Low-Carb Angel Food Cake Recipe
Today, we're diving into the heavenly realm of Angel Food Cake—a light, fluffy, and guilt-free treat that will leave your taste buds dancing.
Equipment
- Angel food cake pan
- Mixing bowls
- Electric mixer
Ingredients
- 1 cup almond flour
- 1/2 cup coconut flour
- 1 1/2 cups powdered erythritol (or your preferred low-carb sweetener)
- 1 1/2 teaspoons cream of tartar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 12 egg whites, at room temperature
- Strawberries (optional)
Instructions
- Preheat your oven to 325°F (163°C). Ensure your angel food cake pan is clean and dry.
- In a bowl, sift together almond flour, coconut flour, and powdered erythritol. Set aside.
- In a separate bowl, whip the egg whites with an electric mixer until soft peaks form.
- Gradually add cream of tartar, salt, and vanilla extract to the whipped egg whites while continuing to beat until stiff peaks form.
- Gently fold in the dry ingredients mixture until well combined.
- Transfer the batter into the angel food cake pan, spreading it evenly.
- Bake for 40-45 minutes or until the top is golden brown and a toothpick inserted comes out clean.
- Once done, let it cool upside down to maintain its airy texture.