Let me introduce you — angel food cake! 🍰
It’s honestly my favorite low-calorie dessert hack that I now also eat for breakfast (occasionally lol). Someone asked for the recipe under my previous comment, so here it is — full recipe in the first comment!
I made a half-batch chocolate version using egg whites, monk fruit + allulose sweetener, and cake flour — and it came out so airy and light and filled the 4 cup baking tray (see the photo). Each serving is just 164 calories and 13g of protein, and I pair it with yogurt, PB2, fruit, and almond milk matcha for a full breakfast that keeps me full for hours 😋
Tbh, it's a real high-volume eating — I’m always struggling to finish the full thing, no joke 😂
It feels like dessert but still totally on track!
🍫 Nutrition Info
Chocolate Angel Food Cake (per serving – 2 servings total):
– 164 calories
– 12.9g protein
– 71.3g carbs
– 0.2g fat
Full Breakfast (Cake + Toppings shown in pic + Matcha):
– 345 calories
– 29.7g protein
– 93.3g carbs
– 4.2g fat
🍴 A few notes:
– The cacao gives a slight bitterness, so the taste is more neutral (not sugary). That makes it perfect as a base for breakfast with fruit & yogurt.
So if you want it sweeter either skip cacao for a vanilla version or add more sweetener (allulose is less sweet than sugar — I think I messed up the ratio a bit lol)
– I accidentally burned mine by baking it with the oven fan on 😅
So learn from my mistake! Either turn off the fan or lower temp by ~10°F — allulose browns faster than regular sugar.
– If using cacao, I really recommend blooming it — it improves the texture and taste! Instructions are in the recipe.
Let me know if you try it! First comment has the full step-by-step! ✨
by KaterynaART
1 Comment
🍫 Chocolate Angel Food Cake – Half Batch (2 Servings)
~3 cups batter, fills two 4-cup trays halfway
🥄 Dry Ingredients:
• 56g cake flour (about ½ cup, spooned and leveled)
• 10g unsweetened cacao powder (about 2 tbsp, sifted)
• ¼ tsp salt
• (optional) ⅛ tsp espresso powder to deepen chocolate flavor
🍬 Sweetener:
• 90g monk fruit + allulose blend (I used Lakanto Classic)
→ Split into two: 45g for dry mix, 45g for meringue
🥚 Wet Ingredients:
• 6 large egg whites (~180g or ¾ cup from carton works too)
• ¾ tsp cream of tartar
• 1 tsp vanilla extract
👉 Blooming the cacao (optional but recommended!):
1. Mix cacao with 2 tbsp hot water to make a smooth, slightly runny paste.
2. Let it cool slightly — don’t add it hot!
3. After beating egg whites into stiff peaks, fold the cacao paste in gently before adding the dry mix.
🧁 Instructions:
1. Preheat oven to 325°F (163°C).
Important: Do not grease your pans.
🔥 If using a fan oven (convection), reduce heat by 10°F or turn the fan off — allulose browns quickly and I burned my first batch 😅
2. Sift together dry mix:
• Cake flour
• Salt
• Espresso powder (if using)
• Half of the sweetener (45g)
→ Sift 2–3 times to aerate.
3. Make meringue:
• Beat egg whites + cream of tartar until foamy.
• Slowly add remaining 45g sweetener and beat until stiff glossy peaks form.
• Gently fold in the bloomed cacao paste if using.
4. Fold dry into meringue:
• Sift flour mix over the meringue in 2–3 parts, folding gently after each.
• Add vanilla extract toward the end.
5. Bake:
• Divide into two 4-cup pans (they should be about halfway full).
• Bake for 25–30 minutes, or until top springs back when lightly touched.
6. Cool upside down (use a rack or balance pans on jars) to prevent collapse.
💡 Flavor note:
This version has a neutral, mildly chocolate flavor — not super sweet. That makes it perfect with Greek yogurt + fruit.
→ Want it sweeter? Skip the cacao for a vanilla cake, or increase sweetener slightly if you’re using allulose.