Ingredientes para Low Carb Chocolate Angel Food Cake
- Eggs
- Splenda Sugar Substitute
- 1/2 teaspoon cream of tartar
- Sugar Free Hot Cocoa Mix
- 2 tablespoons unsweetened cocoa powder
- Chocolate Protein Powder
- 1/4 cup almond flour
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Cómo preparar Low Carb Chocolate Angel Food Cake
- Preheat oven to 350°F (175°C).
- Grease and flour a small bundt pan or loaf pan (approximately 8x4 inches).
- In a large, clean, grease-free bowl, beat 12 large egg whites with 1/2 teaspoon cream of tartar until soft peaks form.
- Gradually add 3 packets (6 oz) Splenda, beating until stiff, glossy peaks form. Do not overbeat.
- In a separate bowl, whisk together 12 large egg yolks, 1 packet (2 oz) Splenda, and 1/2 cup unsweetened cocoa mix.
- Add 1/2 tablespoon unsweetened cocoa powder and mix well.
- Gently fold a spoonful of the egg white mixture into the yolk mixture to lighten it.
- Pour the yolk mixture over the remaining egg white mixture and sift 1/2 cup unsweetened cocoa mix, 2 tablespoons unsweetened cocoa powder, 1/4 cup protein powder and 1/4 cup almond flour over the top.
- Gently fold everything together until just combined. Be careful not to deflate the egg whites.
- Spoon the batter into the prepared pan.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Do not overbake.
- Let the cake cool completely in the pan before inverting onto a serving plate.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
65g
Fat
10g
Carbs
6g
