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Keto Friendly Angel Food Cake
Keto Friendly Angel Food Cake
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
- “Flour” mix (sift together): ¼ cup (30 g) egg white powder, 3 tbsp (15 g) coconut flour, 3 tbsp (20 g) Unflavored Iso-Whey protein, ½ tsp glucomannan (or ¼ tsp xanthan gum)
Directions
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.
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