Keto angel cake

Keto angel cake – light as a feather, simple as a piece of cake

Keto Angel cake was more of a hybrid between Japanese wind cake and Havana cake but it came out so perfectly light that I simply had to publish it! Sometimes the simplest ingredients hide the most magic! Original Angel food cake lacks butter and that’s the biggest crime, in my opinion! Butter is the essence of everything nice! 😉 Especially if it’s goat butter!

Since we are living in the days of isolation, stocking Keto cake material is not something any Ketonian should focus on! But eggs, butter and lemon – even at the times of Corona crisis, should always be present in our Keto kitchen!!!

Keto angel food cake inspiration

As I mentioned, the idea was to work on a hybrid between Havana cake and Japanese wind cake! interestingly, I ended up with my own version of Keto angel cake and I think it has the full right to be called that. What do these delicate meringue cakes have in common? The lightness of flourless layers in the form of gently baked meringue, almost like the famous Pavlova or our Keto profiteroles!

Of course, as a Ketonian, we should strive to make more flourless projects at any time! Why do we keep saying this? Because even almond or coconut flour should not be used constantly and repeatedly! Especially not if you are trying to keep the carbs low and have the oxalates under control!

Four simple ingredients you always have at home

Don’t we always have good old pasture-raised eggs, butter, lemon and Keto friendly sweetener at home? Here and there we have coconut flakes or crumbs! This is literally all you’ll need for this Keto angel cake. Now, you can be creative around flavourings. What goes well with lemon? Well, vanilla, rum, bourbon, cinnamon, cloves, nutmeg, even white or red peppercorn! The list goes on and on…

Keeping it as simple as possible

I wanted to keep the Keto angel cake as simple as possible, but I did not want to risk the eggy taste. Of course, with my obsession to always have fresh pasture-raised eggs, the infamous eggy taste is impossible. More tho that, there’s no baking soda and there’s enough of acidity from the lemon. That killed the last chance for eggy flavour 😉

Keto angel cake variations

You could, of course, add just about any flavouring you’d like. For example, the filling could be strawberry pink while the frosting can stay lemon yellow. But since it’s not quite the strawberry or raspberry season, and since I wanted this as simple and old-fashioned as possible, I did not add anything other than lemon zest and juice. A chocolate lover will add cacao powder, a coffee-geek will “Tiramisise” the cream 😉 while a vanilla lover will add not one, but 3 tablespoons of vanilla extract. It’s up to you, my creative Ketonians!

Keto angel cake by Greek Goes Keto

0.0 from 0 votes
Recipe by Roberta Kapsalis
Course: Desserts, Keto On A BudgetDifficulty: Medium


Prep time


Cooking time






  • 12 medium pasture-raised eggs

  • 250g (7 oz) softened butter (ideally goat butter)

  • 1 large organic lemon

  • 1/2 tsp sea salt

  • 8 tbsp Monk fruit or Stevia sweetener, blend with Erythritol

  • 4 tbsp dried coconut crumbs


  • Separate egg whites from the yolks.
  • grate the lemon zest and squeeze all the juice.
  • Add 1 tbsp of lemon juice to the egg whites and add half a teaspoon of salt. Start the mixer and beat till you get a firm peak.
  • when your meringue is firm and fluffy, fold-in dried coconut crumbs or flakes by adding them gradually and mixing gently with a spatula.
  • Line a 40×40 cm (15 inches) baking sheet with parchment paper and spread the meringue mixture on it.try to make an even square.
  • Bake at 100ºC (212ºF) for exactly 1 hour without opening the oven.
  • While the cake is being baked, using an electric mixer, whip the softened butter with sweetener and a pinch of salt till it gets creamy and fluffy.
  • Mix the yolks with the lemon juice and zest using a whisk. Now slowly start adding bit by bit of this mixture to the butter. Keep mixing. The cream will get silky if you keep mixing at high speed.
  • When the meringue cake is baked, remove it from the oven and let it cool down for just 5 minutes. Flip it on another parchment paper and gently peel-off the parchment paper it was baked on.
  • Cut the cake into 4 equal squares. Fill the cake by adding 3 tbsp od the cream between each layer. Then cover the cake with the rest of the icing from all sides.
  • Sprinke some more coconut flakes and refrigerate it for an hour before serving.


  • Add any clean flavouring of your choice to enrich the cake.

Did you make this recipe?

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  1. I made this last night with my mother. Delicious!! The only thing that went wrong was that my filling “broke” (separated), I assume that was because I used granulated erythritol instead of powdered. Oh well, I will remember for next time.

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