Ingredients:
For the Cake:
- 6 large eggs (separated into yolks and whites)
- 1/2 cup almond flour
- 1/4 cup powdered erythritol (or your preferred keto sweetener)
- 1/4 cup melted butter (or coconut oil)
- 1 tsp vanilla extract
- 1/4 tsp cream of tartar (helps stabilize egg whites)
- Pinch of salt
For the Topping (Optional):
- 1/2 cup heavy cream
- 1 tbsp powdered erythritol (or sweetener to taste)
- 1 tsp vanilla extract
- Fresh berries (optional, for serving)
Instructions:
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C) and line an 8-inch round cake pan with parchment paper or grease it with butter or coconut oil.
2. Prepare the Egg Whites:
- In a clean, dry bowl, beat the egg whites with a pinch of salt and the cream of tartar until stiff peaks form. This may take 3-5 minutes using an electric mixer. Set aside.
3. Prepare the Egg Yolks and Batter:
- In a separate bowl, beat the egg yolks and powdered erythritol until the mixture is light and fluffy.
- Add the melted butter, vanilla extract, and almond flour to the egg yolk mixture and mix until smooth.
4. Fold the Egg Whites:
- Gently fold the stiff egg whites into the egg yolk mixture. Be careful not to deflate the egg whites too much; fold slowly and gently until just combined. The batter will be light and airy.
5. Bake the Cake:
- Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean. The cake should be puffed and slightly firm to the touch.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
6. Prepare the Whipped Cream (Optional):
- In a chilled bowl, beat the heavy cream, erythritol, and vanilla extract until stiff peaks form. You can add more sweetener or vanilla to taste.
7. Serve:
- Once the cake has cooled, slice it into wedges and serve with a dollop of whipped cream and fresh berries if desired.
Tips:
- Texture: This cake is light and airy because of the whipped egg whites, so be sure to fold them in carefully to keep the fluffiness intact.
- Sweetener: Adjust the amount of erythritol or other keto sweeteners based on your preference for sweetness.
- Flavor Variations: You can add a bit of lemon zest or cinnamon to the batter for extra flavor.
Storage:
- Store any leftover Keto Cloud Cake in an airtight container at room temperature for 1-2 days, or refrigerate for up to a week. The cake can also be frozen for longer storage.
Serving Suggestions:
- Keto Cloud Cake pairs beautifully with a cup of unsweetened tea or coffee for a light afternoon treat.
- Top it with a keto-friendly fruit compote or drizzle with a bit of sugar-free chocolate sauce for extra indulgence.
This Keto Cloud Cake is a perfect light dessert that feels indulgent while being low in carbs. It’s the ideal option when you want something fluffy, airy, and guilt-free! Enjoy!
