Ingredients:
- 1/2 cup coconut flour
- 1/4 cup erythritol (or other keto-friendly sweetener)
- 1 teaspoon cream of tartar
- 1/4 teaspoon salt
- 10 egg whites
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
Instructions:
- Preheat your oven to 325°F (165°C) and line a 9-inch (23 cm) cake pan with parchment paper.
- In a medium bowl, whisk together the coconut flour, erythritol, cream of tartar, and salt.
- In a separate large mixing bowl, use an electric mixer to beat the egg whites until stiff peaks form.
- Add the vanilla and almond extracts to the egg whites and continue to beat for a few more seconds until combined.
- Gradually fold the dry ingredients into the egg whites, being careful not to over-mix.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10-15 minutes.
- Run a knife around the edges of the cake to loosen it from the pan, then invert the cake onto a wire rack and let it cool completely.
Serve the angel food cake plain or topped with whipped cream and fresh berries, if desired. Enjoy your delicious and keto-friendly dessert!
