Low Carb/ Keto Recipe: Angel Food Cake

Low Carb Keto Angel Food Cake
White Distilled Vinegar to clean your mixing bowl
3/4 cup (90g) Egg White Protein Powder (I use amzn.to/35dlaTO )
2 Tbsp (16g) Coconut Flour
12 Egg White (be sure not to get any yolks in them)
1 tsp (3g) Cream of Tartar
1/4 tsp (2g) Salt
1 tsp (4g) Vanilla Extract
1 1/4 cup (236g) Allulose or sweetener of your choice
**Note: I used an unflavored egg white protein powder, but you can use a flavored egg white protein powder. If you use a flavored one you may want to use 1 cup of sweetener instead of 1 1/4 cup because most flavored protein powders have sweetener added to them and it may affect the sweetness of your cake.
Preheat oven to 325F/163C
In a small bowl, sift together the protein powder and coconut flour. You will want to sift them twice to help aerate them. This will make them easier to fold into the egg white mixture and help to keep air in the batter.
In a clean and dry glass or stainless-steel mixing bowl, wipe the inside of the bowl with white distilled vinegar. The vinegar will ensure that there is no grease in the bowl.
Once your bowl is clean and dry, whip 12 egg whites. Be sure not to get any yolk in your egg whites or they will not whip properly.
As egg whites begin to become foamy, add cream of tartar, salt, vanilla extract, and sweetener. Continue to whip the egg whites to stiff peaks. This will take about 5 to 6 minutes with an electric mixer.
Once egg whites are to stiff peaks, sift in the dry ingredients a little at a time then gently fold in the dry ingredients to incorporate. Be sure to fold gently so not to lose the air in the batter.
When all of the dry ingredients have been sifted and folded into the egg mixture, gently pour the batter into a baking pan. A Tube Pan works best for Angel Food Cake, but you can use whatever pan you have on hand.
DO NOT GREASE THE BAKING PAN!! Not greasing the pan will help the cake to rise.
Bake in a 325F/163C for 25 to 30 minutes or until the cake is golden brown and bounces back when tapped.
After the cake has baked to a beautiful golden brown, remove from the oven, turn the pan upside down, and let it cool in the pan completely.
Once the cake has cooled completely, use a knife to gently separate the cake from the pan, place the cake on a plate and serve.
Made 12 Slices: Per Slice: 63 Calories; 10 g Protein; 0g Fat; 21g Total Carbs; 1g Fiber; 1g Net Carbs
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[@fondantfairy7329]

Nice cake video!

[@andriagoneketo9784]

Thank you 😋

[@carolynanderson3818]

It all looks so delicious and fairly easy.