Light & Luscious Low-Carb Angel Food Cake
Indulge in this delightful Light & Luscious Low-Carb Angel Food Cake, perfect for those watching their carbs but still wanting a light dessert option. This cake is airy, fluffy, and sugar-free, making it an excellent choice for dieters and anyone looking to satisfy their sweet tooth without the guilt. The combination of almond extract and vanilla infuses the cake with a lovely flavor, while its unique texture is bound to impress your friends and family. Serve it alongside fresh fruit and lightly whipped cream for an elegant dessert that will leave everyone asking for seconds!
6
Servings
80
Calories
9
Ingredients
Ingredients
pasteurized liquid egg whites
2 cups (Ensure liquid is fresh and pasteurized.)
cream of tartar
1 teaspoon (Add to the egg whites to stabilize.)
xanthan gum
2 teaspoons (Helps improve texture and structure.)
vanilla extract
1/2 teaspoon (Pure or imitation for flavoring.)
liquid stevia
5 drops (Sweetener; adjust to taste if needed.)
almond extract
2 teaspoons (Enhances flavor; can be substituted with lemon or orange extract.)
whey protein powder
1 cup (Unflavored and sugar-free for the best results.)
Splenda sugar substitute
1 cup (Provides sweetness without sugar.)
salt
1 dash (Enhances overall flavor.)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a large mixing bowl, beat the pasteurized egg whites until they become foamy.
3
Gradually add the cream of tartar and xanthan gum, and continue beating until you reach stiff peaks.
4
Stir in the vanilla and almond extract, along with the drops of liquid stevia until evenly distributed.
5
In a separate bowl, mix together the whey protein powder, salt, and Splenda sugar substitute until evenly combined.
6
Gently fold the dry ingredients into the egg white mixture, being careful not to deflate the foam.
7
Pour the mixture into a greased fluted pan, smoothing the top as needed.
8
Bake in the preheated oven for 45 minutes or until golden and firm to the touch.
9
Once baked, allow the cake to cool inverted on a wire rack to maintain its height.
10
Slice and serve with fresh diced fruit and a dollop of whipped cream for a delectable finish.
Nutrition Information
0.3g
Fat
3.3g
Carbs
20g
Protein
0g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What makes this Angel Food Cake low-carb?
This cake uses whey protein powder and sugar substitutes like Splenda and stevia instead of flour and traditional sugar, resulting in only 3.3g of carbohydrates per serving.
Is this recipe suitable for a keto diet?
Yes, with its low carbohydrate count and high protein content, it is an excellent dessert for those following a ketogenic lifestyle.
How many calories are in one serving?
Each serving contains approximately 80 calories.
What type of egg whites should I use?
The recipe calls for 2 cups of pasteurized liquid egg whites, ensuring they are fresh for the best volume.
Why is cream of tartar included in the recipe?
Cream of tartar acts as a stabilizer for the egg whites, helping them reach and maintain stiff peaks.
What is the purpose of xanthan gum?
Xanthan gum is used to improve the texture and structure of the cake, which is particularly important in gluten-free and low-carb baking.
What flavor extracts are used?
The cake is flavored with 1/2 teaspoon of vanilla extract and 2 teaspoons of almond extract.
Can I substitute the almond extract?
Yes, you can substitute almond extract with lemon or orange extract if you prefer a different flavor profile.
Which protein powder works best for this cake?
Unflavored and sugar-free whey protein powder is recommended for the best results and texture.
What sweeteners are used in this recipe?
The recipe uses a combination of 1 cup of Splenda sugar substitute and 5 drops of liquid stevia.
How do I prepare the egg whites?
Beat the pasteurized egg whites in a large mixing bowl until they become foamy before adding stabilizers.
How do I know when the egg whites are ready?
You should continue beating the egg whites with cream of tartar and xanthan gum until they reach stiff peaks.
How should I combine the dry ingredients?
In a separate bowl, mix the whey protein powder, salt, and Splenda until they are evenly combined before adding to the wet mixture.
What is the best way to mix the dry and wet ingredients?
Gently fold the dry ingredients into the egg white foam to avoid deflating the air bubbles.
What type of pan should I use for baking?
A greased fluted pan is recommended for this angel food cake.
What temperature should the oven be set to?
Preheat your oven to 350°F (175°C).
How long does the cake need to bake?
Bake the cake for 45 minutes or until it is golden and firm to the touch.
Why must the cake be cooled inverted?
Cooling the cake inverted on a wire rack helps it maintain its height and prevents it from collapsing.
How many servings does this recipe yield?
This recipe makes 6 servings.
What is the protein content per serving?
Each serving provides 20g of protein.
Is there any fat in this cake?
The cake is very low in fat, containing only 0.3g per serving.
Is this recipe gluten-free?
Yes, because it uses protein powder instead of wheat flour, it is naturally gluten-free.
How should I serve the cake?
It is best served with fresh diced fruit and a dollop of whipped cream.
Can I adjust the sweetness?
Yes, you can adjust the drops of liquid stevia to your personal taste preference.
What is the texture of the cake?
The cake has an airy, fluffy, and light texture similar to traditional angel food cake.
Does this cake contain any fiber?
This specific recipe contains 0g of fiber.
Why is salt added to the recipe?
A dash of salt is added to enhance the overall flavors of the cake.
Can I use fresh egg whites instead of liquid ones?
Yes, you can use fresh egg whites, but ensure they are measured to equal 2 cups.
Is the cake sugar-free?
Yes, it is entirely sugar-free, utilizing Splenda and stevia for sweetness.
Can I make this cake ahead of time?
Yes, once cooled, it can be stored and served later, making it great for dinner parties.