This recipe is for a keto, gluten-free, grain-free, sugar-free angel food cake topped with chantilly cream and fresh berries.
Feel free to use a different type of sugar-free sweetener if you desire. You could also use sugar, but then the recipe would not be keto, low-carb, or sugar-free. I do not like to waste egg yolks. So, I always save them to make custard or creme brulee!
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Angel Food Cake Ingredients
• 12 large egg whites
• Pinch of sea salt
• 1 1/2 tsp cream of tartar
• 1 1/2 tsp vanilla extract
• 1/4 tsp almond extract
• 1 cup granulated monk fruit sweetener
• 1 cup almond flour
Directions
Preheat the oven to 350°F and prepare a stand mixer with the whisk attachment.
Separate egg yolks from egg whites.
Place the egg whites in the mixer bowl with a pinch of salt and the cream of tartar and beat on high speed until soft peaks form.
Add the sweetener and both extracts and beat on high speed until stiff peaks form.
Sift half of the almond flour at a time into the egg whites and gently fold in using a rubber spatula. Avoid over-mixing because it could deflate the egg whites.
Transfer the mixture into an ungreased cake pan specifically designed for angel food cakes.
Place in the oven and bake for 10 minutes. After 10 minutes, reduce the heat to 320 °F and continue baking for an additional 40 to 60 minutes.
When the cake is cooked thoroughly, the top should be golden. When done, remove it from the oven and allow it to cool upside down before removing it from the pan, slicing, or topping it with cream.
Chantilly Cream Ingredients
• 16 ounces mascarpone cheese, cold
• 2 cups heavy whipping cream, cold
• 1.5 tsp vanilla extract
• 1.5 tsp almond extract
• 1.5 cups powdered monk fruit sweetener
Directions
Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.
Beat the mascarpone on a medium-low speed and slowly pour in about 1/2 cup of the heavy cream, allowing the mascarpone cheese to turn to a liquid consistency.
Add the remaining heavy cream, increase to high speed and beat it until soft peaks form.
Add the powdered sweetener and extracts on low speed. Then, beat at a high speed until stiff peaks form.
Cut the angel food cake in half, cover the bottom half with chantilly cream, and add a layer of fresh berries and more cream.
Place the top layer, cover with chantilly cream and top with more fresh berries. Serve immediately or store in the refrigerator for up to four days.
Full nutrition information and daily food tracking are available for FREE on the Cronometer website or mobile application. This recipe makes 12 servings. The nutrition facts listed below are for 1/12 of the angel food cake and chantilly cream.
The angel food cake only contains 2.66 grams of net carbs per serving!
The chantilly cream only contains 2.85 grams of net carb per serving!
The total and net carb count will increase depending on the number of berries per serving.
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