This Keto Cloud Cake is unbelievably soft, incredibly airy, and wonderfully fluffy, making it the perfect low-carb dessert for anyone craving something sweet yet guilt-free. As the mixture of whipped egg whites and creamy yolk batter comes together, the texture becomes light and cloud-like, offering a melt-in-your-mouth experience with every single bite. Moreover, the blend of almond flour, coconut flour, cream cheese, and butter creates a rich yet delicate flavor that tastes just like classic sponge cake but without the carbs. Additionally, this keto-friendly cake bakes into a beautifully golden, tender treat that stays moist, soft, and delicious even after cooling. Whether you enjoy it plain, dusted with powdered sweetener, or paired with berries and sugar-free whipped cream, this cloud cake always turns out heavenly. Ultimately, this recipe gives you a dessert that looks impressive, tastes luxurious, and still supports your weight-loss journey.
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Ingredients
Wet Ingredients
- 4 large eggs, separated
- 4 oz (½ cup) cream cheese, softened
- 3 tbsp melted unsalted butter
- ½ cup powdered erythritol or monk fruit
- 1 tsp vanilla extract
Dry Ingredients
- ½ cup almond flour
- 2 tbsp coconut flour
- 1 tsp baking powder
- 1 pinch salt
For Topping
- Powdered erythritol (for dusting)
Instructions
1. Prepare the egg whites
- Separate the egg whites and yolks.
- Beat the egg whites with a pinch of salt until stiff peaks form.
(This creates the cloud-like fluffy texture.)
2. Mix the yolk batter
In another bowl, whisk together:
- egg yolks
- cream cheese
- melted butter
- powdered erythritol
- vanilla extract
Mix until smooth, creamy, and pale.
3. Add dry ingredients
- Add almond flour, coconut flour, and baking powder.
- Mix until smooth and slightly thick.
4. Gently fold in egg whites
- Add ⅓ of the egg whites and mix gently.
- Fold in the remaining whites carefully using a spatula.
- Do not over-mix — you want the batter airy and fluffy.
5. Bake
- Pour batter into a greased 7–8 inch round pan.
- Tap the pan gently to remove air bubbles.
- Bake at 325°F (160°C) for 35–40 minutes, or until the top is lightly golden and center springs back.
6. Cool and dust
- Let the cake cool completely.
- Dust with powdered erythritol for a soft, cloud-like finish.
| Nutrient | 1 serving |
|---|---|
| Calories | 135 |
| Fat | 11g |
| Carbohydrates | 3g |
| Protein | 6g |
