Keto Angel Food Cake Recipe | The Best Low Carb Angel Food Cake

This keto angel food cake is as dreamy as it gets. Seriously, with a pillowy-soft crumb and a delightfully sweet vanilla flavor, you'd never guess this cake was low carb and sugar free. Plus, this keto angel food cake recipe is made with just a few simple keto-friendly ingredients - like almond flour and coconut flour - and has just over 1 NET CARB per slice!

The Best Keto Angel Food Cake 

This keto angel food cake recipe makes for the perfect summer dessert - and you can add some fresh fruit to it, and make each bite taste like sunshine. 

And with its light and fluffy texture - and delightfully sweet flavor - this has to be one of the best low-carb keto desserts you can make - if not the best! 

Also, this cake might be one of the easiest keto desserts you can make too.

From start to finish it takes just an hour to complete, but only about 15 minutes of that is making the batter - the rest is just waiting for the cake to bake in the oven.

How easy does that sound?!

INGREDIENTS FOR KETO ANGEL FOOD CAKE

Another thing to love about this sugar-free angel food cake is that it doesn't require too many ingredients.

And if you regularly make keto desserts, you probably have most of these in your kitchen already.

That said, the one ingredient you might not be familiar with is the egg white protein powder – I'll get into more detail on that in a minute.

Anyway, here's everything you'll need:

• 10 egg whites room temperature
• 1 teaspoon cream of tartar
• Pinch of salt
• ¾ cup confectioners swerve
• 1 cup almond flour
• 2 tablespoon coconut flour
• ⅓ cup egg white protein powder
• 1 teaspoon vanilla extract

So, hopefully, you're stocked up on these ingredients and can start making this keto angel food cake recipe!

If not, you definitely should grab them ASAP because I use a lot of these same ingredients to make these keto chocolate chip cookies, this keto cheesecake, and these low carb candy bars.

Oh, and by the way, you'll be able to get about 10 slices out of this cake, so it is perfect for a get-together with family or friends.

DIVING INTO THE INGREDIENTS

Now, the egg white protein powder is integral to this recipe, so DO NOT try to make this without it. And trust me on this one - I tried, and the cake turned out on the flat side. 

The egg white powder gives the angel food cake its signature airiness and holds the structure together. And what's great about the egg white protein powder is it has 0 net carbs, making it excellent for keto.

I used It's Just Egg White Protein Powder for this recipe, but you can use any brand you have available, and your keto cake will turn out light, fluffy, airy, and delicious. 

FLOUR OPTIONS

For this recipe, I used a combination of almond flour and coconut flour to get the perfect pillowy crumb for this low carb cake.

But if almond flour isn't your thing, you can easily substitute it with an equal amount of walnut flour or sunflower seed flour to get the same results.

With that said, do not try to use more coconut flour in place of almond flour. As I've said many times before, coconut flour is highly absorbent, and you'll end up with a dry and crumbled cake if you try to use more.

Sweeteners To Use 

Now, to make this angel food cake sugar-free, you'll want to use Confectioners Swerve since it has the same amount of sweetness as sugar, but has 0 calories and 0 carbs. 

However, another keto-friendly sweetener - like Swerve - that you can use is Lakanto's Powdered Monkfruit Sweetener. Essentially this sweetener is the same thing as Swerve, so it will work just as well.

HOW TO MAKE KETO ANGEL FOOD CAKE

Now that our ingredients are covered let's make some cake! 

Ok, so I won't beat around the bush – low-carb or not - angel food cake is one of the more challenging cakes to make.

But don't worry, I've made this recipe super easy to follow and included a few tips and tricks to help you make a delicious and perfectly fluffy angel food cake.

So with that said, let's dive into the recipe!

STEP 1: PREPPING FOR THE CAKE

Of course, the first thing you'll want to do is preheat your oven to 350°F (175°C).

Then, line the bottom of a 9-inch tube pan with parchment paper. And make sure you don't grease it – the cake batter needs to be able to cling to the parchment paper as it rises to stay nice and fluffy.

STEP 2: MAKING THE CAKE BATTER

When it comes to angel food cake, the key is to make your batter as light and airy as possible,  so you'll want to get your hand mixer out for this one.

First, sift the almond flour, coconut flour, and egg white powder into a medium-sized bowl, then set it aside. 

Next, in a large bowl, beat the egg whites with the cream of tartar and a pinch of salt until it becomes frothy.

Now, once the egg white mixture is frothy, slowly add in the Swerve while continuing to beat it until you get soft peaks. Then, when you get that to happen, add in the vanilla extract.

Oh, and by the way, be careful not to overbeat the mixture - you don't want stiff peaks to form.

Anyway, the next thing you'll want to do is get out a silicone spatula and gently fold the flour mixture into the beaten egg whites. Also, make sure you only add a third of the flour mixture at a time while you do it.

STEP 3: BAKING AND SERVING

Now, once your cake batter is ready, pour it evenly into the prepared tube pan. 

Then, smooth the top of the batter, and give the pan a few taps on the table to get rid of any big air bubbles hiding inside.

Now, all you have to do is bake it for 45-50 minutes, or until the top is golden.

Then, when the cake is cooked, take it out and let it cool upside down on a cooling rack (still attached to the pan).

So, once it's fully cooled, run a knife along the inside edges of the pan to release the cake and invert it onto a serving plate. Then peel the parchment paper from the top.

And there you have it!

You can serve the cake on its own, or dress it up with a sprinkle of powdered Swerve, some fresh fruit, and a little keto whipped cream. 

STORING & REHEATING YOUR KETO ANGEL FOOD CAKE

Ok, so the top priority for storing your angel food cake is to make sure the leftovers don't become rubbery and dried out.

And the key is to wrap them tightly in plastic wrap and place them in an airtight container. Stored like that, you can keep your angel food cake at room temperature for up to 2 days, or in the fridge for up to 1 week.

Another great thing about this angel food cake is it freezes really well. If you want to freeze it, wrap the cake in a double layer of plastic wrap - or aluminum foil - and put it in a freezer-safe bag.

Now, if you're only planning to reheat a few servings at a time, you can also slice the cake into individual pieces before doing this.

Also, make sure to defrost your frozen angel food cake in the fridge before you reheat. 

Then, to reheat, put your cake on a baking sheet lined with tin-foil and put it right in your cold oven.

Turn the heat to 250°F (120°C) and leave the cake in for about 15 minutes until it is just warmed - cooking it until it is hot will dry out your cake. 

NUTRITIONAL INFORMATION 

This keto angel food cake is one of the best desserts you can have for keto. 

Each serving has just 1.4g NET CARBS, and it has pretty excellent macros as far as cakes go.

Have a look at the full nutritional breakdown for 1 serving:

• 102 Calories  
• 6.3g Fat 
• 3.2g Carbs  
• 1.8g Fiber   
• 1.4g NET CARBS 
• 8.7g Protein

I think it's safe to say that you can have your cake and eat it too.

Make this keto angel food cake for a summer party, family get-together, or just as a weeknight dessert. Anytime you make it, it will be delicious, and no one will know it is keto. 

Anyway, I hope you enjoy this keto angel food cake as much as I do!

And if you make it, leave a comment and let me know how it was, I'd love to hear about it.

MORE KETO CAKE RECIPES 

If you liked this keto angel food cake, I have a few more cake recipes to try on the blog. 

Check out these delicious cakes:

• Keto Chocolate Cake 
• Keto Mug Cake - MADE WITHOUT ALMOND FLOUR or COCONUT FLOUR
• Keto 1 Minute Birthday Cake Mug Cake
• Keto 1 Minute Lemon Poppyseed Mug Cake 
• Keto 1 Minute Chocolate Peanut Butter Mug Cake 

Keto Angel Food Cake | The Best Low Carb Angel Food Cake

Print Recipe

5 from 3 reviews

This keto angel food cake is as dreamy as it gets. Seriously, with a pillowy-soft crumb and a delightfully sweet vanilla flavor, you'd never guess this cake was low carb and sugar free. Plus, this keto angel food cake recipe is made with just a few simple keto-friendly ingredients - like almond flour and coconut flour - and has just over 1 NET CARB per slice!

• Author: The Diet Chef
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 10 servings
• Category: Dessert
• Method: Oven
• Cuisine: Keto Low Carb

Ingredients

10 egg whites room temperature

1 teaspoon cream of tartar

Pinch of salt

¾ cup confectioners swerve

1 cup (110g) almond flour

2 tbsp (15g) coconut flour

⅓ cup (30g) egg white protein powder

1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F and line the bottom of a 9-inch pan tube pan with parchment paper, don't grease.
2. Sift flours and egg white powder into a bowl, set aside.
3. In a large bowl, using a hand mixer beat the egg whites with a pinch of salt and cream of tartar until frothy. Then slowly add the swerve while continuing beating until soft peaks form - do not overbeat the mixture. Add the vanilla extract in the end.  
4. Fold the flour mixture - a third at a time -  gently into the beaten egg whites with a silicone spatula.
5. Spread the batter evenly in the pan, smooth the top, and tap the pan on the table a few times to make sure there are no big bubbles. 
6. Bake for 45-50 minutes until golden and then cool the cake upside down on a cooling rack.
7. Run a knife along the inside edges of the pan to release the cake and invert it on a plate. Peel the parchment paper from the top.
8. Serve alone or top with confectioners swerve, whipped cream, and fresh fruit.

Notes

The scale up function does not change the gram measurements.

Nutrition

• Serving Size: 1 serving
• Calories: 102.2
• Fat: 6.3
• Carbohydrates: 3.2
• Fiber: 1.8
• Protein: 8.7

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