If you’ve ever wished for a cake that feels indulgent, bakery-worthy, and comforting—yet fits perfectly into a keto lifestyle—this Two-Ingredient Keto Cloud Cake is exactly that recipe. Light as air, softly golden on the outside, and melt-in-your-mouth fluffy on the inside, this cake proves that simplicity can still feel luxurious.
Made with just two everyday keto-friendly ingredients, this cloud cake is naturally low-carb, gluten-free, sugar-free, and incredibly versatile. Whether you enjoy it plain, dusted with keto sweetener, or topped with berries and whipped cream, it’s the kind of recipe you’ll come back to again and again.
Why This Keto Cloud Cake Works
The magic of this recipe lies in structure and air. Instead of flour, baking powder, or sugar, the cake relies entirely on whipped egg whites for lift and cream cheese for richness. When combined properly, these two ingredients create a soft, soufflé-like crumb that rises beautifully in the oven and holds its shape as it cools.
Unlike many keto cakes that feel dense or eggy, this one stays light, creamy, and cloud-soft, making it ideal for breakfast, dessert, or even a celebratory treat.
Ingredients (Only Two!)
1. Eggs
- 4 large eggs, separated
- Use room-temperature eggs for best volume
- Egg whites provide lift and structure
2. Cream Cheese
- 4 oz (113 g) full-fat cream cheese
- Softened to room temperature
- Adds richness, moisture, and stability
Optional (not counted as ingredients):
A pinch of salt or a keto-approved sweetener can be added, but the base recipe works perfectly without them.
Step-by-Step Instructions
1. Prepare Your Pan
Preheat your oven to 325°F (165°C).
Line a small round cake pan (6–7 inches) with parchment paper on the bottom and lightly grease the sides.
2. Separate the Eggs
Carefully separate the egg whites from the yolks into two clean bowls.
Make sure no yolk gets into the whites, as even a small amount of fat will prevent proper whipping.
3. Whip the Egg Whites
Using a hand mixer or stand mixer, beat the egg whites on medium-high speed until stiff, glossy peaks form.
This step is crucial—the air trapped here is what creates the “cloud” texture.
4. Mix the Cream Cheese and Yolks
In a separate bowl, beat the softened cream cheese until completely smooth.
Add the egg yolks one at a time and mix until creamy and lump-free.
5. Fold Gently
Take one-third of the whipped egg whites and gently fold them into the cream cheese mixture to lighten it.
Then carefully fold in the remaining whites in two additions, using slow, gentle motions to preserve as much air as possible.
6. Bake
Pour the batter into the prepared pan and smooth the top lightly.
Bake for 35–40 minutes, or until the top is golden brown and the cake is set but slightly jiggly in the center.
7. Cool Slowly
Turn off the oven, crack the door slightly, and let the cake cool inside for 10–15 minutes to prevent collapse.
Remove and cool completely before slicing.
Texture & Flavor Profile
- Exterior: Lightly golden, slightly crisp top
- Interior: Ultra-soft, airy, and creamy
- Flavor: Mild, subtly egg-custard-like, perfect for sweet or neutral toppings
This cake is intentionally delicate and refined—simple enough to enjoy plain, but elegant enough to dress up.
Serving Ideas
- Dust with powdered erythritol or monk fruit
- Top with fresh raspberries or strawberries
- Serve with keto whipped cream
- Toast lightly and spread with butter
- Pair with coffee or tea for a low-carb breakfast
Storage Tips
- Store in an airtight container in the refrigerator for up to 3 days
- Best enjoyed within 24 hours for maximum fluffiness
- Not freezer-friendly due to delicate texture
| Nutrient | (Per Slice – Serves 6) |
|---|---|
| Calories | 120 |
| Total Fat | 9 g |
| Total Carbs | 2 g |
| Protein | 6 g |
| Sugar | <1g |
Nutrition values are estimates and may vary based on ingredient brands.
Expert Tips for Success
- Always use room-temperature ingredients
- Whip egg whites until fully stiff, not soft peaks
- Fold slowly—rushing deflates the batter
- Avoid overbaking to maintain moisture
- Let the cake cool gradually to prevent shrinking
Frequently Asked Questions
Is this cloud cake sweet?
It’s lightly neutral. Add keto sweetener if you prefer a dessert-style cake.
Can I add flavoring?
Yes—vanilla extract, lemon zest, or cinnamon work well (optional).
Is this the same as Japanese cheesecake?
It’s similar in texture but much simpler and fully keto.
Final Thoughts
This Two-Ingredient Keto Cloud Cake is proof that less really can be more. With no flour, no sugar, and no complicated steps, it delivers a texture and elegance that feels anything but basic. Whether you’re new to keto baking or looking for a reliable low-carb dessert that impresses, this recipe belongs in your collection.
