Cut the cake into 1 inch thick slices. In a medium bowl, mix the eggs and almond milk. Heat a skillet to medium-high heat, greased with coconut oil. Dip each slice of angel food cake into the egg mixture. Place on skillet and fry on each side until golden brown. Click HERE to find the Keto syrup I use.
This low carb angel food cake recipe with almond flour and coconut flour has only 2g net carbs per slice. This post may contain affiliate links, which help keep this content free. ( Full disclosure) Keto angel food cake can be a little intimidating at first.
Almond Extract- This is the primo flavor for an angel food cake. Vanilla Extract- This flavor is negotiable, but I recommend it as a compliment to the almond extract. Cream of Tartar- This will act to stabilize the egg whites as you whip them.
Used the amount of cream of tartar, salt, 2 tsp Stevia glycerite, 1 tsp vanilla, and the cup of whey protein. It beat up nice and stiff and poured into the new angel food pan. Somebody commented above that the mix needed to be able to climb the sides of the pan, and not to spray so I did not spray the pan.