This angel food cake is something you didn't know you needed before now. It's so universal, easily top it with your favorite sugar free syrup, jelly or even whipped topping. It pairs perfectly with your favorite coffee or even an ice cold protein shake. Dress it up and take it to get togethers or enjoy it all to yourself in the comfort of your own home. It's something that needs to be in your go to box of keto-friendly desserts sweet tooth recipes.
Ingredients
12 large egg whites (360 g), room temp
1½ tsp cream of tartar
¼ tsp fine salt
1 tsp vanilla extract
1 tsp lemon juice
Sweetener (powdered): ¾ cup (150 g) allulose + ¼ cup (50 g) powdered erythritol/monk fruit
Preheat oven to 325°F. Use an ungreased metal angel-food/tube pan.
Using Electric Mixer, Whip egg whites with cream of tartar & salt to foamy texture; add lemon juice & vanilla.
Sweeten by slowly adding in powdered allulose/erythritol; whip (with mixer) until glossy medium-stiff peaks form.
Fold in sifted “flour” mix in 3–4 additions, gentle strokes to keep air in it.
Bake 35–40 min until lightly golden and springy; skewer comes out clean.
Invert pan to cool completely (1–2 hrs). Loosen edges with butter knife or spatula and release.
Recipe Note
• Don’t grease the pan, the batter needs to climb the walls of it. • Mostly allulose = softer texture & better browning. • Convection: bake at 300°F (149°C).
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