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

A piece of angel food cake on a plate. The piece of angel food cake has whipped cream and two blueberries and one raspberry on top.

5 from 2 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!

Ingredients

Scale

10 egg whites room temperature

1 teaspoon cream of tartar

Pinch of salt

3/4 cup confectioners swerve

1 cup (110g) almond flour

2 tbsp (15g) coconut flour

1/3 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

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