Low Carb Chocolate Angel Food Cake

1. 1

   Preheat oven to 350u00b0F.

2. 2

   Beat egg whites with cream of tartar until soft peaks form.

3. 3

   Add 3 packets of splenda and beat until stiff but not dry.

4. 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. 5

   Add 1/2 Tbsp cocoa and mix well.

6. 6

   Blend a spoonfool of the white mixture into the yolk mixture.

7. 7

   Pour the yolk mixture over the whites and sift the remaining cocoa mix, cocoa powder, protein powder and soy flour over this.

8. 8

   Fold all of this together lightly.

9. 9

   spoon into a small bundt pan or loaf pan that has been sprayed with Pam.

10. 10

    Bake at 350u00b0 for 20 minutes or until firm, careful not to overbake.

* Per serving · 4 servings · Values may vary.

No additional tips available.