Keto Angel Food Cake

Ingredients

• 12 large egg whites (room temperature)
• 1 1/2 tsp cream of tartar
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1/2 tsp almond extract (optional)
• 3/4 cup powdered erythritol (or any preferred keto-friendly powdered sweetener)
• 1/2 cup coconut flour (sifted)
• 1/4 cup whey protein isolate

Instructions

1. Preheat the oven to 350°F (175°C). Do not grease the pan. Use a tube pan for best results.
2. Whip the egg whites: In a large mixing bowl, beat the egg whites on medium speed until frothy. Add cream of tartar and salt.
3. Increase speed to high: Continue beating until soft peaks form. Gradually add the powdered sweetener, one tablespoon at a time, while beating.
4. Add vanilla and almond extract (if using). Beat until stiff peaks form. The egg whites should hold their shape but not be dry.
5. Fold in dry ingredients: Gently sift and fold in the coconut flour and whey protein isolate, one-third at a time, using a spatula. Be careful not to deflate the egg whites.
6. Bake: Spoon the batter into the ungreased tube pan. Smooth the top and tap the pan lightly to remove air bubbles.
7. Bake for 35-40 minutes or until the top is golden brown and a toothpick inserted comes out clean.
8. Cool upside-down: Invert the pan immediately and let it cool completely before removing the cake.

Serving Suggestions

• Top with sugar-free whipped cream and fresh berries.
• Drizzle with keto chocolate ganache or lemon glaze for extra flavor.

Tips

• Ensure no egg yolks mix with the egg whites, as it will prevent the egg whites from whipping properly.
• Use a clean, dry bowl for whipping egg whites for best results.
• Do not grease the pan—this allows the cake to cling and rise properly.

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