This light and airy keto angel food cake makes such a pretty presentation. Topping it with fluffy, sugar free pudding frosting makes it a very special dessert.
How to make keto angel food cake?
You will need:
- egg whites, room temperature from fresh eggs
- powdered sugar substitute
- cream of tartar
- almond flour
- arrowroot powder
- almond, vanilla extract
- Combine flour, salt and arrowroot. Set aside
- Beat egg white until frothy.
- Mix in the cream of tartar and slowly beat in powdered sugar and extracts
- Beat batter until it forms soft peaks.
- Gently hand mix in the dry ingredients and fold over egg whites until fully combined.
Can I use egg whites from a carton to make the angel food cake?
I have probably made over 50 Angel Food Cakes and have always used fresh egg whites. But I have seen this question many times and was curious myself if it would work. In my opinion, you can use carton egg whites, but I didn't find that the cake rose as high and the texture wasn't as good.
According to this article regarding egg safety, we can freeze egg yolks if we prefer not to use them within four days. Although I have never frozen them myself, I have always found ways to use up the leftover egg yolks. Here are some ideas:
- make some delicious Keto chocolate custard
- Try my Low carb Baked cauliflower rice pudding
- Quiche is always a great idea, as well as scrambled eggs. Just add an egg yolk and a tablespoon of water instead of a whole egg.
Can I use a Bundt pan to make angel food cake?
Many people have asked if they can use a Bundt pan instead of a specific angel food pan. It is always recommended against doing so. The angel food pan allows the cake to rise easily and it usually has metal feet on them to help hold up the pan when it is flipped over to cool. I decided to try for myself and the results are below.
Baked in a bundt pan, the sugar free angel food cake did not rise as high. Also, it was very difficult to get out of the pan. It mostly stuck to the bottom and I had to piece it together. Is it possible? Yes, but results are not as good.
- Pour batter into an ungreased angel food pan and smooth the top.
- Bake for approximately 40 minutes. The cake will be golden brown when it is done and a toothpick inserted in cake will come out clean.
Here is the angel food cake that was baked in a standard angel food pan with the little metal feet. It cooled upside down for an hour. I still had to gently slide a butter knife around the edges but the results are so much better.
- Make sure eggs are room temperature and be careful not to get any yolks in the whites when you are separating them.
- Turn cake pan upside down to cool. Due to its spongy texture, this will help the cake from collapsing and will maintain the cake's height.
- After frosting cake, serve it by slicing with a serrated knife.
- Store leftovers in the refrigerator for about 4-5 days.
- If you want to freeze the cake, wrap the cake without the frosting and store in freezer for up to 3 months. Make the frosting when you are ready to serve the angel food cake.
This light and airy keto angel food cake makes such a pretty presentation Topped with a fluffy, sugar free chocolate pudding frosting, it is a very special dessert.
- 12 egg whites, room temperature*
- 2 teaspoons cream of tartar
- 1 cup powdered sugar substitute ( I used ½ Swerve ½ Lakanto monkfruit)**
- ¾ cup fine almond flour, sifted
- ¼ cup Arrowroot powder
- ¼ teaspoon salt
- 1 ½ teaspoons pure vanilla extract
- ½ teaspoon almond extract
- 1 box sugar free instant chocolate pudding
- 1 cup milk
- 1 (8 oz.) container sugar free Cool Whip whipped topping, defrosted
- Preheat oven to 325°F.
- Make frosting: Mix the instant pudding with the milk. Stir to fully incorporate the dry pudding mix. Fold in the cool whip. Refrigerate the frosting while cake is baking.
- Make cake:
- Sift together the almond flour, salt and arrowroot powder. Set aside.
- Begin beating the egg whites in a mixer on high speed until frothy. It will not look creamy at this point Beat in cream of tartar. Then slowly beat in the powdered sugar and extracts.
- Continue beating until the egg whites form soft peaks. (see photo above)
- Hand mix in the dry ingredients a little at a time. Gently fold over the egg whites until flour is mixed in.
- Pour batter into an ungreased angel food pan*. Smooth the top.
- Bake for 40-45 minutes. Check at 40 minutes, the top should be golden brown.
- Remove pan and turn upside down on a cooling rack.
- When completely cooled, run a butter knife or metal spatula around edges and bottom of cake pan.
- Brush off crumbs and frost cake with pudding frosting. You can decorate with some unsweetened chocolate shavings if you'd like.
* You can use egg whites from a carton, but will not get as much height or exact same results as using regular egg whites. (See explanation/photo above). See post for uses for egg yolks.
**I have experimented with different types of sugar substitutes and have usually found that using a combination gets very good results
***Store leftovers in the refrigerator for 4-5 days. Freeze unfrosted cake for up to 3 months.
Keywords: Keto Angel Food Cake with Pudding Frosting