Keto Angel Food Cake - Keto Recipes

Keto Angel Food Cake is a delicious and fluffy dessert. Keto Angel Food Cake is made with almond and coconut flour. This cake is free from sugar, and gluten. You need to keep an eye on the method properly and accurately measure the ingredients to prepare a perfect angel cake. Angel food cake is traditionally made with egg whites, flour, and sugar. For the keto version, we replace the normal ingredients with keto-friendly ingredients and it comes out great. It just has 4g of carbs, 2g of fiber, and 4g of net carbs in this angel cake.

Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

STATS:

Course: Dessert
Cuisine: American
Calories: 84.1
Prep time: 15 mins.
Cook time: 45 minutes.
Total time: 1 hour
Servings: 12 slices

EQUIPMENT:

Tube pan
Parchment paper
Beater
Deep bowl
Bowl (medium)
Spatula
Knife

INGREDIENTS:

12 large egg whites
1 tsp. cream of tartar
2 tsp. vanilla extract
1 ½ cups monk fruit powder
1 cup almond flour
¼ cup coconut flour
½ tsp. xanthan gum
¼ tsp. sea salt

INGREDIENT NOTES:

EGG WHITES:

Use egg whites instead of whole eggs; they can get white and airy and help to give a light and fluffy cake.

FLOUR:

Use almond and coconut flour in place of normal flour to make it keto-friendly. Both flours should be finely grounded.

XANTHAN GUM:

To provide the structure to the cake, use xanthum gum; we can omit this ingredient if you want.

VANILLA EXTRACT:

Include vanilla essence to enrich the flavor of the angle cake; we can also add caramel extract, or coffee extract as we like.

Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

INSTRUCTION:

Heat the oven at three-twenty-five degrees F.
Take a 9-inch tube pan and put the paper (parchment) in the pan.
Take a bowl (deep) and beater to beat.
Add 12 egg whites and cream of tartar in the bowl (deep) and beat it till it gets incorporated.
Beat them at medium-low speed for about one to two minutes and add the ¾ cup monk fruit powder slowly in between.
Meanwhile increases its speed to medium high till it gets white and airy.
Add the vanilla extract in the last and beat it just to combine.
Take a bowl (medium) and add almond flour, coconut flour, xanthan gum, sea salt, and ¾ cup of monk fruit powder in the bowl.
If there are lumps in the mixture sift the mixture to another bowl.
Include the almond flour mixture in the egg whites and incorporate both of them wholly.
Transfer the batter of angle cake into the pan (tube) and tap the pan to eliminate the bubbles.
Bake the angle cake for around 45 mints; until it sets and turns a lovely shade of brown.
When the cake is completely cool down use the knife to detach it from the pan.
Place the tube cake upside down on the rack and remove the (parchment) paper from it.

TIPS:

Use a tube pan to give the structure to the cake.
Do not grease the pan; it will fall off your cake, just place the paper in the pan to detach the cake easily.
Use egg whites at room temperature because chilled egg whites will not get fluffy on beating.
Flip the cake quickly and immediately because it will deflate soon if in the same position.