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Keto Angel Food Cake

Keto Angel Food Cake

A light, fluffy, and low-carb dessert that satisfies your sweet tooth without breaking your diet. Perfectly keto-friendly, gluten-free, and delicious with fresh toppings.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 35 minutes
Total Time 1 hour 20 minutes
Servings: 8 Persons
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 12 large egg whites
  • 1 cup powdered erythritol (or preferred keto sweetener)
  • ½ cup almond flour (finely sifted)
  • 1 tsp cream of tartar
  • 1 tsp vanilla extract
  • Pinch of salt

Equipment

  • 1 Mixing bowls
  • 1 Electric hand mixer or stand mixer
  • 1 Angel food cake pan
  • 1 Rubber Spatula
  • 1 Cooling rack

Method
 

  1. Whip Egg Whites: Start by adding 12 large egg whites to a clean mixing bowl. Add cream of tartar and a pinch of salt; beat with an electric mixer on high speed until soft peaks form.
  2. Mix in Sweetener: Slowly add powdered erythritol while whipping today holds its peak form.
  3. Fold in the Flour: Sift almond flour over whipped mixture and gently fold it in with a spatula and be sure you do not deflate your batter.
  4. Transfer to Pan: Pour batter into an ungreades angel food cake pan, smooth the surface evenly.
  5. Bake: Preheat oven to 350 degrees and bake for 35 minutes or until golden brown.
  6. Cool and Serve: Flip the pan over to cool for 30 minutes, remove, and then slice. Serve plain or with berries.

Notes

  • Room temperature is best for maximum volume.
  • Do not butter and flour the cake pan, as the batter has to stick to the sides so it can rise.
  • Be sure to sieve the almond flour so you don’t have lumps and it stays light in texture.
  • By all means, when folding in flour do avoid over-mixing so that there's no deflation.