This Keto angel food cake is so light and airy with the perfect balance of flavor! Plus, you’ll be surprised how easy it is to make.
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Keto Angel Food Cake
Do you ever find yourself craving a dessert that is somehow both simple and exquisite at the same time? Not too heavy, not too rich, just a sweet little treat that puts a smile on your face with every bite.
That, my friend, is the perfect time to make this Keto angel food cake! The texture is so light and airy, and the delicate flavor is nicely balanced.
I always associate angel cake with spring, but maybe that’s just because it’s my ideal Mother’s Day treat. In reality, this wonderful little cake would be just as delicious for summertime celebrations or holiday gatherings.
Honestly, there’s never a bad time for low carb angel food cake. And once you see how easy it is to make, you may find yourself whipping up this recipe again and again.
Is Angel Food Cake High In Carbs?
Well, this depends on what kind we’re talking about.
Traditional angel food cake is made with egg whites, flour, and sugar, plus a whipping agent like cream of tartar. The airy texture comes from the whipped egg whites.
The main difference between angel cake and other cakes is that it doesn’t use any butter. The flour and sugar, on the other hand, make it as non-Keto-friendly as any other cake.
So it’s no surprise that a small slice of generic angel food cake has about 30 grams of carbs, half of which are sugar. At 129 calories, it’s certainly a lighter dessert, but not ideal for someone following a low carb diet.
This Keto version, on the other hand, replaces the sugar with low carb sweetener and the all-purpose flour with a mixture of almond and coconut flour. The result? A grand total of 1 net carb per serving!
I’m sure I make the “you can have your cake and eat it too” joke far too often… but what can I say? It totally applies here!
Toppings for Keto Angel Food Cake
Because this cake is so light, you can easily dress it up with toppings of your choice! So, what are the best options?
Strawberries and whipped cream is a classic combination. Really, any berries would be fantastic! I love the way the tartness of blueberries or raspberries balances the cake’s light flavor.
For a zesty treat, why not try some diary free lemon curd? Plus, it’s a great way to use up extra egg yolks (more on that later!)
In the mood for something heartier? A scoop or two of your favorite low-carb ice cream is always a good choice. Feel free to add some chopped nuts for a little crunch.
And, of course, you can never go wrong with a drizzle of ChocZero. Maybe add a little Keto caramel sauce for an extra dose of decadence!
What to do with leftover egg yolks
If you’re like me, you probably hate wasting food. And since this recipe calls for 11 egg whites, you’re might be wondering what on earth to do with all those extra yolks.
The answer is simple: more desserts!
This rich and creamy Keto chocolate pudding calls for three egg yolks. And it’s so delicious, you’ll definitely want a double (or triple) batch.
If you’re making Keto angel food cake around the holidays, why not whip up some Keto eggnog to go with it? This recipe calls for six egg yolks. Bonus: everything is cooked on the stove, so no raw eggs!
I already mentioned my dairy-free lemon curd, but it’s so delicious, it’s worth repeating. This one takes five egg yolks.
Or how about this Keto coconut cream pie? This one calls for two egg yolks, so you can combine it with another dessert recipe. Maybe this chocolate peanut butter Keto parfait, which also calls for two egg yolks!
Long story short, yolks are great for more desserts. Your sweet tooth won’t know what hit it.
How To Make Keto Angel Food Cake
Preheat the oven to 325 degrees.
Place the egg whites and cream of tartar in a mixing bowl. Beat until frothy.
Add a ½ cup of Swerve sugar substitute and the extracts to the mixing bowl.
Continue to beat on high until soft peaks have formed.
Place the almond flour, coconut flour, remaining ½ cup of Swerve, and xanthan gum in a separate mixing bowl. Fluff with a fork for several minutes to get any large lumps out.
Pour half of the dry mixture into the egg white mixture and fold gently to combine. Add the other half and fold gently again.
Grease only the very bottom of a fluted baking dish.
Pour the batter evenly into the baking dish, then smooth the top of the batter.
Bake for 45 minutes until cooked through.
Remove the cake from the oven and immediately invert onto a baking rack.
Allow the cake to cool and serve with your desired toppings.
Other Dessert Recipes From The Keto Option That You Might Like
Keto Angel Food Cake
Equipment
Ingredients
- 11 egg whites room temperature
- 1 teaspoon cream of tartar
- 1 cup low carb powdered sweetener divided
- 3 teaspoons vanilla extract
- ½ teaspoon almond extract
- 1 cup almond flour
- ¼ cup coconut flour
- ½ teaspoon xanthan gum
Instructions
- Preheat the oven to 325 degrees.
- Place the egg whites and cream of tartar in a mixing bowl. Beat until frothy.
- Add a ½ cup of Swerve sugar substitute and the extracts to the mixing bowl. Continue to beat on high until soft peaks have formed.
- Place the almond flour, coconut flour, remaining ½ cup of Swerve, and xanthan gum in a separate mixing bowl. Fluff with a fork for several minutes to get any large lumps out.
- Pour half of the dry mixture into the egg white mixture and fold gently to combine. Add the other half and fold gently again.
- Grease only the very bottom of a fluted baking dish.
- Pour the batter evenly into the baking dish, then smooth the top of the batter.
- Bake for 45 minutes until cooked through.
- Remove the cake from the oven and immediately invert onto a baking rack.
- Allow the cake to cool and serve with your desired toppings.
Nutrition
Trina Krug is a Holistic Nutritionist, Integrative Health Coach and host of the Carbless Conversations Podcast. With a Master’s Degree in Complementary and Alternative Medicine, her single mission in life is to facilitate self-healing in herself and those around her through awareness, lifestyle shifts and low-carb eating. As a current Doctor of Science student, she continues her studies in functional nutrition.
I read that de-fatted almond flour makes baked goods a bit lighter and I’m wondering if this might work well in place of the regular almond flour in your recipe? I’m excited to try this cake because I really miss it. My mom used to make us a chocolate version with peanut butter frosting for birthdays. I’ve been interested to see if your recipe might be a start to re-creating my childhood cake with something I can eat now replacing the sweeteners and flours with your version, folding in cocoa etc. Thanks for this recipe.
I’ve never tried it! Let me know if you do!
Hi Trina. Have you tried this with liquid egg whites? The kind you find in a carton. If not, do you think it would work? Thanks.
I have heard positive and negative things about liquid egg whites. I don’t use them, but you could certainly try!