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Preheat the oven to 325°F (163°C) and grease your angel food cake pan.
Separate egg whites from yolks and place egg whites in a clean bowl.
Add cream of tartar and beat egg whites until soft peaks form.
Gradually add erythritol and continue beating until stiff peaks form.
In a separate bowl, whisk almond flour, baking powder, salt, and vanilla.
Gently fold dry ingredients into the whipped egg whites.
Pour the batter into the prepared pan and smooth the top.
Bake for 30-35 minutes until a toothpick comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a cooling rack.