Comments on: Keto Angel Food Cake with Video

By: Paula R

Paula R — Tue, 18 Apr 2023 01:10:25 +0000

I made this last week for Easter and it was a huge hit! I served with with fresh raspberries, keto creme anglaise, and keto whipped cream. Can’t wait to make this one again!

By: Marige O'Brien

Marige O'Brien — Sun, 17 Oct 2021 09:28:50 +0000

I’ve been making angel food cakes since I was 14 (60 now). There are many ways to separate the eggs. One thing I found helps a lot is to separate them while cold, as the yolks do not break as easily. Also, if covered, egg white will keep for up to 2 weeks but the yolks only keep for a day. So… if you plan to use the yolks (I do; I make a fat-free pudding with them– yummy!) it’s best to use those first, then make the cake.

In fact, I have developed a lovely cake using the FF pudding (just use fat-free milk and less of it) on top of the Angel food cake. I add FF whipped cream and FF yoghurt to it and it’s divine. (Combine 1/3 C. FF Whipped Cream to 1/3 C. FF yoghurt. Then, in a separate bowl, whip or whisk pudding to soften and fold in Whipped Cream/Yoghurt.) The pudding cannot be frozen alone (it becomes grainy) but, for some reason, if you blend it with the whipped cream and yoghurt, it can be frozen.

Plus, I split the angel food cake and only add the pudding as layers, like a torte. (Not on sides.)

By: Angela Roberts

Angela Roberts — Mon, 03 May 2021 11:23:12 +0000

In reply to Cheyenne. Yay, Cheyenne. That makes me so happy to hear. Now with my friend's strawberry farm ripe for picking time to make.

By: Cheyenne

Cheyenne — Sun, 02 May 2021 21:54:00 +0000

This is a fabulous recipe. I’ve made it twice now with no issues. I was so craving my grandmother’s angel food cake and this really hits the spot! Even plain without anything on it, it is delicious. Thank you for a great recipe!

By: Vicki

Vicki — Thu, 31 Dec 2020 20:01:28 +0000

In reply to sara.

I used cornstarch instead of tapioca and it came out great…now trying with tapioca to see if there’s any difference! I love this recipe!

By: Angela Roberts

Angela Roberts — Sat, 19 Dec 2020 13:47:05 +0000

In reply to Deborah. Good to know.

By: Deborah

Deborah — Fri, 18 Dec 2020 07:40:29 +0000

Just redid the recipe with zero tapioca and works perfectly.

By: Deborah

Deborah — Thu, 17 Dec 2020 18:57:52 +0000

Reduced tapioca by half and it worked perfectly so next time skipping it.
Did not like it with almond extract. Tried a version with cocoa was ok but so much better with vanilla but i bought a smaller tube pan and divided recipe by 3 and used seeds from one vanilla bean plus one teaspoon vanilla powder plus half a teaspoon extract next time will even do one teaspoon extract and 1.5 teaspoon powder like vanilla soo much

By: Deborah

Deborah — Wed, 16 Dec 2020 09:51:54 +0000

In reply to Angela Roberts. Just did thé recipe with thé tapioca, pods from a vanilla bean plus vanilla extract smells divine. Cooling upside down now will let you know!!!

By: Angela Roberts

Angela Roberts — Tue, 15 Dec 2020 20:40:07 +0000

In reply to Deborah. The original recipe calls for wheat flour. Tapioca flour is the closest thing for baking. I haven't tested almond flours or no flour. When I do, I'll go in and state that in recipe. I don't taste the almond flour in anything I bake with and I've baked over 5,000 almond flour cupcakes.