Reader Interactions


  1. i cannot wait to try your recipe, Elviira! i do have some questions:
    1. For a family member who cannot have erythritol, would an allulose-monkfruit sweetener such as Besti work? I would think that the powdered version would be preferable to the crystalized version. I realize that allulose tends to bake faster and browner than erythritol or sugar, so perhaps reduce baking temperature and/or time?
    2. Would beating cream of tartar with the egg whites help to stabilize them? I do not mind using more than 5 (or 10!) ingredients. Your genius is in creating delicious keto recipes — the number of ingredients doesn’t matter to me.
    3. For those who can have erythritol, any experience with King Arthur’s Baking Sugar Alternative, which is a blend of erythritol, allulose, monkfruit and stevia? i usually avoid stevia because of its sometimes noticeable flavor, but I have heard that this blend works well in baking. It is not, however, powdered.
    4. You mention combining the yolk-coconut flour mixture with the whipped egg whites before the coconut flour thickens the yolk mixture. Is there room for adding additional liquid to the yolk-coconut flour mixture, perhaps letting it thicken a bit to compensate for the extra liquid? I’d love to make a passion fruit version adding unsweetened passion fruit juice (Boiron or Goya). That might require a bit more sweetener. But what other modifications would you recommend if I were to try this? Xanthan gum? A bit more coconut flour?
    Thanks so much, Elviira, for devoting your time and considerable creativity to making life sweeter (yet still keto!) for so many.

    • Hi Anita, thank you for your comment and questions. 1) Yes, I think allulose-monkfruit sweetener would work well here, especially the powdered version. I haven’t tried out allulose in baking. 300 °F might be worth trying. 2) You can certainly use 1/4 teaspoon cream of tartar. Personally, I haven’t noticed that much difference if using cream of tartar or not, but at least it shouldn’t do any harm 🙂 3) I would recommend powdered sweetener for this cake as the texture is so fluffy. The crystals might reduce the fluffiness. 4) Juice or other additional liquid might make the texture more dense. I might add another egg or then 1/4 teaspoon xanthan gum. Hope your cake turns out well! I would love to hear how it turned out if you try out the recipe!

  2. Just made this. Amazing! I followed the recipe exactly and baked it in a 9×13 copper non stick pan that I greased with a little butter. It rose nicely, didn’t stick to the pan at all and best of all it is so good! I’m going to go to the store and get some strawberries so I can have my first strawberry shortcake in almost 20 years! I’m more than a little excited! Thanks for a great recipe!

  3. Well, I was coming to thank you for your beautiful recipe. I didn’t think angel food cake could be made keto. But Debbie Butler was a bit rude to you, Elviira…and then you were rude to all Americans in one fell swoop. Not nice. Americans do very well with keto; some of us count net and some of us are more strict and count total. We leave it up to each individual and their metabolism and view both ways as correct. No need to trash us all in your comments.

    • Hi Strawberry girl, Debbie was spamming my blog for some time with her comments, so I sort of got pissed off. Sorry about it. I removed my comment and all her spam comments because things indeed started getting rude. So, thanks for the intervention! And great to hear you like the recipe!

  4. So I was nervous to grease my pan because it was verbally beat in to me by generations of women in my family not to do so which allows the angel food to climb. I tried it without greasing then inverted the cake pan over a metal funnel for 2 hours as I would normally do. Verdict is in: It rose beautifully and came out ALMOST intact. Next time I do it I will try greasing only the bottom of the pan so it can still climb so well up the sides. A rubber spatula/butter knife released the sides with no trouble but the bottom was trickier. Thanks for the yummy recipe! My husband and daughter like it too.

  5. i thought you were not supposed to grease an angel food cake pan so it can climb. Do you have any opinion on this? I am making this recipe right now and I’ve decided not to grease! ehhhhh i hope it works out lol

  6. Thanks for the recipe! My mother is doing Keto and I make cakes for everyone’s birthday and didn’t want her to feel left out on her birthday (pretty much the most important birthday of all! Lol) and she LOVES angel food cake, so this is perfect. Thank you SO MUCH for adding your link to the sugar-free vanilla frosting recipe as well – that’s made my life a lot easier! I was thinking about doing what a previous commenter mentioned about sectioning the cake and putting in some filling – any tips for a specific flavor/recipe or filling techniques? I was thinking of doing something live guava or a similar fruit (I know most fruit is not Keto, but she just came back from a long vacay and isn’t super strict again yet, so I figured I could cheat a little, lol)… Thanks again for the super great recipe! Can’t wait to try it this weekend!

    • Hi Nicole, thanks for your comment! Guava or something fruity sounds great, I personally use often a mixture of whipped cream and (homemade) sugar-free jam. How does that sound? And Happy Birthday to your mom!

  7. I wonder what people are complaining. I’ve made this cake already three times and each time has been a huge success!

  8. Another cake fail here which was so disappointing since I was making it for a birthday celebration. Needless ron say I was very embarrassed. I followed your instructions to a exactly and it was very dense and didn’t rise. What a flop! The taste wasn’t bad but was more of a muffin texture.

  9. I just felt the need to comment yours is one of the few recipe sites that actually puts the recipe or photos in the beginning rather than going through 14 years of history (when I was 5 I wanted chocolate cake sort of deal) and it made me that much more interested in what you had to say about the cake while getting to the ingredients! I am just starting out keto and my birthday is next month. I can’t wait to taste the amazing cake. Thanks so much for going through all the trials and errors for us. 🙂

    • Hi Addy, so pleased to hear you like my blog! I’m always afraid I’m too wordy, but on the other hand Google requires ridiculously long blog articles that they even consider showing them in search results. That’s why I explain so much about the development process of the recipe, hoping it helps people and that they understand better what is behind the recipe 🙂

  10. My cake had a very strange texture and didn’t rise. On the Pinterest page that features your recipe the ingredients list 1 1/8 cup of coconut flour, but the recipe lists 1/2 cup of coconut flour. Which is correct?

    • Sorry to hear it didn’t rise. I don’t know who has pinned the recipe and to which board but it definitely doesn’t use 1 1/8 cup coconut flour!!! 1/2 cup is correct like it says in the recipe. That’s why it’s always good to check the original recipe. Btw, which sweetener did you use? That might affect to the texture.

  11. I followed the directions and my cake came out very dense. It doesn’t look like it ever rose, what do I need to adjust? Perhaps not greasing the pan? Or using tartar?

    • Sorry to hear. There could be several reasons like adding the dry ingredients too fast, not beating the eggs enough, beating the batter too much after adding the dry ingredients… Also the quality and the temperature of the ingredients can affect.

  12. I’m making this recipe today. I want to shread it up and layer with sugar free whipped cream with strawberries and blueberries. Hope it comes out great.

  13. I wonder…. how do you think a bit of vinegar and baking soda might help the rise? I’m all curious and in Chemistry mode now. lol

  14. Thank you so very much for this beautiful recipe. I am looking forward to making it. I LOVE your five or less ideas. They are so right. My favorite is your Lemon Curd.

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