Low Carb Chocolate Angel Food Cake

I have not made this recipe.

• Ready In: 35 mins
• Serves: 8
• Yields: 1 cake

Ingredients

• 8  eggs, separated
• 6 (1 g) packets Splenda sugar substitute (up to 10 packets)
• 1⁄4 teaspoon cream of tartar
• 1 (8 ounce) envelope  sugar-free hot cocoa mix
• 1  tablespoon cocoa powder
• 1  tablespoon  chocolate protein powder
• 1⁄4 cup  soy flour

Directions

1. Preheat oven to 350°F.
2. Beat egg whites with cream of tartar until soft peaks form.
3. Add 3 packets of splenda and beat until stiff but not dry.
4. In a separate bowl, whisk together yolks and remainder of Splenda (adjust to desired sweetness) and 1/2 package of the hot cocoa mix.
5. Add 1/2 Tbsp cocoa and mix well.
6. Blend a spoonfool of the white mixture into the yolk mixture.
7. Pour the yolk mixture over the whites and sift the remaining cocoa mix, cocoa powder, protein powder and soy flour over this.
8. Fold all of this together lightly.
9. spoon into a small bundt pan or loaf pan that has been sprayed with Pam.
10. Bake at 350° for 20 minutes or until firm, careful not to overbake.