This Amazingly Light and Airy Keto Angel Food Cake recipe is made without any keto flours, less than 70 calories and has just 1 total carbs per serving! This is the BEST Strawberry Flavored Low Carb Angel Food Cake and the most perfect summer dessert to share with family and friends!
What is Keto Angel Food Cake?
This keto angel food cake recipe is adapted from my very popular dairy free cloud bread recipe. It's perfectly spongey, light and fluffy cake and it's easy to make!
Regular angel food cake can be difficult to make, is often made with white or wheat flour and of course is loaded with sugar so it's not something to have if you're following a keto diet.
I have another, more traditional Low Carb Angel Food Cake that is made with a low carb , nut free flour and has a bit more substance to it. But once I made my dairy free cloud bread I knew this angel food cake would be even easier and more forgiving than a traditional angel food cake recipe.
What is Dairy Free Cloud Bread?
For those of you who are unfamiliar with Cloud bread, it's also known as Oopsie Bread. It is a low carb bread made with just a few ingredients. It’s high protein, gluten free, low carb, low calorie, and keto friendly, making it a great option for those with dietary restrictions.
This bread dates back to the 1970’s when the Atkins diet was introduced. The texture is light and airy, resembling more of a meringue like texture. I tried the orginial version using cream cheese and felt it just stuck to the roof of my mouth and was not appealing at all.
I adapted my own version and turned the cloud bread into a loaf with much better taste and texture.
The newest version is Dairy Free Cloud Bread Loaf and today I'm showing you how to turn the loaf into keto strawberry angel food cake!
Are egg whites keto friendly?
Yes egg whites are very keto friendly. One egg white from one large egg has 17 calories and .2 grams of carbs with 3.6 grams of protein and very low fat as well, just .1 grams.
How to Make Strawberry Keto Angel Food Cake
12 fresh egg whites at room temperature which helps them to combine better and not deflate.
⅓ cup warm water about 90 degrees
1 teaspoon white vinegar
½ teaspoon berry extract or vanilla extract
1 teaspoon Berry liquid stevia or see FAQs below
½ cup egg white protein powder
½ cup strawberry whey protein powder
½ cup water
½ cup Swerve Confectioners sweetener
⅓ cup Allulose, liquid
pinch of salt
Preheat your oven to 300 degrees F.
Set a silicone bundt pan on a large baking sheet pan and set aside.
Place your egg whites, warm water, vinegar, berry extract and berry liquid stevia in a stand mixer and whip until stiff peaks form.
Place your egg white protein powder, strawberry whey protein powder, water, confectioners, Allulose and salt in a high powered blender or food processor and blend until smooth.
Once your egg whites are stiff, slowly pour your blender mixture into the stand mixer on low speed to incorporate.
The whites may flatten a little but don't worry, this will not matter and the cake will still rise. Once combined, pour batter into the bundt pan.
Bake for 1 hour. Don't open oven door, turn oven off and allow cake to stay in oven for another 5 minutes.
Remove and allow to cool in bundt pan on counter for 2 hours. After that, flip cake over onto baking sheet pan for another hour.
Carefully take a sharp knife to loosen cake around the center tube. You should now be able to carefully remove the cake from the pan.
Serve with fresh berries and my Strawberry Whipped Cream Cheese Frosting!
Tools to Make Keto Angel Food Cake
Stand Mixer or electric hand mixer to whip your egg whites until stiff peaks.
Silicone Bundt Pan which is an ungreased tube pan and will help with easy removal and not destroying your cake.
FAQs Keto Strawberry Angel Food Cake
Can I swap the strawberry whey protein?
You can swap out the strawberry whey protein with more egg white protein powder or use vanilla whey protein powder.
Can I swap the egg white protein powder?
I would not recommend leaving out the egg white protein powder if you want the best results for this keto angel food cake. I used the brand Keto Chow but any egg white protein powder should work. I linked to the Jay Robb brand since it's a bit cheaper.
Can I leave out the liquid Allulose?
I would not recommend leaving out the liquid Allulose as that is what helps create the best chewy texture. If you can't get liquid Allulose where you live, I would suggest using granular Allulose instead.
Can I Swap the Berry Liquid Stevia?
Yes if you would like to use another low carb sweetener instead of berry stevia, I would recommend Monk Fruit sweetener or use more of the Swerve erythritol confectioners sweetener. Use my Sweetener Guide and Conversion Chart to help you decide how much to use in place of the stevia.
Tips for Best Keto Angel Food Cake
Egg Whites need to be at Room temperature. Using fresh room temperature eggs will get the most aeration combined with the warm water and be less likely to deflate the peaks once whipped.
Warm water needs to be at 90 degrees F.
Use Fresh eggs as opposed to using carton egg whites which will ensure the best aeration and structure.
Use white vinegar instead of cream of tartar. I've made my cloud bread as well as many other recipes using egg whites and it seems to help with the whites not deflating as much.
Use a blender or Food processor for all ingredients not going into stand mixer with egg whites.
You can sift the dry ingredients together but for the best results add all dry ingredients to a blender or food processor to combine them thoroughly and make them a bit smoother in texture as well.
How to Store Keto Angel Food Cake
Store any leftover angel food cake, covered in an airtight container or covered with plastic wrap in the refrigerator for up to 4 days.
What to Do with leftover Egg Yolks
Can You Freeze Angel Food Cake?
Yes you can freeze keto angel food cake. Bake, cool completely and do not frost. You can even slice individual pieces, wrap each piece with parchment paper and store in a plastic bag for up to 3 months.
Nutritional Information Below does not include the added frosting.
More Keto Egg White Recipes
Sugar Free Keto Strawberry Angel Food Cake
Keto Strawberry Angel Food Cake
- 12 egg whites room temp
- ⅓ cup warm water about 90 degrees
- 1 teaspoon white vinegar
- ½ teaspoon berry extract or vanilla extract
- 1 teaspoon Berry liquid stevia or see notes above to replace
- ½ cup egg white protein powder
- ½ cup strawberry whey protein powder
- ½ cup water
- ½ cup Swerve Confectioners sweetener
- ⅓ cup Allulose, liquid
- pinch salt
- Preheat your oven to 300 degrees F. Set a silicone bundt pan on a large baking sheet pan and set aside.
- Place your egg whites, warm water, vinegar, berry extract and berry liquid stevia in a stand mixer and whip until stiff peaks form.
- Place your egg white protein powder, whey protein powder, water, confectioners, Allulose and salt in a high powered blender and blend until smooth.
- Once your egg whites are stiff, slowly pour your blender mixture into the stand mixer on low speed to incorporate.
- The whites may flatten a little but don't worry, this will not matter and the cake will still rise. Once combined, pour batter into the ungreased silicone bundt pan.
- Bake for 1 hour. Don't open oven door, turn oven off and allow cake to stay in oven for another 5 minutes. Remove and allow to cool in bundt pan on counter for 2 hours. After that, flip cake over onto baking sheet pan for another hour.
- Carefully take a sharp knife to loosen cake around the center tube. You should now be able to carefully remove the cake from the pan.
- Enjoy with my Strawberry Whipped Cream Cheese Frosting!
Your link for allulose liquid goes a link on Amazon for Erythritol powder. We are quite confused about this and whether there is a possibility for substitutions??!!
When I click the link to the Allulose in the recipe card it goes directly to Amazon for liquid Allulose. I'm not sure what you clicked.
Can anything be subbed for the swerve?
I cannot use erythritol because of the mouth cooling effect
When making a meringue, you can't have any liquid in the egg whites. How are you getting stiff peaks with adding all of that together, per step 2? Could you clarify? Thanks!