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Angel Food Cake
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3.85 from 26 votes

Keto Angel Food Cake

Keto Friendly, grain free angel food cake, and all the tips you need to know.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American
Servings: 10
Calories: 80kcal
Author: Angela Roberts



  • 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.



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.


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