Keto Angel Food Cake The Best Low Carb Angel Food Cake Recipes

KETO ANGEL FOOD CAKE | THE BEST LOW CARB ANGEL FOOD CAKE

Steps:

• Preheat the oven to 350°F and line the bottom of a 9-inch pan tube pan with parchment paper, don't grease.
• Sift flours and egg white powder into a bowl, set aside.
• In a large bowl, using a hand mixer beat the egg whites with a pinch of salt and cream of tartar until frothy. Then slowly add the swerve while continuing beating until soft peaks form - do not overbeat the mixture. Add the vanilla extract in the end.
• Fold the flour mixture - a third at a time - gently into the beaten egg whites with a silicone spatula.
• Spread the batter evenly in the pan, smooth the top, and tap the pan on the table a few times to make sure there are no big bubbles.
• Bake for 45-50 minutes until golden and then cool the cake upside down on a cooling rack.
• Run a knife along the inside edges of the pan to release the cake and invert it on a plate. Peel the parchment paper from the top.
• Serve alone or top with confectioners swerve, whipped cream, and fresh fruit.

KETO ANGEL FOOD CAKE RECIPE

Steps:

• Pre-heat oven to 350 degrees F and place the rack in the middle
• 2. Separate eggs, being careful not to get any yolk into the whites. Crack an egg over one small bowl, separate the egg, and transfer the egg white to a large mixing bowl. Repeat with remaining eggs.
• 3. In a medium-sized bowl, sift together 1/4 cup sweetener and 1 cup arrowroot starch.
• 4. In the large mixing bowl, use a stand mixer or an electric mixer to beat the egg whites on medium-high speed until foamy, 30 seconds. Keep the speed at medium-high for the rest of the recipe.
• 5. Add cream of tartar, almond extract, and vanilla extract and beat until soft peaks form.
• 6. Slowly beat in 1/2 cup sweetener, 1 tablespoon at a time, until soft glossy hills form.
• 7. Slowly beat in arrowroot mixture, 1/4 cup at a time, until smooth.
• 8. Pour the batter into a 12-inch ungreased tube pan and run a fork through the batter to pop any large air pockets. Smooth the top of the batter with a spatula.
• 9. Bake for 35-40 minutes until the cake has doubled in size and the top is a medium brown.
• 10. Immediately invert the angel food cake pan. Air needs to be able to circulate around the pan as it cools. If the pan has legs, do nothing, but if not, hold the pan above the counter, using a bottle or can. Cool for 1 1/2 - 2 hours until completely cooled.
• 11. Use a knife to carefully cut around the sides of the pan to release the cake. Pull apart the two pieces of the pan. Slice around the top of the pan. Slice around the inner tube of the pan. Carefully release the cake.
• 12. To make the whipped cream, add heavy whipping cream and powdered sweetener to a large bowl. Mix with an electric mixer until stiff peaks form, 2 minutes.
• 13. Garnish the top with berries, fresh herbs, and edible flowers.
• 14. Slice the cake using a serrated knife.