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Keto Angel Food Cake Recipe

Stay within your macros and treat yourself to a slice of keto angel food cake. This recipe is low on carbs and HUGE on flavor.

keto angel food cake

So, I had to take a pause from keto due to an, Oh my God I’m going to die, experience. I started to have heart palpitations and it scared me so much I ate a banana. Then I ate a sub. Then I drank some soda. Needless to say, now I’m feeling like a walking pile of crud and can’t wait to get back to keto. This time around, I know what to expect when/if the keto flu hits.

I’m going to up my water intake and use my electrolyte drops even when I don’t feel like I need them. I’m also going to watch the kinds of fats I’m using in my meals because, well, safety! Finally, I’m going to keep goodies like this Keto Angel Food cake on hand just in case I’m feeling tempted to eat high carb foods. 

This Angel Food cake is going to last a long time so I’ve cut it into individual pieces and put them in the freezer. This way I get to savor every bite and have the portion control part all taken care of. It’s a win, win, super win kind of day. 

keto angel food cake

I kind of cheated when I made this cake. I couldn’t find my tube pan so I just used a regular springform pan. It didn’t change too much as far as texture is concerned, but it did make the cake feel heavier than you’d expect from an angel food cake. If you prefer more of a pound cake-like density then you can use a regular cake pan, but a tube pan is a must for a true angel food cake. 

The secret to a perfect angel food cake is getting the egg whites just a tad past the soft peak stage and gently folding in the dry ingredients. Once you master these two things you’ll be a master angel food cake baker. 

easy homemade whipped topping
keto angel food cake
keto angel food cake

I spread a layer of homemade whipped topping over my cake and then topped it with a mix of berries I simmered with monk fruit sweetener. I let the berries cool so as not to make the whipped topping runny. The berries were the perfect touch because everything about this cake balances perfectly. 

keto angel food cake

If I didn’t make this myself I’d swear it was full of bad ingredients. It’s the perfect non-cheat treat to get back into ketosis! The only issue I had was with the pan, and again, that’s my fault. The cake came out shorter and therefore denser because it didn’t have the means to climb. I’ll be remaking the recipe as soon as I find the pan, or break down and buy a new one – whichever comes first. 

How to Make a Keto Angel Food Cake

keto angel food cake

Keto Angel Food Cake

Yield: 10
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

(Keto - Low Carb - Gluten Free)


  • 12 egg whites
  • 1 teaspoon cream of tartar (or 2 teaspoons white vinegar)
  • ¾ cup Powdered Monk Fruit (or preferred sweetener)
  • ¾ cups almond flour
  • ¼ cup coconut flour
  • 1 teaspoon vanilla extract


    Preheat oven to 350 degrees F.

    Sift together dry ingredients five times, or until smooth and well incorporated. Set aside.

    Add egg whites to a large mixing bowl and beat on medium speed until frothy.

    Add cream of tartar (or vinegar) and vanilla extract. Beat until soft peaks form.

    Using a spatula, gently fold the dry ingredients into the egg whites. You can do this in batches if you're worried about spillage. Remember - gently fold, don't beat.

    Pour batter into an ungreased tube pan.

    Bake for 60 minutes or until the top is golden brown. You may want to check for doneness around 40 minutes as cooking times vary depending on your oven and the pan you're baking in.

    Carefully take the cake out of the oven and cover it with a plate or flat pan. Immediately flip it over.

    Allow the cake to cool completely before turning it back over and releasing it from the pan.

    Top with whipped topping and fruit if desired.

    Leftovers can be frozen or stored in airtight containers.

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Nutrition Information
Yield 10 Serving Size 1 slice
Amount Per Serving Calories 47Total Fat 1.4gSaturated Fat 0.3gSodium 41mgCarbohydrates 5.6gNet Carbohydrates 4.2gFiber 1.4gSugar 0.4gProtein 5.2g

Did you make this recipe?

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What to do with Leftover Egg Yolks from this Keto Angel Food Cake

There’s no shortage of dishes that use eggs on the keto diet. Unfortunately, the recipes usually call for whole eggs. After you make this recipe you’ll have 12 leftover egg yolks and if you’re like me,  you’ll hate to waste them. I found 10 recipes and will be trying several of them in order to put these egg yolks to good use. Which one are you most excited to try?

There are so many more recipes, these are my favorite starting points. I’m most excited about the gnocchi and noodles, because – well – pasta!

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keto angel food cake

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  1. This cake was soo good! It’s one of the best cakes I’ve ever tried in my whole life. I cannot believe it was keto! Thank you for sharing this recipe. Don’t hesitate to make this cake.

  2. Any tips on cooking this at high altitude? I cooked it with a tube pan made for angel food cake and it didn’t rise much and is very pound cake like in consistency. Tasted delicious I just wanted it to be a bit fluffier. Thanks!

    1. Hi Christin, I’m afraid I’m probably not too much help on altitude issues as I’ve basically always lived right at sea level 🙁 You may try increasing the temperature to 400 and baking for 30 minutes. Also, maybe another 1/2 cup of almond flour could help.

      1. Thanks! I will definitely try that. I actually made two and took one to work and all of my non-keto coworkers ate the entire thing, and they loved it! Highly recommend and will make again.

  3. My friend requested a keto dessert, but I’ve never done anything keto. Can I used regular sugar or is that a no no in keto? Any kind of keto info would help. Thank you!

    1. Definitely no regular sugar on keto!! I’d ask what sweetener they prefer and use that. Everyone tends to have their own preferences, mine is Monkfruit Extract because it doesn’t have that funky aftertaste. Swerve is pretty good as well. Also, no regular (wheat) flour, no rice, no potatoes, no pasta…. basically nothing high in sugar or carbohydrates.

  4. Question…..I see in a very popular line of Monk Fruit, the powdered monk fruit says it is 2:1 sugar replacement. They also have a baking monk fruit sweetener which is 1:1 sugar replacement. Before I order, I wanted to be sure I should go with the powdered kind at 2:1??? I appreciate the tip. Thank You!!!

    1. I’m not 100% sure on the ratio here, but I use Lakanto monk fruit sweetener and use it as a 1:1 replacement (sometimes I’ll use a little less than a recipe calls for).

  5. Smells so good but am concerned it looks and smells done after 40 minutes….. I did take it out of the oven and flip it over onto a plate. Maybe because I cooked it in a bundt pan?

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