For whatever reason, angel food cake seems to make its yearly debut during that time when warmer weather breaks. Is it the toppings – fresh berries, or a perfectly ripe peach? Is it those first rays of sunshine after a cold winter that make you want something pillowy soft and sweet? There could be a hundred reasons why angel food cake is a slice of spring on a plate.
Angel food cake may be something you considered a cheat, until now. Traditional angel food cake recipes call for a lot of sugar – since there’s no frosting, the cake has to be sweet on its own. This keto angel food cake recipe gives you all of the light, airy sweetness without the aftermath that comes with a sugary dessert.
And, it’s surprisingly easy to make. Proper whisking of the egg whites can be intimidating, but you won’t mess it up. The key is to stop whisking when you get “soft peaks.” You’ll know you’re there when you can make small rolling hills in your egg white mixture by slowly lifting your whisk out of the bowl.
Here’s how to do it.
Keto Angel Food Cake Recipe
Time in the kitchen: 25 minutes, including 15 minutes bake time
- 1/2 cup almond flour
- 1/4 cup + 1 Tbsp. Lakanto powdered monkfruit 2:1 sweetener
- 3 Tbsp. coconut flour
- pinch of salt
- 9 large egg whites
- 1 tsp. vanilla extract
- 3/4 tsp. cream of tartar
- coconut whipped cream, chopped dark chocolate, or fresh berries (optional)
Prior to whisking up the egg whites, preheat your oven to 350 degrees Fahrenheit and line a 8” cake pan with parchment paper. Mix the almond flour, granulated monk fruit sweetener, coconut flour and a pinch of salt in a small bowl and set aside.
Crack the egg whites in a clean, dry mixing bowl. Whisk vigorously with a whisk or hand mixer until the mixture becomes very frothy.
Add the cream of tartar and vanilla extract and continue whisking vigorously. You want to continue whisking until the egg whites become just slightly stiff and form soft peaks when you lift up the whisk.
Once the egg whites look white, instead of clear, and you can make peaks on the surface with your whisk, carefully fold the dry ingredients into the egg whites with a flexible spatula, adding the dry ingredients a little at a time until the batter is mixed. Do this gently to prevent the egg whites from collapsing.
Quickly pour the batter into the lined round pan and place it into the oven. Bake for 15-17 minutes, or until the cake begins to brown on top and the center feels firm. Remove the cake from the oven and allow it to cool.
Top your cake slices with dollops of coconut cream, chopped dark chocolate and fresh strawberries.
Tips For a Perfect Keto Angel Food Cake
- The whisked egg whites are delicate, so gently (but quickly) fold in the dry ingredients and place the cake pan in the oven ASAP so the cake can rise properly.
- The Lakanto powdered monkfruit brand sweetener is a bit sweeter than other brands, like Swerve confectioners sweetener. If you choose to swap Lakanto and instead use powdered Swerve, consider increasing the sweetener to ¼ cup + 3 Tbsp. up to ½ cup of powdered Swerve. You may find the amount in the recipe to be enough, depending on how sweet you like it. We prefer the Lakanto monkfruit sweetener since the aftertaste is barely noticeable.
Nutrition Information (? of cake, without toppings)
Total Carbs: 4 grams
Net Carbs: 2 grams
Fat: 6 grams
Protein: 8 grams
from Mark's Daily Apple https://ift.tt/3bjUxxD