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

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Keto Angel Food Cake

Keto Friendly, grain free angel food cake, and all the tips you need to know.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 10

Calories 80kcal

Author Angela Roberts

Ingredients

• 12 egg whites
• 2 teaspoons cream of tartar
• 3/4 cups Swerve Confectioner’s Sugar
• 3/4 cups almond flour
• 1/4 cup tapioca flour
• 1/2 teaspoon almond extract
• 1 teaspoon vanilla extract or vanilla paste
• 
  Kitchen Tools
• angel food cake pan
• kitchen aid mixer

Instructions

• 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.

Video

Notes

When separating eggs, separate one at a time in a bowl. Place each new egg white in the bowl you’ll be mixing and begin again. I like to break the entire egg in a small bowl and lift out the yolk
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.

Nutrition

Serving: 1g | Calories: 80kcal | Carbohydrates: 4g

The post Keto Angel Food Cake with Video appeared first on Spinach Tiger.

Keto Pavlova is a delicious light egg white dessert, mainly made with whipped egg whites, sweetener and cream of tartar, baked at a low temperature, until the outside is crunchy and the inside is like marshmallow.   

You can make one big pavlova, but I   like making individual servings, as they are so pretty and elegant and easy to eat.

What is Pavlova?

Pavlova, not be confused with meringues, is an egg white creation that is soft on the inside and crispy on the outside. The boys used to call them marshmallow cakes. Both New Zealand and Australia take credit for this luscious and light dessert. 

Why do you use cream of tartar for Keto Pavlova?

The cream of tartar helps to stabilize the egg whites. You could also use a teaspoon of white vinegar or a squeeze of lemon juice.

What is best way to whip egg whites?

You want to beat your egg whites till glossy. This is very important. If they are not glossy, they will not be able to be piped and won’t have enough structure. 

If you fill a piping bag and you can’t pipe, put back into bowl and continue beating. You don’t want pavlova cups that weep in the oven. 

This is what your pavlova cups will look like. Notice they aren’t browned. 

How do you bake pavlova cups?

Pavlova is tricky. You want the inside soft and the outside crunchy. But, you also don’t want it runny, which can happen on humid days or when you try to bake pavlova that has no texture and has not been whipped long enough. You want glossy. 

One thing you must do is have patience. Bake low and slow for 30 minutes at 200 degrees F, 30 minutes at 180 F, (if your oven goes that low). Turn oven off. Leave in oven for another 15 minutes. Then bring out and cool completely. 

Sugar Free Keto Pavlova Cups Macros

Nutrition Value:  There are NO CARBS in Sugar Free Pavlova. One egg white is .2 carbs just to be technically correct.

Top with your favorite whipped cream and few strawberries for a real treat of minimal carbs and lots of yum.  One forth cup of strawberries is about 3 carbs, making pavlova cups with whipped cream and strawberries a perfect keto treat.

What do you do with the egg yolks? 

Use them for a budino or curd. You can make that separately or fill the cups with curd or budino.

Try these keto friendly recipes from Spinach Tiger

Meyer Lemon Curd, Sugar Free

Sugar Free Chocolate Budino

Sugar Free Lemon Budino

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Keto Pavlova Cups

Sugar Free Meringue cups also known as pavlova cups.

Course Desserts

Keyword keto bars, Lime Cream, Pavlova, sugar free

Prep Time 10 minutes minutes

Cook Time 2 hours hours

Resting Tim 1 hour hour

Total Time 3 hours hours 10 minutes minutes

Servings 8 Pavlova Cups

Calories 15kcal

Author Angela Roberts

Ingredients

Pavlova Cups

• parchment paper or silpat for baking sheet
• 4 large egg whites room temperature
• 1/4 teaspoon cream of tartar
• dash salt
• 1/4 cup Swerve Confectioner's

Instructions

Pavlova Cups

• Beat egg whites until foamy
• Add in cream of tarter, salt and Swerve Confectioner's Sweetener
• Beat on high until stiff and resembles marshmallow cream. It has to be stiff enough to pipe with a 3 M tip in piping bag. If it doesn't pipe easily, beat egg whites longer.
• Using parchment paper to line a baking sheet or use a silpat.
• Turn oven down to 200 degrees F. for one 1/2 hour. Lower heat to 180 degrees for 1/2 hour. Turn oven off and leave in oven for one hour. You CAN bake these for 75 minutes at 200 degrees, but they may get too golden. I try to keep them as white as possible. The ideal is soft inside, crunchy outside. They will be soft when you turn oven off, but the outside will crisp up as they cool.
• Cool completely. These are best made several hours before serving, up to a few days.

Nutrition

Calories: 15kcal

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