This Keto Angel Food Cake is a heavenly low-carb treat that’s light, airy, and perfectly sweet—without the sugar! Made with whipped egg whites, a touch of keto-friendly sweetener, and almond flour, this delicate cake bakes up beautifully golden with a soft, fluffy texture that melts in your mouth. Each bite is sweet yet refreshing, making it the perfect dessert for any occasion. Whether you enjoy it plain, topped with fresh berries, or paired with a dollop of sugar-free whipped cream, this keto-friendly version of the classic cake proves that you don’t need carbs to enjoy a truly indulgent treat! 🍰✨
Why You’ll Love This Keto Angel Food Cake
From the very first bite, you’ll be amazed at how incredibly light, fluffy, and perfectly sweet this cake is—without any sugar or guilt! Then, as the soft, melt-in-your-mouth texture dissolves, you’ll love how it pairs beautifully with fresh berries, whipped cream, or even a drizzle of sugar-free chocolate. Plus, since it’s made with simple, wholesome ingredients, it’s a dessert you can enjoy anytime without breaking your low-carb lifestyle. Whether you’re celebrating a special occasion or just craving something sweet yet airy, this Keto Angel Food Cake is guaranteed to satisfy! 🍰✨
Ingredients
Dry Ingredients:
- ½ cup almond flour (extra-fine)
- ½ cup powdered erythritol (or preferred keto sweetener)
- 1 tsp cream of tartar
- ½ tsp baking powder
- ¼ tsp salt
Wet Ingredients:
- 12 large egg whites (room temperature)
- 1 tsp vanilla extract
- ¼ tsp almond extract (optional, for extra flavor)
Instructio
1: Preheat & Prepare
- Preheat the oven to 325°F (163°C).
- Line a 10-inch tube pan (angel food cake pan) with parchment paper. Do not grease the pan.
2: Whip the Egg Whites
- In a large mixing bowl, beat the egg whites and cream of tartar on medium-high speed until soft peaks form.
- Gradually add the powdered erythritol, one tablespoon at a time, while continuing to beat until stiff peaks form.
3: Fold in Dry Ingredients
- Sift together almond flour, baking powder, and salt.
- Gently fold the dry ingredients into the egg whites using a spatula. Be careful not to deflate the batter.
4: Bake
- Transfer the batter into the prepared pan and smooth the top.
- Bake for 35-40 minutes, or until the cake is golden brown and a toothpick inserted comes out clean.
5: Cool & Serve
- Invert the pan onto a cooling rack and let the cake cool upside down for at least 1 hour.
- Run a knife around the edges, remove from the pan, and serve with whipped cream or fresh berries.
Nutrition (Per Serving – 10 Slices)
- Calories: 70
- Fat: 3g
- Protein: 6g
- Carbs: 2g
- Fiber: 1g
- Net Carbs: 1g
Special Tip:
For the fluffiest Keto Angel Food Cake, make sure your egg whites are at room temperature before whipping—this helps them reach maximum volume! Also, be gentle when folding in the dry ingredients to keep the batter light and airy. For extra stability, add a pinch of cream of tartar to ensure perfect peaks! 🍰✨
English