Keto Angel Food Cake

Name: Keto Angel Food Cake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 12 serving
Ingredients: 12 egg whites; 1 cup Super Fine Almond Flour; ⅓ cup oat fiber; 1 ½ cups monk fruit/allulose; 2 teaspoons cream of tartar; 2 teaspoons vanilla extract; ¼ teaspoon almond extract; Pinch of salt

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings
12
Calories
74 kcal
Course
Dessert
Cuisine
American

Keto Angel Food Cake

Iris Warren

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This dreamy Keto Angel Food Cake is a pillowy soft and tender cake that makes the perfect light dessert.

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Ingredients

Servings

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

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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.