Low-Carb, Gluten-Free Angel Food Cake
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Low-Carb, Gluten-Free Angel Food Cake calories by ingredient
Introduction
If using packaged liquid egg whites, check package to see if they are appropriate for whipping. Some are not. I used Wilton Meringue Powder for the powdered egg whites.This was an Associated Press recipe, printed in the Springfield News-Leader.
Xanthan gum, guar gum and almond flour can usually be found in the gluten-free section of most stores. If using packaged liquid egg whites, check package to see if they are appropriate for whipping. Some are not. I used Wilton Meringue Powder for the powdered egg whites.
This was an Associated Press recipe, printed in the Springfield News-Leader.
Xanthan gum, guar gum and almond flour can usually be found in the gluten-free section of most stores.
Number of Servings: 8
Ingredients
-
12 eggs whites (2 cups liquid egg whites)
1 tsp. cream of tartar
1 tsp. xanthan gum
1 tsp. guar gum
1/4 tsp baking powder
8 packets stevia
1 tsp. vanilla extract
1 tsp. almond extract
1/4 cup vanilla egg-or-whey protein powder
1/4 cup almond flour
3 Tbsp. powdered egg whites
Directions
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.