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prep time
20 min
cook time
45 min
ready time
1 h 5 min
Keto Angel Food Cake
Our Keto Angel Food Cake is deliciously light and fluffy. You will love this Keto cake recipe as it can be used as a base for a multitude of ingredients from fresh fruit to heavy whipping cream. The Keto cake recipe itself lends quite a bit of protein for a dessert, so feel free to enjoy it as a snack. The low carb nature of this cake makes it's easy on the blood glucose so it does not result in a sugar crash. It can also be enjoyed by non-Keto friends too!
What is the best sweetener to use for this recipe?
The best sweetener we have found for this type of recipe is to use powdered erythritol or a powdered erythritol/monk fruit sweetener blend. We found that these types of sweeteners help to fluff the egg whites the best.
Is this recipe Paleo?
No, with the addition of xanthan gum this recipe is not Paleo. Feel free to remove the xanthan gum, but the cake may not stay as light and fluffy.
Serving suggestions
To make the ultimate pairing, serve this with other Keto dessert recipes like our delicious Keto Coconut-choc Fat Bombs:
https://www.carbmanager.com/recipe-detail/ug:d22a36c4-1792-b158-673d-d1386aaad2ae/keto-coconut-choc-fat-bombs
Net Carbs
1.3 g
Fiber
1.5 g
Total Carbs
16.4 g
Protein
4.5 g
Fats
3.8 g
73 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Almond flour
1 cup
Coconut flour
0.25 cup
Baking Aids Xanthan Gum
1 tsp
Himalayan Pink Sea Salt
0.13 tsp
Powdered Erythritol (Icing Sugar)
1.5 cup
Egg whites
12 large
Cream of tartar
1 tsp
Almond extract
2 tsp
Recipe Steps
steps 6
1 h 5 min
Step 1
Preheat the oven to 325 F (163 C). Combine the almond flour, coconut flour, xanthan gum, and sea salt in a mixing bowl. Mix with a whisk to combine well.Step 2
Spray a tube pan with non-stick cooking spray. Line a tube pan with parchment paper on the bottoms and the sides. Do not omit the parchment paper as the cake needs something to rise up on.Step 3
Add room temperature egg whites to the bowl of a stand mixer. Beat with a whisk attachment until the eggs are frothy. Then, slowly pour in the powdered sweetener while the mixer is running. Beat until the egg whites form a medium-stiff peak. Beating them just under stiff peaks will allow for a stronger structure.Step 4
Sprinkle ½ of the dry ingredients on top of the egg whites and gently fold in. Repeat with the remaining dry ingredients. Be sure to fold gently so as to not lose any air. Make sure all the dry ingredients are incorporated too.Step 5
Pour the batter into the tube pan. Spread the batter evenly with an offset spatula Bake for one hour or until the top of the angel food cake is golden brown. Immediately invert the cake onto a cooling rack and allow it to cool completely.Step 6
Once cooled run a knife around the outside edges of the pan. Remove the centerpiece from the tube pan. Cut the cake into 16 slices and serve immediately with toppings of choice like whipped cream or berries (these are not calculated into the macros so please add these separately).
Comments
SuperKale590538 7 months ago
Noppp