Keto Orange Angel Food Cake Recipe
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.
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.