Keto Angel Food Cake
A light, delicately flavored low-carbohydrate cake made with whipped egg whites, finely milled almond flour, and sugar-free sweeteners. Careful sifting and gentle folding help preserve its airy structure.
Pin it to remember it!
Print Recipe
Ingredients
- 10 large egg whites brought to room temperature
- 1¾ cups finely ground almond flour approximately 175 grams
- ½ cup sifted powdered Swerve sweetener
- 1 teaspoon high-quality almond extract
- ¼ teaspoon fine salt
- ½ cup egg white protein powder approximately 40 grams
- ½ teaspoon vanilla extract
- ½ cup granular Swerve sweetener
- ½ teaspoon cream of tartar
Instructions
- Place an oven rack in the second-lowest position, then preheat the oven to 325°F (163°C).
- Cut parchment paper to fit the base of a tube pan and line only the bottom. Leave the sides completely ungreased, as the batter must adhere to the pan while rising.
- Whisk the granular Swerve and sifted powdered Swerve together in a medium bowl until evenly blended.
- In a separate large bowl, combine the almond flour, egg white protein powder, salt, and one-half of the blended sweeteners.
- Pass the dry mixture through a fine-mesh sieve into another large bowl. Sift it back and forth between the two bowls three times to create a light, evenly aerated mixture.
- When a sieve is unavailable, thoroughly fluff and separate the dry ingredients with a fork for several minutes.
- Place the room-temperature egg whites and cream of tartar in a large, impeccably clean mixing bowl. Beat until the whites become foamy and frothy.
- With the mixer running, add the reserved sweetener mixture in a slow, steady stream.
- Continue whipping until medium peaks develop. When the beaters are lifted, the peaks should hold their shape while the tips bend slightly.
- Pour the almond extract and vanilla extract into the whipped egg whites.
- Resume beating until stiff peaks form. The peaks should remain upright without folding over when the beaters are raised.
- Divide the sifted dry mixture into four portions. Add one portion at a time to the whipped egg whites, folding gently after each addition with a large silicone spatula.
- Use slow, deliberate movements to avoid compressing the whipped whites. Sweep the spatula across the bottom of the bowl to incorporate any dry ingredients that may have settled.
- Transfer the batter to the prepared tube pan and distribute it evenly. Smooth the surface and remove any batter clinging above the batter line on the sides of the pan.
- Tap the pan lightly against the countertop to release large trapped air pockets.
- Bake on the second-lowest oven rack for 40–50 minutes. Rotate the pan halfway through baking. The cake is ready when the surface is golden and springs back after gentle pressure.
- Begin checking the cake at the 40-minute point to prevent excessive baking and preserve its tender texture.
- Remove the cake from the oven and leave it in the pan for 20 minutes.
- Turn the pan upside down and allow the cake to cool completely while inverted.
- After the cake is fully cooled, slide a sharp knife carefully around the outer edge and along the center tube to loosen it.
- For a pan with a removable base, press upward to release the cake. For a fixed-bottom pan, invert it over a serving plate and tap gently until the cake comes free.
Notes
Do not grease the tube pan. The uncoated sides provide the necessary surface for the batter to grip as it rises.
Use finely ground almond flour for the most delicate crumb.
Sift the powdered sweetener before measuring or mixing to remove lumps.
Add the sweetener gradually while whipping the egg whites to support a smoother, more stable texture.
Fold the dry ingredients carefully to retain as much air as possible in the batter.