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!

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!