Estimated reading time: 10 minutes
Try this fantastic Keto Angel Food Cake recipe that’s both sugar-free and keto-friendly. Enjoy a tasty treat that won’t derail your low-carb diet.
Learn how to make a delicious Keto Angel Food Cake perfect for your ketogenic diet. The perfect guilt-free dessert!
Keto Angel Food Cake Is The Perfect Sweet Treat
After going strawberry picking at the orchard, I created this Keto Angel Food Cake recipe in the summer of 2019.
Our son has so much fun picking berries at the farm that we bring him each season to get the thrill of gardening.
Our son and I created strawberry plants for the front of our house, and he would pick and eat them.
Simple Keto Angel Food Cake Without Excess Carbs
Angel’s food cake was always a favorite of Mrs. CBB’s mother’s but was always store-bought.
If you want a regular Angel Food Cake, they are inexpensive to buy as there isn’t much to the recipe to make it.
We had already made plenty of keto sugar-free chia seed strawberry rhubarb jam strawberry ice cream and eaten loads.
Most berries are low-carb and perfect for the keto lifestyle, so she sticks to them.
Strawberries, Blackberries, and Blueberries are our favorite berries for any Keto dessert recipe.
Home Baking Doesn’t Have To Look Perfect
What I love about home cooking and keto baking is that you can tell it was made with love.
Your baked goods, especially if Keto and Low-carb, won’t always stand up to their gluten relatives.
However, once you bite what you’ve made, you know you’ve nailed it, although it takes multiple times for many.
I’ve made keto recipes over and over until we both agree that it tastes as it should and the texture is as close as we’ll get.
This was the case with our Keto Angel Food Cake, but let me tell you, with fresh fruits and sugar-free whipped cream, I came back for seconds.
Keto Angel Food Cake vs. Regular Angel Food Cake
What is Angel Food Cake?
Also known as angel cake, it’s a sponge cake, and no butter is added as other cakes have.
It reminds me of my mum’s four ingredients, British sponge cake.
A typical angel food cake is fluffy, sweet, and made with egg whites, sugar, flour, and cream of tartar.
You’ll also find subtle notes of pure vanilla and pure almond extract, which we love.
If you want to be fancy, use the peels to make a Keto Lemon Angel Food Cake or orange.
As is its sugar-filled sister, a 10″tube pan is the most used baking pan for a keto angel food cake recipe.
We found that the keto angel food cake was tough to keep fluffy, but in the end, we added cream of tartar.
Cream of Tartar
Why do I use cream of tartar in my keto angel food cake recipe?
The cream of tartar acts as a stabilizer for the egg whites.
When the angel food cake is done, you must turn it over immediately to avoid sinking, although we found it still did a bit.
It did not affect the taste or texture.
Let it cool completely before you take it apart for serving.
Keto Angel Food Cake Toppings
What can I top my keto angel food cake with?
You can use so many toppings for your keto angel food cake, which is excellent for dinner parties.
Have bowls of different toppings on the table, and let your guests add what they want.
I haven’t yet, but I thought about drizzling sugar-free caramel or sugar-free condensed milk over a slice.
Serving angel food cake with whipped cream and berries is typical, so a change sounds fun.
Other toppings we thought of for our keto angel food cake were;
- sugar-free chocolate ganache
- keto lemon curd
- sugar-free keto buttercream frostings
- simple sugar-free glaze.
How To Make Keto Angel Food Cake
Printable recipe below
Recipe Notes:
- Line your 9″ or 10″ tube pan with parchment paper by setting the pan on parchment paper.
- Gently go around the pan with a knife or pencil to get the circumference of the bottom of the pan.
- Cut the circle out, fold it in half, and cut a circle in the middle the size of your pan, then set it gently on the bottom.
- Avoid spraying or buttering your pan, as you need it dry for the cake to rise.
- Sifting the flour is very important.
- You want the egg whites to be soft, not a stiff peak, as it keeps them airy when beating the egg whites.
- Do not overmix the keto angel food cake batter; combine it gently.
- Lastly, avoid opening your oven, as any cake can flop on you.
- Flip the cake onto its prongs and leave it there until it’s completely cooled.
- When cooled, flip over and use a knife around the cake to help get it out.
- You are left with egg yolks used in a savory dish such as a frittata, scrambled eggs, custard, or other desserts.
Angel Food Cake Ingredients
- 12 large eggs separating the egg whites at room temperature. Avoid egg white cartons and if you can, organic is best.
- 2 teaspoons pure vanilla extract
- 2 teaspoons pure almond extract
- 1 cup of your favorite keto sweetener – we used half powdered Allulose and half granulated Monk Fruit
- 1 1/2 tsp of cream of tartar
- 1/4 tsp of salt
- 1/3 cup coconut flour
- 1/3 cup unflavored whey protein powder or egg white protein powder
- 1 1/2 cups almond flour
- 1/2 tsp xanthan gum
Angel Food Cake Instructions
- Preheat the oven to 350 degrees.
- Start by sifting the flours, including the protein only.
- Separate 12 large eggs, and keep the whites in one bowl with no egg yolk.
- Pour the egg whites into a KitchenAid mixer and mix until frothy bubbles are visible, then add the cream of tartar.
- Next, add your allulose, monk fruit, almond, and vanilla extract.
- Beat the egg whites until soft peaks form.
- Remove the egg whites with soft peaks from the mixer and fold the dry ingredients into 2-3 parts. Xanthan gum, salt, coconut flour, almond flour, unflavored whey protein powder, or egg white protein powder.
- Pour the batter into a parchment-lined tube pan and use icing smoother or a knife to even the top.
- Bake at 350 degrees for 1 hour or until golden brown.
- Remove from the oven and gently turn the tube pan onto its prongs.
- Leave it alone until it has thoroughly cooled.
- Use a knife around the cake pan edges to help remove it from the tube pan.
- Remove the parchment paper.
- Slice with a serrated knife and serve with various toppings.
- The typical topping is strawberries and sugar-free whipped cream. (see topping list above)
How To Make Sugar-Free Whipped Cream
- Add 2 cups of 35% whipped cream to your Kitchen-Aid mixer or a bowl and hand mixer.
- Pour in 2-3 Tbsp of Keto powdered sweetener.
- 1 tbsp of vanilla extract
Mix slowly until it starts forming, then mix on high until it forms a thick whipped cream.
Discussion: What topping would you like to try on your angel food cake?
Leave me your comments below, and if you try this recipe, I’d love your feedback.
Your support by sharing my blog posts and recipes is appreciated.
Mr.CBB
Keto Angel Food Cake
This keto angel food cake is almost like any other angel food cake but without the high sugar and carb count.
Ingredients
- 2 large eggs separating the egg whites at room temperature
- 2 teaspoons pure vanilla extract
- 2 teaspoons pure almond extract
- 1 cup of your favourite keto sweetener – we used half powdered Allulose and half granulated Monk Fruit
- 1 1/2 tsp of cream of tartar
- 1/4 tsp of salt
- 1/3 cup coconut flour
- 1/3 cup unflavored whey protein powder or egg white protein powder
- 1 1/2 cups almond flour
- 1/2 tsp xanthan gum
Instructions
- Preheat your oven to 350 degrees.
- Start by sifting your flours, including the protein only.
- Separate 12 large eggs, keep the whites in one bowl and ensure zero egg yolk.
- Pour the egg whites into your KitchenAid mixer and mix until frothy bubbles are visible, then add the cream of tartar.
- Next, add your allulose and monk fruit, almond extract, and vanilla extract
- Beat the egg whites until soft peaks form
- Remove the egg whites with soft peaks from the mixer and fold the dry ingredients into 2-3 parts. Xanthan gum, salt, coconut flour, almond flour, unflavored whey protein powder, or egg white protein powder
- Pour the batter into a parchment-lined tube pan and use icing smoother or a knife to even the top.
- Bake at 350 degrees for 1 hour or until golden brown.
Notes
- Line a 9″ or 10″ tube pan with parchment paper by setting the pan on parchment paper.
- Gently go around the pan with a knife or pencil to get the circumference of the bottom of the pan.
- Cut the circle out, fold it in half, and cut a circle in the middle the size of your pan, then set it gently on the bottom.
- Avoid spraying or buttering your pan, as you need it dry for the cake to rise.
- Sifting the flour is very important.
- You want the egg whites to be soft, not a stiff peak, as it keeps it airy when beating the egg whites.
- Do not overmix the keto angel food cake batter; combine it gently.
- Lastly, avoid opening your oven, as any cake can flop on you.
- Flip the cake onto its prongs and leave it there until it’s completely cooled.
- When cooled, flip over and use a knife around the cake to help get it out.
- You are left with egg yolks in a savory dish such as a frittata, scrambled eggs, custard, or another dessert.
Keto Nutrition: Remember that it’s best to do calculations independently, as products differ worldwide.
This recipe for one slice came up as 4.3g carbs, 1.7 fiber, 8.5 g fat, and protein 9.2 = 4.3-1.7=2.6 net carbs plus your toppings, which I didn’t include.