Looking for a low carb angel food cake that absolutely nails that classic bouncy (and oh so fluffy) texture that angel food cakes are known for? You’re in luck because this angel food cake recipe absolutely delivers on all fronts, and it’s so easy to change up with your favorite low carb toppings.
We know texture is everything, so be sure to follow these steps exactly to get your cake to rise properly. Here’s everything you need to know in order to make the perfect angel food cake:
Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 tsp xanthan gum
- pinch of salt
- 1 ½ cups powdered low carb sweetener
- 12 large egg whites, at room temperature
- 1 tsp cream of tartar
- 2 tsp pure vanilla extract
For decoration (optional):
- ½ cup chopped strawberries
Instructions
- Preheat oven to 325ºF.
- Line the bottom of 9 ½ inch tube pan with parchment paper.
- Do not grease the pan!
- Add the almond flour, coconut flour, xanthan gum, pinch of salt and ¾ cup of powdered sweetener and whisk to combine. Set aside.
- In the bowl of a stand mixer fitted with the whisk attachment add the egg whites and cream of tartar.
- Whisk for 1-2 minutes on low speed.
- Then increase the speed to medium high and gradually add the remaining sweetener.
- Whisk the egg whites until soft peaks form.
- Add the vanilla extract and whisk to combine.
- Gradually fold in the almond flour mixture, about 1/2 cup at a time.
- Transfer the batter to the prepared pan.
- Bake in preheated oven for 45 minutes.
- Remove from the oven and immediately invert the pan.
- Allow to cool completely.
- Run a knife around side and center tube of pan.
- Remove cake to a serving plate.
- Serve with chopped strawberries (if using).
Nutrition
- Serving Size:1
- Calories:60
- Carbohydrates:2.6g
- Fat:1.5g
- Sugar:.8g
- Protein:4.1g
- Fiber:.9g
