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Strawberry Angel Food Cake THM-S, Keto

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 43 minutes
Servings 11
Author Glenda Groff


  • 2 cups egg whites room temperature
  • ½ cup xylitol strawberry jello
  • 1 ½ teaspoons cream of tartar
  • 1/2 cup Gentle Sweet
  • 3/4 cup oat fiber
  • 2 tablespoon collagen
  • ½ teaspoon salt
  • Filling:
  • 8- ounces cream cheese
  • 1/3 cup THM Gentle Sweet
  • 1 ½ cup whipping cream
  • 1 teaspoon vanilla
  • 1/2 teaspoon xanthan gum
  • 1 quart fresh strawberries


  1. Cake: Powder jello with cream of tartar in blender cup. Whip egg whites until soft peaks form. Slowly add jello mixture. Whip until stiff. Combine oat fiber, collagen, salt and Gentle Sweet. Fold into egg whites. Spoon into pan and bake at 350 degrees for 40-50 minutes. Turn upside down. Cool completely.
  2. Filling: Whip cream cheese until soft and fluffy. Add Gentle Sweet, cream, vanilla, and xanthan gum. Continue whipping until thickened. Split cake into thirds. On bottom layer, spread 1/3 filling and layer with cut strawberries. Repeat layers ending with whole strawberries on the top of the cake. Refrigerate until ready to serve. 16 servings.
  3. The strawberry angel food cake by itself is a FP. Adding the cream cheese filling it is an S. This cake will be the best using THM Oat Fiber. Other oat fibers will make a much drier cake. *You can also use replace the strawberry jello with orange jello for an orange flavored cake. *You can over-beat egg whites which will cause the cake to collapse after it has been baked. You want soft-medium-stiff whites. They should be soft mounds. This recipe fills my 6 quart mixer bowl almost full when they are fully whipped.

    You can replace the jello with 1/2 pack Strawberry Kool-Aid, 1/4 cup MORE Gentle Sweet.