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Keto Cloud Cake

A delightful low-carb dessert that features a fluffy texture and subtle sweetness, perfect for satisfying your sweet cravings without the carbs.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cake Batter
  • 4 large large egg whites Must be in a clean bowl for proper whipping
  • 4 large large egg yolks
  • 1/2 cup heavy cream Room temperature for better mixing
  • 1 teaspoon vanilla extract
  • 1/2 cup sweetener (stevia or erythritol) Adjust quantity based on preference
  • 1 cup almond flour Gluten-free base
  • 1 teaspoon baking powder
  • a pinch salt To enhance flavor

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line your baking pan with parchment paper.
  2. Separate the egg whites and yolks. Place the egg whites into a clean mixing bowl.
  3. Whisk together the egg yolks, heavy cream, vanilla extract, and your choice of sweetener until smooth.
  4. Sift the almond flour, baking powder, and a pinch of salt into another bowl.
Baking
  1. Beat the egg whites until stiff peaks form.
  2. Gently fold the egg yolk mixture into the beaten egg whites.
  3. Gradually fold in the dry ingredients until just combined.
  4. Pour the batter into your prepared baking pan and bake for 25-30 minutes or until the top is golden brown.
Cooling
  1. Cool completely before serving to allow the structure to set.

Notes

To serve, enjoy plain, or top with whipped cream or fresh berries. Store in an airtight container for up to three days or refrigerate for up to a week. This cake can also be frozen if wrapped tightly.