Low Carb Angel Food Cake
Satisfy your angel food cake craving with this low calorie, low carb, and high protein alternative. This angel food cake is light, flavorful, and topped with a sweet cream cheese frosting. One slice is only 107 calories and 3 grams of net carbs. These macros are awesome!
You would never guess that this cake is low carb, low calorie, and sugar free if you did not know the ingredients that were in it!
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What You Will Need
For the Cake
- 9-Inch Spring Foam Cake Pan - To bake your cake in. Make sure it is non-stick.
- Egg Whites - This is what makes the cake super fluffy and contributes to the protein content. I uses the liquid egg whites that you buy in a carton to make it easy.
- Cream of Tartar - This is essential because it helps stabilize the egg whites and acts as a leavening agent!
- Vanilla Extract - For flavor.
- Stevia - Just a little bit to add some natural sweetness to the cake.
- Vanilla Protein Powder - For some additional vanilla flavor and protein.
For the Frosting
- Cream Cheese - I used low fat cream cheese to keep the fat & calories low. It's easiest to work with softened cream cheese.
- Greek Yogurt - Plain non-fat Greek yogurt
- Sugar-Free Jell-O Cheesecake Pudding Mix - I use half of a package. This is optional, but it really gives this cake a great flavor! You can get a 5-pack off of Amazon here.
- Powdered Sugar Substitute - I used Swerve, which is my go-to when it comes to sugar alternatives. Swerve is a zero-calorie, low-glycemic sweetener that measures cup-for-cup to sugar. It’s completely save and natural, with no artificial ingredients, preservatives or flavors. It is safe for diabetics and Keto approved. You can purchase Swerve off of Amazon here.
- Almond Milk - I used unsweetened vanilla almond milk. Feel free to use any unsweetened dairy-free milk.
For Topping
- Strawberries - This is optional, but an angel food cake just isn't right without some fresh strawberries!
How To Make It
- Preheat your oven to 315°F. Spray a 9-inch spring foam pan with non-stick spray and set aside.
- In a large mixing bowl, beat the egg whites, cream of tartar, and vanilla extract with a hand mixer until stiff peaks form.
- Using a rubber spatula, fold in your protein powder and stevia. Be sure to do this very gently! You do not want your egg whites to deflate too much.
- Place your cake batter in your spring foam pan and bake for 20 minutes.
- Once the cake pan is cool enough to touch, place it in the fridge to completely cool it.
- In a small mixing bowl, beat the cream cheese, sweetener, pudding mix, Greek yogurt, and almond milk with a hand mixer on low until well combined.
- Take the outer part of the spring foam pan off carefully and use the bottom of it as your platter.
- Using a rubber spatula, gently frost the cake. Cover the top and all sides.
- Top with fresh strawberries if desired. Slice the angel food cake into 8 slices and enjoy!
Other Strawberry Recipes You May Like
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Satisfy your angel food cake craving with this low calorie, low carb, and high protein alternative. This angel food cake is light, flavorful, and topped with a sweet cream cheese frosting. One slice is only 107 calories and 3 grams of net carbs. These macros are awesome!
- 21 tbsp liquid egg whites (equivalent to the egg whites of 7 eggs)
- 1 tsp cream of tartar
- 1 tsp vanilla extract
- 2 tsp stevia (or to taste)
- 15 grams vanilla protein powder
- 8 oz. low fat cream cheese (softened)
- 1/2 cup plain non-fat Greek yogurt
- 1/2 pkg sugar free cheesecake flavored Jell-O
- 1 tbsp confectioners sugar substitute (I use Swerve)
- 1/4 cup unsweetened vanilla almond milk
- Fresh sliced strawberries (optional)
Preheat your oven to 315°F. Spray a 9-inch spring foam pan with non-stick spray and set aside.
In a large mixing bowl, beat the egg whites, cream of tartar, and vanilla extract with a hand mixer until stiff peaks form.
Using a rubber spatula, fold in your protein powder and stevia. Be sure to do this very gently! You do not want your egg whites to deflate too much.
Place your cake batter in your spring foam pan and bake for 20 minutes.
Once the cake pan is cool enough to touch, place it in the fridge to completely cool it.
In a small mixing bowl, beat the cream cheese, sweetener, pudding mix, Greek yogurt, and almond milk with a hand mixer on low until well combined.
Take the outer part of the spring foam pan off carefully and use the bottom of it as your platter. Using a rubber spatula, gently frost the cake. Cover the top and all sides.
Top with fresh strawberries if desired. Slice the angel food cake into 8 slices and enjoy!
Servings 8
- Amount Per Serving
- Calories 107kcal
- % Daily Value *
- Total Fat 6g10%
- Saturated Fat 4g20%
- Cholesterol 20mg7%
- Sodium 260mg11%
- Total Carbohydrate 2g1%
- Sugars 2g
- Protein 10g20%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.