keto cloud cake

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Keto Cloud Cake

Light, fluffy, and very low in carbs—perfect when you want a soft cake without regular flour or sugar.

Makes: 6–8 servings
Prep: 15 minutes
Bake: 25–30 minutes

Ingredients

  • 4 large eggs, separated

  • 4 tbsp cream cheese, softened

  • 3 tbsp powdered erythritol or allulose

  • ½ tsp vanilla extract

  • ¼ tsp cream of tartar

  • Pinch of salt

  • 2 tbsp almond flour

  • ½ tsp baking powder

Instructions

  1. Prepare: Heat oven to 160°C (320°F). Line a small round cake pan with parchment.

  2. Make the yolk mixture: Beat the egg yolks, cream cheese, vanilla, almond flour, and baking powder until smooth.

  3. Whip the whites: Beat egg whites with cream of tartar and salt until foamy. Gradually add the sweetener and beat until stiff, glossy peaks form.

  4. Combine gently: Fold the whipped whites into the yolk mixture in 2–3 additions. Don’t overmix—you want to keep as much air as possible.

  5. Bake: Pour into the pan and bake for 25–30 minutes, until golden and the center springs back lightly.

  6. Cool: Turn off the oven and leave the cake inside with the door slightly open for about 10 minutes. Cool completely before slicing.

Optional toppings

  • Whipped cream + a few raspberries

  • Unsweetened coconut flakes

  • Sugar-free chocolate drizzle

  • A dusting of powdered erythritol

Tip: For the fluffiest result, make sure your bowl and beaters are completely grease-free when whipping the egg whites.

 

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