This easy recipe for light and delicate Keto Angel Food Cake is a perfect summer dessert! Topped with whipped cream or coconut whipped cream and berries, it's beautiful and sure to impress. While not hard to make, it does require a certain technique. So be sure to follow the directions closely to ensure a tall, fluffy, and light-as-air texture.
Now that summer is here I'm loving all the summer desserts. We've been enjoying Keto Key Lime Pie, Keto Lemon Bars, Chocolate Pudding, and now angel food cake!
Angel Food Cake is one of my hubby's favorite desserts, so perfecting a Low-Carb Angel Food Cake Recipe was a must.
After much trial and error, I finally have the perfect recipe! It's soft, springy, delicate, and light as air.
❤️ Why You'll Love This Sugar-Free Angel Food Cake Recipe: It's soft and airy, uses common low-carb ingredients, and is healthy, gluten-free, dairy-free, low-carb, keto, nut-free, and can also be made paleo!
Even though angel food cake isn't hard to make, there are some tips and tricks to ensure a delicate, light-as-air texture.
Or if you're looking for more cake recipes, I think you'll love these Keto Vanilla Cake, Keto Chocolate Cake, and Keto Red Velvet Cake Or Cupcakes recipes!
Ingredients
Here are the easy low-carb ingredients you will need:
- Egg Whites - These are the leavening agent for the keto cake and are what give it its light-as-air texture.
- Coconut Flour -Low-carb flour.
- Arrowroot Flour - Required to make the cake soft and springy. Can be replaced with tapioca or arrowroot. When divided throughout the cake, it only adds a minimal amount of carbs.
- Sea Salt - Enhances the flavor.
- Cream Of Tartar - Stabilizes the egg whites.
- Powdered Monk Fruit/Allulose Blend - Dissolves beautifully and produces a super-soft cake!
- Pure Vanilla - If possible, try to use pure vanilla and not the imitation variety.
🔪 Instructions
Step #1: Bring the eggs to room temperature, then separate the egg whites.
Step #2: Whisk together ⅓ Cup of coconut flour, ⅓ Cup of arrowroot flour, and ½ tsp. sea salt.
💭Tip: While starches aren't typically considered Keto, they're required to achieve a light and springy texture. And when distributed throughout the entire cake, the carb count is still low.
Step #3: Separate the egg whites and place them in a large mixing bowl.
💭 Important to remember: Be sure not to get any yolk in the egg whites because the fat will prevent them from whipping correctly and forming peaks.
Step #4: Add cream of tartar to the egg whites and beat until soft peaks form. *Note- The egg whites are slightly over-beaten in the above picture.
The cream of tartar will stabilize the egg whites and prevent the cake from falling.
Step #5: Slowly beat in some keto powdered sweetener, then the pure vanilla.
Step #6: Sift the dry ingredients into the egg whites in 3 additions gently folding after each addition using a rubber spatula.
💭Tip: Sifting the dry ingredients and adding in additions instead of dumping them in ensures there are no clumps of flour in the cake and keeps the egg whites from deflating.
Step #7: Gently pour or scoop the batter into a tube pan and bake. Be careful not to overbake!
💭Tip: Do not use the toothpick test! The angel food cake is done when the top is a light golden brown and the top springs back when touched
Step #8: Immediately turn the cake over to cool. If you don't flip it immediately it may fall!
My tube pan has these nifty legs on it. If yours doesn't have legs, simply set it upside down on a cooling rack to cool completely, about 3 hours.
Releasing an angel food cake
- Once completely cooled, gently run a thin knife around the sides to release the edges.
- Flip the cake over onto a cake stand or platter, gently supporting it with your hands.
- Lift the sides of the pan first, then the bottom of the pan.
- Peel off the parchment paper.
- Optionally, place another cake platter or plate over the cake, then quickly flip the 2 plates together so the bottom is on top.
How to serve
Slice the angel food cake with a serrated knife (not a chef's knife!) and serve with berries and whipped cream or coconut whipped cream!!!
Storage
- Store: Leftover coconut flour angel food cake can be stored, tightly covered, at room temperature for 1 to 2 days. While it can also be stored in the fridge, it may accumulate extra moisture.
- Freeze: Cut the cooled cake into slices. Wrap each slice in plastic wrap then place in a freezer-safe baggie for up to 3 months. Thaw in the refrigerator before eating.
Frequently asked questions
1 slice of angel food cake has around 30 carbs depending on the recipe, making it not low-carb or keto-friendly. However, this recipe uses keto-friendly ingredients and comes in at only 5 net carbs per slice!
This usually happens if your egg whites are not the right consistency of soft peaks. Soft peaks will form a peak, then wilt back into the mixture instead of holding their shape.
Keto powdered sweetener
For the sugar-free sweetener, I highly recommend using a powdered monk fruit/allulose blend because it will allow the cake to rise more and will yield a softer, springier texture!
However, a powdered erythritol-based sweetener can be used. It will just turn out not quite as soft and fluffy and may not rise as much and it may leave a cooling-like aftertaste.
Do not substitute granulated sugar, it must be powdered.
Many angel food cake recipes have you beat part of the sweetener into the egg whites and add the rest with the dry ingredients.
However, keto sweeteners seem to easily sink to the bottom of the cake and form a gel - which we definitely don't want!!! So to prevent this from happening we'll beat all of the sweetener into the egg whites.
Soft peaks, not stiff peaks
Beat the egg whites until soft peaks, not stiff peaks. Soft peaks will form a peak, then wilt back into the mixture instead of holding their shape.
Soft peaks will continue to expand in the oven while stiff peaks will make the cake more likely to collapse in the oven.
Ungreased tube pan
I've tried this recipe using a bundt pan, and I don't recommend it. Angel food cakes tend to stick so you really need a tube pan that has 2 parts.
A 2-piece tube pan has a removable bottom so you can easily remove the edges. Then once the edges are removed you can run a knife under the bottom to easily release the cake.
You also want to make sure the pan is ungreased. Leaving the pan ungreased allows the cake to "crawl up" the sides, so to speak, to help it rise.
Substitutions
- I highly recommend using a powdered monk/fruit allulose blend for the sweetener because it dissolves beautifully and produces a super-soft low-carb cake! However, a powdered erythritol-based sweetener can be used. It will just turn out not quite as soft and fluffy and may not rise as much.
- I don't recommend using egg whites from a carton. Separating the eggs by hand produces the best results. Some people find it easier to separate the egg whites when the eggs are cold. If you prefer to separate them cold, just allow the egg whites to come to room temperature after you separate them.
- Unfortunately, coconut flour is a very unique flour and cannot be substituted.
- For Paleo: You can replace the powdered sweetener with powdered coconut palm sugar. It will lend a very slight caramel-like flavor. To make powdered coconut sugar, place the sugar in a super-dry blender and blend until powdered. Then, measure for baking. I prefer to use blonde coconut sugar to reduce the dark color.
- If you're dairy-free, top with this Keto And Vegan Coconut Whipped Cream Recipe. It's easy and really delicious.
💭 Top tips
- Sifting is Key! Dumping all the dry ingredients into the egg whites will deflate them and create lumps of flour in the batter. Sifting ensures a light and fluffy cake.
- Do not over-mix the batter and resist the urge to stir or the egg whites will deflate.
- Many angel food cake recipes have you beat part of the sugar into the egg whites and add the rest with the dry ingredients. However, sugar-free sweeteners tend to sink to the bottom in such a delicate cake and form a gel on the bottom. Something we definitely don't want!!! To ensure this doesn't happen, simply beat all the sweetener into the egg whites.
- I recommend using a 2-piece tube pan instead of a bundt pan. The cake will not rise properly in a bundt pan and tends to stick.
- Only beat the egg whites until soft peaks form, not stiff peaks. Soft peaks will continue to expand in the oven while stiff peaks will make the cake more likely to collapse.
Looking for more summertime, fruity desserts? This Sheet Pan Strawberry Shortcake from Salted Plains looks gorgeous and delicious!
If you’ve tried this Low-Carb Keto Angel Food Cake or any other recipe on the blog please let me know in the comments below!
Craving more? FOLLOW ME on Pinterest, Instagram, Facebook, YouTube, or E-Mail to find more delicious food!
📖 Recipe
Low-Carb Keto Angel Food Cake
Ingredients
- 12 Large Egg Whites
- ⅓ Cup Coconut Flour
- ⅓ Cup Arrowroot Flour - tapioca flour, or potato starch
- ½ Tsp. Sea Salt
- 1 ½ Tsp. Cream Of Tartar
- 1 Cup Powdered Monk Fruit/Allulose Blend - or 1 ⅓ cup pure allulose
- 1 Tbsp. Pure Vanilla
- Whipped Cream - for serving
- Berries - for serving
Instructions
- LIne the bottom of a tube pan with parchment paper. Set aside.
- Place the eggs in a large bowl and cover with warm water to bring to room temperature and preheat oven to 325 degrees. Alternatively, you can separate eggs while cold then allow the egg whites to sit on the counter until room temperature.
- In a medium-sized mixing bowl, whisk together the coconut flour, arrowroot flour, and sea salt.
- Separate the eggs, putting the egg whites in a large mixing bowl, being very careful not to get any egg yolk in the egg whites as this will keep the egg whites from rising properly.
- Add the cream of tartar to the egg whites. Beat on medium-low until the eggs are frothy, about 1 minute. Turn to medium-high and slowly beat in the powdered sweetener. Whip until soft peaks form. Soft peaks will form peaks but then wilt back into the mixture instead of holding their shape. Add the pure vanilla and beat until just incorporated.
- Place the dry ingredients into a sifter and sift into egg whites in 3 additions, gently folding the ingredients into the egg whites with a rubber spatula after each addition. If you add the dry ingredients all at once, this will deflate the egg whites and result in a dense cake. Resist the urge to stir or move quickly.
- Gently pour or scoop the batter into an ungreased tube pan. Shimmy the pan on the counter to even out the top.
- Bake 35 to 45 minutes or until the top is a light golden brown and the top springs back when touched, the toothpick test is not accurate. Do not open the oven door until the cake has cooked for at least 30 minutes, otherwise, it may fall!
- As soon as the cake comes out of the oven, turn it upside down on a wire rack and cool completely, for around 3 hours.
- Once cooled, gently run a thin knife around the sides to release the edges. then flip the cake over onto a cake stand or platter, gently supporting it with your hands.
- Lift the sides of the pan first, then the bottom of the pan, and peel off the parchment paper. Optionally, place another cake platter or plate over the cake, then quickly flip the 2 plates together so the bottom is on top.
- Cut into slices with a serrated knife (not a chef's knife!) and serve with whipped cream and berries!
- Leftovers can be stored at room temperature covered tightly for 1 or 2 days or can be frozen for up to 3 months. Thaw in the refrigerator overnight, then bring to room temperature before serving.
Add Your Own Notes
Video
Notes
- See how easy this recipe is to make on my YouTube channel! Watch the full video here: Angel Food Cake YouTube video!
- UPDATE: I now recommend using a powdered monk/fruit allulose blend for the sweetener because it dissolves beautifully, allows the cake to rise more, and produces a super-soft crumb! Several people have commented that the cake didn't rise much, however, using this sweetener instead of an erythritol-based sweetener fixes this problem!
- Some people add ½ tsp. xanthan gum to the dry ingredients to help keep the cake from falling, however, I've never tried it. If you try it, please leave a comment and tell me what you thought!
- To make this cake Paleo, simply use blonde (to reduce dark color) coconut palm sugar whirled in a dry blender to make it powdered, then measure for baking. It will lend a very slight caramel taste but will still be very delicious.
- Sifting is Key! Dumping all the dry ingredients into the egg whites will deflate them and create lumps of flour in the batter. Sifting ensures a light and fluffy cake.
- Do not over-mix the batter and resist the urge to stir or the egg whites will deflate.
- While starches aren't typically considered Keto, they're required to achieve a light and springy texture. And when distributed throughout the entire cake, the carb count is still low.
- I don't recommend using egg whites from a carton. Separating the eggs by hand produces the best results.
- I recommend using a 2-piece tube pan instead of a bundt pan. The cake will not rise properly in a bundt pan and tends to stick.
- Only beat the egg whites until soft peaks form, not stiff peaks. Soft peaks will continue to expand in the oven while stiff peaks will make the cake more likely to collapse.
- Word of caution: Not all coconut flours are the same! I only recommend Besti, Arrowhead Mills, and Bob's Red Mill. If buying a different brand I cannot guarantee the results, however, look for one that is soft and fluffy, not gritty.
Nutrition
NET CARBS = Total Carbs - Fiber - Allulose - Xylitol
Nutritional information is approximate and may vary. Sugar alcohols, xylitol, and allulose are included in the total carbs and fiber.
Looking for more information on the keto diet? Check out my
LM says
Any thoughts on using maple sugar in the recipe?
Cassidy says
Hi LM! I've never used maple sugar, but I have used coconut palm sugar that I ground in a coffee grinder first to make it "powdered," and it turned out really good, just with a maple taste 😀 If you try it, let me know how it turns out!!
XO,
Cassidy
Carrie says
For the sweetener could I use a liquid like maple syrup or honey? If so, how much? Thanks!
Cassidy Stauffer says
Hi Carrie,
I actually don't recommend using a liquid sweetener because it will throw off the dry/liquid ratio making the cake too wet and fall. If you're looking for a more paleo-friendly sweetener, I have successfully made it powdered coconut palm sugar! Just place palm sugar in a super dry blender and blend until it's a fine powder. Measure after blending. Just know that it will have a caramel-like taste. I hope this helps!
-Cassidy
Cc says
Can someone explain how this is keto?? I feel like I'm missing something
Cassidy Stauffer says
Hi CC,
Keto goes off of net carbs, not total carbs. To find net carbs simply subtract the fiber from the total carbs. Carbs - Fiber = Net Carbs So for this recipe each serving has 5 net carbs, which can easily be worked into a keto diet. I hope this helps!
-Cassidy
Lorry Norton says
Actually many Keto people only count total carbs. And many (probably most) count net carbs. It's a choice they make. I go by net carbs, so the net carb count for this recipe is 5.
Mary says
If I tried using ground up coconut sugar for the sweetener do any of you know how much I should put in?
Cassidy Stauffer says
1 cup should be enough unless you like your desserts extra sweet. If so, you can add an additional 1/4 cup 🙂 Let me know how you like it!!
-Cassidy
Deborah says
Hey
Can i use either psyllium husk or xantham gum or guar gum instead of arrowroot ?
Cassidy Stauffer says
Hi Deborah!
I just don't know without trying it, sorry! However, unlike most of my recipes, this cake isn't very forgiving. I probably tested it 20 times trying to perfect it and get the measurements just right. So if you do replace the arrowroot, I'd imagine the rest of the recipe may need some tweaking as well.
XO,
Cassidy
Tina says
Tried this recipe this evening. Instructions followed exactly, but the cake was very flat and hopelessly stuck to my spring form pan. Very disappointed.
Cassidy Stauffer says
Oh no, I'm so sorry!!! I think it was the springform pan. It won't rise or set up properly in a springform pan because there's no hollow tube in the center like there is in a 2-piece tube pan. So sorry again, I hope you give it a second chance in a tube pan!!!
-Cassidy
mom2one says
So glad to have stumbled on a grain free angel food cake recipe that doesn't use almond flour! Too much almond flour treats caused serious high oxalate symptoms for me! I'm also having to watch my sugars. Do you think this could be made using stevia (liquid or powdered). Not the stevia blends (xylitol and erythitol give me hives). I'm guessing about an 1/8-1/4 tsp of powdered stevia and maybe 1/2 a dropper of the liquid?
Thank you!
Cassidy Stauffer says
Hi mom2one!
I've never tried this recipe with stevia so I just can't say for sure, sorry! While I think it would work, grain-free baking can be a bit finicky so I just don't know. Sorry! If you try it please come back and let me know how it went!
-Cassidy
Dianna says
I am not one to typically provide reviews but I had to provide one for this angel food cake because it's AWESOME! I followed the directions exactly as printed and it turned out perfectly. I did not have an angel food cake pan so I found a 'hack' to use a spring form pan instead. Cut a piece of parchment paper to fit the bottom of the spring form pan, fill an empty soda can half full with water and place it in the center of the pan, on top of the parchment paper. Draw a circle around the base of the soda can. Fold the paper in half, cut slits only in the circle so you can slide the parchment paper over the top of the soda can to place the paper back on the bottom of the pan. Proceed to pour the batter into the pan on top of the parchment paper (the soda can should be in the middle of the pan) and bake as instructed. This method made a great angel food cake using a spring form pan. The cake was phenomenal and devoured by my entire family! Thank you for a wonderful recipe.
Cassidy Stauffer says
Oh thank you Dianna, I'm SO excited you liked it!!! And thanks for the tip on how to make a homemade angel food cake pan - what an ingenious idea!!!
-Cassidy
JJ says
Cassidy,
Thank you so much, I have tried many keto recipes that just don’t work. I made a half recipe in a bread pan - came out perfect. Looking forward to trying some more of your recipes.
Denise Freitas says
I'm sure the issues are not because this isn't a good recipe. I've made hundreds of high carb angel food cakes over the years with no issues. This one, not so much. The egg deflated as soon as i began sifting the dry ingredients over the top of the egg white. Oh well. It is in the oven and we will see what can be salvaged. The egg whites had been reserved from 2 other recipes, so it's not like I wasted a dozen eggs. 8-/
Cassidy Stauffer says
Oh no Desinse, I'm sorry!! I hope it was salvageable! Sometimes if you over-beat the egg whites it can cause them to deflate. Also, if the eggs whites had been sitting in your fridge awhile, that could have caused it too. Sorry again!
-Cassidy
Kim says
I just made this subbing pyure confectioners sugar which is a blend of stevia and erythritol. I had beautiful fluffy egg whites but when I just took it out of the pan it’s only 3 “ tall? I bought the pan from Walmart yesterday. Could it have fallen because it’s nonstick? I don’t understand what happened!
Cassidy Stauffer says
Oh no I'm sorry!!! How was the texture otherwise? A few things that could have caused this include: over-beating the egg whites to stiff peaks instead of soft peaks, greasing the pan (this prevents it from "crawling" up the pan), not sifting the ingredients, or using cold ingredients. Did you do any of those things? I hope even though it was short it was still tasty! Please let me know so we can figure it out! I've made it countless times and it has always turned out so I'm SO sorry. I hate hearing when a recipe doesn't turn out as expected!
-Cassidy
deb says
how is this keto with that many carbs?
Cassidy Stauffer says
Hi deb!
Keto counts net carbs, not total carbs. So when you subtract the fiber, each serving only has 5 net carbs - and the serving size is quite large, 1/12 of the cake. If you only had 1/2 a serving it would only have 2.5 net carbs!!! I hope this helps 🙂
-Cassidy
Sharon M. says
I have made this cake several times. It is really delicious! My husband would like to eat the whole thing. I actually look forward SO to this cake each time we have it for dessert! It is very easy to make - just takes a bit to separate all those whites. And yes, cooling is important - however hard to wait 1-2 hours.
My mother made and sold angel food cakes to bridge ladies when mom was a young bride. She taught me NEVER NEVER grease a pan with a recipe using whipped egg whites because it makes the cake fall.
I have a cake in the oven now with fresh raspberries on the counter, waiting to become a great dessert.
Thank you for the recipe and a great site. Love, love, love it!
Cassidy says
Thank you for all the feedback, I'm SO happy you like it!!!
-Cassidy
Rita says
I have now made this cake several times. I tried it with both sucanat and coconut sugar (put through the coffee grinder) and the the egg whites would not thicken. (they had started to, but as I added the sugar they went back to pure liquid) I ended up with a flat (but still yummy) cake. I then made it with regular organic cane sugar and it worked perfectly, as good as any angel food cake I ever had. Any suggestions on why the other sugars did not work?
Cassidy says
Hi Rita!
I don't know why it wouldn't work with the other sugars??? First I would ask if you ground the sugar in a coffee grinder, but you did that. Did you add it very, very slowly while beating continuously? I haven't tried sucanat but I've had success with ground coconut sugar and I honestly don't know why it didn't work for you!?!
Sorry it didn't work and I couldn't be of more help 🙁
Thanks for the feedback, I'll try to figure it out!
-Cassidy
Blueberry says
Hi Rita,
Different coffee grinder grind to varying degrees of fineness. I put the coconut sugar in my nutribullet. This makes a VERY fine powdered and I had no problem. 🙂 just a thought. Hope it works for you next time!
sabrina says
Oh thanks for that tip! 🙂
gail rawlings says
very fresh eggs need to be used, you can tell, fresh is firm, stale is runny
Amalia Compton says
Your comment just answer the question I had, I want to use normal sugar for this I’m assuming you use the same amount as was in the recipe. I don’t need to avoid normal sugar, Just gluten; I was partly making this for my sister who has an auto immune disorder that makes keto/Paleo necessary; she says it normal sugar would be fine In this case. Thanks
Amber says
Hey Cassidy,
Girl, we must be sisters! I LOVE angle food cake and thought, there MUST be a way to make it suitable, you know, grain free, cane-sugar free, all of that. And you did it!!! You're such an amazing baker. You truly inspire me! Thank you for this great recipe. 🙂
Big Hugs,
--Am
Cindy (Vegetarian Mamma) says
YUMMM, I could so go for a slice now! With extra strawberries! 🙂 Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂
Hope your week is great!
Cindy from vegetarianmamma.com
Kelly says
I love your recipes!.
Linda says
I've been wanting to make my angel food cake recipe grain free, and this confirms that it is possible. Thanks for sharing it at Gluten-Free Wednesdays. I'll be highlighting it this week.
Melissa Bowman says
I am allergic to coconut is there another flour?
Cassidy says
Hi Melissa,
I'm sorry to say that coconut flour is very unique and there isn't a substitute. If you don't have to be grain free I recommend Linda's angel food cake from The Gluten Free Homemaker.
Hope this helps!
-Cassidy
Shirley @ gfe & All Gluten-Free Desserts says
Hey Cassidy--What an awesome recipe! I just shared it on All Gluten-Free Desserts. I know folks are going to LOVE it! I look forward to trying it soon myself.
Thanks so much for sharing this recipe! 🙂
Shirley
Cassidy says
Thanks so much for featuring my angel food cake on your site!!!
Hugs,
Cassidy
Stacy @Stacy Makes Cents says
We love Angel Food Cake and this looks GREAT! Visiting from Allergy Free Wednesday.
Mari says
Wow, this looks amazing. Can't wait to try this. I was never an angel food cake fan even when I could eat it, but this looks like it could change my mind. Thanks for sharing. I will have to buy a bundt pan.
Leslie Parsons says
No! You should buy and Angelfood cake pan, also called a tube pan. They are not expensive!