Keto Cloud Cake is a light, fluffy, and low-carb cake that’s perfect for those following a ketogenic diet. It’s made with minimal ingredients like eggs, cream cheese, and a sugar substitute, making it both delicious and diet-friendly. The texture is airy and mousse-like, and it can be flavored with vanilla, lemon, or even cocoa powder to suit your tastes.
Here’s a simple recipe for Keto Cloud Cake:
Keto Cloud Cake
Ingredients:
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8 large eggs, separated
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8 oz (1 package) cream cheese, softened
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1/4 cup butter, melted
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1/4 cup erythritol or preferred keto-friendly sweetener (adjust to taste)
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1 tsp vanilla extract (or lemon zest for a citrusy twist)
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1/2 tsp baking powder
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Pinch of salt
Instructions:
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Preheat the Oven:
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Preheat your oven to 325°F (160°C).
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Grease or line an 8×8-inch baking dish or cake pan with parchment paper for easy removal.
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Prepare the Wet Ingredients:
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In a mixing bowl, combine the softened cream cheese and melted butter. Use an electric hand mixer or stand mixer to blend them until smooth and creamy.
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Add in the egg yolks, one at a time, and continue mixing until fully incorporated.
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Add the vanilla extract (or lemon zest) and sweetener. Mix well.
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Whip the Egg Whites:
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In a separate bowl, beat the egg whites with a pinch of salt using an electric mixer until stiff peaks form (this takes about 3-5 minutes). The egg whites should hold their shape when you lift the beaters.
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Combine the Ingredients:
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Gently fold the egg whites into the cream cheese mixture, being careful not to deflate the egg whites. You want to maintain as much airiness as possible for that “cloud-like” texture.
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Sprinkle the baking powder over the mixture and gently fold it in.
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Bake:
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Pour the batter into your prepared baking pan and spread it out evenly.
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Bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
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The cake will rise while baking and may deflate a little as it cools—this is normal.
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Cool and Serve:
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Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
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Once cooled, slice into squares or wedges.
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Tips:
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Sweetener: If you prefer a different keto sweetener, feel free to swap out erythritol with monk fruit sweetener, stevia, or allulose. Just adjust the quantity to taste since sweetness levels vary.
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Flavors: For a lemon cloud cake, add 1 tbsp of lemon juice or lemon zest to the wet ingredients. Alternatively, you can add a tablespoon of cocoa powder for a chocolate version.
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Storage: Store any leftover cloud cake in an airtight container in the fridge for up to 3 days. It can also be frozen for longer storage.
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Toppings: Serve with whipped cream or a few berries if you’d like to add a little extra flavor and texture. For a treat, you could drizzle with a little sugar-free chocolate syrup or add a dollop of keto-friendly frosting.
Serving Suggestions:
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With Coffee or Tea: This cake is a wonderful treat with a cup of coffee or tea, making it perfect for a low-carb afternoon snack.
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As a Dessert: You can serve this cake after a meal for a light dessert. A little whipped cream or a few fresh berries will make it even more delicious!
This Keto Cloud Cake is light, fluffy, and has a subtle sweetness that will satisfy your cravings without breaking your keto diet. Enjoy!