Heavenly Keto Angel Food Cake
Angel food cake has always been the go-to dessert for a cloud-like, light indulgence — and October 10th is the perfect excuse to celebrate it! That’s right, it’s National Angel Food Cake Day, a sweet holiday that deserves a keto-friendly twist. Our recipe keeps the airy texture you love while swapping sugar for Keystone Pantry Allulose, so you can enjoy a slice guilt-free.
Ingredients
- 12 large egg whites, room temperature
- 1 ½ tsp cream of tartar
- 1 cup Keystone Pantry Allulose
- 1 tsp vanilla extract
- ¼ tsp almond extract (optional)
- ½ cup superfine almond flour, sifted
- ¼ cup coconut flour, sifted
- ¼ tsp salt
Instructions
- Preheat oven to 325°F (163°C). Prepare an ungreased angel food (tube) pan — the cake needs to cling to the pan sides to rise.
- In a large, clean, dry bowl, beat egg whites and cream of tartar until soft peaks form.
- Gradually add the allulose, about 2 tablespoons at a time, while continuing to whip until you reach stiff, glossy peaks.
- Fold in vanilla and almond extracts gently.
- Sift together almond flour, coconut flour, and salt. Fold the dry ingredients into the whipped whites in three additions, using a spatula and gentle motions to avoid deflating the foam.
- Transfer batter to the ungreased tube pan, smoothing the top. Bake 35–40 minutes until golden and the top springs back lightly when touched.
- Immediately invert the pan (rest on the pan’s feet or a bottle neck) and cool completely before removing the cake from the pan.
- Serve with keto whipped cream and fresh berries, or a light sugar-free glaze if desired.
Pro Tips
- Use room-temperature egg whites — they whip to more volume.
- Do not grease the pan — the batter must cling to the walls to climb.
- Sift flours to avoid lumps and keep the crumb delicate.
FAQ
- Can I use only almond flour?
- Yes — but expect a slightly denser cake. The coconut flour lightens the crumb. If you omit coconut flour, you may want to reduce almond flour by 1–2 tablespoons to help keep the structure airy.
- Why Allulose?
- Allulose dissolves and browns similarly to sugar and doesn’t leave the cooling/crunchy feel some other sweeteners do. It helps achieve a classic angel-food-like crust and mouthfeel.
- No tube pan — now what?
- A tall loaf pan will work in a pinch. Line only the bottom with parchment and leave sides ungreased so the batter can cling and rise.