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Chocolate Angel Food Cake Low carb
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Chocolate Angel Food Cake   Low carb




        8 eggs, separated


        6-10 pkts Splenda


        1/4 tsp cream of tartar


        1/8 teaspoon cream of tartar


        1 pkg. Swiss Miss Fat Free w/Splenda hot cocoa


        1 Tbsp unsweetened cocoa


        1 Tbsp Chocolate flavor Protein Powder

        (Designer Protein, Protein 95, ProFormix, Soy Pro, etc.)


        1/4 cup soy flour


Preheat oven to 350F.

Beat egg whites with cream of tartar. Add 3 pkts Splenda and beat until stiff


but not dry.

In a separate bowl, mix the yolks with remainder of Splenda (amount variation


is to allow for your sweetness level preference) and 1/2 package of hot cocoa


mix. Add 1/2 Tbsp cocoa and mix well. Take a spoonful of white mixture and


blend into yolk mixture. Pour the yolk mixture over the whites and sift the


remaining Swiss Miss mix, cocoa powder, chocolate protein powder and soy


flour over this. Fold all of this together, gently and spoon into a small Bundt


pan or loaf pan that has been sprayed with Pam. Bake at 350 for 20 minutes


or until firm. Do not over bake. Frost with chocolate frosting or peanut butter


frosting if desired.

Approx 26 carbs, 4 fiber in entire cake without frosting.

If you have copyright on the recipe please email me.