Keto Angel Food Cake recipe – sugar free dessert

Keto Angel Food Cake recipe – sugar free dessert

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This Keto angel food cake recipe is a triumph of airy chocolate marble deliciousness. It’s sugar-free because it’s sweetened with Swerve and Stevia. Serve it with whipped cream and berries for a guilt free dessert!

With only 1 net carbs per serving, it’s sugar-free, grain-free, gluten-free, dairy-free and vegetarian!

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I’ve been trying out different recipes or trying to create an angel food cake recipe for awhile and most of them are disappointing. This one I adapted from the food blog, “All Day I Dream About Food”. I ended up adding more sweetener and then decided to make a Keto Marble Angel Food Cake recipe version.

INGREDIENTS & DIRECTIONS:
Adapted from the food blog “All Day I Dream About Food”: https://alldayidreamaboutfood.com/keto-angel-food-cake/

2/3 cup Swerve Granular
1/2 cup Swerve Confectioners
1 3/4 cups almond flour (about 170 g)
1/2 cup egg white protein powder (about 40 g) or Whey Protein Isolate
1/4 tsp salt
1/3 cup organic unsweetened cocoa powder (about 32 g)
10 pastured large egg whites (make sure they are at room temperature)
1/2 tsp cream of tartar
1 tsp vanilla extract

Optional toppings:
Whipped cream sweetened with liquid Stevia & vanilla extract
Raspberries, blackberries, strawberries
Mint leaves

•Place oven rack in the second lowest position and preheat the oven to 325F.
•In a small bowl, blend together the granular and powdered sweeteners.
•In a large bowl, whisk together the almond flour, egg white protein powder, half the sweetener mixture, and the salt.
•Use a sieve, strainer or fork to sift the flour mixture into another large bowl. Do this back and forth between the bowls 3 times.
•Line the bottom of pan with parchment paper (see video at Timecode). Do NOT grease the pan.
•In another large bowl, beat the egg whites with the cream of tartar until frothy. With the beaters running, slowly add the remaining sweetener until the whites hold medium peaks (the tips should flop over slightly when the beaters are lifted).
•Add the vanilla extract and continue to beat until the whites hold stiff peaks (tips should stand up straight when beaters are lifted).
•Put half of the egg whites in a separate bowl and set aside. With the remaining egg whites, use a small sieve to add the cocoa powder (in 2-3 batches), then gently beat on low.
•Divide the almond flour mixture in half. With one half, in 3-4 separate additions, gently fold the flour mixture into the unflavored egg whites until well combined. Be sure to scrape the bottom of the bowl well to mix in any ingredients that may have settled there. Repeat with the chocolate.
•Use the spatula to put globs of batter in the pan. The more random, the better. Smooth the top. Use a chopstick to make swirls throughout the batter
•Bake for 40 to 50 minutes.
•Remove and let cool in the pan 20 minutes, then turn the pan upside down and let cool completely.
•Run a knife around the inside of the pan, and around the tube in the center, to loosen the cake.

HERE ARE MORE OF MY LOW-CARB/KETO RECIPES:

KETO Nut Clusters – Only 3 ingredients!

SPICED PUMPKIN CUSTARD – Easy KETO Holiday Dessert

KETO & LOW-CARB copycat Bailey’s Irish Cream – Only 1 Carb! Sugar-free
https://studio.youtube.com/video/WHMMTduthmQ/edit

The BEST Sugar-free Mexican Hot Chocolate

COCONUT PECAN GRANOLA CHIA BREAKFAST BOWL – Keto, Low Carb, Vegetarian, Dairy-free

DECADENT KETO MEXICAN CHOCOLATE MOUSSE – Keto, Low Carb, Vegetarian, Vegan, Diary-free

MACROS: (10 servings)
Calories: 139
Total Fat: 9 g
Saturated Fat: 0 g
Monounsaturated Fat: 0 g
Polyunsaturated Fat: 0 g
Cholesterol: 1 mg
Sodium: 116 mg
Potassium: 99 mg
Total Carbohydrates: 5 g
Dietary Fiber: 4 g
Net Carbs: 1 g
Protein: 10 g

Music from Epidemic Sound & mixkit.co