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All Day I Dream About Food

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March 19, 2020

Keto Angel Food Cake

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After much experimenting, I have finally perfected Keto Angel Food Cake! It’s light and airy, with the perfect angel food texture. It’s completely grain-free and dairy-free.

A slice of keto angel food cake on a white plate over a green napkin. The rest of the cake on a white cake stand is in the background.

This keto angel food cake represents an absolute triumph for keto baking. Perfectly light and airy, sweet and delicious, just as real angel food cake should be.

I have to be very honest and say I was on the fence about publishing this recipe right now, given the current state of the world. But so many of you have written, asking me to keep doing what I do best, baking and sharing recipes. We need these little bright spots, perhaps now more than ever.

I am committed to bringing you other great keto recipes that help you make healthy and easy keto meals during this time of uncertainty as well. It won’t be all cakes and cookies and butterflies over here, I promise. Be sure to check out this collection of easy keto dinners if you need a little inspiration.

Keto angel food cake on a white cake stand with a strawberry.

The perfect keto angel food cake

It took me a long time to get this right, my friends. A lot of attempts, a lot of failures, and a lot of research. And a lot of sunken, overly dense keto angel food cake.

It all tasted good, so rest assured that it was not wasted. We found good homes for the failed cakes. Most notably, in our bellies!

I have to admit, I was very close to giving up. But I then I had a major breakthrough when I made the Chiffon Cake in The Ultimate Guide to Keto Baking. After a few attempts on that cake, I got the proportions of flour and protein powder JUST right.

And I knew I had to give keto angel food cake one more try.

Close up of a slice of keto angel food cake.

This cake truly is keto-friendly!

When I was doing research on how to make angel food cake, I came across a number of cakes that called themselves keto.

I have to admit, was aghast that they all took either arrowroot starch or tapioca starch. And not just a little, either. One recipe took a full cup of starch.

I knew it had to be possible to make it without any starch whatsoever. And turns out I was right!

How to make keto angel food cake

Even conventional angel food cake takes some effort to make properly. This is a good baking project when you have some time on your hands and are up for a challenge! A few important do’s and dont’s:

Don’t grease the pan

Angel food cake needs to “climb” the sides of the pan and greasing the sides interferes with this.

Do line the bottom with parchment

This is critical for the easy release of the cake once it has cooled. I have clear instructions about how to line a tube pan with parchment in the recipe notes.

Do consider weighing your dry ingredients

Accuracy is crucial for angel food cake recipes, which is why I provided the exact weights for my almond flour and protein powder.

Do use protein powder

Protein powder is part of what allows keto angel food cake to rise and have the proper structure. You will need it for this recipe and I recommend egg white protein. Whey protein should also work but I haven’t tested that out properly.

Do sift your flour mixture properly

Sifting the flour thoroughly helps the cake be lighter and fluffier. If you don’t have a good sieve for sifting, then spend some time fluffing up the flour mixture with a fork.

Don’t invert the cake pan right away

Traditional angel food cake has you inverting the pan the minute it comes out of the oven, to avoid heaviness at the bottom of the cake. But I found it was important to let the cake cool for 20 minutes before inverting it.

A slice of sugar-free and grain-free angel food cake with whipped cream and strawberries.

How to store keto angel food cake

One of the great parts about this cake is that it can be made ahead and frozen! Just be sure to wrap it up tightly. I have half of my last cake in there as I write this.

If you aren’t planning on freezing it, it’s fine on the counter for 4 days, covered. Place plastic wrap over any cut ends to keep them from drying out.

What to do with leftover egg yolks

I have many answers for that! Check out these 35 great keto recipes for leftover egg yolks.

You can also simply add a few extra yolks to an omelet or to my Easy Taco Pie. The yolks will keep in your fridge for 3 days or so. I store mine in glass jars.

Bon appetit! I hope you enjoy this recipe.

Print

Keto Angel Food Cake

Perfect keto angel food cake! It's light and airy, with the perfect angel food texture. It's completely grain-free and dairy-free.
Course Dessert
Cuisine American
Keyword angel food cake recipe, keto angel food cake
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 12 servings
Calories 128kcal

Equipment

  • Angel Food Pan

Ingredients

  • 1/2 cup Swerve Granular
  • 1/2 cup powdered Swerve Sweetener
  • 1 3/4 cups almond flour (about 175g)
  • 1/2 cup egg white protein powder (about 40g)
  • 1/4 tsp salt
  • 10 large egg whites room temperature
  • 1/2 tsp cream of tartar
  • 1 tsp almond extract
  • 1/2 tsp vanilla extract

Instructions

  • Place an oven rack in the second lowest position and preheat the oven to 325F. Line the bottom with parchment paper (see recipe notes). Do not grease the pan.
  • In a medium bowl, whisk together the granular and powdered sweeteners.
  • In a large bowl, whisk together the almond flour, protein powder, half the sweetener mixture, and the salt. Use a sieve or strainer to sift the flour mixture into another large bowl. Do this back and forth between the bowls 3 times.
  • If you do not have a sieve, simply use a fork to fluff up the mixture for several minutes, to break up clumps and make it lighter and airier.
  • In another large bowl, beat the egg whites with the cream of tartar until frothy. With the beaters running, slowly add the remaining sweetener until the whites hold medium peaks (the tips should flop over slightly when the beaters are lifted).
  • Add the extracts and continue to beat until the whites hold stiff peaks (tips should stand up straight when beaters are lifted).
  • In four separate additions, carefully fold the flour mixture into the egg whites until well combined (a large silicone spatula works best for this). Be sure to scrape the bottom of the bowl well to mix in any ingredients that may have settled there.
  • Spread the batter in the prepared pan and smooth the top. Wipe off any drops of batter from the sides, and lightly tap the pan on the counter a few times to release any air bubbles.
  • Bake for 40 to 50 minutes, rotating the pan halfway through baking, until the top is uniformly golden and springs back when lightly pressed.
  • Remove and let cool in the pan 20 minutes, then turn the pan upside down and let cool completely.
  • Run a sharp knife around the inside of the pan, and around the tube in the center, to loosen the cake. If the pan has a removable bottom, you can simply push up to release the cake. Otherwise, invert the pan over a cake plate and tap the bottom to release the cake.

Notes

To line the cake pan, you will need a 9-inch circle of parchment paper. Fold the paper in half and then in half again to create a cone. Cut enough out of the tip so that when it is opened, it first over the center of the tube pan. It does not need to be perfect. 

Nutrition

Serving: 1serving = 1/12th of cake | Calories: 128kcal | Carbohydrates: 4.2g | Protein: 9.3g | Fat: 9.3g | Fiber: 1.8g
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Filed Under: Dairy Free, Keto Cakes, Low Carb Tagged With: almond flour

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

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