Sugar-Free Angel Food Cake

Name: Sugar-Free Angel Food Cake
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 8
Cuisine: Gluten-Free, Grain-Free
Ingredients: 6 large egg whites; 1 tsp cream of tartar; ½ tsp almond essence; ½ tsp vanilla essence; 4.2 oz Swerve confectioner’s sweetener; 2.1 oz almond flour; 3.5 oz dark chocolate chips; 0.7 oz desiccated coconut; For the topping; 2 tsp desiccated coconut; 5.3 oz whipping cream; 1 ½ TB Swerve confectioner’s sweetener

This light, fluffy, and tender Sugar-Free Angel Food Cake is not only healthy but also surpasses boxed mixes in taste while being equally effortless to prepare!

Delicate, decadent, moreish… There are so many interesting flavors and textures in this dessert. sure to be a hit with the whole family!

Chef Tips:

Dark chocolate chips contain less sugar than milk chocolate chips. To keep each slice even lower in carbs, you can reduce the amount of dark chocolate pieces used.

Slices into 8 slices

Sugar-Free Angel Food Cake

Prep Time: 25 minutes

Cook Time: 35 minutes

Total Time: 1 hour

This light, fluffy, and tender Sugar-Free Angel Food Cake is not only healthy but also surpasses boxed mixes in taste while being equally effortless to prepare!

Ingredients

6 large egg whites
1 tsp cream of tartar
½ tsp almond essence
½ tsp vanilla essence
4.2 oz Swerve confectioner’s sweetener
2.1 oz almond flour
3.5 oz dark chocolate chips
0.7 oz desiccated coconut
For the topping
2 tsp desiccated coconut
5.3 oz whipping cream
1 ½ TB Swerve confectioner’s sweetener

Instructions

Preheat the oven to 320°F (160°C).
Grease and line a loose-bottomed, straight-sided tart tin with baking paper.
Whip the egg whites and cream of tartar in a bowl until meringue-like.
Add the the two essences, sweetener, and almond flour.
Mix once more to gently combine then fold through the chocolate chips and desiccated coconut.
Tip the mixture into the prepared baking tin and smooth over. Try not to knock out any air.
Bake on the middle shelf of the oven for 20 minutes, then reduce the oven to 245°F (120°C) and leave to gently bake for another 15 minutes.
Meanwhile, make the topping. Toast the desiccated coconut in a dry pan over medium-high heat until golden. Set aside.
Once the cake is done, remove from the oven and leave to cool completely, then remove from the baking tin.
Whip the cream and sweetener to semi-stiff peaks and spoon over the surface of the cake, scattering with the toasted coconut to finish.