Keto Angel Food Cake

Preheat your oven to 350°F / 175°C. Thoroughly grease a 10-inch tube pan.

In a medium bowl, sift together the protein powder and sweetener.

Set aside.

In a large, impeccably clean glass or metal bowl, whip the egg whites and a pinch of salt with an electric mixer on medium speed until foamy.

Add the cream of tartar, increase the speed to high, and continue to beat until very stiff, glossy peaks form. You should be able to turn the bowl upside down without the whites moving.

Beat in your desired extract.

Gently and quickly fold the dry protein powder mixture into the stiff egg whites in three additions, being careful not to deflate the batter.

Carefully pour the batter into the prepared tube pan and smooth the top.

Bake for 45 minutes, or until a skewer inserted into the center comes out clean.

Remove from the oven and immediately invert the pan onto a wire rack to cool completely before removing the cake.

Sugar-Free Lemon Curd

In a medium, heavy-bottomed saucepan, whisk together the sweetener, lemon juice, 4 eggs, and lemon peel until well blended.

Add the coconut oil or butter and place over medium heat.

Whisk constantly until the mixture thickens enough to coat the back of a spoon, about 10-12 minutes.

Do not let the mixture boil.

Pour the curd through a fine-mesh strainer into a bowl. To cool it quickly, place the bowl into a larger bowl filled with ice water and whisk occasionally until completely cool, about 15 minutes.

Optional Keto Custard

In a medium metal or heatproof glass bowl, whisk together the 12 egg yolks, almond milk, and sweetener.

Slowly whisk in the melted coconut oil or butter until combined.

Set the bowl over a saucepan of simmering water (creating a double boiler), ensuring the bottom of the bowl does not touch the water.

Whisk the mixture constantly and vigorously until it thickens and an instant-read thermometer registers 140°F / 60°C, about 3-5 minutes.

Remove from heat.

Serve warm or chill in the refrigerator for 1-3 days. Re-whisk before serving if chilled.

Fold the dry into the egg whites gently and quickly. Over-mixing will deflate the whites and result in a dense cake.

Cool the angel food cake upside down in its pan. This prevents the delicate, airy structure from collapsing as it cools.

When making the lemon curd, keep the heat at a steady medium and whisk constantly. If it boils, the eggs can scramble.