Keto Angel Food Cake

By
Ariane Resnick
headshot for ariane resnick
Ariane Resnick
Ariane Resnick is a special diet chef, certified nutritionist, and bestselling author who takes great joy in shattering the image of what, and how, nutritionists eat.
Learn about The Spruce Eats' Editorial Process
Updated on 12/22/21
Keto Angel Food Cake

The Spruce Eats / Ariane Resnick
Prep: 10 mins
Cook: 45 mins
Total: 55 mins
Servings: 12 slices
Yield: 1 cake
Nutrition Facts (per serving)
55 Calories
1g Fat
7g Carbs
4g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 55
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 101mg 4%
Total Carbohydrate 7g 3%
Dietary Fiber 0g 2%
Total Sugars 2g
Protein 4g
Vitamin C 0mg 0%
Calcium 5mg 0%
Iron 0mg 1%
Potassium 122mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Angel food cake is a light and fluffy dessert cake made with a base of whipped egg whites. Typically served with whipped cream and a mix of fresh berries, angel food is a cake reminiscent of meringue. It's a large cake made in a tube pan that generally yields at least twelve servings. Though it has a base of eggs, it isn't keto-friendly because it also contains wheat flour and sugar.

To make an angel food cake that would work for keto dieters and anyone looking to eliminate sugar or grains, we've swapped the wheat for coconut flour and the sugar for a noncaloric keto sweetener. In order to maintain structure, we use a small amount of arrowroot powder. This starch does add to the net carbs, but the end result is still low and extremely reduced from the original.

You'll follow the same process for this gluten-free, sugar-free, and grain-free cake as you would typical angel food, which is always dependent on the process for perfect results. Egg whites should be room temperature before beginning, the sweetener should be added slowly to them as they're whipped, and a large spatula should be used to fold in the sifted dry ingredients. Provided you follow instructions closely, you'll have a healthier take on this famous cake. It's great anytime, and perfect for topping with an alternatively sweetened freshly whipped cream and some berries.

Ingredients

  • 1 cup keto sweetener (we used All-Purpose In The Raw) divided

  • 1/3 cup coconut flour

  • 1/3 cup arrowroot flour

  • 1/4 teaspoon salt

  • 12 large egg whites, at room temperature

  • 1 teaspoon cream of tartar

  • 1 teaspoon vanilla extract

Steps to Make It

  1. Gather all the ingredients. Preheat your oven to 325 F.

  2. Sift 1/2 cup of sweetener, coconut flour, arrowroot flour, and salt. Set aside.

  3. In an electric mixer or in a large mixing bowl with hand beaters, add the egg white and cream of tartar. Beat on low speed for 30 seconds, until foamy. Increase speed to medium for 10 to 15 seconds, then to high.

  4. Once the whites have begun to form soft peaks, slowly sprinkle in the remaining 1/2 cup sweetener. Continue whipping until just shy of stiff peaks. Whites should hold a peak, but the top should fully fold over. Add vanilla, and turn off the mixer once it's incorporated.

  5. Slowly fold in sifted dry ingredients, using a large spatula and wide folding movements with your hands. Pour the batter into an ungreased tube pan, and place in the oven.

  6. Bake until dark gold, about 45 minutes. Remove from the oven and invert over a cooling rack for several hours, until completely cool, then cut into slices with a serrated knife.

Recipe Tips

  • Some recipes call for almond flour. We found that it was too heavy, and deflated the batter. The blend of coconut and arrowroot was able to give a lighter overall texture to the cake.
  • Sifting the coconut flour is imperative! Don't skip this step.
  • When whipping the egg whites, cream of tartar helps them to stabilize. Because of that, it should be added right at the start.
  • It may be tempting to move to high speed quickly when beating the whites, but the time taken helps them achieve the best results. Start slow, and move up in speed only once you see visible progress of air being incorporated and the whites becoming more opaque.
  • The tube pan for angel food cake should never be greased. That's because the oil will not allow the batter to rise; it's the clinging to the sides that enables the batter to bake up tall.
  • A serrated knife will yield the smoothest cutting results. Alternately, you can use an angel food cake cutter, which has tines instead of a blade.

What is the difference between angel food cake and regular cake?

Angel food cake is different from other cakes because it is mostly egg whites. Other cakes, while they may contain whipped egg whites, have more flour. Most cakes also use egg yolks, too.

Can you make angel food cake in a regular cake pan?

Yes, you can. You can place a round object, such as an empty can, in the center of a 9-inch cake pan to achieve the same look. Or, you can use two loaf pans. The most important part is that you want a pan without a nonstick coating. You can use ungreased parchment on the bottom of a pan if you're concerned about sticking.

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