Indulge in a heavenly slice of citrus bliss with our tantalizing recipe for Keto Orange Angel Food Cake! This light and airy dessert is not only delicious but also low carb, making it the perfect guilt-free treat for anyone looking to satisfy their sweet tooth without straying from their healthy eating goals.
Also check out my EASY keto angel food cake recipe.
What Is Keto Angel Food Cake?
Keto angel food cake is a light and airy dessert made with keto-friendly ingredients, perfect for those following a low carb lifestyle. Traditional angel food cakes are typically loaded with sugar and made with flour, but this keto version swaps out these high-carb culprits for alternatives like almond flour and monk fruit.
The key to the fluffy texture of angel food cake lies in whipping egg whites to soft peaks before gently folding in the other ingredients. The result is a delightfully spongy cake that melts in your mouth with each bite.
What sets Keto Orange Angel Food Cake apart from the classic version is the addition of fresh orange zest as well as orange juice and orange extract, infusing the cake with a citrusy brightness that elevates its flavor profile. Enjoy a guilt-free slice of this decadent treat without derailing your ketogenic diet goals.
Why Is Keto Angel Food Cake So Healthy?
Keto angel food cake is often considered a healthier dessert option compared to other cakes due to its lower calorie and fat content. This light and airy cake is made with egg whites, monk fruit and almond flour, making it naturally low in carbs and calories.
Additionally, keto angel food cake is a heart-healthy dessert since it is cholesterol-free. With no butter or oil in the recipe, there is no saturated fat, making it a better choice for those watching their fat intake.
Another reason why keto angel food cake is healthy is that it doesn’t contain refined sugar. Instead, we sweeten Keto Orange Angel Food Cake with powdered monk fruit, a natural zero-calorie sweetener with a glycemic index of zero. So, diabetics and people focused on managing their blood sugar levels more effectively can enjoy Keto Orange Angel Food Cake.
Overall, while moderation is key when enjoying any dessert, choosing angel food cake as a lighter option will help you satisfy your sweet cravings without compromising your health goals.
Ingredients
When it comes to making a delicious and healthy Keto Orange Angel Food Cake, the key lies in selecting the right ingredients. Let’s take a look at what you’ll need to whip up this delightful treat.
The Batter
- 12 jumbo egg whites – make this a fluffy, protein-rich dessert.
- Cream of tartar – adds volume, stabilizes and whitens the whipped egg whites.
- Fine, 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 and can thicken glaze, if desired.
- Powdered sweetener of choice – Powdered sweetener is best for the airy filling. To keep the carbs and calories down, use a sugar free powdered sweetener such as monk fruit. By the way, if you don’t have powdered sweetener handy, just put granulated sweetener in a blender or food processor and pulverize it into powdered sweetener. Make sure you remove any graininess.
- Vanilla extract – adds depth.
- Orange juice – Fresh-squeezed orange juice is tastiest.
- Orange extract – augments the orange flavor. The amount of alcohol in orange extract varies by brand, so add it gradually so you don’t overpower the cake.
- Orange zest – enhances the sugar free angel food cake’s flavor. You can also decorate the cake with it.
Orange Angel Food Cake Icing
- Orange juice – Fresh-squeezed orange juice is best for the icing.
- Powdered sweetener of choice – So the cake is keto, use a zero-calorie sugar substitute such as monk fruit.
How to Make Low Carb Orange Angel Food Cake
Make the Batter
1. 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, since this is a delicate cake.
2. Put egg whites and cream of tartar in a clean mixing bowl and mix on low until frothy (about a minute). Then increase speed to medium-high until they form soft, billowy egg whites.
3. While the mixer is running and when large bubbles stop appearing close to the edges, begin adding the powdered sweetener – one tablespoon at a time since this ensures a gorgeous meringue.
4. Keep mixing until you have a shiny meringue that forms soft peaks when the beater is lifted, usually 5-6 minutes with a stand mixer.
5. When soft peaks have formed, stop the mixer and slowly add vanilla, orange extract, orange juice and orange zest. Then turn the beater on again just long enough for the ingredients to mix.
6. Sift the flour mixture in 3 installments into the egg whites, using a spatula each time to gently fold in the flour. With your spatula, cut through the middle, then sweep your spatula along the side of the bowl. Turn the bowl and keep repeating. When all the flour is mixed in, taste the fluffy meringue. If it needs a touch more sweetener, then gently sift it in.
Bake Your Cake
7. Slowly spoon meringue into ungreased angel food cake pan.
8. Bake 45-55 minutes until golden brown on top.
Why Do You Cool an Angel Food Cake Upside-Down?
9. The cake needs to cool upside down to retain its volume, so immediately flip on its feet and allow upwards of 3 hours for it to FULLY cool.
10. To remove the keto angel food cake, firstly, 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 onto a plate.
Decorate with Orange Angel Food Cake Icing
11. The cake will be upside down, so flip it right-side up, if desired.
12. Make the orange glaze with powdered sweetener and orange juice. I usually make 1/2 cup of glaze, but you can make more. If you want to thicken the glaze a little, whisk in a 1/4 tsp xanthum gum – a little goes a long way so don’t add too much.
11. Apply glaze.
12. Decorate the iced cake with fresh oranges or mandarins, if desired.
What to Serve with Angel Food Cake
When it comes to serving your delicious Keto Orange Angel Food Cake, the options are endless:
- Elevate this treat by topping it with a dollop of whipped cream.
- Pair your orange angel food cake with a side of refreshing mandarins. This adds to the delightful orange flavor that will leave your taste buds wanting more.
- If you’re feeling indulgent, consider adding a scoop of low carb or sugar free vanilla ice cream alongside your slice of cake. The creamy texture of the ice cream complements the light and airy consistency of angel food cake perfectly.
- To add some crunch, sprinkle toasted almond slivers or coconut flakes on top of your Keto Orange Angel Food Cake before serving. This not only enhances the flavor but also adds a satisfying textural element to each bite.
Frequently Asked Questions
It is white inside and has a chewy, brown crumb outside. The color can, however, change if you add extracts such as chocolate to the cake.
The fluffiness comes from the 12 egg whites that are whipped into a glorious meringue for this cake.
Egg whites are the main ingredient in angel food cake followed by flour and sugar.
An electric hand mixer or stand mixer with whisk attachment.
Simply combine powdered sweetener and fresh-squeezed orange juice to make the tasty glaze.
It’s like biting into a sweet, vanilla cloud. It is also a great cake to add extracts to, so you will, for example, find lemon, orange, strawberry and chocolate versions.
Yes, try an angel food cake or a pavlova cake.
Just make an angel food cake or a pavlova cake, both of which are egg-white based. Then use a zero-calorie sugar substitute such as monk fruit instead of sugar.
A keto angel food cake is definitely low carb since it doesn’t contain high carb sugar and flour and is instead made with almond flour and a natural zero-calorie sugar substitute such as monk fruit.
Equipment Needed to Make This Recipe
- An angel food cake pan – I recommend using a traditional angel food cake pan such as the one made by Nordic Ware.
- An electric hand mixer or a Kitchen Aid Stand Mixer with whisk attachment
A baked angel food cake cooling in a traditional angel food cake pan with feet.
How to Store Your Angel Food Cake
- To store: Store the keto angel food cake for up to 3 days covered at room temperature. A special cake storage container that clicks shut does the job but so does an airtight plastic container.
- To freeze: Freeze sealed in an airtight container for up to 3 months.
Want More Healthy Recipes?
Try my other delicious recipes you might enjoy!
- Keto Chocolate Bundt Cake – The BEST Recipe Ever!
- Chocolate Chip Pecan Pie
- Orange Milk Jello
- Keto Chicken Pot Pie in a Cheddar-Chive Crust
- Keto Orange Indian Spice Cake
- Keto Lemon-Orange Almond Flour Bars
I’d love to hear your feedback. Please leave a comment and rate this recipe with 5 stars in the comment section below if you like the recipe! Let me know and tag me @cathyscakesalon on Instagram too. Thank you for making my recipe, friends!
You can also FOLLOW ME on INSTAGRAM, FACEBOOK and PINTEREST for more healthy dessert and snack recipes!
Recipe Card
Keto Orange Angel Food Cake Recipe
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
Dry Ingredients
- 1 cup blanched almond flour Not almond meal.
- ¼ cup coconut flour
- ⅛ tsp salt
- ½ tsp xanthum gum
- ½ cup powdered sweetener of choice
Wet Ingredients
- 12 jumbo egg whites (2 1/3 cups) Room temperature
- 1¼ tsp cream of tartar
- ½ cup powdered sweetener of choice, add is slowly spoon by spoon
- 1 tsp vanilla
- 2 tsp orange extract The different brands contain different amounts of alcohol, so the amount will vary.
- 3 Tbsp orange juice fresh squeezed
- 1 tsp orange zest
Orange Glaze
- ½ 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 orange juice if you'd like more glaze.
- 2-3 Tbsp orange juice Sometimes I add quite a bit of orange juice which makes the glaze a bit runny, so I thicken it by whisking in 1/4 tsp xanthum gum. A little goes a long way so don't add too much.
Instructions
- Preheat oven to 325 F. Then sift together almond flour, coconut flour, salt, and xanthum gum. It’s very important that you sift them, since this is a delicate cake.
- Put egg whites and cream of tartar in a clean mixing bowl and mix on low until frothy (about a minute). Then increase speed to medium-high to form soft, billowy egg whites.
- While the mixer is running and when large bubbles stop appearing close to the edges, begin adding the powdered sweetener – one tablespoon at a time since this ensures a gorgeous meringue.
- Keep mixing until you have a shiny meringue that forms soft peaks when the beater is lifted, about 5-6 minutes.
- When soft peaks have formed, stop the mixer and slowly add vanilla, orange extract, orange juice and orange zest.
- Then turn the beater on again just long enough for the ingredients to mix.
- Sift the flour mixture in 3 installments into the egg whites, using a spatula each time to gently fold in the flour. With your spatula, cut through the middle, then sweep your spatula along the side of the bowl. Turn the bowl and keep repeating.
- Taste the fluffy meringue. If it needs a touch more sweetener, then gently sift it in.
- Slowly spoon meringue into ungreased angel food cake pan.
- Bake 45-55 minutes until golden brown on top.
- Immediately flip cake onto its feet. Allow it to cool upside-down upwards of 3 hours so it FULLY cools.
- To remove cake, firstly, 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 onto a plate.
- The cake will be upside down. Flip it right-side up, if desired.
The Orange Glaze
- Mix 1/2 cup powdered sweetener with 2-3 Tbsp orange juice. I usually make 1/2 cup of glaze, but you can make more. If you want to thicken the glaze a little, whisk in a 1/4 tsp xanthum gum – a little goes a long way so don't add too much.
- Apply glaze and decorate with oranges or mandarins, if desired.
Notes
Did you try this recipe? Let me know @cathyscakesalon or tag #cathyscakesalon.
This is a very tasty cake and my diabetic mother was very appreciative.