Keto Angel Food Cake
As light and fluffy as a typical angel food cake, this recipe swaps out the sugar for a noncaloric sweetener and the flour for a keto version.
- Serves: 12 persons
- 1cup keto sweetener; we used All-Purpose In The Raw , divided
- ⅓cup coconut flour
- ⅓cup arrowroot flour
- ¼teaspoon salt
- 12egg whites , at room temperature
- 1teaspoon cream of tartar
- 1teaspoon vanilla extract
Step 1Gather all the ingredients. Position a rack in the center of the oven and heat to 325 F.
Step 2Sift 1/2 cup of sweetener, the coconut flour, arrowroot flour, and salt. Set aside.
Step 3In a stand mixer fitted with the whisk attachment, or in a large bowl with an electric hand mixer, add the egg whites and cream of tartar. Beat on low speed for 30 seconds, until foamy. Increase speed to medium and continue to beat for 10 to 15 seconds. Increase the speed to high.
Step 4Once the whites have begun to form soft peaks, slowly sprinkle in the remaining 1/2 cup sweetener. Continue whisking until just shy of stiff peaks. Whites should hold a peak, but the tip should fully fold over. Add the vanilla, and continue to whisk until just combined. Do not over whisk.
Step 5With a spatula, gently fold in sifted dry ingredients. Pour the batter into a 9-inch ungreased tube pan .
Step 6Bake until golden, about 45 minutes. Remove from the oven and invert over a cooling rack until completely cool, about 2 hours. Slice with a serrated knife and serve.