Description
Heavenly Low Carb Keto Angel Food Cake delivers cloud-like sweetness without sugar guilt. Delicate almond flour and whipped egg whites create a light, airy dessert perfect for health-conscious sweet tooths you can enjoy guilt-free.
Ingredients
Scale
Primary Ingredients:
- 12 large egg whites (at room temperature)
- 1 cup / 100g blanched almond flour
- ¼ cup / 30g coconut flour
Sweetening and Binding Ingredients:
- 1 ½ cups / 150g powdered monk fruit allulose blend (divided)
- 1 teaspoon cream of tartar
- ½ teaspoon xanthan gum (optional, recommended for structure)
Flavor and Seasoning Ingredients:
- 2 teaspoons vanilla extract
- ¼ teaspoon sea salt
Instructions
- Prepare the oven environment by heating to 325°F (162°C). Carefully line the base of a 9.5-inch (24 cm) tube pan with parchment paper, ensuring no greasing occurs.
- In a spacious, deep mixing bowl, utilize a hand mixer with whisk attachment to transform egg whites and cream of tartar. Initiate whipping at medium-low speed for 1-2 minutes until a frothy texture emerges. Progressively elevate to medium-high speed, gradually incorporating powdered sweetener. Continue beating until soft peaks develop, characterized by gentle curling. Delicately integrate vanilla extract, mixing minimally to prevent over-processing.
- Within a separate medium bowl, thoroughly combine almond flour, coconut flour, xanthan gum, sea salt, and remaining powdered sweetener. Eliminate potential lumps through meticulous whisking or sifting via a fine mesh strainer.
- Gently introduce dry ingredients into whipped egg white mixture. Sift half the dry blend over egg whites, folding with precision to maintain aeration. Repeat with remaining dry ingredients, preserving the delicate volume.
- Transfer batter into the prepared tube pan, smoothing the surface using a spatula to create an even distribution.
- Position pan in preheated oven, baking approximately 45 minutes until achieving a golden hue and displaying a springy texture when touched.
- Immediately upon removal from oven, invert the pan to facilitate complete cooling. Ensure adequate air circulation beneath the cake using specialized pan feet, bottle method, or robust cooling rack.
- After thorough cooling, carefully navigate a knife around pan edges to release cake. Invert and tenderly remove parchment paper. Rotate back to desired presentation orientation.
Notes
- Whip egg whites at room temperature for maximum volume, ensuring they’ve rested out of the fridge for at least 30 minutes.
- Skip greasing the pan completely to help the cake batter grip and rise beautifully without collapsing.
- Sifting dry ingredients eliminates pesky lumps, creating an incredibly light and tender cake texture.
- Blend the batter with a delicate touch, using gentle folding motions to maintain the airiness of whipped egg whites.
- Invert the cake immediately after baking, suspending it on a bottle or cooling rack to prevent deflation and maintain its perfect height.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 84.1
- Sugar: 0.8g
- Sodium: 107mg
- Fat: 5.1g
- Saturated Fat: 0.46g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 5.9g
- Cholesterol: 0mg