If you are searching for a light, fluffy, and guilt-free dessert, this Keto Cloud Cake is perfect. It is a sugar-free cake recipe made with almond flour, eggs, cream cheese, and keto-friendly sweetener. The texture is soft and airy, almost like biting into a sweet cloud, which makes it a great choice for anyone following a low-carb or ketogenic lifestyle.
This keto cake is simple to make and doesn’t require special baking skills. You’ll mix, whip, and bake – and within an hour, you’ll have a soft, melt-in-the-mouth dessert that can be served plain, dusted with sugar-free powdered sweetener, or topped with whipped cream and berries.
It is not only gluten-free and sugar-free, but also low in carbs, making it an ideal dessert for people on a ketogenic diet, diabetics, or anyone avoiding refined sugar. The best part is that the ingredients are common in keto baking, so you may already have them in your pantry.
Ingredients
- 4 large eggs, separated
- 1/4 cup cream cheese, softened
- 1/4 cup almond flour
- 1/4 cup erythritol or keto-friendly sweetener
- 1/2 tsp vanilla extract
- 1/4 tsp cream of tartar (optional, helps stabilize egg whites)
- Pinch of salt
Instructions
- Preheat oven to 325°F (160°C). Line a round cake pan with parchment paper and lightly grease it.
- Separate the eggs – place egg whites in a clean bowl and yolks in another.
- Beat the egg whites with cream of tartar and a pinch of salt until stiff peaks form.
- Mix yolks, cream cheese, sweetener, almond flour, and vanilla in a separate bowl until smooth.
- Gently fold egg whites into the yolk mixture in small batches. Do not overmix – keep the batter fluffy.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25–30 minutes or until golden and set. A toothpick inserted in the middle should come out clean.
- Cool before removing from the pan. Serve plain or with whipped cream and berries.
Tips & Tricks
- Make sure the egg whites are beaten until stiff – this gives the cake its cloud-like texture.
- Do not overmix when folding whites into the batter, or the cake will deflate.
- Store leftovers in the fridge for up to 3 days.
Notes
- You can replace almond flour with coconut flour, but only use 2 tbsp (it absorbs more liquid).
- For a sweeter cake, add a few drops of liquid stevia or monk fruit.
Keto Cloud Cake
Description
A soft, airy, and sugar-free Keto Cloud Cake that melts in your mouth. Perfect low-carb dessert made with almond flour, cream cheese, and eggs.
Duration
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Ingredients
- 4 large eggs, separated
- 1/4 cup cream cheese, softened
- 1/4 cup almond flour
- 1/4 cup erythritol (or keto sweetener)
- 1/2 tsp vanilla extract
- 1/4 tsp cream of tartar (optional)
- Pinch of salt
Instructions
- Preheat oven to 325°F (160°C) and line a cake pan.
- Beat egg whites with cream of tartar until stiff peaks form.
- Mix yolks, cream cheese, sweetener, almond flour, and vanilla until smooth.
- Fold egg whites gently into yolk mixture.
- Pour into cake pan and bake 25–30 minutes until golden.
- Cool before serving.
