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slice of keto angel food cake with pudding frosting, strawberries on white plate

Low Carb Sugar Free Angel Food Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Deb
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 60 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American


This light and airy sugar free angel food cake makes such a pretty presentation  Topped with  a fluffy, sugar free chocolate pudding frosting, it is a very special dessert.


Units Scale
  • 12 egg whites, room temperature*
  • 2 teaspoons cream of tartar
  • 1 cup powdered sugar substitute ( I used 1/2 Swerve 1/2 Lakanto monkfruit)**
  • 3/4 cup fine almond flour, sifted
  • 1/4 cup Arrowroot powder
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 teaspoon almond extract

Pudding Frosting

  • 1 box sugar free instant chocolate pudding
  • 1 cup milk
  • 1 (8 oz.) container sugar free Cool Whip whipped topping, defrosted


  1. Preheat oven to 325°F.
  2. 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.
  3. Make cake:
  4. Sift together the almond flour, salt and arrowroot powder. Set aside.
  5. 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.
  6. Continue beating until the egg whites form soft peaks. (see photo above)
  7. Hand mix in the dry ingredients a little at a time.  Gently fold over the egg whites until flour is mixed in. 
  8. Pour batter into an ungreased angel food pan*.  Smooth the top.
  9. Bake for 40-45 minutes.  Check at 40 minutes, the top should be golden brown.
  10. Remove pan and turn upside down on a cooling rack.
  11. When completely cooled, run a butter knife or metal spatula around edges and bottom of cake pan.
  12. Brush off crumbs and frost cake with pudding frosting.  You can decorate with some unsweetened chocolate shavings if you'd like.  


*There are approximately 3 grams of carbohydrates in a slice of cake without the frosting.

*  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.