Fluffy Keto Angel Food Cake

Step 1For an ultra-fluffy cake, incorporate defatted almond flour into the recipe. If you don't have it, check recipe tips above for substitutions. Prepare a stand mixer with a balloon whisk attachment or a large mixing bowl for a hand mixer.

Step 2Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). Place the egg whites in the mixer bowl along with a pinch of salt and cream of tartar. Process on high speed until soft peaks form.

Step 3Add the sweetener, vanilla extract, and almond extract. Continue processing on high speed until stiff peaks form.

Step 4Turn off the mixer and sift in half of the almond flour. Process on low speed while sifting in the remaining almond flour, ensuring thorough incorporation. Alternatively, gently fold in the almond flour using a rubber spatula. Avoid over-mixing, as this could deflate the egg whites.

Step 5Transfer the mixture to a large, ungreased cake pan specifically designed for angel food cakes or a large bundt cake pan (preferably 10 inches or 25 cm).

Step 6Place in the oven and bake for 10 minutes. After 10 minutes, reduce the heat to 140 °C/ 285 °F (fan assisted), or 160 °C/ 320 °F (conventional) and continue baking for an additional 40 to 50 minutes (more if you use regular almond flour instead of defated).

Step 7When ready, the top should be golden and the cake should be cooked through. To ensure the cake is thoroughly cooked, check for a golden top and use a wooden stick to test for doneness.

Step 8Once baked, remove the cake from the oven and allow it to cool before removing from the pan and slicing. (For tips on achieving a fluffy cake that doesn't stick, refer to the recipe tips provided above.)

Step 9Serve with fresh berries and whipped cream or sugar-free custard. Store at room temperature loosely covered with a kitchen towel for up to 3 days, or in the fridge in an airtight container for up to a week.