This dreamy Keto Angel Food Cake is a pillowy soft and tender cake that makes the perfect light dessert. Serve it with fresh berries for an impressive and delicious guilt-free treat the whole family will love.
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Jump to:
- ❤️ Why You’ll Love this Keto Angel Food Cake Recipe
- What’s in Keto Angel Food Cake
- How to Make Keto Angel Food Cake
- Serving Suggestions for Gluten Free Angel Food Cake
- Is Angel Food Cake Healthy? Is Angel Food Cake High in Carbs?
- How is Angel Food Cake Different from Regular Cake?
- What Ingredient Makes an Angel Food Cake Rise?
- Is Angel Food Cake Diabetic Friendly?
- Can I Make Angel Food Cake in a Regular Pan?
- Keto Recipes Using Egg Yolks:
- More Keto Cake Recipes
❤️ Why You’ll Love this Keto Angel Food Cake Recipe
- Light, airy and super fluffy texture
- Uses only healthy ingredients with no sugar
- Kid friendly
- Low carb with only 4 net carbs per serving
Angel food cake is just one of those desserts that have stood the test of time. As far back as I can remember, when fresh summer berries were in season, a homemade angel food cake or a classic Pound Cake wasn't far behind.
The tartness of the juicy berries with the sweet and soft cake is truly one of the most loved desserts by kids and adults alike. With a few simple steps and some really great tips along the way, your angel food cake will turn out perfectly every time.
Even though angel food cake makes people thing of springtime and summer, once you see how easy it is to make, you can enjoy it all year long. Afterall, what goes better with a cup of hot coffee on a cool afternoon than a piece of from-scratch cake.
What’s in Keto Angel Food Cake
- Egg whites
- Super fine almond flour
- Oat fiber
- Monk fruit/allulose
- Cream of tartar
- Vanilla extract
- Almond extract
- Salt
*Exact measurements are listed in the recipe card below.
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How to Make Keto Angel Food Cake
Preheat oven to 350°F.
Tip: I recommend separating your eggs when they’re cold, it’s much easier. Then allow the egg whites to sit in a large clean and dry bowl until they come to room temperature. Store the egg yolks in the fridge for other uses (check out the notes for a list of recipes!)
Add the almond flour and oat fiber to a fine mesh sieve and sift them two times over a medium bowl. Then set aside.
Tip: Make sure the mixture is as light and lump-free as possible.
Using a hand mixer or stand mixer, whip the egg whites along with the cream of tartar and salt until foamy.
Tip: A whisk does not work here. You need an electric mixer in order to incorporate enough air into the whites.
Very slowly, add in the sweetener and continue mixing till you get soft peaks. Add in the vanilla and almond extracts with the mixer still running, just until combined.
Tip: Don't overbeat it. You don’t want them too stiff because the cake will end up denser (think meringue cookies).
Gently fold in the almond flour mixture in 3 additions, making sure not to deflate the egg whites.
Tip: Don't rush this step. Just gently fold and add.
Line a 9 ½” tube pan (preferably one that has the built-in feet) with parchment paper and DO NOT grease it.
Pour the batter into the pan, spreading evenly with a spatula. Shake the pan from side to side, then tap down on the counter twice. This should help remove any air bubbles in the batter.
Tip: Make sure the mixture is as light and lump-free as possible.
Bake 35-40 minutes or until golden and springs back when you touch it.
Immediately invert it and allow it to cool completely before removing it from the pan. This step is crucial, if you don’t invert it right away, the cake will deflate and become dense.
Once cooled, turn the pan right-side up and run your knife around the edges to loosen it from the pan.
Remove from the pan and peel back the parchment paper, then serve.
Store cake at room temperature covered with cake keeper for up to a few days.
Serving Suggestions for Gluten Free Angel Food Cake
Topped with just a few fresh berries is always a winning dessert, but here are some other great ways to serve it when you want to add a little extra special touch:
- Top a slice with a little Keto Lemon Curd for the best balance of flavor. Sweetness from the cake and the tangy lemony flavor of the curd is amazing.
- Cut the cake into large chunks and place in a trifle dish with homemade whipped cream, a fresh berry medley and a little Raspberry Sauce or Strawberry Sauce between each layer for a truly decadent dessert.
- It goes without saying that cake and ice cream go hand in hand! This Keto Butter Pecan Ice Cream and this Keto Coconut Ice Cream are both great choices.
- Did you know that Balsamic Glaze is often served with dessert? Add a few sliced strawberries over the top of a slice of cake and then drizzle then just a little of the glaze. Your taste buds will thank me.
Is Angel Food Cake Healthy? Is Angel Food Cake High in Carbs?
Let's face it, dessert is to be enjoyed as an occasional treat, and the same is true with angel food cake. That's especially the case with traditional angel food cake made with flour and a lot of sugar.
But this Keto version of Angel Food Cake uses almond flour and a sugar substitute that brings the carb count down from 38 grams of carbs to just 4 net carbs per serving.
How is Angel Food Cake Different from Regular Cake?
With the absence of egg yolks and butter, angel food cake is much lighter and bouncier than regular cakes. Regular cakes typically crumble easily where angel food cake is spongier.
The key to using almond flour to make angel food cake is sifting. You want it to be as light and airy as possible without any clumps. Double sift or triple sift it until it's super loose and fine.
What Ingredient Makes an Angel Food Cake Rise?
Beaten egg whites. By creating soft peaks with egg whites, it lifts the flour mixture to create a light and airy texture.
Is Angel Food Cake Diabetic Friendly?
Traditional angel food cake is not diabetic friendly because of the amount of sugar it contains. This recipe uses a sugar substitute that should not create much an insulin response and can be enjoyed in moderation on any diet. Of course, as with any food, it's always best to check your glucose with a monitor anytime you're trying something new.
Can I Make Angel Food Cake in a Regular Pan?
Angel food cake gets its height from the batter crawling up the side of the pan, so it's best in a taller type baking pan. A removable bottom makes it easier to release the cake, but you can use a regular tube pan if that's what you have.
Just make sure to line the bottom with parchment paper. When the cake is ready to be turned out, you may have to run a sharp knife around the edges to help turn it loose.
Keto Recipes Using Egg Yolks:
- Lemon Curd
- Creme Brûlée
- Chocolate Pudding
- Cookie Dough Ice Cream
- Coconut Cream Pie
- Hollandaise Sauce
- Coconut Ice Cream
More Keto Cake Recipes
FREE 20 EASY KETO RECIPES EBOOK
Keto Angel Food Cake
Ingredients
- 12 egg whites, room temperature
- 1 cup super fine almond flour
- ⅓ cup oat fiber
- 1 ½ cups monk fruit/allulose, powdered
- 2 teaspoons cream of tartar
- 2 teaspoons vanilla extract
- ¼ teaspoon almond extract
- Pinch of salt
Instructions
- Preheat oven to 350°F.
- I recommend separating your eggs when they’re cold, it’s much easier. Then allow the egg whites to sit in a large clean and dry bowl until they come to room temperature. Store the egg yolks in the fridge and if wondering what to use them for, check out the notes for a list of recipes!
- Add the almond flour and oat fiber to a fine mesh sieve and sift them two times over a medium bowl, just to make sure the mixture is as light and lump-free as possible. Then set aside.
- Using a hand mixer or stand mixer, whip the egg whites along with the cream of tartar and salt until foamy.
- Very slowly, add in the sweetener and continue mixing till you get soft peaks. You don’t want them too still because the cake will end up more dense.
- Add in the vanilla and almond extracts with the mixer still running, just until combined.
- Gently fold in the almond flour mixture in 3 additions, making sure not to deflate the egg whites.
- Line a 9 ½” tube pan (preferably one that has the built in feet) with parchment paper and DO NOT grease it.
- Pour the batter into the pan, spreading evenly with a spatula. Shake the pan from side to side, then tap down on the counter twice. This should help remove any air bubbles in the batter.
- Bake 35-40 minutes or until golden and springs back when you touch it. Immediately invert it and allow it to cool completely before removing it from the pan. This step is crucial, if you don’t invert it right away, the cake will deflate and become dense.
- Once cooled, turn the pan right-side up and run your knife around the edges to loosen it from the pan. Remove from the pan and peel back the parchment paper, then serve.
Recipe Notes
Keto Recipes Using Egg Yolks:
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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Janice
Thank you and came out so delicious!!! Can I add the banana paste and how much?
Keto Cooking Christian
I am not sure about banana paste. I have not used that product.
Cathy
What a delightful way to end a meal!
Keto Cooking Christian
Thanks and I love how it doesn't weigh you down!