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

 

Ingredients:

         

        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.