Low-Carb, Gluten-Free Angel Food Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
12 eggs whites (2 cups liquid egg whites)1 tsp. cream of tartar1 tsp. xanthan gum1 tsp. guar gum1/4 tsp baking powder8 packets stevia1 tsp. vanilla extract1 tsp. almond extract1/4 cup vanilla egg-or-whey protein powder1/4 cup almond flour3 Tbsp. powdered egg whites
Heat oven to 350 degrees. Generously coat a large flute pan with cooking spray, but only on the center and bottom, not on the sides.
Combine egg whites, cream of tartar, xanthan gum, guar gum, baking powder, stevia and both extracts. Beat on low for 30 seconds, then increase speed to high and beat until stiff peaks form, about 4 minutes. The mixture will be airy, voluminous, and quite thick.
Into a small bowl, sift together the protein powder, almond flour and powdered egg whites. Sprinkle half the dry ingredients over egg whites. Run mixture at medium for 5 seconds, or until dry ingredients are just incorporated. Sprinkle the rest of dry ingredients over the egg whites and mix again, just until incorporated. Increase mixer speed to high and run another 5 seconds.
Use a silicone spatula to scrape the sides of the bowl and gently fold the mixture together once or twice. Transfer half the mixture to the prepared pan. Use the spatula to smooth the top. Repeat with remaining mixture.
Firmly tap the pan on the counter top to eliminate air bubbles. Bake 35 minutes. Remove the pan from the oven and overturn the pan to cool upside down.
When cool, to release the cake, run a paring knife along side the outside of the pan.
Serving Size: 8 slices
Number of Servings: 8
Recipe submitted by SparkPeople user NJBROWN3.
Combine egg whites, cream of tartar, xanthan gum, guar gum, baking powder, stevia and both extracts. Beat on low for 30 seconds, then increase speed to high and beat until stiff peaks form, about 4 minutes. The mixture will be airy, voluminous, and quite thick.
Into a small bowl, sift together the protein powder, almond flour and powdered egg whites. Sprinkle half the dry ingredients over egg whites. Run mixture at medium for 5 seconds, or until dry ingredients are just incorporated. Sprinkle the rest of dry ingredients over the egg whites and mix again, just until incorporated. Increase mixer speed to high and run another 5 seconds.
Use a silicone spatula to scrape the sides of the bowl and gently fold the mixture together once or twice. Transfer half the mixture to the prepared pan. Use the spatula to smooth the top. Repeat with remaining mixture.
Firmly tap the pan on the counter top to eliminate air bubbles. Bake 35 minutes. Remove the pan from the oven and overturn the pan to cool upside down.
When cool, to release the cake, run a paring knife along side the outside of the pan.
Serving Size: 8 slices
Number of Servings: 8
Recipe submitted by SparkPeople user NJBROWN3.
Nutritional Info Amount Per Serving
- Calories: 81.8
- Total Fat: 2.0 g
- Cholesterol: 3.8 mg
- Sodium: 143.0 mg
- Total Carbs: 4.4 g
- Dietary Fiber: 2.2 g
- Protein: 12.0 g
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