Imagine a cake that’s fluffy, creamy, and tastes like a cloud—but is still keto-friendly! This Keto Cloud Cake is made with simple ingredients for a light, airy texture and a subtly sweet flavor that makes it perfect for any keto dessert craving. With low carbs and high flavor, this cake will quickly become a favorite treat.
Equipment Needed
- Electric mixer
- Mixing bowls
- 8-inch round cake pan
- Parchment paper
- Rubber spatula
Ingredients
For the Cake Layers
- 4 large eggs, separated
- ⅓ cup granulated erythritol (or preferred keto-friendly sweetener)
- ½ tsp vanilla extract
- ⅓ cup almond flour, sifted
- ½ tsp cream of tartar (optional, for stabilizing egg whites)
For the Whipped Cream Topping
- 1 cup heavy whipping cream
- 1 tbsp powdered erythritol
- ½ tsp vanilla extract
Step-by-Step Instructions
1. Prep the Oven and Pan
Preheat your oven to 325°F (163°C). Line an 8-inch round cake pan with parchment paper to prevent sticking, or lightly grease it with butter.
2. Whip the Egg Whites
In a large mixing bowl, beat the egg whites with an electric mixer on medium speed until foamy. Add cream of tartar (optional) to stabilize the egg whites, then increase to high speed and beat until soft peaks form. Gradually add half of the erythritol, continuing to beat until you achieve stiff, glossy peaks.
3. Mix the Yolks and Dry Ingredients
In a separate bowl, beat the egg yolks with the remaining erythritol until pale and creamy. Mix in the vanilla extract, then gently fold in the almond flour until just combined.
4. Combine Mixtures
Gently fold the egg yolk mixture into the beaten egg whites, being careful not to deflate the airiness of the whites. Continue folding until there are no visible streaks and the mixture is light and fluffy.
5. Bake the Cake
Pour the batter into your prepared cake pan, spreading it evenly with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown. Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
6. Make the Whipped Cream Topping
While the cake is cooling, make the whipped cream. In a cold mixing bowl, beat the heavy whipping cream, powdered erythritol, and vanilla extract on high speed until soft peaks form.
7. Assemble the Cake
Once the cake has cooled, spread the whipped cream over the top, creating a smooth, cloud-like layer. For extra flavor, you can sprinkle a bit of cinnamon or garnish with fresh berries (optional).
Tips for the Perfect Keto Cloud Cake
- Be Gentle with Folding: To keep the cake airy, be very gentle when folding the yolk mixture into the whipped egg whites.
- Cold Equipment for Whipping Cream: Chilling your mixing bowl and beaters beforehand helps the cream whip up faster and more stable.
- Adjust Sweetness: Feel free to add or reduce sweetener according to taste.
Storage
- Fridge: Store in an airtight container in the fridge for up to 3 days. The whipped cream might lose some volume, so freshen it up if needed.
- Freezer: The cake can be frozen without the whipped cream topping. Wrap tightly in plastic wrap and store in a freezer bag for up to 1 month. Thaw and add whipped cream before serving.
FAQs
Can I use coconut flour instead of almond flour?
Coconut flour absorbs more moisture, so if substituting, use only about 2 tbsp, and be prepared for a slightly different texture.
Why didn’t my egg whites form stiff peaks?
Egg whites may not whip up if there’s any trace of oil or yolk in them, or if your bowl isn’t completely clean. Make sure to use a clean, dry bowl and beaters.
Is this dessert diabetic-friendly?
Yes! The low-carb ingredients and keto-friendly sweetener make this suitable for most diabetics. Be sure to check your own macros.
Nutrition (per slice, serves 8)
- Calories: 110
- Fat: 10g
- Protein: 3g
- Net Carbs: 2g
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