How To make No Cholesterol Chocolate Angel Food Cake
Stephen Ceideburg 1 c All-purpose flour
1/3 c Unsweetened cocoa
1 3/4 c Granulated sugar, divided
1 3/4 c Egg whites (about 11), at
- room temperature 1/2 t Salt
1 1/2 ts Cream of tartar
2 ts Vanilla
Fruit compote, optional (see accompanying recipes)
Preheat oven to 375 degrees.
In a small bowl, combine flour and cocoa with 3/4 cup sugar. Mix well and set aside.
Place egg whites in a large mixing bowl. Add salt and cream of tartar. Beat at high speed of an electric mixer until soft peaks form. Test by turning off machine and raising beater slowly. Gradually add the remaining sugar, 1/4 cup at a time, beating well after each addition. Continue beating until stiff peaks form when you remove the beaters.
With a rubber spatula, gently fold in the vanilla. Then sprinkle a fourth of the flour mixture over the beaten egg whites. Using an under-and-over motion, gently fold in the flour with the spatula. Do 5 strokes, rotating the bowl as you fold in the flour. Repeat three more times, until the flour mixture is all used up. Then fold an additional 10 strokes. Flour mixture should be blended into the egg whites.
Gently pour the batter into an ungreased 10-inch tube pan. Bake 35 to 40 minutes or until a cake tester comes out clean. Invert tube pan over the neck of a glass bottle. Keep the cake inverted until completely cool, at least two hours.
With a sharp knife, carefully loosen cake from the pan. Serve plain or garnished with a fruit compote.
Per serving (without fruit): 105 calories (12 percent from protein, 86 percent from carbohydrate, 3 percent from fat), 3 grams protein, 23 grams carbohydrate, less than 1 gram fat, 0 cholesterol, 84 milligrams sodium. Exchanges: 1/2 bread, 1/2 meat.
From the Oregonian's FOODday, 2/9/93.
Posted by Stephen Ceideburg
How To make No Cholesterol Chocolate Angel Food Cake's Videos
Remove Bad Cholesterol Naturally & Reduce Clogged Arteries and Stroke | Samyuktha Diaries
Best drink to Lower Bad Cholesterol Naturally & Reduce the Risk of Clogged Arteries, Heart Disease and Stroke.
Our heart pumps blood up to our brain through arteries. These arteries have the ability to expand and shrink just like our heart. Nitric acid helps them to do this function. When Nitric Acid reduces, it reduces the ability of the arteries to shrink and expand, then bad cholesterol starts clogging in these arteries. This is the reason for many diseases like heart attack and stroke.
This drink helps to Lower Bad Cholesterol Naturally. The ingredients used in this drink are 100% natural and you can make the drink easily at home.
If you like my video then do subscribe to my channel. Please leave me a comment and give a thumbs up. It means a lot.
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High Protein Breakfast For Weight Loss :
High Protein Pulav For Weight Loss :
How I Broke My Weight Loss Plateau :
How To Lose Arm Fat In 15 Days / Tone Flabby Arms At Home :
How To Lose Belly Fat At Home/ 30 Days Challenge :
How I lost the Baby Weight / Postpartum Weight Loss Journey :
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Indian Diet Plan For Hypothyroidism And WEIGHT LOSS:
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KETO Chocolate Lava Mug Cake -The EASIEST 5 Minute Dessert
This Keto Chocolate Lava Mug Cake is the easiest 5 minute dessert (or snack) EVER! You don't even need to bake it - just use the microwave.
There are lots of different versions of mug cakes, but it's hard to beat a luscious dark chocolate cake with molten lava chocolate oozing out from the center.
It's Keto, Low Carb, nut free, gluten free, & can also be dairy free (just use coconut oil or cream instead).
This is perfect for times when you don't want to take the time or energy to make a big chocolate cake. You just need a few utensils and 6 ingredients you probably already have and in 5 minutes you are in Chocolate Heaven. It's amazing!
If you like this recipe, Subscribe and like for more of my Keto/Low Carb recipes.
INGREDIENTS:
1 Tbsp. unsalted grass fed butter or coconut oil * :
1 Tbsp. whipping cream or coconut cream *
1 large pastured egg
2 Tbsp. unsweetened cocoa powder :
2.5 - 3 Tbsp. Swerve Confectioners ** :
2 - 3 squares of Lilys chocolate bar ** :
INSTRUCTIONS:
1. Melt butter in microwave
2. Add cream
3. Add egg and mix very well
4. Add HALF the cocoa powder & mix very well
5. Add the remaining cocoa powder mix until smooth
6. Add confectioners and mix until smooth
7. Place chocolate squares in center and gently press down until
just covered
8. Microwave for 1 minute on FULL power. Batter will rise and then fall
again. It will pull away from the sides
9. Enjoy! (The lava is very hot, so be careful)
10. Repeat often;)
HELPFUL HINTS:
A) If you dump everything in at once and try to mix, it's a hot mess. Trust
me on this one! Do it in this order and you'll be rewarded.
B) I tried using chocolate chips at first but every trial resulted in the chips
baking into the batter with NO LAVA! So use the chocolate bar instead.
* = Use this if you are lactose intolerant
** = The ingredients in Erythritol and Stevia do not affect blood sugar, so the carbohydrates it contains are considered non-impact.
I post a recipe every week. Here are some of them:
How to Save Ruined Chocolate - 2 ways
KETO Chocolate Torte Recipe - gluten free
DIY Healthy Chocolate Chips - only 3 ingredients
KETO Nut Clusters - Only 3 ingredients!
KETO Angel Food Cake recipe - sugar free dessert
KETO & LOW-CARB copycat Bailey's Irish Cream - Only 1 Carb! Sugar-free
The BEST Sugar-free Mexican Hot Chocolate
DECADENT KETO MEXICAN CHOCOLATE MOUSSE - Keto, Low Carb, Vegetarian, Vegan, Diary-free
AFFILIATE DISCLAIMER
There are affiliate links on this video which just means that if you click on one of the product links, I receive a small commission. Thanks for helping to support this channel so that I can continue to make content that you value!
MACROS: 1 serving
Calories: 290
Total fat: 27 g
Saturated fat: 15 g
Cholesterol: 205 mg
Sodium: 70 mg
Total carbohydrates: 12 g
Fiber: 7 g
NET CARBS: 5 g
Protein: 7g
Music from Epidemic Sound & mixkit.co
Zero Carb Angel Food Cake
My favorite 0 carbs flour is Oat Flour by Life Source Foods click on this link
To purchase my cookbook entitled Recipes from a Successful Burger Restaurant by Bettye Burnett at
#keto #Low Carb #GlutenFree #keto recipes Keto diet recipes
Upload a new video every Friday at 7:00 p.m.
Zero Carb Angel Food Cake
Prep Time 10 minutes
Cook Time 32 minutes
Passive Time Author Bettye Burnett
Servings
12
people
INGREDIENTS
8 whole eggs separate the white from the yolk
1/2 teaspoon distilled vinegar or cream of tartar
1 cup Stevia sugar-free sugar
10 drops Liquid Stevia
1 cup Egg White Protein Powder
1 teaspoon vanilla flavor
1 teaspoon almond flavor
INSTRUCTIONS
Crack the eggs and separate the yolk from the egg whites.
Place a mixer on the counter, add the egg whites to the mixer, and add the vinegar.
Start the blender.
Mix the egg whites for 6 to 8 minutes on medium-high.
Mix the egg whites until you see small peaks on the mixer blades that do not fall off.
While the mixer is running, add the sugar and salt.
Add 1/4 of the egg white protein to the mixer while the blender is running at low speed.
Mix well.
Spray the Bundt pan with oil.
Preheat the oven to 325 degrees.
Bake the Angel Food Cake for 25 to 32 minutes.
Turn the Cake over on the counter as I did in the video and allow it to cool.
Enjoy!
Cooking is my passion.
To purchase my cookbook entitled Recipes from a Successful Burger Restaurant by Bettye Burnett at
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My favorite 0-carb Oat Flour by Life Source Foods click on this link I use it all the time in my Keto and low-carb baking.
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Chocolate Fudge Cake by Sanjeev Kapoor
A superb recipe for cake lovers by Chef Sanjeev Kapoor
Martha Stewart's 8 Cake Recipes Pt. 2 | Cooking School | Martha Stewart
Join Martha Stewart as she showcases her culinary skills with 8 mouth-watering cake recipes in this delightful video. She will guide you through each recipe step by step, sharing insider tips and tricks along the way. With her signature precision and attention to detail, Martha demonstrates how to create picture-perfect cakes that taste as good as they look. Whether you're hosting a special occasion or simply treating yourself to a tasty dessert, these recipes are sure to impress.
#Food #Recipes #MarthaStewart #Cakes #Baking #dessert
Get the recipes here:
Ombre Strawberry Cake
Chocolate Baked Alaska
Coconut Cloud Cake
Raspberry Swirl Jelly Roll
Red Velvet Cupcakes
Tiramisu
Southern Caramel Cake
Meyer Lemon Coffee Cake
0:00 Introduction
0:08 Strawberry Ombre Cake
7:09 Chocolate Baked Alaskas
15:24 Coconut Cloud Cake
26:00 Raspberry Swirl Jelly Roll
33:40 Red Velvet Cupcakes
37:55 Tiramisu
44:34 Southern Caramel Cake
53:57 Meyer Lemon Coffee Cake
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart's 8 Cake Recipes Pt. 2 | Cooking School | Martha Stewart
Low Carb/ Keto Recipe: Angel Food Cake
Low Carb Keto Angel Food Cake
White Distilled Vinegar to clean your mixing bowl
3/4 cup (90g) Egg White Protein Powder (I use
2 Tbsp (16g) Coconut Flour
12 Egg White (be sure not to get any yolks in them)
1 tsp (3g) Cream of Tartar
1/4 tsp (2g) Salt
1 tsp (4g) Vanilla Extract
1 1/4 cup (236g) Allulose or sweetener of your choice
**Note: I used an unflavored egg white protein powder, but you can use a flavored egg white protein powder. If you use a flavored one you may want to use 1 cup of sweetener instead of 1 1/4 cup because most flavored protein powders have sweetener added to them and it may affect the sweetness of your cake.
Preheat oven to 325F/163C
In a small bowl, sift together the protein powder and coconut flour. You will want to sift them twice to help aerate them. This will make them easier to fold into the egg white mixture and help to keep air in the batter.
In a clean and dry glass or stainless-steel mixing bowl, wipe the inside of the bowl with white distilled vinegar. The vinegar will ensure that there is no grease in the bowl.
Once your bowl is clean and dry, whip 12 egg whites. Be sure not to get any yolk in your egg whites or they will not whip properly.
As egg whites begin to become foamy, add cream of tartar, salt, vanilla extract, and sweetener. Continue to whip the egg whites to stiff peaks. This will take about 5 to 6 minutes with an electric mixer.
Once egg whites are to stiff peaks, sift in the dry ingredients a little at a time then gently fold in the dry ingredients to incorporate. Be sure to fold gently so not to lose the air in the batter.
When all of the dry ingredients have been sifted and folded into the egg mixture, gently pour the batter into a baking pan. A Tube Pan works best for Angel Food Cake, but you can use whatever pan you have on hand.
DO NOT GREASE THE BAKING PAN!! Not greasing the pan will help the cake to rise.
Bake in a 325F/163C for 25 to 30 minutes or until the cake is golden brown and bounces back when tapped.
After the cake has baked to a beautiful golden brown, remove from the oven, turn the pan upside down, and let it cool in the pan completely.
Once the cake has cooled completely, use a knife to gently separate the cake from the pan, place the cake on a plate and serve.
Made 12 Slices: Per Slice: 63 Calories; 10 g Protein; 0g Fat; 21g Total Carbs; 1g Fiber; 1g Net Carbs
Check out some great merchandise in my shop.
Lupin Flour
Lupin Flakes
Ninja Foodi Cookware Set
Redmond's Real Salt:
Almond Flour:
Coconut Flour:
PaleoPro Protein Powder:
Psyllium Husk Ground:
Ground Flaxseed:
Pork Rind Crumbs:
Xanthan Gum:
Brown Sugar Swerve:
Swerve Confectioners Sweetener:
BochaSweet Sweetener:
Allulose Sweetener:
Now Better Stevia Glycerite:
Lily's Chocolate Chip:
Ninja Foodi:
1 1/2 Tbsp Cookie Scoop:
Muffin Top Silicon pan:
Books I highly recommend
The Salt Fix Book:
Lies My Doctor Told Me Book:
The Complete Guide to Fasting Book: Cholesterol Clarity
Keto Clarity
The Obesity Code
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