Low-Carb Angel Food with Buttercream Roses
User Reviews
5.0
3 reviews
Excellent
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Prep Time
30 mins
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Cook Time
30 mins
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Additional Time
1 hr
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Total Time
2 hrs 15 mins
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Servings
8
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Calories
313 kcal
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Course
Dessert
Low-Carb Angel Food with Buttercream Roses
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Light, airy and sweet, this low-carb angel food cake with whipped cream frosting and buttercream roses is perfect for keto or Atkins or just eating!
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Ingredients
Vanilla Buttercream:
- 1 cup zero-calorie powdered sweetener
- ½ cup butter
- ½ teaspoon vanilla
- Couple drops red food coloring
Whipped cream:
- 2 ½ cups heavy cream
- ¼ cup zero calorie sweetener or to taste (granulated will work here)
- 2 teaspoons vanilla
Cake:
- 1 ½ cups egg whites from about 12 eggs, at room temperature
- 1 cup zero calorie sweetener blended in blender
- 2 teaspoon cream of tartar
- 2 teaspoon vanilla extract
- ½ cup coconut flour
- ½ cup whey protein powder
- ½ teaspoon salt
Instructions
- To prepare buttercream, mix all ingredients until well blended. Fill a piping bag with mixture and pipe 12 roses on to wax paper. Store in refrigerator.
- To prepare cake: preheat the oven to 350 F. Cut parchment to fit the bottom of a 9-inch tube pan and fit into the bottom of the pan. (Do not spray the pan or use a non-stick pan--the cake batter must "cling" to the sides to rise properly)
- Blend sweetener in blender to create a powdery texture.
- Using a sifter or fine mesh strainer, sift together the flour, whey powder, 1/2 cup sweetener, and salt.
- Whip the egg whites until foamy, then add the cream of tartar.
- Continue to whip the egg whites until they form soft peaks. Whip the remaining 1/2 cup of sugar into the whites, 1/4 cup at a time, until they form stiff but not dry peaks. Mix in the vanilla.
- Gently fold the flour mixture into the whites, about 1/3 cup at a time.
- Spoon the batter into the tube pan, smooth the top, and bake for 45 minutes. To be extra sure it is done, you can check for an internal temperature of 205-209 F.
- Remove from the oven and immediately invert the tube pan. If the pan doesn’t have “feet”, you can set it over the neck of a heavy bottle until cool.
- To prepare whipped cream, whip cream to soft peaks, then add vanilla and sweetener and whip to stiff peaks. Taste and adjust sweetness. Frost the cake.
- Remove buttercream roses from the refrigerator and divide them evenly atop the cake. Store any left overs in refrigerator.
Notes
- You will need to use a sweetener that measures like sugar such as Swerve. Real sugar may be substituted for the sweetener, though calories will change
- You can substitute cake flour for the coconut flour and whey powder, though calories will change.
- Pictures show a cake made in a (half-sized) 7 inch pan.
Nutrition Information
Show Details
Calories
313kcal
(16%)
Carbohydrates
9g
(3%)
Protein
9g
(18%)
Fat
27g
(42%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
8g
Trans Fat
1g
Cholesterol
77mg
(26%)
Sodium
222mg
(9%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 313 kcal
% Daily Value*
| Calories | 313kcal | 16% |
| Carbohydrates | 9g | 3% |
| Protein | 9g | 18% |
| Fat | 27g | 42% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 8g | 47% |
| Trans Fat | 1g | 50% |
| Cholesterol | 77mg | 26% |
| Sodium | 222mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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