This easy recipe for light and delicate Paleo And 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. No one will ever guess it's Keto, Paleo, gluten-free, and nut-free! 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.
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.
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 a toothpick inserted comes out clean. For even baking, rotate the cake after 25 minutes.
As soon as the cake comes out of the oven, turn upside down and cool completely around 3 hours.
Once cooled, run a thin knife around the edge and remove it. Then, run a thin knife around the bottom of the cake and the middle. Gently remove the cake.
Cut into slices with a serrated knife and serve with whipped cream and berries!
This can be stored at room temperature covered tightly for 1 or 2 days or can be frozen up to 3 months. Thaw in refrigerator overnight, then bring to room temperature before serving.
To make this cake Paleo, simply use blonde (to reduce dark color) coconut palm sugar whirled in a dry blender to make it powdered. 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 eggs 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, Swerve and similar 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.
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.