This Keto Angel Food Cake Recipe is the perfect dessert for anyone on a low carb diet, offering a soft, moist low carb cake rich in delicate vanilla and almond flavors. In fact, every bite is like biting into a fluffy white cloud. Plus, with our step-by-step visual guide, it really couldn’t be easier to make. So, get ready to be wowed by this guilt-free, low carb angel food cake recipe with just 92 calories and 2.4 g net carbs per serving.
Looking for a low carb angel food cake recipe with even fewer calories? Check out my popular Angel Food Cake for Diabetics.
I’ve been on a meringue kick lately – and I’m completely loving it. And today’s keto cake celebrates the fluffy meringue: It’s a soft, plush keto angel food cake that is spongy and moist, with a soft, tender crumb that almost melts in your mouth.
Keto Angel Food Cake Is a Real Winner
Keto angel food cake isn’t just easy to make. It’s also perfect for healthy diets.
Made with naturally low carb almond flour, coconut flour, zero-calorie monk fruit sweetener and fluffy egg whites, keto angel food cake fuses amazing flavor with a wonderfully light and airy texture.
Almond flour and coconut flour are, in fact, gluten free and grain free. So, this keto cake is a gluten free angel food cake recipe as well as a grain free angel food cake recipe.
With no butter, cream or oil, this dairy free angel food cake above all boasts an impressive 1 gram of saturated fat per serving.
Keto angel food cake is also an everyday cake since it only takes about 20 minutes to whip up and pop in the oven. When it’s done, there’s no need to decorate – though a handful of jewel-toned raspberries can add a beautiful pop of color.
Note: You’ll find the complete recipe, including ingredient quantities, at the bottom of this page in the Recipe Card.
The Easiest Keto Angel Food Cake Recipe
I wanted to make this healthy angel food cake recipe as easy and straightforward as possible.
So, after frothing the egg whites and cream of tartar, gradually add the sweetener until a fluffy meringue forms.
Then, sift in the almond flour mixture.
Next, gently spoon the meringue mixture into an angel food cake pan and bake. It’s as simple as that.
What You Need to Make This Sugar Free Angel Food Cake Recipe
You need an electric hand mixer or stand mixer with whisk attachment to whip the egg whites into a fluffy meringue.
Ingredients in Healthy Angel Food Cake
Here are the ingredients to make this delightful low carb angel food cake.
Dry Ingredients to Sift into Healthy Angel Food Cake
You sift naturally gluten free, grain free flours into a keto angel food cake batter.
BLANCHED ALMOND FLOUR (sifted) – 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.
Egg White Mixture in This Low Carb Angel Food Cake Recipe
Here are the ingredients for the pillowy meringue in this healthy angel food cake recipe.
- 12 egg whites – above all give this airy cake its signature texture. Plus, there’s no cholesterol in egg whites.
- Cream of tartar – adds volume, stabilizes and also whitens the whipped egg whites.
- Powdered sugar free sweetener – Opt for a natural, zero-calorie substitute such as keto-friendly monk fruit. If powdered sweetener isn’t available, simply blend granulated sweetener in a food processor or blender until finely powdered.
- Vanilla – adds depth.
Prep Your Angel Food Cake Pan
There are essentially two types of angel food cake pans. One features feet and a removable bottom, while the other lacks these but has an elevated center cone for cooling.
If you still need to buy an angel food cake pan, I recommend watching this video by America’s Test Kitchen – it offers a great overview of the different pans available.
How to Prep an Angel Food Cake Pan without a Removable Bottom
If you’re using an angel food cake pan without a removable bottom, line the bottom with parchment paper to make it easier to remove the baked cake. Simply trace the pan on parchment paper with a pencil, then cut out a circle to fit perfectly in the bottom.
No Need to Prep an Angel Food Cake Pan with a Removable Bottom
It couldn’t be easier – no pan preparation required. Once the cake cools, simply slice it off the removable bottom.
How to Make Keto Angel Food Cake
Just follow these simple instructions to make a perfectly fluffy keto, gluten free angel food cake.
Prepare Flour Mixture and Whip Egg Whites
1. Sift together 1 cup almond flour, 1/4 cup coconut flour and 1/8 teaspoon salt. It’s crucial to sift these ingredients to ensure a light, airy cake, as the flour needs to have a delicate texture.
2. Put the egg whites and cream of tartar in a large, deep mixing bowl and whip on medium-low for 1–2 minutes until frothy. Then slowly increase speed to medium high.
3. Gradually add 1 cup of powdered sugar free sweetener to meringue, one tablespoon at a time.
4. Whip until soft peaks form that curl over but are not stiff.
5. Gradually mix in vanilla extract.
6. Turn off mixer and in three installments, sift the almond flour mixture into the egg whites. Use a spatula to carefully fold the flour into the delicate egg whites. Never press down on the egg whites.
7. Carefully pour egg white mixture into pan. Bake 40-55 minutes until golden brown on top.
8. Then cool upside down in a pan such as this angel food cake pan with removable bottom and feet.
It takes upwards of 3 hours for the cake to fully cool.
If, for example, the cake is still warm when you remove it from the pan, it might break.
So just wait for the keto angel food cake to fully cool.
How to Remove Angel Food Cake from Pan
You cake make this airy recipe in a traditional angel food cake pan with removable bottom and feet or in an angel food cake pan with no removable bottom.
How to Remove Cake from an Angel Food Cake Pan without a Removable Bottom
Run a thin or plastic knife along the outside of the cake using a gentle up-and-down motion, and do the same around the center cone.
Invert the cake and flip it onto a plate. To ensure the cake is right-side up, flip it once more onto a serving plate and remove the parchment paper.
How to Remove Cake from an Angel Food Cake Pan with Removable Bottom and Feet
1) Run a thin or plastic knife along the outside of the cake using a gentle up-and-down motion, and do the same around the center cone.
2) Lift the center cone to remove the removable bottom and place it on a work surface.
3) Use a chef’s knife to cut the cake free from the bottom.
4) Invert and flip the cake onto a plate. Then, flip it one more time onto a serving plate so it’s right-side up.
FAQs about Keto Gluten Free Angel Food Cake
To whip egg whites for a sugar free angel food cake, use an electric hand mixer or a stand mixer with a whisk attachment, beating them until they form soft peaks.
Yes, angel food cake is very healthy, since it mainly consists of egg whites, which are fat-free, cholesterol-free, and high in protein.
Additionally, it uses about a cup of flour, significantly less than most regular cakes.
As a result, it is lower in calories and carbs compared to many other cakes.
Angel food cake is ideal for a keto diet, particularly when made with low-carb flours like almond flour and zero-calorie sweeteners such as monk fruit.
This sugar-free cake also includes a dozen egg whites, making it a great source of protein.
No, it’s best to use an angel food cake pan. I recommend the traditional pan with feet, but a nonstick angel food cake pan also works well.
Both types allow the cake to climb up the sides and cling to the pan, and the cake needs to cool upside down in either pan.
Angel food cake contains a dozen egg whites and about a cup of flour, making it naturally lower in calories and fat compared to most cakes. Additionally, its delicate, sponge-like texture distinguishes it from regular cakes.
Made with egg whites, flour, sweetener and vanilla, angel food cake above all has a light, sweet flavor and a sponge-like texture that feels like biting into a sweet, airy cloud.
Popular now: 100% failproof Keto Lemon Curd.
Equipment You’ll Need to Make This Low Carb Angel Food Cake Recipe
You need the following items to make this low carb angel food cake recipe.
- An angel food cake pan (with or without a removable bottom) – In either type, the batter clings to the pan’s sides, and the cake cools upside down.
- An electric hand mixer or stand mixer with whisk attachment.
How to Store This Gluten Free Angel Food Cake
Store the gluten free angel food cake for up to 3 days covered at room temperature in an airtight container.
Refrigerate This Sugar Free Angel Food Cake Recipe
Refrigerate this delicious sugar free angel food cake for up to a week.
Freeze This Keto Angel Food Cake Recipe
Freeze keto angel food cake in an airtight container for up to 3 months.
That’s everything you need to know to make the most scrumptious (and easiest) keto angel food cake. If you love fluffy meringues, I definitely recommend giving this one a try.
Happy Baking!
Want More Healthy Keto Desserts with Monk Fruit?
You might also like these popular keto desserts.
- Keto Chocolate Bundt Cake
- Keto Plum Cake
- Gluten Free Lemon Bars
- Keto Lemon Poppy Seed Cake
- Lemon Turmeric Overnight Oats
- Sugar Free Red Velvet Cake
- Gluten Free Lemon Meringue Cake
Recipe Card
Keto Angel Food Cake Recipe
Equipment
- 1 Angel Food Cake Pan – I use the classic one by Nordic Ware with feet and a removable bottom.
- 1 Electric Hand Mixer or Stand Mixer with Whisk Attachment – To whip the egg whites.
- 1 Sieve – To sift the flour.
- 1 Spatula – To gently fold the flour mixture into the whipped egg whites.
Ingredients
- 1 Cup Blanched Almond Flour, Sifted (112 Grams) – Not coarse almond meal.
- ¼ Cup Coconut Flour (34 Grams)
- ⅛ Teaspoon Salt
- 12 Large Room-Temperature Egg Whites (2 Cups / 360 Grams)
- 1 Teaspoon Cream of Tartar
- 1 Cup Powdered Sweetener of Choice – Use a zero-calorie powdered sweetener to make this a keto angel food cake.
- 1 Teaspoon Vanilla Extract
- Fresh Berries (Optional Topping)
- Keto Whipped Cream (Optional Topping)
Instructions
How to Prep an Angel Food Cake Pan without a Removable Bottom
- If you are using an angel food cake pan without a removable bottom, then line the bottom of the pan with parchment paper. That makes it easier to remove the baked cake from the pan. To do so, simply trace the pan with a pencil and cut out a circle of parchment paper to fit in the bottom.
No Need to Prep an Angel Food Cake Pan with a Removable Bottom
- No need to prep the pan or use parchment paper. Once the cake is cooled, simply slice it off the removable bottom.
How to Make Keto Angel Food Cake: Please See the Instructional Photos in the Post.
- Preheat oven to 325°F (163°C). Then sift together 1 cup almond flour, ¼ cup coconut flour, and ⅛ teaspoon salt. It's crucial to sift these ingredients to ensure a light, airy cake, as the flour needs to have a delicate texture.
- Put 12 egg whites and 1 teaspoon cream of tartar in a large, deep mixing bowl and whip on medium-low for 1–2 minutes until frothy. Then slowly increase speed to medium high.
- While the mixer is running, slowly add 1 cup of powdered sweetener, one tablespoon at a time. This is very important and ensures a gorgeous, thick meringue.
- Whip until soft peaks form that curl over but are not stiff.
- Gradually mix in the vanilla extract. Once it’s fully incorporated, turn off the mixer and remove the bowl if you're using a stand mixer.
- Sift the almond flour mixture into the egg whites in three additions. After each addition, gently fold it in using a spatula. Avoid pressing down on the egg whites to prevent deflating them.
- Carefully pour egg white mixture into an ungreased angel food cake pan.
- Bake at 325°F (163°C) for 40-55 minutes or until golden brown on top.
- Then cool upside down in pan. It takes upwards of 3 hours for the cake to fully cool. If, for example, the cake is still warm when you remove it from the pan, it might break. So just wait for the keto angel food cake to fully cool. If you make it in the evening, you can let it cool upside down overnight.
How to Remove the Cake from an Angel Food Cake Pan Without a Removable Bottom
- Run a thin or plastic knife along the outside of the cake using a gentle up-and-down motion, and do the same around the center cone. Invert the cake and flip it onto a plate. To ensure the cake is right-side up, flip it once more onto a serving plate and remove the parchment paper.
How to Remove the Cake from an Angel Food Cake Pan with a Removable Bottom
- Run a thin or plastic knife along the outside of the cake using a gentle up-and-down motion, and do the same around the center cone. Lift the center cone to remove the removable bottom and place it on a work surface. Use a chef's knife to cut the cake free from the bottom. Invert and flip the cake onto a plate, then flip it one more time onto a serving plate so it is right-side up.
Serving Ideas
- Top with keto whipped cream and berries of choice. For a delicious pop of color, serve with raspberries or strawberries.
Storage
- Store the gluten free angel food cake for up to 3 days covered at room temperature in an airtight container. Refrigerate for up to a week.
Notes
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.
Can this be made into cupcakes? If so, do I use cupcake papers?
I don’t know. I haven’t made this recipe as cupcakes before.
How much is this cake supposed to rise?? I feel like my cake is a flop. It did not rise much at all. It’s still cooling so we shall see what it’s like when I cut into it!
I did sift the flours and I folded them in gently. My cake is only 1” tall. 😂 But it still tastes ok, kinda. 🤦🏻♀️🤷🏻♀️
My cake flopped too. I didn’t think I over mixed it but I don’t know how long to mix exactly when you’re mixing 3 installments. Very disappointed it was our first Angel food cake. Please make a video.
I’m very sorry to hear that. I’m also a bit embarrassed to admit that I just reread my instructions and noticed an error. After folding in the flour with a spatula, you should simply pour the mixture into an angel food cake pan—there’s no need for any additional mixing with a beater.
I realized that there was an error in my instructions which I have since revised. I am sorry about this.
It should be about 2.5 inches tall when made in a standard angel food cake pan. I clarified the instructions so people won’t have any trouble.
Texted too much like coconut and grainy. Did not like it at all
After reading your comment, I was puzzled, so I made the cake again. Mine didn’t turn out grainy. Perhaps you used almond meal instead of fine, blanched almond flour? It’s also important to sift the almond flour for a smoother texture. Regarding the coconut flavor, the recipe only uses 1/4 cup of coconut flour, but if that’s not to your taste, you might prefer my diabetic angel food cake – it doesn’t contain any coconut flour.
Love it. This cake is perfectly fluffy. Thanks for showing me how to make it.
You’re welcome. We love it too!
This cake is simply perfect. It was actually easier to make than I thought it would be. Thank you for the clear instructions!
You’re welcome. We love it too!
Thanks for revising the instructions. It’s delicious! Amazing that this angel food cake has so few calories.
Glad you enjoyed it!
We love this cake! It’s such a nice treat when eating keto. My husband couldn’t believe he wasn’t cheating! I finished with whipping cream and fresh blueberries.
Yes it’s not as tall as a regular angel food cake but we don’t expect all recipes to be the same when adjusting them to keto.
Thanks for letting me know. We love this cake too, especially my diabetic mom. Indeed, it tastes great with fresh berries and my keto whipped cream recipe.
Yes, the cake isn’t as tall as the classic, super-tall angel food cake you might picture. That’s because almond flour is denser than all-purpose flour and doesn’t contain gluten. Nonetheless, the cake is as tall as the cake pictured in the post.
You might also love keto cottage cheese chocolate mousse which takes 5 minutes to make and is incredibly delicious. No one will believe you when you tell them you made it with cottage cheese.