Description
A light and airy sugar-free angel food cake made with whipped egg whites and monk fruit sweetener, offering a delicate texture and subtle sweetness.
Ingredients
- 1 cup (120 g) egg whites (about 8 large eggs, room temperature)
- 1/2 cup (100 g) powdered monk fruit sweetener
- 1/2 cup (60 g) very fine almond flour
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Instructions
- Preheat oven to 160°C (320°F) and leave the pan ungreased.
- Beat egg whites and salt until frothy.
- Add cream of tartar and continue beating until soft peaks form.
- Gradually add monk fruit sweetener while beating until stiff peaks form.
- Gently fold in vanilla extract.
- Sift almond flour and fold it into the mixture carefully.
- Pour batter into an ungreased tube pan and smooth the top.
- Bake for 30–35 minutes until lightly golden and springy.
- Invert pan immediately and cool completely.
- Remove from pan, slice, and serve.
Notes
- Use room temperature egg whites for better volume.
- Do not grease the pan to allow proper rise.
- Fold gently to avoid deflating the batter.
- Cool upside down to prevent collapse.
- Serve with berries or sugar-free toppings if desired.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 90
- Sugar: 1g
- Sodium: 120mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 0mg
