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Keto Angel Cake » Simple and Healthy Recipe! ✅

This Dreamy Keto Angel Food Cake is a soft and tender cake that is the perfect light dessert. Serve with fresh berries for an impressive and delicious guilt-free treat the whole family will enjoy.

❤️ Because you will love this Keto Angel Food Cake Recipe

  • Light, airy and super soft texture.
  • Use only healthy, sugar-free ingredients.
  • suitable for children
  • Low carb with only 4 net carbs per serving

Angel Food Cake is just one of those desserts that have stood the test of time. From what I can remember, when fresh summer berries were in season, a homemade angel food cake or a classic Pound Cake was no exception.

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The tartness of the berries with the sweet and fluffy sponge cake is truly one of the most loved desserts by young and old. With a few simple steps and some great tips along the way, your angel food cake will turn out perfect every time.

Although angel food cake reminds people of spring and summer, once you see how easy it is to make, you can enjoy it all year long. After all, what better with a cup of hot coffee on a cold afternoon than a freshly baked piece of cake.

What’s in Keto Angel Food Cake?

*Exact measurements are listed in the recipe card below.

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How to Make Keto Angel Food Cake

Preheat oven to 350°F.

Advice: I advise you to separate the eggs when they are cold, it is much easier. Then, let the egg whites sit in a large, clean, dry bowl until they come to room temperature. Store the yolks in the fridge for other uses (see notes for a list of recipes!)

Add the almond flour and oatmeal fiber to a fine strainer and double sift over a medium bowl. Then reserve.

Advice: Make sure the mixture is as light and lump-free as possible.

Beat the egg whites until stiff with the cream of tartar and salt until foamy, using an electric mixer or planetary mixer.

Advice: A whip doesn’t work here. An electric mixer is required to incorporate enough air into the egg whites.

Very slowly add the sweetener and keep stirring until you get soft peaks. Add the vanilla and almond extracts with the mixer still running, just until blended.

Advice: Do not overdo it. You don’t want them too stiff because the cake will eventually get thicker (think meringue cookies).

Gently fold in the almond flour mixture in 3 additions, being careful not to deflate the egg whites.

Advice: Don’t rush this step. Just gently fold and add.

Line a 9 ½” cake pan (preferably one with built-in feet) with parchment paper and DO NOT grease.

Pour the mixture into the pan, spreading it evenly with a spatula. Shake the pan from side to side, then tap the work surface twice. This should help remove any air bubbles in the batter.

Advice: Make sure the mixture is as light and lump-free as possible.

Bake for 35-40 minutes or until golden brown and spring back to the touch.

Immediately turn it over and let it cool completely before removing it from the pan. This step is essential, if you don’t invert it immediately the cake deflates and becomes dense.

Once cooled, turn the pan over and slide the knife around the edges to separate it from the pan.

Remove from pan and remove parchment paper, then serve.

Keep the cake at room temperature covered with the cake pan for up to a few days.

Tips for Serving Angel Food’s Gluten Free Cake

Topped with some fresh berries, it’s always a winning dessert, but here are some other great ways to serve it when you want to add that extra special touch:

  • Top a slice with some Keto Lemon Curd for the best flavor balance. The sweetness of the cake and the tart lemon flavor of the curds are amazing.
  • Cut the cake into large chunks and place in a baking dish with homemade whipped cream, a mixture of fresh berries, and a little raspberry sauce or strawberry sauce between each layer for a truly decadent dessert.
  • Did you know that balsamic glaze is often served with dessert? Add some sliced ​​strawberries on top of a slice of cake and then sprinkle some frosting on top. Your taste buds will thank me.

Is angel food cake healthy? Is Angel Food Cake high in carbohydrates?

Let’s face it, dessert should be enjoyed as an occasional treat, and the same goes for angel food cake. This is particularly the case with traditional angel food cake made with flour and lots of sugar.

But this keto version of Angel Food Cake uses almond flour and a sugar substitute that brings the carb count down from 38 grams to just 4 net carbs per serving.

How is angel food cake different from regular cake?

With the absence of egg yolks and butter, angel food cake is much lighter and more bouncy than regular cakes. Regular cakes usually fall apart easily where angel food cake is fluffy.

Can I use almond flour to make angel food cake?

The key to using almond flour to make angel food cake is to sift. You want it to be as light and airy as possible with no lumps. Sift it two or three times until it’s super loose and fine.

What ingredient makes angel food cake rise?

Beaten egg whites. Create fluffy tops with the egg whites, raising the flour mixture to create a light and airy texture.

Is Angel Food Cake suitable for diabetics?

The traditional angel cake is not suitable for diabetics due to the amount of sugar it contains. This recipe uses a sugar substitute that should not elicit much of an insulin response and can be enjoyed in moderation in any diet. Of course, as with any food, it’s always best to check your blood sugar with a monitor whenever you try something new.

Can I make angel food cake in a regular pan?

Angel food cake gets its height from the dough creeping along the side of the pan, so it’s best on a taller pan. A removable bottom makes it easy to release the cake, but you can use a regular cake pan if that’s what you have.

Just make sure to line the bottom with parchment paper. When the cake is ready to be unmolded, you may need to run a sharp knife around the edges to help it unmold.

Keto recipes with egg yolks:

More Keto Cake Recipes

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

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Preparation time 10 min

Cooking time 35 min

Total time 45 minutes

Calories: 74

Servings: 12

US usual metric

  • Preheat oven to 350°F.

  • I recommend separating the eggs when they are cold, it is much easier. Then, let the egg whites sit in a large, clean, dry bowl until they come to room temperature. Store the yolks in the fridge and if you’re wondering what to use them for, see the notes for a list of recipes.

  • Add the almond flour and oatmeal fiber to a fine mesh strainer and sift twice over a medium bowl, just to make sure the mixture is as light and lump-free as possible. Then reserve.
  • Beat the egg whites until stiff with the cream of tartar and salt until foamy, using an electric mixer or planetary mixer.
  • Very slowly add the sweetener and keep stirring until you get soft peaks. You don’t want them too firm because the cake will be thicker.

  • Add the vanilla and almond extracts with the mixer still running, just until blended.

  • Gently fold in the almond flour mixture in 3 additions, being careful not to deflate the egg whites.

  • Line a 9 ½” cake pan (preferably one with built-in feet) with parchment paper and DO NOT grease.
  • Pour the mixture into the pan, spreading it evenly with a spatula. Shake the pan from side to side, then tap the work surface twice. This should help remove any air bubbles in the batter.

  • Bake for 35-40 minutes or until golden brown and spring back to the touch. Immediately turn it over and let it cool completely before removing it from the pan. This step is essential, if you don’t invert it immediately the cake deflates and becomes dense.

  • Once cooled, turn the pan over and slide the knife around the edges to separate it from the pan. Remove from pan and remove parchment paper, then serve.

Keto recipes with egg yolks:

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*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can check this using the nutrition calculator of your choice. All data is based on net carbs, no sugar alcohol: Swerve, Erythritol, Allulose, or Monk Fruit.

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