Hey there, if you’re craving something sweet but want to stick to your low-carb lifestyle, I’ve got just the thing for you. This keto low carb angel food cake recipe is the perfect guilt-free treat to satisfy your cravings.

Slice of low carb angel food cake on white plate with rest of cake in background.

Not only is it delicious, but it’s also easy to make and won’t derail your diet. So why not give it a try and indulge in a little slice of heaven without the carbs? You won’t regret it!

You love this fluffy angel food cake dessert because:

This dessert is absolutely irresistible.
Light but curves the sweet cravings
Keto and Low Carb but still has the taste of a traditional angel food cake recipe.
Can change up the flavor with different toppings.

Ingredients You Need For This Keto Angel Food Cake Recipe:

Large Eggs: while you can also use other-sized eggs you may need to add a few more to make up for the liquid difference. You need about 1 1/2 cups of whites for this recipe.

Vanilla Extract: no angle food cake is complete without the hint of vanilla. You can use real or imitation and they both work the same for this recipe.

Sweetener: while you can use your no-calorie sweetener of choice such as Splenda, we recommend Swerve.

Cream Of Tartar: this is used as a stabilizer and leavening agent to help those whipped egg whites hold their shape and be nice and fluffy.

Keto Wheat Flour: we like this as it is the closest to making a regular angel food cake. However, you could also use almond flour in its place.

Oat Fiber: this helps thicken and add some extra fiber to the cake. I find using it with a mix of flour works best when baking low-carb.

How To Make Angel Cake:

First, you want to preheat the oven
In a small mixing bowl mix flour, oat fiber, and half the sweetener until fully blended.
In a large bowl or stand mixer add egg whites, vanilla, and tarter. Mix with a hand mixer or stand on medium speed until it just starts to look a little foamy.
When the egg whites look a little foamy slowly add the other half of the sweetener. Then turn the mixer up to high speed. Beat until stiff peaks form.
When you have stiff peaks, not soft peaks, remove the mixer and carefully fold in the flour mixture a little at a time. Be sure to fold in the dry ingredients and not stir. We want it to stay nice and airy.
Pour cake batter into an ungreased angel food cake pan. Use a rubber spatula to carefully smooth the top of the mixture and get as even as you can.
Place in the center of the oven and bake for 30 minutes.
Remove from the oven when the cake is done and is a nice golden brown. Allow to cool upside down over a large plate.
When removing from the pan it works best if you use a sharp knife around the sides of the pan before attempting to remove.

Important Teaching Tips:

When cooling it is important to let the cake cool upside down.

By using an ungreased tube pan it allows the batter to cling to the side of the pan to rise giving it its light and airy texture.

It can be hard to resist opening the oven door when it is baking but it is important not to until right at the end. If you do it can cause the cake to fall and be flat.

Egg whites can be separated at cold or you can use fresh room temperature eggs. It really does not matter no matter how much everyone says they have to be cold.

Don’t toss the leftover egg yolks after you separate them. They can be used to make other low-carb keto recipes such as custard or lemon curd.

How To Serve & Store This Low Carb Angel Food Cake Recipe:

Angel food cake can be served with endless options of toppings! Here are a few of our favorite low-carb toppings to give you an idea.

Fresh Berries
Keto Custard
Sugar-Free Jam
Keto Lemon Curd
Whipped Cream
Sugar-Free Chocolate Sauce
Sugar-Free Honey
Keto Ice Cream

If the house is cooler it can be stored on the counter wrapped in plastic wrap or in an airtight container. However, if the house is warmer, it should be stored in the fridge. It will stay fresh for 2-3 days depending on temperatures. It can also be frozen.

Frequently Asked Questions About Low Carb Angel Food Cake:

Q. Do you have to use an angel food pan?

A. No. While it is the recommended pan for best results and the new removable bottom pans make it so easy if you don’t have one you can impervise. You can use a silicone bundt pan. You can also use an extra-long loaf pan or split it into two smaller loaf pans. Just know that when using loaf pans it may need a little less baking time.

Q. Can you use parchment paper in the pan?

A. You can! You just still do not want to grease the paper.

Q. Can I use carton egg whites for this recipe?

A. While it technically would probably work, I do not recommend as carton of egg whites normally has extra additives in the carton. It really is best to use fresh egg whites.

Q. Can this cake be made as a gluten-free angel food cake?

A. This can totally be made as gluten-free! All the ingredients other than the keto wheat flour are already gluten-free. So simply swap out the wheat flour with your gluten-free flour of choice or almond flour.