Keto Angel Food Cake
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Ingredients
- 1 cup keto sweetener, such as All-Purpose In The Raw, divided
- 1/3 cup coconut flour
- 1/3 cup arrowroot flour
- 1/4 teaspoon salt
- 12 large eggs, at room temperature
- 1 teaspoon cream of tartar
- 1 teaspoon pure vanilla extract
Instructions
- 1
Steps to Make It - Gather all the ingredients.
- 2
Steps to Make It - Position a rack in the center of the oven and heat to 325 F.
- 3
Steps to Make It - Sift 1/2 cup of sweetener, the coconut flour, arrowroot flour, and salt. Set aside.
- 4
Steps to Make It - In a stand mixer fitted with the whisk attachment, or in a large bowl with an electric hand mixer, add the egg whites and cream of tartar. Beat on low speed for 30 seconds, until foamy. Increase speed to medium and continue to beat for 10 to 15 seconds. Increase the speed to high.
- 5
Steps to Make It - Once the whites have begun to form soft peaks, slowly sprinkle in the remaining 1/2 cup sweetener. Continue whisking until just shy of stiff peaks. Whites should hold a peak, but the tip should fully fold over. Add the vanilla, and continue to whisk until just combined. Do not over whisk.
- 6
Steps to Make It - With a spatula, gently fold in sifted dry ingredients. Pour the batter into a 9-inch ungreased tube pan.
- 7
Steps to Make It - Bake until golden, about 45 minutes. Remove from the oven and invert over a cooling rack until completely cool, about 2 hours. Slice with a serrated knife and serve.
