Healthy angel food cake (low sugar, gluten-free)
This is Healthy Angle Food Cake is the way it's supposed to be — impossibly light, just sweet enough, fluffy, cloud-like texture — just built with better ingredients. No added sugar, no gluten, and enough protein that a slice actually holds you over!
Ingredients
Angel food cake
- 1 1/2 cups egg white powder
- 1 1/2 cups water
- 3/4 cup Monk fruit or allulose powdered sugar *can sub regular powdered sugar or another fine granulated sweetener
- 1 tsp cream of tartar
- 1/3 cup protein powder *use a flavor you LOVE the taste of!*
- 1 1/2 tsp vanilla extract
- 1/2 tsp almond extract
Toppings
- Coconut whip topping
- fresh berries
Instructions
- Preheat oven to 350 F. Combine egg white powder, cream of tartar, and water in a the bowl of an electric mixer. Turn mixer on high and beat until stiff peaks form. This can take 15-20 minutes (egg white powder takes a much longer time to beat to stiff peaks).
- Sift together powdered sweetener and vanilla Keto Chow. Turn mixer to low dry ingredients and extracts to the whipped egg whites. Mix on lowest setting just until incorporated and no lumps remain. Put into an ungreased angel food pan.
- Bake for 20 mins. Cake is done when slightly golden and toothpick inserted comes out clean. I like to check the cake with a toothpick.
- Turn pan upside down to cool completely. Use a sharp knife to cut the cake away from the sides of the pan. Push out the bottom and use the knife to cut off the bottom of the pan.
- Serve with fresh berries and sugar free whipped cream. NOTE: I think this tastes even better after sitting in the fridge for a few hours! Keep in mind this is a healthier version - it won't be 100% exactly like the real deal but is dang close!
Video
Notes
Egg white powder — please not that I have not tried using fresh egg whites for this recipe and I would not recommend using carton egg whites. I know it can be frustrating having to buy an ingredient for a recipe, but I promise the egg white powder makes this SO easy and you don't have to waist a dozen egg yolks! ;)
Tips for Success
- No grease, ever — the batter needs friction against the pan to rise properly!
- Cooling upside down is non-negotiable — if you skip this, the cake deflates under its own weight.