Keto Upgrade
- Jan 7, 2022
- 5 min read

Keto/Low Carb Angel Food Cake

Updated: Jan 28, 2022

Started experimenting with protein sparing bread recipes and even when I first saw it, my first thought was angel food cake! Of course my mind is always on dessert. You can easily do this like a regular angel food cake with egg whites. But if you don't want to have excess yolks or buy a carton of egg whites, the egg white protein powder is a good alternative. Especially if you already have it on hand for the PSMF bread or to make crispy cookies, which I have several recipes for. Fresh egg white are also less forgiving than the powder, the bowl has to be very clean and dry, the humidity in your area can effect egg whites whipping up properly, and you can overwhip them. I didn't experience a case where my egg white protein powder over whipped and it seemed like it would be really hard to do.

Stiff peaks, very important!

For the sweetener I stuck with allulose as is in the protein sparing bread recipe. Allulose gives a nice browning to the angel food cake and I found allulose has a softening effect on our keto baked goods. To add extra sweetness I added liquid vanilla stevia which didn't have an adverse effect on the whipping egg whites. But if you like less sweet keto desserts the stevia can be omitted or cut down.

The flour is very minimal in this recipe, it just provides a little bit of structure to the angel food cake and makes it more cake like and less like memory foam texture. I use a tiny bit of coconut flour to give structure and a little bit of whey protein isolate to add some more fluffiness and body to the angel food cake. I always add a little bit of xanthan gum to replace the gluten we lack from our flours.

You can make this recipe in any greased small silicon molds, if you want easy portion control, I used a silicon 9 hole donut mold (linked below), which there was just enough batter for 9 mini angle food cakes . You can pop them into a freezer bag and only pull out a few at a time for a quick treat. I wouldn't use an angel food cake pan because this recipe is a 1/4 of an original angel food cake I looked up because I do not need an enormous angel food cake lying around. You can easily double this recipe, but if you triple or quadruple the recipe it may not turn out correctly because... baking science. It's complicated, just trust me on this one. If you want a full keto angel food cake recipe with no keto flours, check out Maria Emmerich's website (https://mariamindbodyhealth.com/ ), the original creator of the protein sparing modified fast bread. I did make my recipe in an 8 inch spring form pan and got a cake round that was about an inch and a half thick, so it would be great to make a layer cake. Can also do a double batch and use regular 8 inch cake pans just make sure to grease really well and I always suggest using a parchment round in the bottom of cake pans.

I used a piping bag to fill the molds, it is definitely the easiest way to get the batter into molds. The batter is a little runny so the easiest way to get it into the piping bag is by placing the bag into a tall glass and draping the outside around the glass. Then carefully pouring the batter into the piping bag.

Amazon Affiliate Links for products I use and items I regularly buy on Amazon: If you want to support my channel in a small way by buying ingredients you already use or need by clicking my links, I'd really appreciate it. I get a few cents per purchase which could really help with all the testing I do, to make these recipes the best possible.

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Donut mold- https://amzn.to/335abu2

Wilton 9inch Springform pan - https://amzn.to/3e8uIV8

Mixing bowls- https://amzn.to/32ZZclx

Silicon spatulas- https://amzn.to/3u8rQNw

Silicon whisks- https://amzn.to/3ujOMtn

Scale - https://amzn.to/339tsKN

Mini Offset Spatula - https://amzn.to/3e4i09O

Kitchen Aide 5 qt. Mixer - https://amzn.to/3CxAd8K

Isopure Unflavored whey protein isolate- https://amzn.to/2Saz1q9

Coconut Flour - https://amzn.to/3shHjuu

Xanthan Gum - https://amzn.to/3yPfpbw

Hoosier Hill Allulose - https://amzn.to/3gRodaS

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Keto Angel Food Cake

24 g Egg White Protein powder (3 Tbs. or 3 fresh eggs whites with no water (120g))

118 g Water (1/2 Cup)

80 g Allulose (1/2 Cup)

1/2 tsp. Cream of Tarter

1/4 tsp. Salt

1 tsp. Vanilla Extract

1/2 tsp. Vanilla Stevia (can use regular stevia or omit all together)

7 g Coconut Flour (1 Tbs.)

29 g Unflavored Whey Protein Isolate (1 Scoop)

1/2 tsp. Xanthan Gum

Instructions:

Preheat oven to 325 degrees, weigh the water, egg white protein, allulose, cream of tarter, and salt into either a stand mixer bowl or regular mixing bowl, (if using a hand mixer weigh, sift and whisk dry ingredients and prepare the baking vessel you are using with avocado oil spray and parchment if using a cake pan)
Whip on the stand mixer on high speed (8) or on high with a hand mixer for 5-8 minutes but start slow and scrap down several times to get all the egg white protein into the mix
While the egg whites are whipping in a stand mixer, you can prepare the baking vessel with avocado oil spray, use parchment on the bottom, if using a cake pan and weigh, sift and whisk dry ingredients together, if using a donut mold like me, get a piping bag ready in a glass to easily fill
Once egg whites are at soft peaks add in the vanilla extract and stevia (if using) and continue to whip to stiff peaks (a point of egg whites standing straight up)
Once at stiff peaks add in all the dry ingredients to the egg whites at once and start on low for a few turns then turn on high, scrap down once, beat again for a few seconds then pull off, you don't want to over beat because the egg whites will deflate too much
Pour batter into the piping bag or directly into prepared pan. Pipe batter all the way up into the donut molds, bake at 325 for 20-22 minutes turning half way through for even browning
Let cool completely in the mold, once cooled, gently pop out of the molds, store in the refrigerator or freezer in a ziplock bag. Top with keto sweetened berries, whipped cream, or ice cream