If you’re new here, you may not know I make a lot of keto friendly desserts. This keto angel food cake may just be one of my most exciting recipes, because not only does it really feel like angel food cake, it’s extremely versatile.
Since I first posted this, I’ve started a keto bakery and have gained a lot of experience in this special kind of baking.
If you’re not new, you know that I will test and retest a recipe, especially the keto friendly desserts, because I want to know what the possible pitfalls are. Baking with alternative flours is only tricky because it’s fairly new. The gluten free recipes were figured out years before the grain free recipes.
The Paleo recipes (where you could use honey or maple syrup) were ground breaking, but often dense and falling short. Now people are looking for grain free, sugar free dessert recipes either for their diet, a new healthier way of eating, or because they have Diabetes.
Read here article below discussing the differences between eating gluten free, paleo and keto. This is a confusing topic, but I’ve made it simple to understand.
Most of my dessert recipes, which are keto friendly, will naturally be gluten free and paleo, but gluten free and paleo desserts are not necessarily keto or low-carb. It has to do with the sugar and carb content.
This keto angel food cake is low carb, grain free and gluten free, but you will not feel deprived or compromised. This is one fluffy, substantial, good tasting cake.
Let me take the time to answer some questions you may have.
What is angel food cake?
We all know it’s that white spongy cake at the grocery store, which I never liked. An angel food cake made from scratch is so much better. It’s a cake made from a dozen egg whites, sweetener (in my case swerve), cream of tartar, flavoring, (vanilla, almond extract, or lemon zest), and flour. I use four to one ratio almond flour to tapioca starch.
Why Do I Use Cream of Tartar in angel food cake?
Cream of tartar (amazon) is an acidic salt that stabilizes egg whites. It helps them to hold water and air.
How Many Carbs are in Keto Angel Food Cake?
One slice is 5 grams of protein, 80 calories, and 4 carbs. Ideally, serve with a curd or budino made from the left over egg yolks with this stabilized whipped cream to up the fat for appropriate keto macros. I’ve received a few emails objecting to the use of tapioca flour. Each serving contains 2.3 carbs of tapioca flour, and 1 net carb of almond flour. If you have issues with the tapioca starch, you can try to make it without it. I can’t promise what the results will be like.
Why did my angel food cake collapse?
There a few things that could have happened.
- You touched the cake. For example, unwisely, I took a knife around the cake when it came out of the oven. Do not touch cake until it is completely cool or it might deflate.
- You didn’t turn the cake upside down right away.
- You whipped your egg whites too stiff. You want soft, fluffy peaks.
- Your pan wasn’t dry. You want a dry pan. No grease or cake will not crawl up when baking.
More Strawberry Desserts from Spinach Tiger
- Keto Strawberry Biscuits
- Keto Muffin Cake
- Keto Strawberry Cake
- Sugar Free Strawberry Sauce
- Keto Shortcake for Strawberries
- Keto Strawberry Cheesecake
Keto Angel Food Cake
- Preheat oven to 350 degrees F.
- Mix almond flour, tapioca flour together. Sift. Add lemon zest if using. Set aside.
- Separate egg whites. Save yolks for other recipes (see post end for ideas).
- Make sure the white is not contaminated.
- Once you have all your egg whites in mixing bowl, beat until frothy. Then add cream of tartar.
- Half way through add the Swerve.
- At this point, add in vanilla, almond extract, stevia glycerite.
- Continue beating on high until soft peaks form. You don’t want stiff peaks.
- Fold in dry ingredients in three batches.
- Pour batter in and smooth out.
- Bake for 50 to 60 minutes until golden brown.
- Once you take out of the oven, DO NOT touch the cake or it will collapse.
- Immediately turn it over. You can place it over a bottle, but make sure it’s even.
- Wait until it’s completely cool to turn back over.
- Cut with fork or serrated knife.
After many different ways to separate eggs, this is the easiest. After making three angel food cakes, I prefer the almond flavored, followed by the vanilla. I wasn’t too fond of the lemon. Important: Angel food cake is tricky. I advise you to real the full blog post, as I share all the tips, and mistakes I don’t want you to make. Save the yolks for this lemon budino recipe.
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