For those following a ketogenic or low-carb diet, the desire for a sweet treat can often be challenging. Traditional desserts are typically loaded with sugar and refined flours, making them off-limits. However, with a few clever substitutions, it's possible to recreate classic favorites in a keto-friendly way. Enter the Keto Angel Food Cake - a light, fluffy, and delicious dessert that satisfies your sweet tooth without derailing your dietary goals.
What is Keto Angel Food Cake?
Keto Angel Food Cake is a low-carb adaptation of the classic Angel Food Cake. Traditional angel food cake relies on egg whites, sugar, and flour for its signature airy texture and sweet taste. The keto version swaps out the sugar and flour for keto-friendly alternatives, such as powdered monk fruit/allulose blend, almond flour, and coconut flour. The result is a cake that mimics the light and delicate qualities of the original, but with significantly fewer carbs.
Why Choose Keto Angel Food Cake?
- Low Carb: Traditional angel food cake has around 30 carbs per slice, making it unsuitable for a keto diet. This recipe uses keto-friendly ingredients and comes in at only 5 net carbs per slice!
- Gluten-Free: This recipe is naturally gluten-free, making it suitable for those with gluten sensitivities or celiac disease. Almond flour and coconut flour are, in fact, gluten-free and grain-free.
- Diabetic-Friendly: By replacing sugar with low-carb sweeteners, this cake is a great option for individuals managing diabetes.
- Delicious and Satisfying: Despite the dietary modifications, this cake retains the delightful flavor and texture of traditional angel food cake.
- Customizable Flavors: You can use any flavor of Keto Chow shake in this recipe to change up the flavor.
Key Ingredients and Their Roles
- Egg Whites: The foundation of angel food cake, egg whites are the leavening agent that gives the cake its light-as-air texture. You'll need 12 large egg whites for this recipe.
- Powdered Monk Fruit/Allulose Blend: This keto-friendly sweetener replaces sugar, providing sweetness without the carbs. A powdered erythritol-based sweetener can be used, but it may not result in as soft and fluffy a cake.
- Almond Flour: Used as a low-carb flour alternative to keep the cake grain-free. It's crucial to sift the almond flour to ensure a light, airy cake.
- Coconut Flour: Another low-carb flour that contributes to the cake's structure.
- Arrowroot Flour: Required to make the cake soft and springy. Can be replaced with tapioca or arrowroot. When divided throughout the cake, it only adds a minimal amount of carbs.
- Cream of Tartar: This ingredient stabilizes the egg whites, helping them to whip into a strong meringue.
- Sea Salt: Enhances the flavors of the other ingredients.
Essential Equipment
- Electric Mixer: A stand mixer or hand mixer is essential for whipping the egg whites to the proper consistency.
- 2-Piece Tube Pan: I recommend using a 2-piece tube pan instead of a bundt pan. The cake will not rise properly in a bundt pan and tends to stick. A 2-piece tube pan has a removable bottom so you can easily remove the edges.
- Sifter: Sifting the dry ingredients is key to achieving a light and fluffy cake.
- Rubber Spatula: A rubber spatula is ideal for gently folding the dry ingredients into the egg whites.
Step-by-Step Instructions for Keto Angel Food Cake
Ingredients:
- 12 Large Egg Whites
- ⅓ Cup Coconut Flour
- ⅓ Cup Arrowroot Flour - tapioca flour, or potato starch
- ½ Tsp. Sea Salt
- 1 ½ Tsp. Cream Of Tartar
- 1 Cup Powdered Monk Fruit/Allulose Blend - or 1 ⅓ cup pure allulose
- 1 Tbsp. Vanilla Extract
Instructions:
- Prepare the Oven and Pan:
- Preheat oven to 325 degrees.
- Line the bottom of a tube pan with parchment paper. Set aside. Do not grease the pan.
- Prepare the Eggs:
- Place the eggs in a large bowl and cover with warm water to bring to room temperature and preheat oven to 325 degrees. Alternatively, you can separate eggs while cold then allow the egg whites to sit on the counter until room temperature.
- Separate the eggs, putting the egg whites in a large mixing bowl, being very careful not to get any egg yolk in the egg whites as this will keep the egg whites from rising properly.
- Combine Dry Ingredients:
- In a medium-sized mixing bowl, whisk together the coconut flour, arrowroot flour, and sea salt.
- Whip the Egg Whites:
- Add the cream of tartar to the egg whites. Beat on medium-low until the eggs are frothy, about 1 minute.
- Turn to medium-high and slowly beat in the powdered sweetener.
- Whip until soft peaks form. Soft peaks will form peaks but then wilt back into the mixture instead of holding their shape. Only beat the egg whites until soft peaks form, not stiff peaks.
- Add the pure vanilla and beat until just incorporated.
- Gently Fold in Dry Ingredients:
- Place the dry ingredients into a sifter and sift into egg whites in 3 additions, gently folding the ingredients into the egg whites with a rubber spatula after each addition. If you add the dry ingredients all at once, this will deflate the egg whites and result in a dense cake. Resist the urge to stir or move quickly.
- Bake the Cake:
- Gently pour or scoop the batter into an ungreased tube pan.
- Shimmy the pan on the counter to even out the top.
- Bake 35 to 45 minutes or until the top is a light golden brown and the top springs back when touched, the toothpick test is not accurate. Do not open the oven door until the cake has cooked for at least 30 minutes, otherwise, it may fall!
- Cool the Cake Upside Down:
- As soon as the cake comes out of the oven, turn it upside down on a wire rack and cool completely, for around 3 hours. My tube pan has these nifty legs on it.
- Remove the Cake from the Pan:
- Once cooled, gently run a thin knife around the sides to release the edges. then flip the cake over onto a cake stand or platter, gently supporting it with your hands. Lift the sides of the pan first, then the bottom of the pan, and peel off the parchment paper.
- Optionally, place another cake platter or plate over the cake, then quickly flip the 2 plates together so the bottom is on top.
- Serve and Enjoy:
- Cut into slices with a serrated knife (not a chef's knife!) and serve with whipped cream and berries!
Tips for Success
- Use Room Temperature Egg Whites: Room temperature egg whites whip up better than cold ones. Place the eggs in a large bowl and cover with warm water to bring to room temperature. Alternatively, you can separate eggs while cold then allow the egg whites to sit on the counter until room temperature.
- Ensure No Yolk Contamination: Be very careful not to get any egg yolk in the egg whites as this will keep the egg whites from rising properly.
- Sift the Dry Ingredients: Sifting is Key! Dumping all the dry ingredients into the egg whites will deflate them and create lumps of flour in the batter.
- Don't Overmix: Do not over-mix the batter and resist the urge to stir or the egg whites will deflate.
- Cool Upside Down: Inverting the cake while cooling is crucial to prevent it from collapsing.
- Choose the Right Pan: I recommend using a 2-piece tube pan instead of a bundt pan. The cake will not rise properly in a bundt pan and tends to stick. You also want to make sure the pan is ungreased.
- Use the Right Sweetener: I highly recommend using a powdered monk/fruit allulose blend for the sweetener because it dissolves beautifully and produces a super-soft low-carb cake! However, a powdered erythritol-based sweetener can be used. It will just turn out not quite as soft and fluffy and may not rise as much.
Troubleshooting Common Issues
- Why is my angel food cake dense? This usually happens if your egg whites are not the right consistency of soft peaks. Soft peaks will form a peak, then wilt back into the mixture instead of holding their shape.
- Why did my cake fall? Opening the oven door too early can cause the cake to fall. Also, using fresh eggs runs the risk of the cake falling after baking and bake time needs to be increased. Recipe testers using egg whites found it to be hit or miss.
- Why is my cake sticky on the bottom? Keto sweeteners seem to easily sink to the bottom of the cake and form a gel - which we definitely don't want!!! To ensure this doesn't happen, simply beat all the sweetener into the egg whites.
Serving Suggestions
This easy recipe for light and delicate Keto Angel Food Cake is a perfect summer dessert! Topped with whipped cream or coconut whipped cream and berries, it's beautiful and sure to impress.
- Whipped Cream and Berries: A classic combination that complements the cake's light flavor. If you're dairy-free, top with this Keto And Vegan Coconut Whipped Cream Recipe.
- Keto-Friendly Glaze: Drizzle a simple glaze made with powdered sweetener and a touch of lemon juice over the cake.
- Chocolate Sauce: A decadent addition for chocolate lovers.
- Sugar-Free Fruit Compote: A warm fruit compote adds moisture and flavor.
Storage Instructions
Leftovers can be stored at room temperature covered tightly for 1 or 2 days or can be frozen for up to 3 months.
- Room Temperature: Store leftover coconut flour angel food cake can be stored, tightly covered, at room temperature for 1 to 2 days. While it can also be stored in the fridge, it may accumulate extra moisture.
- Freezing: Cut the cooled cake into slices. Wrap each slice in plastic wrap then place in a freezer-safe baggie for up to 3 months.
Variations and Adaptations
- Paleo: You can replace the powdered sweetener with powdered coconut palm sugar. It will lend a very slight caramel-like flavor. To make powdered coconut sugar, place the sugar in a super-dry blender and blend until powdered. Then, measure for baking. I prefer to use blonde coconut sugar to reduce the dark color.
- Dairy-Free: If you're dairy-free, top with this Keto And Vegan Coconut Whipped Cream Recipe.
- Flavor Variations: Use any flavor of Keto Chow shake in this recipe to change up the flavor.
Is Angel Food Cake Keto-Friendly?
Angel food cake is ideal for a keto diet, particularly when made with low-carb flours like almond flour and zero-calorie sweeteners such as monk fruit. This sugar-free cake also includes a dozen egg whites, making it a great source of protein.
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Read also: Nutritional facts of Angel Food Cake
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