This Keto Angel Food Cake recipe is absolutely heavenly. And each slice of this angelic sponge cake has just 58 calories and 10g net carbs.
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Hello my angels.
Before we begin, I need to give you fair warning. This recipe for Keto Angel Food Cake is very difficult to make. It has a meringue batter, so it is fraught with danger. You may do everything right, but a butterfly flapped its wings in Paraguay, and as a result, your cake fell.
It just happens.
But it’s not too late to turn back!
No need to trouble yourself with Angel Food Cake. I’ve got some lovely low carb cakes on the site. My Toasted Almond Torte, Lemon Pound Cake and Chocolate Lava Mug Cake all have very high rates of success. If you give up now, I won't blame you.
But if you insist on going forward, I’ve got some tips and tricks for you.
The right pan to use
- You need to use the right kind of pan, if you are going to release the cake. Tube pans are made specifically for sponge cakes. They have two pieces and often have legs so that air can circulate around the pan as the cake cools.
- If your tube pan doesn’t have legs, then you can invert the cake and use a bottle or can to hold it above the counter. Invert the cake immediately after it comes out of the oven and let it cool for 1 ½ - 2 hours before serving.
- Don’t grease your pan. The Angel Food Cake rises by clinging to the sides of the pan as it bakes. So if it’s greased, it doesn’t have anything to cling to, and it won’t double in height as it should.
How to whip the eggs
- Use room temperature eggs. If you can't wait for them to come up to room temp, you can submerge them in warm water for a few minutes.
- Don’t over mix the egg whites. Start out with soft peaks, not stiff peaks like a whipped cream. After you’ve added the sweetener, you should have soft glossy hills of batter.
- Once you’ve poured the batter into the pan, run a fork through it to pop any big air pockets. Smooth the top flat with a spatula.
Releasing the cake
- Take your time cutting the Keto Angel Food Cake out of the pan. You want the outside of the cake to be evenly brown.
- If the sides of the cake don’t release from the pan as beautifully as you’d like, then whipped cream is very forgiving. Just double the whipped cream and frost the sides of the angel food cake.
The Whipped Cream
- The whipped cream is easy to make, at least. All you need to do to make your own whipped cream at home is to use and electric mixer to whip together heavy whipping cream and powdered sweetener until stiff peaks form. This should only take you 2 minutes, tops.
Garnishes
- Garnishes really make this low carb Angel Food Cake sing. Some topping ideas: raspberries, blackberries, strawberries, blueberries, fresh mint, rosemary, sage, and edible flowers. Just remove the herbs and flowers before you slice the cake.
Cutting and eating the cake
- Slice the cake carefully with a serrated knife. The outside should be crisp and hard and the insides should be chewy and spongey.
- Eat the Angel Food Cake on the same day that you make it, because it will harden overnight.
And that, as they say, is that.
If you make it through the gauntlet, you’ll have a very special sponge cake.
It’ll taste like normal Angel Food Cake, only this one will have just 58 calories and 10g net carbs per slice. These healthy cakes make beautiful centerpieces. And with the proper garnishes, it’ll look so good that your friends won’t want to cut it up and eat it.
But they really should, because the taste is just... heavenly.
📋 Recipe
Keto Angel Food Cake Recipe
This Keto Angel Food Cake recipe is absolutely fabulous. And each slice of this angelic sponge cake has just 58 calories and 10g net carbs.
- Prep Time: 20
- Cook Time: 40
- Total Time: 1 hour
- Yield: 12 slices 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Gluten Free
Ingredients
cake:
- 12 large egg whites, at room temperature
- 1 ½ teaspoon almond extract
- 1 ½ teaspoon vanilla extract
- 1 teaspoon cream of tartar
- ¾ cup Swerve or equivalent granulated sweetener, divided
- 1 cup arrowroot starch
whipped cream:
- 1 ½ cup heavy whipping cream
- ¼ cup Confectioner's Swerve or equivalent powdered sweetener
garnishes:
- berries
- fresh herbs
- edible flowers
Instructions
Step 1. Pre-heat oven to 350 degrees F and place the rack in the middle
Step 2. Separate eggs, being careful not to get any yolk into the whites. Crack an egg over one small bowl, separate the egg, and transfer the egg white to a large mixing bowl. Repeat with remaining eggs.
Step 3. In a medium-sized bowl, sift together ¼ cup sweetener and 1 cup arrowroot starch.
Step 4. In the large mixing bowl, use an electric mixer to beat the egg whites on medium-high speed until foamy, 30 seconds. Keep the speed at medium-migh for the rest of the recipe.
Step 5. Add cream of tartar, almond extract, and vanilla extract and beat until soft peaks form.
Step 6. Slowly beat in ½ cup sweetener, 1 tablespoon at a time, until soft glossy hills form.
Step 7. Slowly beat in arrowroot mixture, ¼ cup at a time, until smooth.
Step 8. Pour the batter into a 12-inch ungreased tube pan and run a fork through the batter to pop any large air pockets. Smooth the top of the batter with a spatula.
Step 9. Bake for 35-40 minutes until the cake has doubled in size and the top is a medium brown.
Step 10. Immediately invert the pan. Air needs to be able to circulate around the pan as it cools. If the pan has legs, do nothing, but if not, hold the pan above the counter, using a bottle or can. Cool for 1 ½ - 2 hours until completely cooled.
Step 11. Use a knife to carefully cut around the sides of the pan to release the cake. Pull apart the two pieces of the pan. Slice around the top of the pan. Slice around the inner tube of the pan. Carefully release the cake.
Step 12. To make the whipped cream, add heavy whipping cream and powdered sweetener to a large bowl. Mix with an electric mixer until stiff peaks form, 2 minutes.
Step 13. Garnish the top with berries, fresh herbs, and edible flowers.
Step 14. Slice the cake using a serrated knife.
Notes
The nutritional information below does not include cake toppings.
Nutrition
- Serving Size: 1 slice
- Calories: 58
- Fat: 0
- Carbohydrates: 10
- Fiber: <1
- Protein: 4
Keywords: Sugar-Free Angel Food Cake, Low Carb Angel Food Cake, Gluten-Free Angel Food Cake, Keto Angel Food Cake
Alex says
My angel food cake tube pan is 7 x 4.5 inches is that too small for this recipe? Ive been dying to try it but scared my pan is too small!
EmilyKrill says
Sounds like it would be too small to use all of the batter, but you could either not use all of it or cut the recipe in half. Just leave at least 2 inches at the top of the pan because the cake rises quite a bit.
Katherine says
Can I freeze this cake once I have made it?
EmilyKrill says
Yes, you can keep it in the freezer for 4-6 month. Wrap it in plastic wrap and then put it in a plastic container so it doesn't get squished by other things in your freezer.
Katherine says
I made this last night. It is delicious. My family never even knew it was Keto. Thank you for sharing this receipe.
EmilyKrill says
Yay, I love fooling family members.
Margot L Rockefeller says
I was looking for low carb and sugar cake recipe for my diabetic son. His birthday is approaching soon. My mother made angel food cakes all the time when I was growing up to prevent me from growing out. Love them!
I am happy to have ideas for future recipes. Thank you for this web site.
EmilyKrill says
Hope your son likes the cake!
Miranda says
Is it possible to substitute the arrowroot for tapioca starch or cornstarch?
EmilyKrill says
Cornstarch is very high in carbs and not usable as a flour, so you might as well fine a normal recipe that uses white flour. You may be able to use tapioca starch, but I've never experimented with it, so I don't know if it would work.
Claire says
Could this be made in a jelly roll pan and rolled, cooled and filled with cream cheese mixture? Then topped with fresh berries?
EmilyKrill says
Sounds delicious. Not sure if it's possible or not though. You'd really need to tinker with it to find out. I've got a similar chocolate roll cake on the site though, if you are interested. https://www.resolutioneats.com/blog/low-carb-chocolate-roll-cake/
Marie says
I come across your recipe using arrow root, I know arrow root can be sticky,I'm worried that I won't rise as good, anyway, cannot wait to make this,, thank you
EmilyKrill says
It’ll rise. Just make sure to read all the tips in the post before you attempt it.
Caroline says
Does this really have 1 cup of arrowroot starch? Where do you buy it?
EmilyKrill says
It really does. You can buy it on Amazon in 1 or 2.5 pound bags. https://www.amazon.com/Arrowroot-Pounds-Anthonys-Tested-Gluten-Free/dp/B00OJ757SK
Roxana Lopez says
Angel Food Cake! It's a low carb miracle. Thanks for including all of those tips.
EmilyKrill says
Sure thing!
Laurie says
I love your warnings and commentary! I'll give this a shot when I can focus! Thanks!
EmilyKrill says
Sure thing!
Lorrie MN Keating says
9-10 carbs per slice is ok for LC, but a bit high for Keto. Can you suggest a suitable replacement and amount for the arrowroot powder?
EmilyKrill says
It’s possible, but I’ve only tested the recipe with arrowroot starch so I can’t recommend another low carb flour.
Beverly says
That cake is gorgeous! A true work of art and I’m sure it will be delicious. Looks like the perfect masterpiece to make for New Year’s Eve.
★★★★★
EmilyKrill says
Thanks Mom!
Beverly says
Turned out perfectly ....looked so gorgeous it was the table centrepiece! By far the best keto cake I've tasted. I'm wondering about trying it in my silicone bundt pan. Thoughts?
★★★★★
EmilyKrill says
So glad you liked it! I wouldn't try a bundt pan though. This batter is so finicky, that I worry it wouldn't release nicely.