Why You’ll Love This Recipe

Keto-Friendly: With minimal carbs and no traditional flours, this cake fits perfectly into a ketogenic diet.
Light and Fluffy Texture: Achieved by whipping egg whites to stiff peaks, resulting in a sponge-like consistency.
Delicious Strawberry Flavor: Infused with strawberry whey protein powder and berry extract for a natural taste.
Simple Ingredients: Utilizes common keto pantry staples, making it easy to prepare.
Versatile: Enjoy on its own or pair with keto-friendly whipped cream and fresh berries for an extra treat.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Fresh egg whites
Warm water
White vinegar
Berry extract or vanilla extract
Berry liquid stevia
Egg white protein powder
Strawberry whey protein powder
Swerve Confectioners sweetener
Liquid Allulose
Pinch of salt

Directions

Preparation: Preheat your oven to 300°F (150°C). Place a silicone bundt pan on a large baking sheet and set aside.
Whip Egg Whites: In a stand mixer, combine egg whites, warm water, vinegar, and berry extract. Whip until stiff peaks form.
Blend Dry Ingredients: In a blender or food processor, mix egg white protein powder, strawberry whey protein powder, Swerve Confectioners sweetener, liquid Allulose, and salt until smooth.
Combine Mixtures: Gradually add the blended dry ingredients to the whipped egg whites, gently folding to maintain the airy texture.
Bake: Pour the batter into the ungreased silicone bundt pan. Bake for approximately 40 minutes, or until the cake is set and lightly golden.
Cool: Remove from the oven and allow the cake to cool completely in the pan before removing.

Servings and Timing

Servings: This recipe yields approximately 12 slices.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Variations

Flavor Twist: Substitute strawberry whey protein powder with vanilla or chocolate for a different flavor profile.
Citrus Zest: Add a teaspoon of lemon or orange zest to the batter for a refreshing citrus note.
Berry Medley: Incorporate a mix of berry extracts to create a unique berry blend flavor.

Storage/Reheating

Storage: Store the cooled cake in an airtight container at room temperature for up to 3 days. For extended freshness, refrigerate for up to a week.
Freezing: Wrap individual slices in plastic wrap and place in a freezer-safe bag. Freeze for up to 2 months.
Reheating: To enjoy warm, microwave a slice for 10-15 seconds.

FAQs

What makes this cake keto-friendly?

This cake is keto-friendly due to its low carbohydrate content, achieved by eliminating traditional flours and sugars, and using keto-approved sweeteners and protein powders.

Can I use a regular bundt pan instead of a silicone one?

Yes, you can use a regular bundt pan. Ensure it’s ungreased to allow the cake to rise properly.

What can I substitute for strawberry whey protein powder?

You can use vanilla whey protein powder or additional egg white protein powder for a different flavor.

Is there a dairy-free option for this recipe?

Yes, substitute the whey protein powder with a plant-based protein powder and ensure all other ingredients are dairy-free.

How do I know when the egg whites are whipped to stiff peaks?

The egg whites are at stiff peaks when they hold their shape firmly, and the tips stand straight up when the beaters are lifted.

Can I add fresh strawberries to the batter?

Adding fresh strawberries may introduce extra moisture, affecting the cake’s texture. It’s best to use extracts or powders for flavoring.

What is the purpose of vinegar in the recipe?

Vinegar helps stabilize the egg whites, allowing them to maintain their whipped structure during baking.

Can I use liquid stevia instead of berry liquid stevia?

Yes, regular liquid stevia can be used, but it won’t impart the berry flavor. Consider adding a bit more berry extract for flavor balance.

How can I prevent the cake from deflating after baking?

Ensure the egg whites are whipped to stiff peaks and avoid overmixing when folding in dry ingredients. Also, cool the cake completely in the pan before removing.

Is this cake suitable for diabetics?

Yes, this sugar-free cake is suitable for diabetics, but it’s always best to consult with a healthcare provider regarding individual dietary needs.

Conclusion

The Sugar-Free Keto Strawberry Angel Food Cake offers a delightful way to satisfy your sweet tooth without compromising your dietary goals. Its light texture, rich flavor, and low-carb profile make it a standout dessert for any occasion.

Strawberry Cake

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Author: Julia
Total Time: 55 minutes
Yield: 12 servings
Diet: Gluten Free

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Description

Indulge in a light, fluffy, and keto-friendly dessert with this Sugar-Free Keto Strawberry Angel Food Cake. Made without traditional flour or sugar, this low-carb cake is packed with strawberry flavor and contains just 1 gram of total carbs per slice. Perfect for any occasion, it’s a guilt-free treat that pairs beautifully with keto-friendly whipped cream and fresh berries.

Instructions

Preheat Oven: Set your oven to 300°F (150°C). Place a silicone bundt pan on a large baking sheet and set aside.
Whip Egg Whites: In a stand mixer, beat egg whites, warm water, vinegar, and berry extract until stiff peaks form.
Prepare Dry Ingredients: In a blender or food processor, combine egg white protein powder, strawberry whey protein powder, Swerve Confectioners sweetener, liquid Allulose, and salt until smooth.
Combine Mixtures: Gradually fold the dry ingredient blend into the whipped egg whites, being careful not to deflate the mixture.
Bake: Pour the batter into an ungreased silicone bundt pan and bake for 40 minutes, or until lightly golden and set.
Cool Completely: Allow the cake to cool fully in the pan before removing to maintain its structure.

Notes

Use vanilla or chocolate whey protein powder for a flavor variation.
Add lemon or orange zest for a citrus twist.
For best results, do not grease the pan—this helps the cake rise properly.
Store at room temperature for 3 days, refrigerate for up to 1 week, or freeze for up to 2 months.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American