This light and fluffy Keto Angel Food Cake is the perfect guilt-free dessert! Sugar-free, low-carb, and gluten-free, it’s made with almond and coconut flour for a soft, airy texture. Enjoy it plain, with berries, or a dollop of whipped cream. Easy to make and naturally sweet, this cake is perfect for any occasion!
Ingredients Needed
- 12 large egg whites (at room temperature)
- 1 tsp cream of tartar
- 2 tsp vanilla extract
- 1 ½ cups / 150g Powdered Monk Fruit Allulose Blend (divided)
- 1 cup / 100g blanched almond flour
- ¼ cup / 30g coconut flour
- ½ tsp xanthan gum (optional, recommended for structure)
- ¼ tsp sea salt
How To Make Low Carb Keto Angel Food Cake
- Preheat the oven: Preheat to 325°F (162°C). Line the bottom of a 9.5-inch (24 cm) tube pan with parchment paper. Do not grease the pan.
- Whip the egg whites: In a large, deep bowl, use a hand mixer with a whisk attachment to whip the egg whites and cream of tartar. Start at medium-low speed for 1–2 minutes until frothy. Gradually increase to medium-high, adding ¾ cup (75g) powdered sweetener. Beat until soft peaks form (they should curl over but not be stiff). Mix in the vanilla extract until just combined. Do not overmix.
- Mix the dry ingredients: In a medium bowl, whisk together the almond flour, coconut flour, xanthan gum, sea salt, and remaining ¾ cup (75g) powdered sweetener. Ensure there are no lumps. If needed, sift through a fine mesh strainer.
- Fold the dry ingredients into the egg whites: Sift half of the dry mixture over the egg whites and fold gently until incorporated, being careful not to deflate the mixture. Repeat with the remaining dry ingredients.
- Transfer to the pan: Pour the batter into the lined (ungreased) tube pan and smooth the top with a spatula.
- Bake the cake: Bake for about 45 minutes or until golden and springy to the touch.
- Cool upside down: Immediately after baking, turn the pan upside down to cool completely. Ensure airflow underneath the cake using a pan with feet, the bottle method, or a cooling rack.
- Remove from the pan: Once fully cooled, run a knife around the edges to release the cake. Invert and gently peel off the parchment paper. Flip back if desired.
Recipe Tips
- Use room temperature egg whites: Cold egg whites won’t whip properly. Let them sit out for at least 30 minutes before using.
- Do not grease the pan: The batter needs to cling to the sides to rise properly. Greasing will make the cake collapse.
- Sift the dry ingredients well: This helps remove lumps and keeps the batter light and airy for a fluffy texture.
- Fold gently but thoroughly: Overmixing can deflate the egg whites, but under-mixing leaves dry pockets. Use a soft folding motion.
- Cool upside down immediately: This prevents the cake from sinking. Use a pan with feet, a bottle, or a cooling rack for airflow.
How To Store Leftovers?
- Refrigerate: First, let the leftover Keto Angel Food Cake cool to room temperature. Then, wrap it tightly in plastic wrap or store it in an airtight container. Keep in the fridge for up to 3 days to maintain freshness.
- Freeze: Wrap the cooled cake in plastic wrap, then place it in a freezer-safe bag or container. Freeze for up to 3 months. To serve, thaw at room temperature for a few hours before enjoying. No reheating is needed.
Nutrition Facts
Serving Size: 1 large slice (1/12 of the cake)
- Calories: 84.1
- Total Fat: 5.1g
- Saturated Fat: 0.46g
- Cholesterol: 0mg
- Sodium: 107mg
- Potassium: 180mg
- Total Carbohydrate: 4g
- Dietary Fiber: 2g
- Sugars: 0.8g
- Protein: 5.9g
Check out More Recipes:
Low Carb Keto Angel Food Cake Recipe
Description
This light and fluffy Keto Angel Food Cake is the perfect guilt-free dessert! Sugar-free, low-carb, and gluten-free, it’s made with almond and coconut flour for a soft, airy texture. Enjoy it plain, with berries, or a dollop of whipped cream. Easy to make and naturally sweet, this cake is perfect for any occasion!
Ingredients
Instructions
- Preheat the oven: Preheat to 325°F (162°C). Line the bottom of a 9.5-inch (24 cm) tube pan with parchment paper. Do not grease the pan.
- Whip the egg whites: In a large, deep bowl, use a hand mixer with a whisk attachment to whip the egg whites and cream of tartar. Start at medium-low speed for 1–2 minutes until frothy. Gradually increase to medium-high, adding ¾ cup (75g) powdered sweetener. Beat until soft peaks form (they should curl over but not be stiff). Mix in the vanilla extract until just combined. Do not overmix.
- Mix the dry ingredients: In a medium bowl, whisk together the almond flour, coconut flour, xanthan gum, sea salt, and remaining ¾ cup (75g) powdered sweetener. Ensure there are no lumps. If needed, sift through a fine mesh strainer.
- Fold the dry ingredients into the egg whites: Sift half of the dry mixture over the egg whites and fold gently until incorporated, being careful not to deflate the mixture. Repeat with the remaining dry ingredients.
- Transfer to the pan: Pour the batter into the lined (ungreased) tube pan and smooth the top with a spatula.
- Bake the cake: Bake for about 45 minutes or until golden and springy to the touch.
- Cool upside down: Immediately after baking, turn the pan upside down to cool completely. Ensure airflow underneath the cake using a pan with feet, the bottle method, or a cooling rack.
- Remove from the pan: Once fully cooled, run a knife around the edges to release the cake. Invert and gently peel off the parchment paper. Flip back if desired.
Notes
- Use room temperature egg whites: Cold egg whites won’t whip properly. Let them sit out for at least 30 minutes before using.
- Do not grease the pan: The batter needs to cling to the sides to rise properly. Greasing will make the cake collapse.
- Sift the dry ingredients well: This helps remove lumps and keeps the batter light and airy for a fluffy texture.
- Fold gently but thoroughly: Overmixing can deflate the egg whites, but under-mixing leaves dry pockets. Use a soft folding motion.
- Cool upside down immediately: This prevents the cake from sinking. Use a pan with feet, a bottle, or a cooling rack for airflow.
Low Carb Keto Angel Food Cake Recipe
