Light, Fluffy & Dreamily Low-Carb
Soft, sweet, and melt-in-your-mouth good—this Keto Cloud Cake is the ultimate low-carb indulgence. With whipped egg whites for an airy texture and no added sugar, it’s the perfect dessert for any keto occasion, from celebrations to everyday cravings.
Why You’ll Love This Cake
- Only 3g net carbs per slice
- Cloud-like texture from whipped egg whites
- Simple ingredients from your keto pantry
- Customizable with berries, chocolate chips, or cream
Ingredients
- 1½ cups almond flour (or ½ cup coconut flour as a substitute)
- 4 large eggs, separated
- 1 tsp baking powder
- ⅓ cup erythritol or stevia, to taste
- 1 tsp vanilla extract
- ½ cup heavy cream (or coconut cream for dairy-free)
- Pinch of salt
Instructions
1. Preheat Oven
Preheat to 350°F (175°C). Line an 8-inch round or square pan with parchment paper.
2. Separate Eggs
Place egg whites in a clean, dry bowl. Set yolks aside in another bowl.
3. Mix Wet Ingredients
Whisk the egg yolks, heavy cream, vanilla, and sweetener until smooth.
4. Prep Dry Ingredients
Sift together almond flour, baking powder, and salt in a separate bowl.
5. Whip Egg Whites
Using a mixer, beat egg whites until stiff peaks form—this is key for that fluffy, cloud-like structure.
6. Fold Batter Together
Gently fold the egg yolk mixture into the whipped whites, preserving the airy texture.
7. Incorporate Dry Mix
Slowly fold the dry ingredients into the batter until just combined—do not overmix.
8. Bake
Pour into prepared pan and bake for 25–30 minutes, or until golden and a toothpick comes out clean.
9. Cool & Serve
Let cool completely before slicing. Top with whipped cream and berries for extra decadence.
Pro Tips for Success
- Use a clean bowl for egg whites—no fat or water!
- Fold gently to maintain the fluffy structure
- Taste your batter before baking to adjust sweetness
- Add-ins: Try lemon zest, cinnamon, or keto chocolate chips for variety
Serving Ideas
- With coffee or tea as an afternoon pick-me-up
- Layer with whipped cream & berries for a keto shortcake
- Dust with powdered erythritol for a classic finish
Storage Tips
- Room Temp: Airtight container for up to 3 days
- Fridge: Keeps fresh for up to 1 week
- Reheat: Microwave slices for 20–30 seconds, or warm in a 300°F oven for 5 minutes
FAQs
Can I use coconut flour instead of almond flour?
Yes, but use ¼–⅓ cup coconut flour and slightly increase the cream, as coconut flour is very absorbent.
Is this recipe dairy-free?
Yes! Just swap heavy cream for coconut cream.
Nutrition Info (Per Slice)
Yields: 8 slices
- Calories: 150 kcal
- Fat: 14g
- Protein: 6g
- Total Carbs: 3g
- Fiber: 2g
- Net Carbs: 1g
- Sugar: 1g
