Made with green banana flour (!), this paleo chocolate angel food cake is a healthy dessert option that is also free of dairy, refined sugars, and gluten.
Course:
bread, Dessert, Snack
Cuisine:
American
Servings: 6servings
Ingredients
1 1/4cupliquid egg whites (or whites from 10 large eggs
1/2teaspoon cream of tartar
2/3cup Sugarless Sugar or cup-for-cup equivalent substitute(divided)
2teaspoonsvanilla extract
1 cupgreen banana flouravailable at NowFoods.com
1/4cupunsweetened cocoa powder
Optional garnishes whipped coconut cream, nuts, chocolate sauces, fruit compotes, etc.
Instructions
Pour egg whites into bowl of stand mixer and let sit for 10 to 15 minutes to take the chill off.
Preheat oven to 325 F degrees.
Prepare 6-count jumbo-sized muffin pan with liners or lightly coat with coconut oil/spray.
Sprinkle cream of tartar over egg whites. Add whisk attachment to mixer and whip egg whites until soft peaks form, approximately 2 to 3 minutes.
Add 1/3 cup of sugar substitute and vanilla extract into egg whites and whip again for about 2 to 3 minutes, or until hard peaks have just formed. However, do not overmix, this will make cakes tough.
In a separate bowl, use a hand whisk to mix together remaining sugar substitute, banana flour and cocoa powder until no clumps remain.
Remove bowl from mixer and pour flour mixture over egg white mixture in small batches (about four batches), very gently folding in with a spatula. Do not mix vigorously.
Use spatula or spoon to full muffin tins full to nearly the top.
Bake in center rack at 325F degrees for approximately 15 minutes, or until toothpick pulls clean from center. Let cool for 1 to 2 minutes in pan and then remove muffins to finish cooling on wire rack.
Top as desired before serving or eat plain!
Recipe Notes
Each mini cake has 162 calories, 45g total carbs with 13g of those being dietary fiber (but no added sugar), 8g protein and less than ½ g fat