Best Low Carb Chocolate Angel Food Cake Recipes

LOW CARB CHOCOLATE ANGEL FOOD CAKE

Steps:

• Preheat oven to 350°F.
• Beat egg whites with cream of tartar until soft peaks form.
• Add 3 packets of splenda and beat until stiff but not dry.
• In a separate bowl, whisk together yolks and remainder of Splenda (adjust to desired sweetness) and 1/2 package of the hot cocoa mix.
• Add 1/2 Tbsp cocoa and mix well.
• Blend a spoonfool of the white mixture into the yolk mixture.
• Pour the yolk mixture over the whites and sift the remaining cocoa mix, cocoa powder, protein powder and soy flour over this.
• Fold all of this together lightly.
• spoon into a small bundt pan or loaf pan that has been sprayed with Pam.
• Bake at 350° for 20 minutes or until firm, careful not to overbake.

KETO ANGEL FOOD CAKE | THE BEST LOW CARB ANGEL FOOD CAKE

Steps:

• Preheat the oven to 350°F and line the bottom of a 9-inch pan tube pan with parchment paper, don't grease.
• Sift flours and egg white powder into a bowl, set aside.
• In a large bowl, using a hand mixer beat the egg whites with a pinch of salt and cream of tartar until frothy. Then slowly add the swerve while continuing beating until soft peaks form - do not overbeat the mixture. Add the vanilla extract in the end.
• Fold the flour mixture - a third at a time - gently into the beaten egg whites with a silicone spatula.
• Spread the batter evenly in the pan, smooth the top, and tap the pan on the table a few times to make sure there are no big bubbles.
• Bake for 45-50 minutes until golden and then cool the cake upside down on a cooling rack.
• Run a knife along the inside edges of the pan to release the cake and invert it on a plate. Peel the parchment paper from the top.
• Serve alone or top with confectioners swerve, whipped cream, and fresh fruit.

HEALTHY ANGEL FOOD CAKE

Steps:

• Preheat the oven to 325 F. Set aside a 9-inch angel food cake pan (highly recommended!). If you do not have an angel food cake pan, a round pan with a removable bottom can be used. Note: the cake may stick to the pan using a regular round pan. Do not spray the pan, rather use a tiny amount of oil on the bottom of the pan to prevent the top from sticking.
• In a mixing bowl, add the starch, sorghum flour, and salt.
• Using a standing mixer or hand mixer, mix the egg whites and cream of tartar. Mix for 5 minutes or until soft peaks form. It should look like white clouds.
• Reduce the speed to low and add the vanilla extract until mixed. Next add the sugar and mix for another 3 minutes. The mixture should be stiff.
• Gently fold the flour and starch into the egg mixture by hand, being cautious to not deflate the eggs. Some deflating is normal. Be gentle!
• Transfer the mixture into the ungreased angel food cake pan. Bake for 40 minutes or until the surface is golden brown and bounces back when tapped.
• Remove the cake from the oven and let it cool upside down so it does not deflate. Once the cake has cooled, use an offset spatula to loosen the cake from the pan. Slice into 8 servings and serve with berries and cool whip!

LOW-CARB SUGAR-FREE ANGEL FOOD CAKE

Steps:

• Beat egg whites until foamy.
• Add cream of tartar and xanthan gum and beat until stiff peaks form.
• Add vanilla, flavor extract (such as almond, lemon, or orange), and Stevia.
• Mix in a separate bowl protein powder, salt, and sugar substitute.
• Fold the dry ingredients into the egg whites.
• Pour into a greased fluted pan.
• Bake at 350 for 45 minutes.
• Allow to cool (unfortunately it shrinks). Slice and serve with fresh diced fruit and whipped cream.