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.
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 Keto cake recipes 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, let's talk ingredients.
- Egg Whites- Make sure to use fresh eggs at room temperature to get the maximum volume. And always buy large size eggs because all recipes are designed to use that size.
- Almond Extract- This is the primo flavor for an angel food cake.
- Vanilla Extract- This flavor is negotiable, but I recommend it as a compliment to the almond extract.
- Cream of Tartar- This will act to stabilize the egg whites as you whip them.
- Swerve Granular- I like using this erythritol sweetener blend because it is the closest taste to real sugar, but you can also use Allulose if you prefer it.
- Arrowroot Starch- It might surprise you that the dry ingredients include arrowroot starch and not almond flour or coconut flour, but those flours are too heavy to use in this Keto Angel Food Cake. Arrowroot Starch is light and airy and yet still low in carbohydrates.
- Pre-heat oven to 350 degrees F and place the rack in the middle
- 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. This way, if you get a little yolk in the egg white, you can easily throw it out before it contaminates the other egg whites.
- In a medium-sized bowl, sift together ¼ cup of the sweetener and 1 cup of the arrowroot starch.
- In the large mixing bowl, use a stand mixer or an electric mixer to beat the egg whites on medium-high speed until foamy, 30 seconds. Keep the speed at medium-high for the rest of the recipe.
- Add cream of tartar, almond extract, and vanilla extract and beat until soft peaks form.
- Slowly beat in ½ cup sweetener, 1 tablespoon at a time, until soft glossy hills form.
- Slowly beat in arrowroot mixture, ¼ cup at a time, until smooth.
- 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.
- Bake for 35-40 minutes until the cake has doubled in size and the top is a medium brown.
- Immediately invert the angel food cake 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.
- 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.
- 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.
- Garnish the top with berries, fresh herbs, and edible flowers.
- Slice the cake using a serrated knife.
🎂 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 Keto 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.
- Use an absolutely clean glass or metal bowl to whip the eggs in. Even a trace of grease can ruin the whole shebang.
- 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.
- And try not to waste the egg yolks, if you can help it. Why not make them into a Hollandaise Sauce or some Keto mayo?
🔪 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 an electric mixer to whip together heavy whipping cream and powdered sweetener until stiff peaks form. This should only take you 2 minutes, tops.
- 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.
💬 Any questions?
Regular Angel Food Cake is actually lower in carbs than other cakes because it contains less flour. So a slice of everyday Angel Food Cake will run you about 40 net carbs. But the recipe I am sharing with you has just 10g net carbs.
This one sure is! Because it uses a small amount of arrowroot starch and no sugar at all, it is very diabetic friendly. It is unlikely to cause any spikes in blood sugar.
Sure, Cool Whip is a secret weapon of the low carb dieter because it has just 2 grams of carbohydrate per serving. And its cousin Reddiwhip has just 1g of carbs. Steer clear if you are doing strict Keto though, because there are some unsavory chemicals involved.
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. This healthy Keto Angel Food Cake makes a beautiful centerpiece. 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. 👼Print
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
- 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
- 1 ½ cup heavy whipping cream
- ¼ cup Confectioner's Swerve or equivalent powdered sweetener
- fresh herbs
- edible flowers
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 a stand mixer or an electric mixer to beat the egg whites on medium-high speed until foamy, 30 seconds. Keep the speed at medium-high 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 angel food cake 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.
The nutritional information below does not include cake toppings.
- 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
Do you have any suggestions for a substitute for almond flour? I bake for someone who can not tolerate almond flour, coconut flour or cassava flour.
Emily Krill says
This recipe uses arrowroot starch, not almond flour.
Can I use different flour instead of arrowroot starch?
Emily Krill says
I would recommend using a different recipe that was designed to use a certain flour that you want.
Can I use regular sugar instead of swerve?
Emily Krill says
Yes, I haven't tried that but it should work.
Hello, I was wondering if this can be frozen for later?Wanting to help a friend who recently had a stroke due to undiagnosed diabetes, and her daughter is turning 16. Cannot be here for the day of her birthday, so hoping to prepare a cake that will freeze for them to take out that day.
Emily Krill says
I don't recommend freezing angel food cake because it's so delicate. I do recommend a sturdier one like this toasted almond cake. https://www.resolutioneats.com/blog/keto-almond-cake/
I've been experimenting with using aquafaba instead of eggs to make recipes plant-based. Would they work with this one?
Emily Krill says
Oh, I'm not sure. I worry that there are already too many things that could go wrong with this cake. Let me know if you do try it though! Good luck!
I would never have tohught to bake with arrowroot starch. I have only ever used it to thicken sauces and soups. But it worked great in this cake! Thanks for the recipe.
Emily Krill says
I made the cake and it didn't turn out perfectly, so I decided to completely cover it in lemon whipped cream. No one knew the difference! Here's the recipe I used to make it: 1 cup heavy whipping cream, 2 tablespoons Swerve, 1 tablespoon lemon zest, 2 teaspoon fresh lemon juice. Mix all the ingredients together in a bowl and use a mixer to whip them until stiff peaks form. This is a recipe my sister-in-law gave me and I use it all the time on low carb cakes instead of frosting. Tastes delicious.
Emily Krill says
Thanks for the tip!😊
My cake didn't turn out QUITE as pretty as yours but everybody gobbled it up anyway. Thanks for the recipe!
Emily Krill says
Question! In the ingredients list, you list "3/4 cup Swerve or equivalent granulated sweetener, divided". I assume that the 1/4 cup is used for the whipped topping is from the divided? But the topping states "1/4 cup Confectioner’s Swerve or equivalent powdered sweetener". Granulated in sugar divided but confectioners called for in the topping? Isn't the 1/4C listed in Topping sugar the 1/4C divided from the listed granulated sugar divided? Confused.
Did you read the rest of the recipe? You start out by sifting together 1/4 cup sweetener with the arrowroot powder. Later in the recipe, you beat in the remaining 1/2 cup sweetener.
Yes, I did. But I never made confection sugar. I still don't... I just buy a confection sugar substitute. This is less work, but it is good to know that in a bind that I can make my own. I do a lot of cooking but only started baking after being diagnosed with Type 1 diabetes and out of necessity, due to a lack of palatable none sugar treats Thanks!
Sure thing. Glad to meet a fellow Type 1. I'll tell you a sweet treat that I made for myself yesterday is a batch of chocolate cupcakes with buttercream frosting. They completely hit the spot. https://www.resolutioneats.com/blog/chocolate-cupcakes-with-coconut-frosting-low-carb-keto
Hello from Oklahoma,
Could the amount of arrowroot starch be a misprint? My packaging says that 1/4 cup is 28 carbs and the recipe calls for 1 cup.
The nutritional info is correct. One cup of arrowroot starch has 108g net carbs divided by 12 slices is 9g carb. The other ingredients add an additional 1g net carb to each serving.