This keto lemon poppy seed angel food cake recipe is heavenly, topped with a lemon glaze and fresh lemon slices. No one will ever know that it’s sugar free, low-carb and above all nutritious. Each slice has just 94 calories, 4.5 grams carbs, and 6.3 grams protein.
I love making angel food cakes because they’re THE HEALTHIEST CAKE out there. After all, they mainly consist of egg whites which give them their incredibly light, delicate texture. The egg whites also make them naturally low in saturated fat. In fact, each slice of this SUGAR FREE keto lemon poppy seed angel food cake only has 94 calories, 4.4 grams of carbs, and over 6 grams of protein.
Why you must try lemon poppy seed keto angel food cake
- With so few calories and carbs, this moist, fluffy cake is the perfect guilt-free dessert or snack.
- Easy to cut and serve
- Has a beautiful lemon fragrance
- Awesome for keto, low-carb, diabetic, sugar-free or paleo diets
- Fun to make! After all, it’s always a treat to watch the egg whites grow into a beautiful, white cloud of fluff.
- No butter, no cream, no oil make this cake unbelievably healthy.
Ingredient notes
- 12 egg whites – make this a cholesterol-free, protein-rich dessert.
- Cream of tartar – adds volume, stabilizes and whitens the whipped egg whites.
- Blanched almond flour – Almond meal would be too coarse for this delicate cake.
- Coconut flour – adds a natural sweetness.
- Salt – brings out the flavor of the other ingredients.
- Xanthum gum – enhances foam stability.
- Powdered sweetener of choice – Powdered sweetener is best for the airy filling. If you want to cake to be low carb and keto, then use sugar-free powdered sweetener. If you don’t have any handy, you can pulverize granulated sweetener in a food processor or blender for the cake.
- Vanilla – adds depth.
- Lemon juice
- Lemon extract
- Lemon zest – enhances the cake’s flavor. It also looks beautiful sprinkled on top of the cake, where it forms what resemble starry constellations
- Poppy seeds – nutritiously populate the filling.
How to make lemon poppy seed angel food cake
1. Sift together the almond flour, coconut flour, salt, xanthum gum, and a 1/2 cup of the powdered sweetener. It’s very important that you sift these ingredients together. This is a light, airy cake, so the flour also has to have a light, delicate texture.
2. Put the egg whites, vanilla and cream of tartar in a bowl and whip until frothy.
3. Gently add a 1/2 cup of the powdered sweetener.
4. Whip until soft peaks form.
5. Run the mixer some more and add lemon juice, lemon extract and lemon zest. Then slowly add poppy seeds one tablespoon at a time.
6. Gently fold the gluten-free flour mixture into the egg whites. Use a spatula to gently work your way through the bowl, carefully folding the flour into the delicate egg whites. Never press down on the egg whites and carefully pour into pan.
BAKING YOUR CAKE & REMOVING THE PAN
7. Bake 40-55 minutes until golden brown on top.
8. Flip cake on its feet and allow to fully cool. It takes upwards of 3 hours for the cake to fully cool. If, for example, the cake is still warm when you cut it out of the pan, it might break. So just wait for the lemon poppy seed keto angel food cake to fully cool.
9. Run a knife (a thin knife) along the outside of the cake using a gentle up and down motion. Also run it along the center ring. Then use the tube to pull the cake out of the pan. Put it on a work surface. Use a chef’s knife to cut the bottom free. Invert it and flip it onto a plate. So the cake is right-side up, flip it one more time onto a serving plate.
10. Decorate with lemon glaze and fresh lemon slices or with other fruit.
Frequently asked questions
- How do you whip egg whites for an angel food cake? You whip the egg whites with an electric hand-mixer or a stand mixer with a whisk attachment until they form soft peaks.
- Is angel food cake healthy? It is a very healthy cake because it mainly consists of egg whites which don’t contain any fat or cholesterol and are high in protein. Moreover, the cake contains about a cup of flour which is a lot less flour than regular cakes. This cake is accordingly lower in calories and carbs than most cakes.
- Is angel food cake keto? Angel food cake is perfect for a keto diet, above all, when it is made with a low-carb flour such as almond flour and a zero-calorie sugar replacement such as naturally sugar-free monk fruit. The cake also contains a dozen egg whites, which makes it an excellent source of protein.
- Can you make angel food cake in a regular pan? No, it is best made in an angel food cake pan. I prefer the traditional one with feet, but a nonstick angel food cake pan also works. In both cases, the cake climbs up the wall of the pan and clings to it. The cake then cools upside down in both pans.
- How is angel food cake different from regular cake? It contains a dozen egg whites and about a cup of flour, so it’s naturally lower in calories and fat than most cakes. Its delicate sponge-like texture also sets it apart.
- What does angel food cake taste like? Made with egg whites, flour, sugar and vanilla, it’s like biting into a sweet sponge-like cloud.
Equipment corner
- An angel food cake pan – You can make this in either a traditional angel food cake pan with raised feet or in a non-stick angel food cake pan. In both cases, the batter will cling to the sides of the pan.
- An electric hand mixer or Kitchen Aid Stand Mixer with whisk attachment.
How to store keto lemon poppy seed angel food cake
- To store: Store the cake for up to 3 days covered at room temperature. I would like to point out that I use a special cake storage container that clicks shut. However, other options include an airtight plastic container or plastic bag.
- To freeze: Freeze covered for up to 3 months.
Other popular desserts
- Keto Chocolate Bundt Cake – The BEST Recipe Ever!
- Sugar-Free Plum Cake (German Pflaumenkuchen)
- Keto Lemon Poppy Seed Bundt Cake
You can also FOLLOW ME on INSTAGRAM, FACEBOOK and PINTEREST for more great recipes!
Keto Angel Food Cake – Lemon Poppy Seed
Equipment
- 1 angel food cake pan I use the traditional one with feet by Nordic Ware
- 1 electric hand mixer or Kitchen Aid Stand Mixer with whisk attachment
Ingredients
- 1 cup blanched almond flour Not almond meal.
- 1/4 cup coconut flour
- 1/8 tsp salt
- 1/2 tsp xanthum gum
- 1 cup powdered sweetener of choice I use Lakanto Powdered Monk Fruit.
- 12 jumbo egg whites (2 1/3 cups) Room temperature
- 1 1/4 tsp cream of tartar
- 1 tsp vanilla
- 3 Tbsp lemon juice
- 2-3 tsp lemon extract The different brands contain different amounts of alcohol, so the amount will vary. I use 3 tsp of McCormick Lemon Extract.
- 1 tsp lemon zest
- 2 Tbsp poppy seeds
Lemon glaze
- 1/2 cup powdered sweetener of choice I use Lakanto Powdered Monk Fruit which is very sweet so half a cup suffices here for me. You can also use 3/4 cup powdered sugar and a little more lemon juice if you'd like more glaze.
- 2-3 Tbsp fresh lemon juice or as needed to thin out the glaze
- Lemon slices (optional) for decoration
Instructions
- Preheat oven to 325. Then sift together almond flour, coconut flour, salt, xanthum gum, and 1/2 cup powdered sugar. It’s very important that you sift them. This is a delicate cake, so the ingredients need to be very fine.
- Put egg whites, cream of tartar, and vanilla in a clean mixing bowl and mix on low until frothy (about a minute). Then increase speed to medium-high.
- While the mixer is running, slowly add a half cup of the powdered sweetener. Add the sweetener one tablespoon at a time. This is very important and ensures a gorgeous, thick meringue. Scrape the bowl down once to make sure that there is nothing runny anywhere in the bowl.
- Keep mixing until you have a beautiful meringue.
- Run the mixer some more and add lemon juice, lemon extract and lemon zest. Then slowly add poppy seeds one tablespoon at a time.
- Using a spatula, gently fold the flour mixture into the egg whites. Add about 1/3 cup of flour mixture at a time. With your spatula, cut through the middle, then brush your spatula along the side of the bowl. Turn the bowl and keep repeating.
- Pour into an ungreased angel food cake pan.
- Bake 40-55 minutes until golden brown on top.
- Immediately flip pan on its feet. Yes, this cake needs to cool upside down to retain its volume. It takes upwards of 3 hours for the cake to cool. I usually let it cool overnight. Do not cut it out of the pan before it fully cools, because it could break.
- Run a knife (a thin knife) along the outside of the cake using a gentle up and down motion. Also run it along the center ring. Then use the tube to pull the cake out of the pan. Put it on a work surface. Use a chef's knife to cut the bottom free. Invert it and flip it onto a plate. So the cake is right-side up, flip it one more time onto a serving plate.
Lemon Glaze
- Mix 1/2 cup powdered sugar with 2-3 Tbsp lemon juice (or as needed to make a thicker or thinner glaze).
- Decorate with lemon slices or a different fruit, if desired.
Notes
Carbs per serving: 4.5 carbs
Protein: 6.3 grams
Did you try this recipe? Let me know @cathyscakesalon or tag #cathyscakesalon.
Delicious cake! Turned out great. Thanks!
This recipe turned out great. Thanks for the healthy version.
Could you advise what to do with 12 egg yolks, please? Thank you!
If you eat egg yolks, you could make a tart filling or a flan with them. Or you could add some to pancakes or hot cereal at breakfast.
If you are watching your cholesterol you might not want to eat them, because the egg yolk is the part of the egg that contains cholesterol.
One reason I love angel food cake is that it is a cholesterol-free cake.
If you make the cake, let me know how it goes.