Here’s a dreamy, low-carb Keto Cloud Cake that lives up to its name — soft, fluffy, and light as air, while being completely keto-friendly. Perfect for satisfying dessert cravings without the sugar spike.
☁️ Keto Cloud Cake (Light, Fluffy & Sugar-Free)
🕒 Prep Time: 15 min
🍽️ Bake Time: 25–30 min
🍰 Serves: 8 slices
🧁 Macros (per slice): ~3g net carbs · ~7g fat · ~5g protein (approx)
✅ Ingredients:
For the Cake:
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4 large eggs, separated
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1/4 cup almond flour
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2 tbsp coconut flour
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1/2 tsp baking powder
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1/4 cup erythritol or monk fruit sweetener (adjust to taste)
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1/4 tsp cream of tartar (helps stiffen egg whites)
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1 tsp vanilla extract
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Pinch of salt
Optional (for extra moisture/flavor):
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2 tbsp sour cream or Greek yogurt (keto-friendly)
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Zest of 1 lemon or 1/2 tsp almond extract
👩🍳 Instructions:
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Preheat oven to 325°F (165°C). Line the bottom of a springform pan or 8” round cake pan with parchment paper (do not grease the sides).
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Separate the eggs: In a clean bowl, whip the egg whites with cream of tartar and a pinch of salt until stiff peaks form.
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Mix yolk base: In another bowl, beat the egg yolks with sweetener, vanilla, and (if using) sour cream or zest. Then fold in the almond flour, coconut flour, and baking powder.
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Fold gently: Using a spatula, gently fold 1/3 of the egg whites into the yolk mixture to loosen it. Then carefully fold in the remaining whites — don’t deflate them.
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Bake: Pour the batter into your prepared pan. Bake for 25–30 minutes, or until golden and a toothpick comes out clean.
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Cool in the pan: Let the cake cool completely in the pan. It will shrink slightly — that’s normal for a cloud cake.
🍓 Serving Ideas:
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Dust with powdered erythritol
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Top with whipped cream and berries
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Serve with keto chocolate drizzle
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Slice and layer with mascarpone or cream cheese frosting
🧊 Storage:
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Fridge: Store covered up to 4 days.
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Freezer: Freeze slices wrapped in parchment and plastic wrap for up to 2 months.