low sodium leavening agent

Does anyone know of any low sodium/calorie leavening agent that will make my protein cakes rise? I use baking powder, but that has a lot of sodium, I know there are low sodium baking powders but I cannot find them anywhere.

I don't know what the recipe to your protein cake encompasses, but these steps will probably increase the puffiness and volume of the cake:

- decreasing fats, or using more solidified fats

- reducing sugar

- folding in ingredients until just mixed, and not letting the batter sit while you prepare the pan for baking

- beating egg white and yolks separately, and warming them beforehand

- using bread flour or cake flour and sifting it beforehand

All it consists of is a scoop of choc protein powder and 4g of baking powder, mix with water until gooey and microwave for 1 minute.

we just did leavening agents in one of my classes this week...

we were taught...

    Liquids(depending on what your product is) fat (when it is creamed of whipped it air increases increasing the volume),eggs (egg whites foam and incorporate more air increasing the volume, as well as with heat the protein will coagulate and give structure..also eggs are a good emulsifying agent as they will help keep all the ingredients together)

and baking soda and powder obviously...hope this helps

I found a couple of low sodium baking powder online - still have to watch the potassium and need to use 1.5 to 2 times as much as regular.