Keto Cloud Cake

A Keto Cloud Cake is a low-carb, fluffy, and light dessert that fits well into a ketogenic diet. It typically uses ingredients like eggs, cream cheese, almond flour (or coconut flour), and sugar substitutes to mimic the soft, airy texture of a traditional sponge or angel food cake—without the carbs.

🌥️ Keto Cloud Cake Recipe

Ingredients:

• 4 large eggs (room temperature, separated)

• 1/4 tsp cream of tartar

• 1/3 cup erythritol (or preferred keto-friendly sweetener)

• 3 oz cream cheese (softened)

• 1/2 tsp vanilla extract

• Pinch of salt

Optional:

• Zest of 1 lemon or orange for flavor

• 1–2 tbsp almond flour or coconut flour for added body (optional)

Instructions:

1. Preheat Oven:

   • To 300°F (150°C). Line a baking sheet or 6-inch cake pan with parchment paper.

2. Separate Eggs:

   • In one bowl, place egg whites. In another, place yolks.

3. Whip Egg Whites:

   • Add cream of tartar and salt to egg whites. Beat with electric mixer until soft peaks form.

   • Gradually add half of the sweetener and continue to whip until stiff peaks form.

4. Mix Yolks:

   • Beat yolks with cream cheese, vanilla, lemon zest (if using), and the remaining sweetener until smooth. If using almond flour, mix it in now.

5. Combine:

   • Gently fold egg white mixture into the yolk mixture in batches. Do not overmix — you want to retain the fluffy texture.

6. Bake:

   • Spoon batter into prepared pan or pipe into cloud-like shapes on a sheet. Bake 25–30 minutes until golden and set.

7. Cool & Serve:

   • Let cool completely. Optional: top with whipped cream and berries or a sugar-free glaze.

---

🥄 Tips:

• For extra fluffiness, don’t overfold the meringue into the yolk mixture.

• You can turn this into mini “cloud cakes” using muffin tins or by piping individual portions.

• Great with a dollop of whipped cream and fresh raspberries!

Would you like a frosted version or a layered birthday-style version?