Low Carb Chocolate Angel Food Cake Recipe

Indulge in this guilt-free delight! Our Low-Carb Chocolate Angel Food Cake is surprisingly light and fluffy, despite being low in carbs. Made with almond flour and sweetened with Splenda, this decadent dessert satisfies your chocolate cravings without the sugar crash. Perfect for keto diets and low-carb lifestyles.

Prep Time 20 mins
Cook Time 35 mins
Calories 191.2 kcal
Protein 29g
Rating 5.0 (1 Reviews)
Low Carb Chocolate Angel Food Cake 21

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Low Carb Chocolate Angel Food Cake

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How to Make Low Carb Chocolate Angel Food Cake

  1. Preheat oven to 350°F (175°C).
  2. Grease and flour a small bundt pan or loaf pan (approximately 8x4 inches).
  3. In a large, clean, grease-free bowl, beat 12 large egg whites with 1/2 teaspoon cream of tartar until soft peaks form.
  4. Gradually add 3 packets (6 oz) Splenda, beating until stiff, glossy peaks form. Do not overbeat.
  5. In a separate bowl, whisk together 12 large egg yolks, 1 packet (2 oz) Splenda, and 1/2 cup unsweetened cocoa mix.
  6. Add 1/2 tablespoon unsweetened cocoa powder and mix well.
  7. Gently fold a spoonful of the egg white mixture into the yolk mixture to lighten it.
  8. 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.
  9. Gently fold everything together until just combined. Be careful not to deflate the egg whites.
  10. Spoon the batter into the prepared pan.
  11. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Do not overbake.
  12. 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