12 egg whites
1 teaspoon cream of tartar 
3/4 cup swerve 
1 cups almond flour
2 teaspoons vanilla extract

For my frosting, I used equal parts of coconut cream & heavy cream, with 4 tablespoons of swerve. However- traditional angel food cake is not frosted. 

Preheat oven to 350. Beat egg whites on low until frothy, then add vanilla extract and cream of tartar. Increase to medium, adding swerve tablespoon at a time. Increase to medium-high and beat until stiff, glossy peaks appear. Slowly fold your flour in. I did it about 1/4 cup at a time. Once the batter is all mixed smoothly, pour into an UNGREASED pan. I greased my pan and that's why my cake ended up flatter than a traditional angel cake :( Bake for 40 mins (some ovens take up to 60 mins)