Low Carb Chocolate Angel Food Cake

Recipe by 89240
READY IN: 35mins
YIELD: 1 cake




  • 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.