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.
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.
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.
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.
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
- 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 InformationYield 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
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?
- Keto Vanilla Custard from Diet Doctor.
- Keto Creme Brulee from AllRecipes.com.
- Keto Egg Muffins from Diabetes Strong.
- Magic Keto Cookies from Delish.
- Low Carb Gnocchi from Tasteaholics.
- Keto Chocolate Pots de Créme from Ketogasm.
- Keto Noodles from Low Carb Yum.
- Tiramisu from Mrs. Criddles Kitchen.
- Sugar-free Blueberry Curd from Wonderfully Made and Dearly Loved.
- Custard Cheesecake Pudding from Briana Thomas.
There are so many more recipes, these are my favorite starting points. I’m most excited about the gnocchi and noodles, because – well – pasta!