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The Best Keto Angel Food Cake Recipe (Light & Airy!)

The Best Keto Angel Food Cake Recipe (Light & Airy!)

This delicate keto angel food cake uses whipped egg whites and coconut flour to create a tall, tender, airy dessert. Allulose helps keep the crumb soft and reduces the gritty texture sometimes associated with low-carb sweeteners.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 2 minutes
Servings: 10 servings
Ingredients Method Notes

Ingredients
  

Cake
  • 12 large egg whites Large egg whites, preferably room temperature
  • 1 cup Powdered allulose or powdered monk-fruit/allulose sweetener
  • 1/2 cup, approximately 56 g Coconut flour
  • 1 1/2 teaspoons Cream of tartar
  • 1 teaspoon Vanilla extract
  • 1/4 teaspoon Fine sea salt

Method
 

Step-by-Step
  1. Heat the oven to 325°F (165°C). Set out a clean, completely dry, ungreased 10-inch angel food cake or tube pan. Do not grease the sides because the batter needs to cling to the pan as it rises.
  2. Sift the coconut flour, powdered sweetener, and fine sea salt together. Sifting is important because coconut flour clumps easily and a smooth dry mixture folds into the meringue more gently.
  3. Place the egg whites in a grease-free mixing bowl and beat on low speed until foamy. Add the cream of tartar, increase the mixer to medium-high, and continue beating until soft peaks form.
  4. Add the powdered sweetener gradually, about 1 tablespoon at a time, while mixing. Continue beating until the whites are glossy and hold firm peaks, then gently mix in the vanilla extract.
  5. Fold the sifted dry ingredients into the whipped egg whites in several additions. Use a wide spatula and make slow, careful turns so the meringue keeps as much air as possible.
  6. Transfer the batter to the ungreased tube pan and smooth the top lightly. Bake for 35 to 45 minutes, until the cake is lightly golden and the top springs back when touched.
  7. Immediately invert the pan onto its feet or onto a heatproof bottle. Let the cake cool completely for 1 to 2 hours before running a thin knife around the edges and removing it from the pan.

Notes

Room-temperature egg whites whip well, but even a small amount of yolk, butter, or oil can prevent a stable meringue. Allulose generally creates a softer, less gritty cake than erythritol. If using powdered erythritol, expect a slightly drier or more brittle texture.