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.
Ingredients
- 12 large fresh egg whites
- ¼ cup warm water
- 1 tsp white vinegar
- 1 tsp berry extract (or vanilla extract)
- 10 drops berry liquid stevia
- ¼ cup egg white protein powder
- ⅓ cup strawberry whey protein powder
- ½ cup Swerve Confectioners sweetener
- 2 tbsp liquid Allulose
- Pinch of salt
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
