Indulging in a light and fluffy dessert without worrying about carb overload? Yes, please! If you’re on the hunt for a guilt-free treat that satisfies your sweet tooth while keeping your dietary goals intact, then look no further. This angel food cake for diabetics is like biting into a fluffy white cloud.
Plus this low carb diabetic angel food cake recipe is easy to make. So, enjoy this delicious sugar free angel food cake anytime!
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Is Angel Food Cake Good for Diabetics and Healthy?
Absolutely! This delightful sugar free angel food cake recipe is a great option for those following a diabetic, low-carb, or keto diet.
Traditional angel food cake is typically made with sugar and flour, so it’s high in carbs, but this keto version offers a healthier alternative without sacrificing taste.
So enjoy a slice of keto angel food cake today! You’ll savor the same fluffy, airy texture while keeping your carb intake in check. It’s the perfect guilt-free treat for any occasion.
What’s in This Diabetic Angel Food Cake Recipe?
Ingredients in Sugar Free Angel Food Cake
To whip up your own diabetic angel food cake, you need simple ingredients like egg whites, cream of tartar, almond flour, monk fruit (or another zero-calorie sugar substitute), vanilla extract, and salt.
These wholesome ingredients fuse, creating a zero-cholesterol dessert that’s both delicious and nutritious.
Plus, the light, airy texture will make you forget it’s sugar free!
Or try low-carb cottage cheese chocolate mousse.
How Do I Make This Delicious Diabetic Friendly Angel Food Cake?
See the Recipe Card below for full instructions to make sugar free angel food cake.
This delicious diabetic friendly angel food cake recipe is easier to make than you might think.
1. Begin by whipping up a gorgeous, glossy meringue.
2. After adding the powdered sweetener and extracts, sift in the sifted almond flour in 3 installments.
3. Gently spoon the mixture into an ungreased angel food cake pan and bake until golden brown.
What Should I Serve with Angel Food Cake for Diabetics?
The sky’s the limit but these are my favorite toppings for this diabetic angel food cake recipe:
- Powdered sweetener – A dusting of sugar free powdered sweetener adds a touch of simple elegance.
- Whipped cream – Spread diabetic-friendly whipped cream on top of the cake or even on the sides too – or just add a dollop to a slice.
- Fresh berries – Berries are a low carb fruit that add a pop of color.
- Berry sauce – looks gorgeous drizzling down an angel food cake. To make it, heat frozen berries in a saucepan and purée when soft and mushy. Then, sweeten, if necessary, with a zero-calorie sweetener. For plumpness or slight thickening, whisk in 1 teaspoon of xanthan gum per 2 cups of pureed sauce.
FAQs
Are you wondering about the nutritional value of sugar free angel food cake for diabetics?
Let’s dive into some common questions and answers surrounding this delightful treat.
Please see the Nutrition Facts in the Diabetic Angel Food Cake Recipe Card for full details.
Determining the exact glycemic index (GI) of angel food cake made with almond flour and monk fruit requires laboratory testing with human subjects to measure blood glucose response. However, we can make an educated guess based on the ingredients:
Ingredients:
Almond Flour: GI: 0-15 (low GI due to high fat and fiber content).
Monk Fruit Sweetener: GI: 0 (monk fruit is a zero-calorie sweetener that doesn’t impact blood glucose levels).
Estimated Glycemic Index:
Given that both almond flour and monk fruit sweetener have very low GI values, the GI of a diabetic angel food cake made with these ingredients is likely to be very low, significantly lower than traditional angel food cake made with white flour and sugar. The low GI of almond flour and monk fruit means that this sugar free angel food cake recipe will have a minimal impact on blood sugar levels.
Yes, when it’s made with low carb ingredients such as almond flour and monk fruit.
How Many Calories Are in Angel Food Cake for Diabetics?
Compared to its sugary counterpart, this diabetic angel food cake recipe contains barely any calories while still delivering that mouthwatering flavor you crave.
So, go ahead and indulge in angel food cake for diabetics without worrying about derailing your diet goals.
Is Angel Food Cake a Healthy Dessert Option for Diabetics?
This diabetic angel food cake recipe is a healthier alternative to traditional desserts, especially for those following a low carb or sugar free diet.
What Is a Traditional Angel Food Cake Pan?
A traditional angel food cake pan is a nonstick pan with feet.
You never grease an angel food cake pan, because the batter needs to cling to the sides of the pan while it bakes and cools.
Then, the cake cools upside down on its feet.
A classic angel food cake pan with a cake cooling inside it. The sight always amazes me!
How Many Carbs Are in This Keto Angel Food Cake Recipe?
One serving of keto angel food cake contains 1.2 gram net carbs, so it’s an excellent choice for diabetics or anyone watching their carb intake.
Can Diabetics Eat Angel Food Cake?
Yes, diabetics can eat angel food cake especially if it is made with a natural zero calorie sweetener such as monk fruit and low carb almond flour.
What Is the Difference between Diabetic (Keto) and Regular Angel Food Cake?
The main difference is the flour and sugar. Diabetic and keto versions use almond flour instead of regular flour and a natural, zero-calorie sweetener like monk fruit instead of refined sugar.
Can I Make Keto Angel Food Cake with Granulated Sweetener?
Granulated sweetener is a bit too coarse for this recipe.
So, if you are out of powdered sweetener, just pulverize granulated sweetener in a food processor or blender.
You’ll have powdered sweetener in a jiffy but check to make sure you removed all graininess from the sweetener.
Is Keto Angel Food Cake Good for Diabetics?
Keto angel food cake which is made with almond flour and a zero-calorie sweetener such as monk fruit is an excellent option for anyone following a diabetic, low carb, gluten free or keto diet.
How to Store Sugar Free Angel Food Cake for Diabetics
If you’ve topped your cake with whipped cream or any sauces, it’s best eaten within a day.
Otherwise, store diabetic angel food cake for up to 3 days covered at room temperature.
Store Angel Food Cake for Diabetics
You can refrigerate what is basically the best cake for diabetics for up to a week.
Freeze This Diabetic Angel Food Cake Recipe
Freeze diabetic angel food cake sealed in an airtight container for up to 3 months.
Looking for More Diabetic Cake Recipes?
Here are some other delicious low carb cake recipes you might enjoy!
- Chocolate Keto Bundt Cake
- Gluten Free Lemon Poppy Seed Cake
- Healthy Carrot Cake
- Japanese Strawberry Cake Roll
- Keto Coconut Cake
- Orange Angel Food Cake
- Sugar Free Pecan Pie
Recipe Card
Angel Food Cake for Diabetics: Easy Diabetic Angel Food Cake Recipe
Equipment
- 1 Angel Food Cake Pan
- 1 Stand Mixer or Electric Mixer with Whisk Attachment
Ingredients
Almond Flour Mixture
- 1 Cup Almond Flour, Sifted
- ¼ Teaspoon Salt
Meringue Mixture
- 2 Cups Egg Whites: from fresh eggs, usually 12 large eggs, at room temperature
- 1 Teaspoon Cream of Tartar
- ¾ Cup Powdered Monk Fruit
- 1 Teaspoon Vanilla Extract
- 1 Teaspoon Almond Extract
Optional Toppings
- Keto Whipped Cream
- Raspberries, Blueberries, Sliced Strawberries
- Sprinkle with Sugar-Free Powdered Sweetener
Instructions
Please See the Instructional Photos in the Main Post
- Preheat oven to 325°F.
Dry Ingredients
- Sift almond flour and whisk in the salt. Sifting the flour is important because it helps give the cake its signature light and fluffy texture.
How to Make the Fluffy Meringue
- Put the egg whites in mixing bowl.
- Add cream of tartar.
- Mix on low for one minute.
- Increase speed to medium high.
- Add the powdered sweetener 1 tablespoon at a time.
- After adding powdered sweetener, briefly increase stand mixer to high speed, if necessary, until soft peaks form that curl over but are not stiff. Usually 5-6 minutes on a stand mixer.
- Stop mixer and add the vanilla and almond extracts.
- Turn mixer on again and mix long enough to combine the extracts.
- Remove bowl from stand mixer or turn off electric handheld mixer.
- Sift in the almond flour mixture in 3 installments. Sifting is the key to making a fluffy cake. Each time after sifting, gently fold in the almond flour. Try not to crush the meringue. I usually sweep my spatula though the middle, then along the sides, rotating the bowl slowly as I go.
- Gently spoon into ungreased angel food cake pan.
- Bake at 325°F for 45-55 minutes until a golden crust forms.
- Remove from oven.
- Immediately flip the cake and let it cool upside down at least 3 hours. The cake will remain in the pan while cooling upside down.
- When it's cool and if you're using a traditional angel food cake pan with feet, gently run a thin knife or spatula along the cake's edges and center cone. Then lift out the removable center piece. Next run your knife along the pan's bottom before gently flipping to release the cake. It will be upside down. So, flip again, if desired.
Notes
We enjoyed this cake. It wasn’t hard to make at all, will definitely make it again.
Thanks for letting me know. If you also like the flavor of orange, you might want to try keto Orange Angel Food Cake.
I have made this twice now and each time it has collapsed on me.
I’m sorry to hear that. Did you cool the cake upside down? You need to cool it upside down until the cake fully sets and cools. And did you bake it long enough? It needs a nice brown crust. Which pan are you using? For my orange keto angel food cake, I provide process shots. Although the ingredients are slightly different, the process is the same. Perhaps look at the steps there – it might help you determine the issue.
Can I use date sugar instead of monkfruit
I haven’t tried this myself, so I can’t guarantee the results. You’d need to pulverize the date sugar into a powdered form first, and the amount might differ from the amount of powdered monk fruit listed in the recipe. If you decide to give it a try, I’d love to hear how it turns out!
Where does the high sodium content come from? 843mg???
Thanks very much for pointing out the error. I just updated it.
Made for the first time, tastes really good! Only thing is it didn’t rise much and the bottom looked a little like egg whites, also when I went to flip it over it plopped put the pan. Curious what I may have did wrong or if that is the way the recipe is…
Glad to hear it tastes great! As for the rise, angel food cakes made with almond flour are usually at least 2.5 inches tall. As for the egg whites, either the egg whites weren’t integrated properly or it wasn’t baked long enough. What kind of cake pan did you use? I use the traditional angel food cake pan with feet by Nordic Ware. The cake cools upside down and clings to the sides. Once it’s cool, one cuts the cake out of the cake pan.
I used the traditional pan as well, I am not sure why didn’t stick to the sides. It did seem to be cooked through it’s just the bottom looked different. Still tastes good. I will definitely be making again.
Now I think the cake may not have been fully baked. You can bake it until it develops a nice golden brown crust.
If the cake is underbaked, the structure won’t be set, and it may fall out when turned over.
Signs of underbaking include a sticky, wet-looking bottom (like raw egg whites) or a rubbery texture.
Can this be made into cupcakes?
I haven’t tried it so I can’t say.