This delicious, fluffy, light and airy Keto Angel Food Cake is sugar-free, keto, nut-free, grain-free, gluten-free! Made with just 8 ingredients, it only has 61 calories with 3 net curves per slice! I share my best tips and tricks so you can get the best results too and make sure you make the perfect keto nut free angel food cake!
Carbohydrate Traditional Angel Food Cake Recipe
Regular angel food cakes use flour or flour for any purpose and regular sugar.
The store-bought version, either white or flavored, comes with 26.9 grams of carbohydrates, 121 calories, and 20.9 grams of sugar per slice, and about 46 grams according to APP Cronomerter.
When following the keto diet, you definitely won’t indulge.
Keto Nut Free Angel Food Cake
I took eight attempts to finally get the right light and airy texture and fluffy cake by making a recipe for Keto, a nut-free angel food cake.
My first four attempts were well before 2016, but then I gave up and turned those attempts into my keto sugar free sponge cake.
Keto Angel Food Cake Carbohydrates
One slice of Keto Angel Food Cake only has 4 grams of carbohydrates and 9 grams of protein. All nutritional data can be found in the printable recipe cards at the bottom of this page.
Most keto angel food cake recipes on the internet use a mixture of almond flour. Many of you know, so my youngest has a tree nut and peanut allergy. That’s not something I can use.
Like many coconut flour recipes I have, I have tried many different nut-free flour combinations. But for this, coconut flour created a dense angel food cake that beats the purpose of a light cake and perfect summer dessert.
I have since tried many different ratios using sesame flour and finally am pleased with the results.
The perfect angel food cake recipe I bring to you today is perfect not only how it tastes, but also how beautiful it is and how soft it looks to touch. Follow my best tips below and you will succeed and your keto nut free angel cake will look just as good as mine, I promise you!
Best Tips Keto Angel Food Cake Recipes
Tip #1 Don’t grease the pot! Just line up the bottoms!
To arrange the bottoms of a round tube pan, remove the center and follow the bottom and center of the parchment. Cut out the circle shape, fold in half and cut into the center circle rather than cut the small circle. This should fit snugly to the right above the central tube and cover the bottom. If you grease the sides of a pot that you made in the past by mistake, the cake will not rise to the sides.
Tip #2 Fresh room temperature eggs and warm water!
Using fresh egg whites will give you the most aeration combined with warm water, making it less likely that the whip will shrink the peak once. I have not tested this recipe with egg whites in a carton.
Tip #3 Food Process Dry Ingredients!
You can sift the dry ingredients together, but the best result is that you add all the dry ingredients to your food processor and combine them thoroughly to make the texture a little more fine.
Tip #Use a 4-foot tube pan!
If you are not purchasing a tube pan with legs, you will need to somehow turn the pan upside down so that there is space for air to flow through the top and bottom of the pan when it is cooled.
Tip #5 Don’t open the oven door while baking!
I know it might be attractive, but opening the door to check out the cake will shrink it and prevent it from rising completely into its possibility. Bake for 35 minutes and then check with a skewer. If it is dry, remove it and follow these steps:
Tip #6 Flip it over right away!
Once it’s hot out of the oven, remove the pan and turn your feet over. It’s still hot, and ends cooking and cooling upside down by cooking evenly from the oven and the height of the cake prevents defrets.
Why add water to egg whites?
Whipping egg whites is the key to making your keto angel food cake perfect. If the mixing bowl has just a little egg yolk or fat, or if the medium peak doesn’t have enough long whip, the angel food cake will rise nicely or be light and unventilated.
After about seven failed attempts to get the best rise and texture, I like his science explanation when it comes to baking, so I decided to investigate what Alton Brown from Food Network does.
Adding warm water had a trick to create more air in the egg white mixture. Also, the best combination is to make sure the eggs are not cold and are at room temperature. Rather than using egg white cartons, fresh eggs ensure the best ventilation and construction.
Tools for making keto angel food cakes
Stop the mixer or electric mixer and whip the egg whites until they reach a hard peak.
Unbleached parchment paper is lined up at the bottom of the tube pan.
Tube pan with legs to properly cool the angel food cake without destroying the angel food cake.
My favorite whipped cream dispenser is a bomb for making sugar-free whipped cream quickly!
How to replace the Keto Sweeteners you use
One of our new favorite low-carb sweeteners is this monkfruit sweetener, which combines it instead of allilose and erythritol. They have a powdered or granular option.
Another sweetener that leaves no aftertaste is better than sugar from sweet leaf. They have the perfect sweet powder sweetener for this recipe and also have cultivation options. It is a combination of erythritol and stevia, and has enough sweetness as the sugar provides.
The Swerve Confectioners Sweetener is also low in carbohydrate, but not very sweet. You may need to use this a little more and sweeten it as much as you like.
Allulose is another option, but again, it’s not as sweet as using Allulose sweeteners and monk fruit. Allureus contains liquid and granular form.
Use the updated sweetener conversion chart to search for different sweetener options and find the right amount to use.
How to cool Angel Food Cakes
Check the cake with a skewer and when it’s clean and dry, I’ll remove it from the oven immediately. Place a cutting board or serving plate that is larger than the cake on the counter.
Using an oven mitt, turn the cake pan upside down and stand on the plate. This will allow the cake to cool properly and continue to rise cleanly. Don’t worry about the cake coming out of the pan, it won’t. Do not remove the cake until it is completely cooled.
How to remove angel food cake from the pot
Once the cake has cooled completely, you can turn it over. Use a sharp knife and sides of the pan around the center of the tube pan.
Do this 2-3 times to make sure it’s not pasted or if you try to remove the cake, tear the cake. From the bottom of the pot, pushing up like the time of clocks, 12, 3, 6, 9.
Once you feel ready, grab the center tube from the top and gently sway it upwards the bottom until you can easily release the cake.
Remaining egg yolk recipes
If you decide to use the whole egg for this recipe rather than the egg white carton, you can make the following delicious keto recipe:
How to store angel food cakes
This beautiful keto nut free angel food cake will be covered in plastic wrap on the counter for up to 5 days.
You can also slice each piece, layer parchment between slices, then store in a freezer in an airtight container or plastic bag. Take out individual pieces as you like. It’s best to thaw naturally in the fridge.
How to make dairy products free of charge in Angel Food Cake
Very simple single ingredient swap to make this angel food cake dairy free. All you need to do is exchange the whey protein powder for the egg white protein powder. that’s it!
Sugar Free Keto Locab Angel Food Cake
Sugar Free Ket Nut Free Angel Food Cake
Serving: 12 Serving
calorie: 61kcal
Cook ModePrevents the screen from falling asleep
Preheat the oven to 350°F. Line just below the bottom of a 10-inch tube pan. (See Best Tip #1 above).
Place sesame flour, baking powder, whey protein powder, sweeteners and salt in a food processor. Pulse several times to combine (and aerte). Please put it aside.
Turn the angel food cake upside down, place on your “foots” and let it cool for 2-3 hours before serving. Slice this delicate low carb cake using a sawtooth knife.
Enjoy fresh berries and sugar-free whipped cream.
This recipe was first published in May 2021.
Serving: 1slice | calorie: 61kcal | carbohydrates: 4g | protein: 9g | fat: 1g | Saturated fat: 1g | Polyunsaturated fat: 1g | January Saturated Fat: 1g | Trans Fat: 1g | cholesterol: 1mg | sodium: 160mg | potassium: 191mg | fiber: 1g | sugar: 1g | calcium: 46mg | iron: 1mg
