Fluffy and tender angel food cake makes a good dessert. Add thick and sweet, sugar-free whipped cream and some fresh berries and you have something delicious. Make it with Lakanto's Cane Sugar & Monk Fruit for a reduced sugar dessert that will make the heavens sing.
Ingredients for Keto Angel Food Cake:
- 1 cup cake flour (spooned and leveled)
- 1 3/4 cups egg whites (about 12 large egg whites), room temperature
- 1 1/2 teaspoons cream of tartar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 3/4 cup Lakanto Cane Sugar & Monk Fruit Sweetener
- 1 cup Lakanto Classic Allulose & Monk Fruit Sweetener
Optional Toppings
- Fresh berries (such as strawberries, raspberries, or blueberries)
- Whipped cream
Instructions
1. Prepare the oven and pan
Preheat your oven to 325°F. Use an ungreased 9–10 inch tube pan. Do not grease the pan, as the batter needs to cling to the sides to properly rise.
2. Sift the dry ingredients
In a bowl, sift the cake flour. Set aside. For an extra light texture, sift it twice.
3. Whip the egg whites
In a large, clean mixing bowl, beat the egg whites on medium speed until foamy. Add the cream of tartar and salt, then continue beating until soft peaks form.
4. Gradually add sweeteners
With the mixer running on medium-high speed, slowly add the Lakanto Cane Sugar & Monk Fruit Sweetener and Lakanto Allulose & Monk Fruit Sweetener, a little at a time. Continue beating until stiff, glossy peaks form. The mixture should hold its shape but still look smooth, not dry.
5. Add vanilla
Mix in the vanilla extract just until combined.
6. Fold in flour
Using a spatula, gently fold in the sifted flour in small additions. Take your time here and use light, sweeping motions to avoid deflating the batter. Mix just until no dry streaks remain.
7. Transfer to pan
Spoon the batter into the tube pan and smooth the top. Run a knife through the batter to remove any large air pockets.
8. Bake
Bake for 35–40 minutes, or until the top is lightly golden and springs back when touched.
9. Cool upside down
Immediately invert the pan and let the cake cool completely upside down (about 2-3 hours). This helps maintain its airy structure.
10. Release and serve
Once fully cooled, run a knife around the edges to release the cake. Slice with a serrated knife for clean cuts. Serve with fresh berries and whipped cream, if desired.
4 comments
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Can I substitute protein powder instead of egg white protein powder?
I would like to know if there is a way to print your recipes?
Why don’t you make your recipes printable? Or am I missing something? I use your products and you have some great recipes but I want to be able to print them.