I tried to make a keto-friendly angel food cake today, figuring that I could substitute the white flour and sugar with almond flour and Splenda, respectively. Â The recipe called for the relatively low-carb cocoa powder and I set to getting the foam to rise. Â Using just my arm, that took quite a bit of time and my forearms were screaming after a few minutes. Â I worked the foam to soft peaks, a bit below what I should have and folded in the appropriate ingredients. Â I popped the pan in the oven and 35 minutes later was met with a eggy, chocolatey, failed keto donut.
The result had the density of anÂ omeletÂ and the fluffiness of a devil’s food cake. Â The bottom was aÂ gelatinousÂ cloud of sweet eggs and after learning that Splenda wasn’t zero carb, I learned it had eight grams of net carbs per slice, 40% of your daily allowance.
My host loved it.