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Keto Cloud Cake

Keto Cloud Cake

Ingredients:

  • 6 large eggs, separated into whites and yolks
  • 8 oz cream cheese, softened (room temperature)
  • 1/2 cup unsweetened almond milk (or any keto-friendly milk)
  • 1/4 cup powdered erythritol (or any preferred keto sweetener)
  • 1 tsp vanilla extract
  • 1/4 tsp cream of tartar (optional, for stabilizing egg whites)
  • Pinch of salt

Instructions:

  1. Preheat the oven:
    • Preheat your oven to 325°F (163°C).
    • Line a 9-inch round cake pan with parchment paper or grease it with butter or coconut oil to prevent sticking.
  2. Whip the egg whites:
    • In a large, clean mixing bowl, beat the egg whites with a pinch of salt and cream of tartar (if using) until soft peaks form. This can take 3-5 minutes using an electric mixer or stand mixer. Set aside.
  3. Prepare the egg yolk mixture:
    • In another bowl, beat the egg yolks, softened cream cheese, almond milk, powdered erythritol, and vanilla extract until smooth and well combined. The mixture should be creamy and free of lumps.
  4. Fold the mixtures together:
    • Gently fold the whipped egg whites into the egg yolk mixture. Use a spatula to fold carefully, as you don’t want to deflate the air in the egg whites. Continue until everything is well combined, but be careful not to overmix.
  5. Bake the cloud cake:
    • Pour the batter into the prepared cake pan and spread it out evenly.
    • Bake in the preheated oven for about 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. The cake will rise while baking and then may settle a bit after cooling.
  6. Cool and serve:
    • Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. The cake will have a light, cloud-like texture.
    • Slice and enjoy! You can top it with whipped cream, fresh berries, or a drizzle of sugar-free syrup for extra flavor.

Tips:

  • Texture: The key to this cake’s light texture is properly whipping the egg whites. Be sure to beat them until soft peaks form before folding them into the yolk mixture.
  • Sweetener: Adjust the amount of sweetener according to your taste preference. You can also use monk fruit or stevia as alternatives to erythritol.
  • Toppings: This cake is great as-is, but for an extra treat, top it with a dollop of whipped cream, keto-friendly chocolate chips, or fresh berries.

Enjoy your Keto Cloud Cake—it’s the perfect light, fluffy, and low-carb dessert for anyone on a keto diet!