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Keto Pumpkin Angel Food Cake

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.

Course Dessert
Keyword pumpkin angel food cake
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 12 people

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

  1. Heat the oven to 325 degrees.

  2. In a bowl, sift together the almond flour, Swerve, pumpkin pie spice, protein powder and xanthan gum until light and fluffy.

  3. Beat together the cream of tartar and egg whites until medium peaks have formed.

  4. Fold the vanilla and almond extracts to the egg whites.

  5. Carefully fold the pumpkin puree into the egg whites.

  6. Gently fold in the dry mixture to the egg whites until well combined.

  7. Layer the batter in an ungreased angel food cake pan, and bake for 40 minutes, or until cooked though.

  8. Invert the cake immediately to cool on a raised rack.

  9. Run a knife along the edge and bottom of the cake to release it.

  10. Turn the cake onto a serving platter, and dust with confectioners sugar substitute and cinnamon before serving.