Low Carb Chocolate Angel Food Cake

KETO CHOCOLATE ANGEL FOOD CAKE

Steps:

• Preheat oven to 325°F.
• Sift almond flour and combine the arrowroot and salt in a small bowl.
• Into a mixer, beat the egg whites on high speed until frothy, takes just about a minute.
• Beat in the cream of tartar, slowly adding the powdered sugar, extracts and cocoa powder. Continue beating until whites form soft peaks.
• Take bowl off mixer and mix the flour mixture by hand. You will fold over the dry ingredients to gently mix into the whipped egg whites. Turn the bowl and continue folding until all dry ingredients are mixed.
• Pour batter into the ungreased pan, smooth the top and bake for 35-40 minutes. A toothpick should not be wet when used to test cake. The top of cake should be browned and feel dry to touch.
• Turn cake upside down to cool. When cool, use a metal spatula or butter knife to loosen around the center and edges of cake. Remove from pan.
• To make ganache: chop chocolate bar and put in a glass bowl with heavy cream. Heat in 30 second increments in a microwave. The cream should be very hot, but not boiling.
• Let chocolate sit for a minute to melt and stir until smooth. Add one tablespoon orange juice and stir to combine.
• Drizzle over top of cake and use a spatula or butter knife to smooth the top. The ganache will drip down the sides of cake.

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.

CHOCOLATE ANGEL FOOD CAKE

Steps:

• Heat oven to 375 degrees.
• Sift flour, cocoa and 3/4 cup granulated sugar together 3 times; set aside.
• Beat egg whites at low speed in a large mixer bowl until foamy, about 5 minutes.
• Add vanilla, cream of tartar and salt.
• Gradually increase speed to medium while beating in remaining 3/4 cup granulated sugar, 1 tablespoon at a time, 5 minutes.
• When sugar is incorporated, continue beating to stiff peaks, 2 minutes more.
• Sift one third of dry ingredients over whites; gently fold in with rubber spatula.
• Repeat process 2 more times.
• Pour batter into ungreased 10-inch tube pan.
• Cut through batter to remove air pockets.
• Bake 40 to 45 minutes, until top springs back when gently pressed.
• Invert and hang pan on neck of bottle to cool.
• To unmold, run a thin knife around side of pan and tube; invert pan.
• Turn cake upright onto serving plate.
• Garnish with confectioners' sugar, if desired.

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.