Low Carb Chocolate Angel Food Cake
Indulge in a guilt-free dessert with this heavenly Low Carb Chocolate Angel Food Cake—a light, airy treat that's perfect for satisfying your sweet tooth without compromising your diet goals. Made with fluffy whipped egg whites, powdered erythritol for a keto-friendly sweetness, and a touch of rich cocoa powder, this cake delivers all the decadence of chocolate with none of the carb overload. A hint of coconut flour adds subtle texture while keeping it gluten-free, and the traditional baking method ensures the signature cloud-like fluffiness of angel food cake. Whether you're following a low-carb, keto, or gluten-free lifestyle, this cake is sure to impress at any gathering or as a satisfying personal treat. Serve it with fresh berries, a dollop of whipped cream, or enjoy it plain for a light, chocolaty delight!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 large Egg whites
- 1 teaspoon Cream of tartar
- 1 cup Powdered erythritol (or other powdered low-carb sweetener)
- 1 teaspoon Vanilla extract
- 0.25 cup Cocoa powder (unsweetened, sifted)
- 2 tablespoons Coconut flour
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 325°F (163°C). Make sure your angel food cake pan is clean and dry. Do not grease it.
In a medium bowl, sift together the cocoa powder, coconut flour, and salt. Set aside.
In a large mixing bowl or stand mixer bowl, add the egg whites and cream of tartar. Beat on medium speed until soft peaks form.
Gradually add the powdered erythritol, 1–2 tablespoons at a time, while continuing to beat the egg whites. Increase the speed to medium-high and beat until stiff, glossy peaks form.
Gently fold in the vanilla extract using a rubber spatula.
Sift the dry mixture (cocoa powder, coconut flour, and salt) over the beaten egg whites, about a third at a time. Use a gentle folding motion to incorporate the dry ingredients, being careful not to deflate the egg whites.
Pour the batter into your ungreased angel food cake pan. Smooth the top gently with a spatula, but do not press down.
Bake on the middle rack of your oven for 35–40 minutes, or until the cake springs back slightly when touched and a toothpick inserted comes out clean.
Remove the cake from the oven and immediately invert the pan upside down. Allow the cake to cool completely in the inverted position to maintain its height and fluffiness.
Once cooled, run a knife along the edges of the pan to release the cake. Remove from the pan and slice carefully with a serrated knife. Serve and enjoy your low-carb chocolate angel food cake!
Nutrition Facts
Calories |
433 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.6 g | 14% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1271 mg | 55% | |
| Total Carbohydrate | 294.9 g | 107% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 5.8 g | ||
| Protein | 57.2 g | 114% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 103 mg | 8% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1864 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
