could make it better, please let me know! It’s delicious as it is, but with a few potential improvements I think it would be indistinguishable from real sweet bread/angel food cake. Any tips? Thanks all! Recipe below

Ingredients

• 4 egg whites (140g)
• 1/8 tsp cream of tartar (helps stabilize whites

• 3-5 drops of lemon juice

• 6 tbsp (40g) vanilla whey protein

• 2 tbsp + 2 tsp (16g) almond flour

• 4 tbsp (32g) powdered erythritol (or to taste)

• 1/4 tsp xanthan gum

• 1 + 1/2 tsp baking powder

• 1/4 tsp salt

• 1 + 1/2 tsp imitation vanilla

Instructions

1. Preheat oven to 150°C / 300°F. Line or lightly grease a small 6–7” cake tin or loaf pan.
2. In a new bowl, whisk egg whites + lemon + cream of tartar until soft peaks form. Don’t over-beat, you want it soft and fluffy, not stiff.
3. In a second bowl, whisk together: Protein powder, Almond flour, Erythritol, Xanthan gum, Baking powder, Salt.
4. Gently sprinkle dry mix into whipped egg whites in 2–3 batches, then fold in gently using a wood or silicon spoon. Add imitation vanilla while you are folding in 2-3 batches. Batter should be thick and mousse-like with an almost “whipped cream” texture and color.
5. Spoon into your pan, smooth the top, and lightly tap to pop large air bubbles.
6. Bake 28-32 min until the top is golden, springy, and a knife comes out mostly clean.
7. Cool 5–10 min in pan, then fully on a rack. Slice or cube when completely cool.