Out of diabetic friendly recipe ideas for dessert? This sugar-free keto angel cake recipe will ensure you stay on your diet, while keeping your taste buds happy.
Let’s admit it – we all love dessert. Yet when you’re on a keto diet, you’re easily brainwashed into thinking of everything sweet as a guilty pleasure. Once you give in to the gustatory temptations, you’re tormented by shame and frustration at your inability to follow a diet. However, dessert does not have to be unhealthy to taste good, as you can verify yourself by trying out any of our keto recipes.
Our diabetic friendly angel cake recipe is not just a healthy, cholesterol-free dessert option; it’s also guaranteed to taste finger-lickin’ good! The delicious taste of the light, fluffy food cake topped with fresh berries or sugar free whipped cream make it the perfect guilt-free treat for kids and adults alike. Best of all, it’s not difficult to make!
Things You’ll Need
You’re going to need a few ingredients:
- 450g of egg whites at room temperature (that’s about 11 eggs)
- 200g of superfine white flour
- oat fiber
- 250g of monk fruit / allulose
- 8g of cream of tartar or baking powder
- 1 vanilla bean pod
- 2 tablespoons arrowroot powder
- 1 pinch of sea salt
You’ll also need a hand mixer (or stand mixer), a mixing bowl, a spatula and a fine mesh sieve. It’s ideal to use a baking pan with a removable bottom, but you can also use a regular tube pan if that’s what you have around. Just make sure you line the bottom with parchment paper before pouring batter in.
How to Make a Diabetic Friendly Angel Food Cake
Even if you’ve never made an angel food cake before, you don’t have to be intimidated. Just follow this recipe, and you’ll have your very own diabetic friendly angel food cake in just a few steps.
You might want to read through this recipe first to note all the precautions and tips. For the more experienced, feel free to scroll to the less elaborate list of steps at the bottom of this article.
Step One: Prepare Egg Whites
Wash the eggs kept at room temperature for 2-3 hours and pay close attention to separating the whites so that there are no traces of yolk (the yolks can be used to prepare a cream to accompany the cake).
Put the egg whites in a bowl to heat them in a bain-marie at a maximum of 50°C over a gentle flame. Use a cooking thermometer to check the temperature.
Step Two: Sift Flour
Get a fine mesh sieve and sift your almond flour over a clean, dry bowl. Do this two or three times until the flour is as light as possible and almost completely lump-free. Then, set the bowl aside.
Step Three: Whip the Eggs
Whip the egg whites together with sea salt and cream of tartar until it foams. You can use a whisk for this part, but an electric mixer (a hand mixer or stand mixer) is better to incorporate enough air into the egg whites.
Once the mixture is foamy, very slowly add monk fruit, allulose or any other sugar substitute and mix till you get medium peaks. Then add the vanilla beans while the mixer is still running. However, don’t overbeat the egg whites else they’ll become too stiff.
Step Four: Bring in the Flour
Remember that flour mixture you set aside earlier? It’s time to use it. Use a spatula to gently fold it into the just-whipped egg whites, taking care so it doesn’t fall apart. It should take three to four batches to add all the sifted flour.
Be very careful with this step so you do not deflate your eggs. The egg whites should still be foamy for your angel cake to rise in the oven.
Step Five: Bake, Bake, Bake!
Get your pan ready. If you don’t have a dedicated angel cake pan that has a removable bottom, then line the bottom of a regular 9½ inch tube pan with parchment paper. A very common mistake is adding grease to the baking pan at this point. Don’t do this if you want your cake to see the light of day.
Once your baking pan is set, pour in the batter and spread it evenly with a spatula. You want it to be light and virtually lump-free so your cake will have a consistent texture. If you notice any air bubbles, try shaking the pan sideways and tap the counter twice.
Bake for 35 – 40 minutes at 190°C preheated, or 170°C if you use a connection oven. Bake until the top is golden brown and the cake seems to spring back when touched.
Step Six: Turn it Over, Quickly
Take the pan out of the oven and immediately invert it on a table top to cool completely. It’s very important to turn the pan over as quickly as possible because any delay might deflate the cake and make it dense.
Step Seven: Remove your Cake, and Serve
Taking the cake out of the pan is possibly the hardest part of this recipe. If you baked with a regular tube pan, it can become quite an uphill task to remove your cake from the pan after baking . However, if you made sure to line your pan properly with parchment paper at the start, this final step will be a piece of cake : )
Run a knife round the rim of the baking pan to loosen your cake from the edges. Then, you can take out the cake and carefully peel off the parchment paper from the bottom. Serve with juicy berries, fresh fruit compote, whipped cream, sugar-free syrup or any topping of your choice.
You can store this angel food cake for a few days. Just cover with enough cake glaze at room temperature.
Diabetic Friendly Recipe for Sugar-Free Angel Food Cake
- Wash the eggs and carefully separate the whites. Heat gently at 50°C.
- Sift white flour with a fine mesh sieve 2 – 3 times.
- Use a hand mixer or stand mixer to whip your egg whites with cream of tartar and sea salt. Once it foams, slowly add your sugar substitute and mix till soft peaks form. Then mix in your vanilla beans.
- Gently fold in the sifted flour into the egg whites with a spatula. It should take 3 – 4 additions.
- Bake in an ungreased 9½ inch tube pan lined with parchment paper for 35 – 40 minutes, or until the cake is springy to touch and the top is golden.
- Remove the pan from the oven and immediately turn it over to cool completely.
- Turn the pan back up, and run a knife around the edges to loosen the cake. Then take it out of the pan, glaze with arrowroot powder, and serve with fresh fruit.
Is this Angel Food Cake Healthy?
Of course it is! The lack of butter and oil makes it particularly suitable for those who are following a low-calorie diet. And our diabetic friendly recipe cuts the net carb count down significantly due to the use of monk fruit instead of actual sugar.
However, you have to be careful not to add too much whipped cream since that can easily increase the calorie count. Enjoy your light, spongy, sweet and sugar-free angel food cake as a breakfast treat with coffee or the occasional treat at dessert. It’s perfect for a healthy diet, providing just over 200kcal per portion.
Health Benefits of the Angel Cake
The angel cake recipe includes egg whites (albumen) which are important for the intake of the nutrients. It’s a known fact that all the fats present in eggs are concentrated in the whites. There are 6 grams of albumen per egg; half is made up of oleic acid, palmitic acid, stearic acid, and, to a lesser extent, linoleic acid.
Egg whites also contain polyunsaturated fatty acids such as omega-6, and trace amounts of omega-3. There are also proteins such as leucine, an essential amino acid, and choline, a nutrient that helps keep cell membranes intact; both are very important for health and well-being.
Cream of tartar is another ingredient that is indispensable in angel food cake. It’s a potassium salt of tartaric acid that is able to give consistency and volume to culinary products. When combined with sodium bicarbonate, it acquires a remarkable leavening power. It is all-natural, gluten-free, and can be used by those with yeast allergies or intolerances.
Lastly, the typical delicious scent of angel food cakes is thanks to vanilla, a polyphenol with excellent antioxidant and anti-aging properties, an ally in counteracting free radicals and preventing cardiovascular diseases and cancer.
You can’t go wrong with angel food cakes any time. It’s the true “food of angels“. Treat yourself to this guilt-free slice of heaven with fresh fruit or sugar free whipped topping.