A keto cloud cake is all about airy texture—light, fluffy, and low in carbs. It’s closer to a soufflé-style sponge than a traditional dense cake.
☁️ Keto Cloud Cake
Ingredients
- 4 large eggs (separated)
- 4 tbsp cream cheese (softened)
- ¼ cup powdered erythritol (or any keto sweetener)
- ½ tsp cream of tartar (helps stabilize egg whites)
- 1 tsp vanilla extract
- Pinch of salt
Instructions
1. Prep
Preheat oven to 150°C (300°F). Line a small cake pan with parchment paper.
2. Whip egg whites
In a clean bowl, beat egg whites with cream of tartar until stiff peaks form. Set aside.
3. Mix yolk base
In another bowl, beat egg yolks, cream cheese, sweetener, vanilla, and salt until smooth and creamy.
4. Fold gently
Slowly fold the egg whites into the yolk mixture in batches. Keep it light—don’t deflate the air.
5. Bake
Pour batter into the pan and smooth the top. Bake for 25–30 minutes until set and lightly golden.
6. Cool
Turn off the oven and let the cake sit inside (door slightly open) for 10–15 minutes to prevent collapsing. Then cool completely.
🍰 Texture & Taste
- Soft, airy, and slightly jiggly
- Mild sweetness (like a light sponge)
- Best enjoyed fresh
💡 Tips
- Make sure no yolk gets into the egg whites—they won’t whip properly.
- Use room-temperature ingredients for smoother mixing.
- Don’t overbake—it should stay soft and fluffy.