Angel food cake got an update with this recipe that has made it Keto!
Prep Time: 15 minutes
Cooking Time: 45 minutes
2 large egg whites, room temperature
1 teaspoon cream of tartar
2 teaspoons pure vanilla extract
1 ½ cups Keto granulated sweetener, such as monk fruit
1 cup almond flour
¼ cup coconut flour
½ teaspoon xanthan gum
¼ teaspoon fine sea salt
Preheat the oven to 325 F (162 C).
Line a bread pan with parchment paper (do not grease it).
Use an electric mixer to mix the egg whites and cream of tartar together for 2 minutes on medium-low speed. Once frothy, increase the speed to high and add half of the sweetener and vanilla extract and beat until stiff peaks have formed.
Add the almond flour, coconut flour, xanthan gum, sea salt, and the remaining half of the sweetener to a bowl and whisk well together. Pour half of it over the egg white mixture and gently toss together. Pour in the remaining half and gently toss together again.
Pour the batter into the lined bread pan and bake in the oven for 45 minutes, or until golden and spongy.
Remove from the oven and allow to cool before serving.
Serve between 12 and store any leftovers in an airtight container on the countertop for up to 3 days.
Net Carbs: 2