Low Carb Chocolate Chiffon Cake

Preheat oven to 350 degrees F.

Cut parchment or waxed paper to the shape and size of your 10 inch tube pan and place in the bottom of the pan. Set aside.

Carefully separate the eggs. Place the egg whites in a large metal or glass mixing bowl and set aside. Do not refrigerate; they whip best at room temperature. Set the yolks aside separately in a small container.

Place the flour, sugar or substitute, half the sweetener, sifted cocoa, baking soda and salt in a large mixing bowl. Combine thoroughly with a whisk.

In a medium bowl, combine the oil, egg yolks, water and vanilla extract.

Make a well in the center of the dry ingredients and pour the mixture of egg yolks, oil, water and vanilla. Beat with a whisk or electric mixer until smooth and well combined. Set aside.

Using completely clean and oil-free beaters, beat the eggs whites at high speed with an electric mixer until soft peaks form. Begin adding the remaining sweetener, 2 tablespoons at a time while beating, until stiff peaks form (Pull the beaters from the egg whites, if the peaks hold their shape and do not relax, they are stiff).

Pour the egg yolk mixture in a thin stream over the surface of the egg whites. Gently fold the chocolate-yolk mixture into the whites, just until combined. Do not over-fold.

Bake for 1 hour or until the cake springs back when lightly touched. Remove from oven; invert pan. If your pan does not have an extension for cooling upside-down, place the center of the pan on a jar with a narrow neck so that it can cool upside-down. Cool completely.

Remove the cake from pan when completely cool, running a knife edge around the sides if needed.