Angel Food Cake Parfait {Paleo + Keto}
Published May 25, 2020 Updated Jul 11, 2023
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It’s Memorial Day, which means it is the kick-off to summer vacation. I’m celebrating with my brand new Angel Food Cake Parfait recipe. These are insanely good and each parfait only has 5 NET CARBS. That’s right, they are Keto along with being Paleo and Gluten Free. Now you can have your cake and eat it too!
The angel food cake in this recipe does take a little more effort compared to a regular cake, but it is so worth it. In my opinion, nothing screams summer more than an Angel Food Cake Parfait. It will be well worth the extra effort in the kitchen. Be sure to share with your family and friends, they will thank you!
What you will need:
- Food processor
- Hand held mixer or standing mixer
- Egg Whites
- Powdered Swerve Confectioners Sweetener (Or another low carb powdered sweetener such as powdered Monk Fruit)
- Coconut Flour
- Arrowroot Flour
- Vanilla Extract
- Lemon Juice
- Cream of Tarter
- Salt
- Angel Food Cake Pan
- Berries
- Canned Coconut Milk
Pro Tips for this Angel Food Cake Parfait:
Angel Food Cake can be very delicate and a little more difficult to make compared to regular cakes. It is KEY to follow the instructions carefully and really pay attention to the notes. Below are my key tips to get a great and fluffy Angel Food Cake every time.
- Sifting/Food Processor: Adding the coconut flour and arrowroot flour to the food processor is key. This will ensure that your cake is fluffy and not dense.
- Slow and Steady: Make sure to fold in the dry ingredients slowly. Do not stir fast or over-mix. This will deflate the egg whites.
- Get the right pan: Be sure to use an actual Angel Food Cake Pan that has a tub. It makes removing the cake so much easier. Mine has the little legs on the top that make cooling the cake easier.
- Let it COOL: Allowing the cake to completely cool before removing from the pan is very important. I usually use a knife around the edges that helps release it easier from the pan.
Angel Food Cake Parfait {Paleo +Keto}
Ingredients
Angel Food Cake
- 11 large egg whites
- 1/2 cup coconut flour sifted
- 1/4 cup arrowroot flour sifted
- 2 tsp pure vanilla extract
- 3/4 cup Powdered Swerve Confectioners Sugar
- 1 1/2 tsp cream of tarter
- 1/4 tsp sea salt
- 2 tsp lemon juice
- Berries of choice for the parfait. I used strawberries and blueberries
Coconut Whipped Cream
- 2 cans unsweetened coconut milk unshaken, refrigerated overnight
- 1 tsp vanilla extract
- 1/2 tsp lemon juice
- 1/4 cup Powdered Swerve Sweetener or Powdered Monk Fruit
Instructions
Angel Food Cake
- Add the egg whites to a bowl and cover with a towel. Allow to sit for 20 minutes.
- Pre-heat oven to 325F.
- In a food processor, add in the coconut flour and arrowroot flour. Pulse together for about 20 seconds. Set to the side.
- Place the room temperature egg white in a standing mixing bowl. Beat on high spead until it begins to foam. Once that happens, add in the cream of tarter, vanilla extract, lemon juice and salt.
- Beat all together on high speed.
- Slowly begin adding the Swerve Powdered Sweetener. Continue whipping until soft peaks form.
- Take the dry ingredients from the food processor and fold in using a spatula. Do this in 1/4 cup cup increments. Make sure to do this slowly. You don't want to deflate the egg whites.
- Slowly scoop the mixture into a 10 inch UNGREASED Angel Food pan.
- Bake at 325 for about 35-40 minutes until lightly golden.
- When removing from the oven, immediately invert pan onto a cooling rack. Allow to cool completely, around 2 hours or so. Run a knife along the edges of the pan and carefully plate the cake.
Coconut Whipped Cream
- Place the cans of full fat coconut milk in the fridge overnight.
- Remove and open the cans. Drain off the liquid and keep the thick cream.
- In a large mixing bowl, mix the coconut cream, the powdered swerve, lemon juice and the vanilla extract using a hand held mixer. Mix until stiff peaks forms.
Parfaits
- Cut once slice of cake for each parfait. Crumble it up and add half to the bottom of a glass.
- Top with a couple of tablespoons of coconut whipped cream and berries
- Repeat the process once more time.
- Top with lemon zest along with more berries if desired and enjoy.
Notes
- Adding the coconut flour and arrowroot flour to the food processor is key. This will ensure that your cake is fluffy and not dense.
- Make sure to fold in the dry ingredients slowly. Do not stir fast or over-mix.
- In place of arrowroot, you can also sub tapioca flour.
- I recommend using an actual Angel Food Cake Pan that has a tub. It makes removing the cake so much easier.
- 1 slice of cake is 98 Calories/6 Carbs/1 Sugar/ 1 Fiber/4 Fat (Only 5 Net Carbs per slice)
- Nutrition below is calculated per parfait using one slice of angle food cake, 1/4 cup of whipped topping along with 1/2 cup berries.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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What can you sub for powdered swerve sweetener? Would regular powdered sugar work or powdered maple sugar?
Yes. Any powdered sugar would work.
Can you replace the arrowroot flour with almond flour or a different flour?
I really hate to say yes on this because I haven’t tried it. Almond and arrowroot flour are different and it may not turn out correctly. You can always test it to see, but I can’t say it will work.
Does the Coconut milk need to be refrigerated overnight? I was going to make this today, but just saw that?
Yes, for it to come out correctly, the canned coconut milk would need to be refrigerated overnight. This allows the cream to harden at the top of the can. That is the part you will use to make the whipped topping.
I don’t have an angel food pan. Do you think a muffin pan or tart pan would work?! This looks so delish!!