Keto Angel Food Cake Recipe

Keto Angel Food Cake Recipe

Keto Angel Food Cake Recipe
nutritional information (per serving)

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nutritional information
Servings: 12
amount per serving
% Daily Value*
0g1 %
Saturated Fat 0g2%
105 mg5%
dietary fiber 1g5%
total sugar 3g
Vitamin C 0 mg0%
Calcium 18 mg1 %
iron 0 mg1 %
Potassium 119 mg3%
*The % Daily Value (DV) indicates how much a nutrient in a food serving contributes to a daily diet. 2,000 calories per day is used for general nutritional advice.

(Nutritional information is calculated using an ingredient database and should be considered an estimate.)

Angel Food Cake is a light and fluffy dessert cake based on whipped egg whites. Usually served with whipped cream and a mix of fresh berries, Angel Food is a cake reminiscent of meringues. It is a large cake baked in a tube pan and usually serves at least twelve. Although it's egg-based, it's not keto-friendly as it also contains wheat flour and sugar.

To make an Angel Food cake that's suitable for keto dieters and anyone wanting to avoid sugar or grains, we replaced the wheat flour with coconut flour and the sugar with a no-calorie keto sweetener. To keep the structure, we use a small amount of arrowroot powder. While this starch does add to the net carbs, the end result is much lower than the original.

For this gluten-free, sugar-free, grain-free cake, you follow the same process as typical Angel Food, where it's always the process that counts to achieve perfect results. The egg whites should be at room temperature before beginning, slowly add the sweetener while beating and fold in the sifted dry ingredients with a large spatula. If you follow the directions carefully, you'll end up with a healthier twist on this famous cake. It always tastes great and can be perfectly topped with alternatively sweetened, freshly whipped cream and some berries.

“This Keto Angel Food Cake was sweet, tender, fluffy and absolutely delicious! Once all the eggs are separated, it's super easy to mix and bake and the instructions are excellent. Be sure to give it enough time to cool — about 2 hours — before removing it from the pan. – Diana Rattray

  • 1 Cup keto Sweetener, like All-Purpose In The Raw

  • 1/3 Cup coconut flour

  • 1/3 Cup arrowroot flour

  • 1/4 teaspoon Salt

  • 12 large protein, at room temperature

  • 1 teaspoon cream of tartar

  • 1 teaspoon pure vanilla extract

  1. Gather all the ingredients.

    Place a rack in the center of the oven and heat to 325 F.

    The spruce eats / Diana Chistruga

  2. Sift 1/2 cup of sweetener, coconut flour, arrowroot flour, and salt. Put aside.

    The spruce eats / Diana Chistruga

  3. In a food processor fitted with the whisk attachment or in a large bowl with an electric hand mixer, add the egg whites and cream of tartar. Beat on low speed until fluffy for 30 seconds. Increase the speed to medium and continue beating for 10 to 15 seconds. Increase the speed to high.

    The spruce eats / Diana Chistruga

  4. Once the egg whites begin to form soft peaks, slowly sprinkle in the remaining 1/2 cup of sweetener. Continue beating until peaks are just barely stiff. Whites should hold a tip, but the tip should fold over completely. Add the vanilla and continue beating until just combined. Don't whisk too much.

    The spruce eats / Diana Chistruga

  5. Using a spatula, gently fold in the sifted dry ingredients. Pour the batter into an ungreased 9-inch tube mold.

    The spruce eats / Diana Chistruga

  6. Bake about 45 minutes until golden brown. Remove from the oven and turn on a cooling rack until completely cool (about 2 hours). Slice with a serrated knife and serve.

    The spruce eats / Diana Chistruga

recipe tips

  • Some recipes call for almond flour. We felt it was too heavy and deflated the dough. The mixture of coconut and arrowroot flours was able to give the cake an overall lighter texture.
  • Sifting the coconut flour is absolutely necessary! Don't skip this step.
  • Cream of tartar ensures that eggs stabilize as they are beaten. For this reason it should be added at the beginning.
  • When hitting the cue ball, it may be tempting to switch to high speed quickly, but you'll get the best results if you switch from low to high speed. Start slow and only increase the speed when you see visible progress in air entrapment and the white is becoming more opaque.
  • The tube mold for Angel Food Cake should never be greased. This is because the oil doesn't allow the batter to stick to the edge of the pan and rise.
  • A serrated blade provides the smoothest cutting results. Alternatively, you can use an angel food cake cutter that has prongs instead of a blade.

recipe variations

  • For extra flavor, add 1/2 teaspoon of almond extract to the vanilla extract, or add an additional teaspoon of vanilla extract.
  • If you don't have cream of tartar, substitute an equal amount of lemon juice or white vinegar.

How to store and freeze it

  • Cover the keto angel food cake tightly and store at room temperature for up to 3 days.
  • To freeze, wrap the slices in cling film and foil and place in a freezer container or bag labeled with the name and date. Freeze up to 3 to 4 months.

What is the difference between Angel Food Cake and regular cake?

The Angel Food cake differs from other cakes in that it is mostly made up of egg whites. While other cakes contain whipped egg whites, they contain more flour. Egg yolks are also used in most cakes.

Can you bake Angel Food cakes in a regular cake pan?

Yes you can. You can place a round object, such as an empty can, in the center of a 9-inch cake pan to achieve the same look. Alternatively, you can also use two loaf pans. The most important thing is that you want a non-stick pan. You can place ungreased parchment in the bottom of a pan if you're worried about the cake sticking.

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