Low-Carb Keto Angel Food Cake

4.41 from 20 votes

This easy recipe for light and delicate Paleo And Keto Angel Food Cake is a perfect summer dessert! Topped with whipped cream and berries, it's beautiful and sure to impress. And 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.

Course coconut flour, Dessert, gluten free, Grain Free, keto, Low Carb, Nut Free, paleo

Cuisine American

Diet Diabetic, Gluten Free

Diet Dairy-Free, Gluten-Free, grain free, Keto, Low-Carb, Paleo

Prep Time 30

Cook Time 45

Total Time 1 15

Servings servings

Calories 49kcal

Author Cassidy Stauffer

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.

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