A classic fall recipe, keto pumpkin angel food cake is the ideal dessert; it’s so light and airy, with warm spices and rich pumpkin flavor.
Gluten-Free Angel Food Cake
There is nothing quite like a homemade angel food cake. Made with only egg whites, it has a spongy texture that slowly melts on your tongue as you eat it.
You don’t need all-purpose flour to make angel food cake. This recipe is made with vanilla protein powder and almond flour. The xanthan gum is essential to give it that iconic airiness, for which angel food cake is known.
It’s essential that you use blanched almond flour and not almond meal. If you use almond meal, the angel food cake will taste grainy – which isn’t pleasant.
Pumpkin Angel Food Cake
When you are on the keto diet, pay special attention to the labels before you buy pumpkin puree. Only buy pumpkin puree, not pumpkin pie filling. Pumpkin pie filling has extra sugar and spices, so it will cause the net carbs in the cake to skyrocket.
If you are carving pumpkins, cut one of them up and make your own pumpkin puree. Fresh pumpkin puree tastes so much better than canned.
To really enjoy all things pumpkin, serve this cake with a microwave pumpkin brownie too.
Keto Angel Food Cake
This is a showy cake that you’ll be proud to serve at a fall party or brunch. Everyone will eat this cake slowly, savoring every light and rich bite. You can’t tell it’s sugar-free and gluten-free!
If you don’t have pumpkin pie spice, go ahead and use apple pie spice, and add a pinch of cloves. The only difference between pumpkin pie spice and apple pie spice is that pumpkin pie spice has cloves in it.
Keto Pumpkin Cake
Traditionally, people serve angel food cake with whipped cream and strawberries on top. When it comes to pumpkin cake, add a bit of sugar-free whipped cream on top.
For some fun, you can even add some sugar-free chocolate shavings on top of the whipped cream. Enjoy this pumpkin cake with a glass of keto iced bulletproof coffee.
It’s a healthy and delicious way to start the day.
Can You Freeze Angel Food Cake
Yes, you can freeze pumpkin angel food cake. This will help the cake to last longer. Wrap it up completely in aluminum foil and keep the air off of it. The cake will last about six months in the freezer.
Store leftover angel food cake in an airtight container at room temperature for about a week.
Keto Pumpkin Angel Food Cake Recipe
Below are the ingredients that you’ll need to make this incredible keto pumpkin angel food cake. Exact measurements and instructions are located in the printable recipe card, just a little bit further below.
Prep Time: 20 minutes
Cook Time: 40 minutes
Servings: 12
Net Carbs: 2 net carbs per serving
Ingredients:
Egg whites
Pumpkin puree
Pumpkin pie spice
Swerve confectioners sugar substitute
Vanilla protein powder
Almond flour
Xanthan gum
Cream of tartar
Almond extract
Vanilla extract
Instructions:
Heat the oven to 325 degrees.
In a bowl, sift together the almond flour, Swerve, pumpkin pie spice, protein powder and xanthan gum until light and fluffy.
Beat together the cream of tartar and egg whites until medium peaks have formed.
Fold the vanilla and almond extracts to the egg whites.
Carefully fold the pumpkin puree into the egg whites.
Gently fold in the dry mixture to the egg white mixture until well combined.
Layer the batter in an ungreased angel food cake pan, and bake for 40 minutes, or until cooked though.
Invert the cake immediately to cool on a raised rack. Run a knife along the edge and bottom of the cake to release it.
Turn the cake onto a serving platter, and dust with confectioners sugar substitute and cinnamon before serving.
Pin for later!
Follow me on Pinterest!
Keto Pumpkin Angel Food Cake
Equipment
- Mixing Bowl
- Angel Food Cake Pan
- Cooling Rack
Ingredients
- 11 large Egg Whites at room temperature
- 1/4 cup Pumpkin Puree
- 2 tsp Pumpkin Pie Spice
- 2/3 cup Swerve Confectioner's Sugar Substitute
- 1 scoop Vanilla Protein Powder
- 2 cups Almond Flour
- 1/4 tsp Xanthan Gum
- 1/2 tsp Cream of Tarter
- 1/2 tsp Almond Extract
- 1 tsp Vanilla Extract
Instructions
- Heat the oven to 325 degrees.
- In a bowl, sift together the almond flour, Swerve, pumpkin pie spice, protein powder and xanthan gum until light and fluffy.
- Beat together the cream of tartar and egg whites until medium peaks have formed.
- Fold the vanilla and almond extracts to the egg whites.
- Carefully fold the pumpkin puree into the egg whites.
- Gently fold in the dry mixture to the egg whites until well combined.
- Layer the batter in an ungreased angel food cake pan, and bake for 40 minutes, or until cooked though.
- Invert the cake immediately to cool on a raised rack.
- Run a knife along the edge and bottom of the cake to release it.
- Turn the cake onto a serving platter, and dust with confectioners sugar substitute and cinnamon before serving.
Keto Cake Recipes
If you enjoyed this keto pumpkin angel food cake recipe, here are some more delicious keto cake recipes you should make next. They are delicious and low in carbs.