Fluffy Keto Angel Food Cake

Enjoy the ultimate guilt-free treat with our fluffy low-carb, sugar-free, and gluten-free Angel Food Cake!

This heavenly creation is not only light, fluffy, and irresistibly delicious, but it's also high in protein and very low in calories. With delicate flavors of vanilla and almond, this cake is the perfect indulgence while keeping your health goals in check. Get ready to experience a slice of pure bliss that's both satisfying and nourishing.

Recipe Tips

You will end up with a lot of leftover egg yolks when making this Keto Angel Food Cake. Don't waste these egg yolks! Used them to make other recipes including Mayonnaise, Hollandaise Sauce, Lemon Curd or Passion Fruit Curd.

Do I need to grease the pan?

When making Angel Food Cake, leave the tube pan ungreased. The cake batter needs to cling to the sides of the pan to help it rise and maintain its structure. Greasing the pan can make it difficult for the cake to properly climb up the sides while baking, potentially resulting in a deflated cake.

How Do I prevent the cake from sticking?

To prevent sticking, you can use an alternative method to greasing to ensure the cake releases easily from the pan after baking.

Once the cake is done, invert the pan onto a wire rack and allow it to cool completely while still in the pan. This allows gravity to help prevent the cake from collapsing.

Once cooled, gently run a thin knife or spatula around the edges of the pan, including the center tube, to loosen the cake. Finally, carefully lift the cake out of the pan by gently pulling the center tube or using the removable bottom, if applicable.

Here are some swaps:

• Instead of 1 ¹/₂ teaspoons of sugar-free vanilla extract you can use ¹/₂ teaspoon of vanilla bean powder.
• Instead of defatted almond flour, which is similar to coconut flour in texture, you can use 2 cups (200 g/ 7.1 oz) of regular almond flour. Make sure to sift the flour in to avoid large clumps and uneven texture.
• Carton egg whites can be used instead of fresh eggs whites. You should use about 400 grams (14.1 oz) carton egg whites to replace replace 12 large egg whites.
• Cream of tartar is used to stabilise the egg whites so they can hold their shape. If you don't have cream of tartar, use 1 to 2 teaspoons of lemon juice of apple cider vinegar.
• Do not be tempted to use more almond extract. I've tried versions with double the amount and it was way too overpowering. ¹/₂ teaspoon of almond extract was just perfect.

Preparation time

Hands-on:    10 minutes
Overall:      1 hour

Nutritional values (per slice)

Total Carbs	2.5	grams
Fiber	0.7	grams
Net Carbs	1.8	grams
Protein	8.6	grams
Fat	1.3	grams
of which Saturated	0.1	grams
Energy	61	kcal
Magnesium	27	mg (7% RDA)
Potassium	137	mg (7% EMR)

Macronutrient ratio: Calories from carbs (14%), protein (64%), fat (22%)

Ingredients (makes 12 servings)

• 12 large egg whites
• pinch of sea salt
• 1 ¹/₂ tsp cream of tartar
• 1 ¹/₂ tsp sugar-free vanilla extract
• ¹/₄ tsp sugar-free almond extract
• 1 cup granulated Allulose (200 g/ 7.1 oz)
• 1 cup defatted almond flour (120 g/ 4.2 oz)

Instructions

1. For an ultra-fluffy cake, incorporate defatted almond flour into the recipe. If you don't have it, check recipe tips above for substitutions. Prepare a stand mixer with a balloon whisk attachment or a large mixing bowl for a hand mixer.
2. Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). Place the egg whites in the mixer bowl along with a pinch of salt and cream of tartar. Process on high speed until soft peaks form.
3. Add the sweetener, vanilla extract, and almond extract. Continue processing on high speed until stiff peaks form.
4. Turn off the mixer and sift in half of the almond flour. Process on low speed while sifting in the remaining almond flour, ensuring thorough incorporation. Alternatively, gently fold in the almond flour using a rubber spatula. Avoid over-mixing, as this could deflate the egg whites.
5. Transfer the mixture to a large, ungreased cake pan specifically designed for angel food cakes or a large bundt cake pan (preferably 10 inches or 25 cm).
6. Place in the oven and bake for 10 minutes. After 10 minutes, reduce the heat to 140 °C/ 285 °F (fan assisted), or 160 °C/ 320 °F (conventional) and continue baking for an additional 40 minutes.
7. When ready, the top should be golden and the cake should be cooked through. To ensure the cake is thoroughly cooked, check for a golden top and use a wooden stick to test for doneness.
8. Once baked, remove the cake from the oven and allow it to cool before removing from the pan and slicing. (For tips on achieving a fluffy cake that doesn't stick, refer to the recipe tips provided above.)
9. Serve with fresh berries and whipped cream or sugar-free custard. Store at room temperature loosely covered with a kitchen towel for up to 3 days, or in the fridge in an airtight container for up to a week.

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