Angel Food Cake! What I’m Eating To Be Ketogenic, Pictures, and Recipes

angelfood cakeHere’s something that for a long time I considered “Healthy”, but it isn’t:  Angel Food Cake.  I remember my mom making it when I was a kid because my dad was told he had High Cholesterol, and Angel Food Cake had zero cholesterol, which meant healthy (in the old days!).  Then she’d make a fat free pudding with skim milk, and Viola!:  Healthy Dessert!

Here’s the Ingredient list for Betty Crocker Angel Food Cake mix:

Sugar, Wheat Flour Bleached, Egg White, Corn Starch, Leavening (Baking Soda, Citric Acid), Calcium Chloride, Modified Soy Protein, Salt, Cellulose Gum, Artificial Flavor, Sodium Lauryl Sulfate (A Whipping Aid), Nonfat Milk. Freshness Preserved By BHT And Sodium Ascorbate.

If you cut the cake into 12 pieces, there’s 32 grams of sugar per piece, along side a giant dose of Cancer Causing, Liver Damaging, CHEMICALS.

Here’s the Ingredient list for Jello-O Instant Fat Free Vanilla Pudding:

Modified Food Starch, Maltodextrin, Tetrasodium Pyrophosphate And Disodium Phosphate (For Thickening), Contains Less Than 2% Of Nonfat Milk, Natural And Artificial Flavor, Salt, Calcium Sulfate, Xanthan Gum, Mono- And Diglycerides (Prevent Foaming), Aspartame And Acesulfame Potassium (Sweetener), Tetrasodium Pyrophosphate, Dipotassium Phosphate, Yellow 5, Yellow 6, Artificial Color.

Thanks to a big dose of Aspartame, this pudding only has 8 grams of Sugar per serving, mostly, this pudding is a Giant Chemical.  The food dyes alone make it Poison, but the rest of those ingredients are just as bad.

Don’t do it!! Don’t be fooled by pretty desserts that promise no Fat and low Calories.  Our body NEEDS fat, and nutrients!  All those chemicals aren’t just potentially cancer causing, they’re bad for our LIVER ( the BIGGEST source of our Calorie Burn), our Heart ( oxidized cholesterol), our WEIGHT ( all that simple sugar will raise Blood Glucose right out of the normal range), and our Brain ( some of those chemicals are “excito-toxins”, and literally stimulate brain neurons to death!)

At the bottom of this post I’m attaching a recipe for an AMAZING Angel Food Cake from Maria’s Mind Body Health blog;  Shelby says it’s the best thing I’ve ever made, and Shelby’s a tough critic 🙂

I keep getting questions about What I’m Eating to put myself into Ketosis.  It’s been 19 days on the Keto Diet, and I’ve been updating my What I Eat page pretty frequently.

Monday, my Ketones finally hit the “Medium” range, ( took a while!), my weight’s been incredibly stable at 129/130, my energy and sleep are great, and I’m finding this really do-able. That’s probably because I was already Real Whole Food/Paleo for the past few years, and said goodbye to grains and sugars a long time ago.

That said, on August 1st, I’m going back to my Real Whole Foods diet, with my occasional Potatoes, Bananas, and any vegetable I want! I’m glad I dove into the Keto Diet to figure out the nuances, because I think it’s incredibly Therapeutic and Beneficial for a number of health conditions, including:  Insulin Resistance, Cancer, Alzheimer’s, Parkinson’s, Thyroid disorders,  and Diabetes, to name a few.  Oh, and for those who are having a difficult time losing weight:  It’s fantastic!  

Before I show some food pics, and post the Angel Food cake recipe, here’s a little info on my upcoming weekend.

I have the DCAC Fitness Convention Thursday night through Sunday; I’m packing my breakfasts and lunches, but I’ll eat out each night.  I’ll be sure to update food and workouts though out the weekend.  I LOVE the DCAC!!

Here’s some of my Keto Meals from the past several days:



This was bone-in/skin on Chicken that I cooked on foil ( less pans to wash), and in the skillet: 6 tbsp butter, 1/4 c water, a whole head of cabbage, cauliflower, onion, and chives.  Topped with Cheese:)





To the right, that’s crumbled sausage, zucchini, cauliflower, chives, and garlic cooked in butter and you can’t tell, but there’s a whole skin from one of those chickens cut up and cooked in the pan too.  Topped with cheese of course!

And here’s the Angel Food Cake recipe, my notes are in BOLD throughout the recipe:

12 egg whites
2 tsp cream of tartar
1 pinch salt
1 cup Jay Robb strawberry protein powder (or EGG WHITE powder if Dairy Free) ***I USED VANILLA, NOT STRAWBERRY BC I DON’T HAVE IT**
1 cup Swerve confectioners’ sweetener (or powdered erythritol) (I USED REGULAR SWERVE, NOT CONFECTIONERS – WORKED FINE)
1 tsp strawberry extract (or other extract) ( I USED LEMON EXTRACT BC I DON’T HAVE STRAWBERRY)

Preheat oven to 350 degrees F (175 degrees C). Sift whey protein and confectioners erythritol together and set aside. In a large clean bowl, whip egg whites with a pinch of salt until foamy (save the yolks for “healthified” creme brule, “healthified” coconut custard, OR “healthified” ice cream). Add cream of tartar and continue to beat until very stiff (you will be able to put bowl upside down and the whites won’t fall out). Add your favorite extract flavor. Quickly fold in whey mixture. Pour into a greased 10 inch tube pan. Bake at 350 degrees F (175 degrees C) for 45 minutes. Makes 14 servings.




12 large egg yolks
1 cup unsweetened almond milk *****I USED COCONUT MILK FROM CAN – WORKED PERFECT
3/4 cup Swerve (or erythritol and 1/4 tsp stevia glycerite) I USED HALF SWERVE, HALF STEVIA
1/2 cup butter or coconut oil, melted – **I USED HALF OF EACH**

Whisk egg yolks, almond milk, and sweetener in medium metal bowl to blend. Slowly mix in the melted butter so the eggs don’t cook unevenly. Set bowl over saucepan of simmering water. Whisk mixture constantly and vigorously until thickened and instant-read thermometer inserted into mixture registers 140°F for 3 minutes, about 5 minutes total (or coats the back of a spoon). Remove mixture from over water. Serve warm or chilled. (If serving chilled, it can be prepared 1-3 days ahead and refrigerated. Re-whisk before serving.) Makes 4 servings.


  1. Tina says:

    I always like to read your “What I’m Eating Today” page for ideas.

    I see that you had some Seaweeds Snacks this week, they sounded interesting so I decided to check it out. It seems the second ingredient is canola oil. I consider canola oil a no-no and it should be avoided. Can you explain why this is a good snack? I get so confused trying to do the “right” thing.

    Thanks, Tina

  2. Debbie says:

    Morning Tina,
    You’re right – canola oil is NOT a great oil, and I don’t use it in my kitchen ever. However, the seaweed snacks are one of the few premade items I eat, and I’ve decided that for ME, the benefits of the Iodine ( and all the other minerals seaweed contains), and it’s co-factors, outweighs the negatives of the canola oil. I should do a post on Iodine! Bottom line: I don’t live by the sea, I DO eat sardine 2 or 3 times a week, but other than that, I probably get very little iodine in my diet. Iodine’s ESSENTIAL for my health,( and your health). So I’m going to stick with the seaweed snacks a few times a week for “real” sources of Iodine, and supplement with Iodine the other days.