Decadent Low Carb Chocolate Angel Food Cake
Indulge in the light and fluffy delight of our Decadent Low Carb Chocolate Angel Food Cake. Perfect for breakfast or a guilt-free dessert, this cake is made with egg whites to provide a satisfying texture while keeping the carb count low. Enhanced with rich cocoa flavors and a hint of chocolate protein, it’s not only a delicious treat but also a nutritious option for those watching their sugar intake. This cake is ideal for sharing and can be enjoyed by everyone, including those following low-carb diets. Serve it plain or with a dollop of sugar-free whipped cream for a truly scrumptious experience.
8
Servings
N/A
Calories
7
Ingredients
Ingredients
Eggs, separated
8 (Separate the yolks from the whites.)
Splenda sugar substitute
6 packets (Adjust to taste (up to 10 packets can be used).)
Cream of tartar
1/4 teaspoon (For stabilizing egg whites.)
Sugar-free hot cocoa mix
1 envelope (8 ounces) (Use half for mixing and half for sifting.)
Cocoa powder
1 tablespoon (For adding depth to the flavor.)
Chocolate protein powder
1 tablespoon (For added protein content.)
Soy flour
1/4 cup (For a low-carb structure.)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a large mixing bowl, beat the egg whites with the cream of tartar until soft peaks form.
3
Gradually add 3 packets of Splenda, continuing to beat until stiff peaks form, being careful not to overbeat.
4
In another bowl, whisk together the egg yolks, remaining Splenda (adjust for sweetness), and half of the sugar-free hot cocoa mix until well combined.
5
Add 1/2 tablespoon of cocoa powder to the yolk mixture and mix thoroughly.
6
Gently fold a spoonful of the beaten egg whites into the yolk mixture to lighten it.
7
Carefully pour the yolk mixture over the egg whites.
8
Sift the rest of the cocoa mix, cocoa powder, chocolate protein powder, and soy flour over the combined mixture.
9
Using a spatula, fold the ingredients together lightly until just combined – be cautious not to deflate the egg whites.
10
Spoon the batter into a small bundt pan or a loaf pan that has been sprayed with cooking spray or Pam.
11
Bake in the preheated oven for about 20 minutes or until the cake is firm and springs back when touched. Avoid overbaking.
12
Once done, allow the cake to cool before removing it from the pan and serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
Is this Decadent Low Carb Chocolate Angel Food Cake suitable for diabetics?
Yes, this cake uses Splenda and sugar-free cocoa mix, making it a lower-sugar option suitable for many diabetic diets.
How many eggs do I need for this recipe?
You will need 8 large eggs, which must be separated into yolks and whites.
What is the purpose of cream of tartar in this cake?
Cream of tartar acts as a stabilizer for the egg whites, helping them hold their volume and reach stiff peaks.
Can I use a regular cake pan instead of a bundt pan?
Yes, you can use a small bundt pan or a loaf pan that has been sprayed with cooking spray.
What temperature should the oven be set to?
Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius.
Is this recipe gluten-free?
The recipe uses soy flour, which is naturally gluten-free; however, check your cocoa mix and protein powder labels to ensure they are certified gluten-free.
How long does the cake take to bake?
The cake typically bakes for about 20 minutes.
How do I know when the cake is done?
The cake is ready when it is firm to the touch and springs back when lightly pressed.
Can I eat this cake for breakfast?
Yes, thanks to its high protein content and low carb count, it is a great guilt-free breakfast option.
What can I serve with this chocolate angel food cake?
It is delicious plain or served with a dollop of sugar-free whipped cream.
How many servings does this recipe provide?
This recipe makes 8 servings.
Why is soy flour used in this recipe?
Soy flour provides a low-carb structure for the cake while adding extra protein.
Can I substitute Splenda with another sweetener?
Yes, you can use other granulated sugar substitutes, though you may need to adjust the quantity based on sweetness level.
What should I do if my egg whites deflate?
To avoid deflation, fold the dry ingredients and yolk mixture very gently using a spatula.
Do I need to sift the dry ingredients?
Yes, sifting the cocoa mix, protein powder, and soy flour helps prevent clumps and ensures a light texture.
What kind of cocoa mix is required?
The recipe calls for one 8-ounce envelope of sugar-free hot cocoa mix.
Can I use vanilla protein powder instead?
You can, but chocolate protein powder is recommended to enhance the rich chocolate flavor.
Is it necessary to grease the pan?
Yes, the pan should be sprayed with cooking spray or Pam to prevent the cake from sticking.
What should the consistency of the egg whites be?
Beat the egg whites until stiff peaks form, but be careful not to overbeat them.
Can I add extra cocoa powder for a darker chocolate taste?
The recipe uses 1 tablespoon of cocoa powder, but you can slightly increase this if you prefer a deeper flavor.
How should the cake be cooled?
Allow the cake to cool completely in the pan before attempting to remove it and serve.
Can I use liquid sweetener?
Granulated substitutes like Splenda are preferred here to help with the structure of the egg whites.
What is the main source of protein in this cake?
The protein comes from the 8 egg whites, chocolate protein powder, and soy flour.
Is this recipe keto-friendly?
Yes, because it is low in carbohydrates and uses sugar substitutes, it fits well within a ketogenic diet.
Can I add nuts or chocolate chips?
You can fold in a few sugar-free chocolate chips or crushed nuts, but be careful not to weigh down the delicate batter.
How do I store the leftovers?
Store any leftover cake in an airtight container at room temperature or in the refrigerator for up to 3 days.
Does this cake contain dairy?
The cake itself is dairy-free if your protein powder and cocoa mix do not contain dairy derivatives.
Why is the egg yolk mixture lightened first?
Folding a small amount of egg white into the yolks first makes the mixture lighter and easier to fold into the rest of the whites.
Can I use almond flour instead of soy flour?
Almond flour is heavier than soy flour and may change the light 'angel food' texture, so soy flour is recommended for this specific recipe.
How many packets of Splenda should I use?
The recipe suggests 6 packets, but you can use up to 10 depending on your sweetness preference.