Keto Angel Food Cake is light, airy, fluffy, and pillowy soft. Just like a typical angel food cake should be! Gluten free and dairy free too!
Angel Food Cake is a delightful dessert that brings sheer joy to those who indulge in it. This particular version of the cake follows a Keto-friendly approach, making it a fantastic choice for individuals following a low-carb lifestyle. The cake itself is light, fluffy, and incredibly satisfying. It perfectly complements the sweetness of the sugar-free whipped cream and a burst of freshness from the juicy berries. Not only is this cake a delectable treat, but it also offers the added benefit of being dairy-free, making it suitable for those with dietary restrictions. Whether served at a gathering or enjoyed as a light dessert, this Keto Angel Food Cake is a true delight that will leave you craving for more.
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INGREDIENTS YOU NEED
- 1/2 cup granulated monk fruit or granulated sweetener of choice
- 1/2 cup powdered monk fruit or powdered sweetener of choice
- 1 3/4 cups almond flour
- 1/2 cup egg white protein powder
- 1/4 tsp salt
- 10 large egg whites room temperature
- 1/2 tsp cream of tartar
- 1 1/2 tsp vanilla extract
Instructions To Make Keto Angel Food Cake
- Place an oven rack in the second lowest position and preheat the oven to 325 degrees F. Line the bottom of your angel food pan with parchment paper. Do not grease the pan.
- In a medium bowl, whisk together your powdered and granulated monk fruits.
- In a separate large bowl, whisk together your almond flour, protein powder, half of your monk fruit mixture, and salt. Sift your flour mixture into another large bowl. Do this back and forth between the bowls 3 times.
- In another large bowl, beat your egg whites with your cream of tartar until nice and frothy. With your beaters running, slowly add in your remaining monk fruit until the whites hold medium peaks.
- Add your vanilla extract and continue to beat until the whites hold stiff peaks.
- In four separate times, gently fold the flour mixture into the egg whites until well combined (a silicone spatula works best for this). Be sure to scrape the bottom of the bowl.
- Spread the batter in the prepared pan and smooth the top. Wipe off any drops of batter from the sides, and lightly tap the pan on the counter a few times to release any air bubbles.
- Bake for 40 to 50 minutes, rotating the pan halfway through baking, until the top is uniformly golden and springs back when lightly pressed.
- Remove and let cool in your pan for 20 minutes, then turn the pan upside down on top of a cooling rack and let cool completely. Enjoy!
Tips & Tricks
- Line in bottom of your pan, but do not grease your pan.
- Do not check on your cake in the oven, even the slightest temperature change can cause your cake to fall.
- Test for doneness visually and by touch, not by toothpick. When your cake is done it will be golden and springy to the touch.
Keto Angel Food Cake
Ingredients
- 1/2 cup granulated monk fruit or granulated sweetener of choice
- 1/2 cup powdered monk fruit or powdered sweetener of choice
- 1 3/4 cups almond flour
- 1/2 cup egg white protein powder
- 1/4 tsp salt
- 10 large egg whites room temperature
- 1/2 tsp cream of tartar
- 1 1/2 tsp vanilla extract
Instructions
- Place an oven rack in the second lowest position and preheat the oven to 325 degrees F. Line the bottom of your angel food pan with parchment paper.Do not grease the pan.
- In a medium bowl, whisk together your powdered and granulated monk fruits.
- In a separate large bowl, whisk together your almond flour, protein powder, half of your monk fruit mixture, and salt. Sift your flour mixture into another large bowl. Do this back and forth between the bowls 3 times.
- In another large bowl, beat your egg whites with your cream of tartar until nice and frothy. With your beaters running, slowly add in your remaining monk fruit until the whites hold medium peaks.
- Add your vanilla extract and continue to beat until the whites hold stiff peaks.
- In four separate times, gently fold the flour mixture into the egg whites until well combined (a silicone spatula works best for this). Be sure to scrape the bottom of the bowl.
- Spread the batter in the prepared pan and smooth the top. Wipe off any drops of batter from the sides, and lightly tap the pan on the counter a few times to release any air bubbles.
- Bake for 40 to 50 minutes, rotating the pan halfway through baking, until the top is uniformly golden and springs back when lightly pressed.
- Remove and let cool in your pan for 20 minutes, then turn the pan upside down on top of a cooling rack and let cool completely. Enjoy!
Notes
Nutrition
Frequently Asked Questions About Keto Angel Food Cake
If you already have a bundt pan, I know what you are thinking! And the answer is no, whatever you do – don’t use a bundt pan for angel food cake. The design is usually too intricate for angel food cake.
It is best if you use a serrated knife to cut, so you do not apply pressure to the cake.
This could have happened for several reasons, it may be due to deflating egg whites when making the batter, over or under baking the cake, not flipping it over quickly enough after baking, or not cooling upside down at all.
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This was perfect!!
The texture on this cake is perfect!
Yay!
Excited to try it. Looks ambrosial, I was looking for a recipe with egg whites because I had some leftover. Thank you for sharing this.