Keto Angel Food Cake
A light and fluffy keto-friendly cake that replaces sugar with a noncaloric sweetener and traditional flour with a low-carb alternative.
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Instructions
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Preheat the oven to 325 F.
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Sift 1/2 cup sweetener, coconut flour, arrowroot flour, and salt; set aside.
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Beat egg whites and cream of tartar in a stand mixer on low for 30 seconds until foamy, then increase speed to medium for 10-15 seconds, and finally to high.
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Once soft peaks form, gradually add the remaining 1/2 cup sweetener and whisk until just shy of stiff peaks; stir in vanilla.
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Gently fold in the sifted dry ingredients, then pour the batter into a 9-inch ungreased tube pan.
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Bake for about 45 minutes until golden, then invert the pan over a cooling rack until completely cool, about 2 hours. Slice and serve.