Keto Cloud Cake Recipe

Light, Fluffy & Dreamily Low-CarbSoft, 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 CakeOnly 3g net carbs per sliceCloud-like texture from whipped egg whitesSimple ingredients from your keto pantryCustomizable with berries, chocolate chips, or creamIngredients1½ cups almond flour (or ½ cup coconut flour as a substitute)4 large eggs, separated1 tsp baking powder⅓ cup erythritol or stevia, to taste1 tsp vanilla extract½ cup heavy cream (or coconut cream for dairy-free)Pinch of saltInstructions1. Preheat OvenPreheat to 350°F (175°C). Line an 8-inch round or square pan with parchment paper.2. Separate EggsPlace egg whites in a clean, dry bowl. Set yolks aside in another bowl.3. Mix Wet IngredientsWhisk the egg yolks, heavy cream, vanilla, and sweetener until smooth.4. Prep Dry IngredientsSift together almond flour, baking powder, and salt in a separate bowl.5. Whip Egg WhitesUsing a mixer, beat egg whites until stiff peaks form—this is key for that fluffy, cloud-like structure.6. Fold Batter TogetherGently fold the egg yolk mixture into the whipped whites, preserving the airy texture.7. Incorporate Dry MixSlowly fold the dry ingredients into the batter until just combined—do not overmix.8. BakePour into prepared pan and bake for 25–30 minutes, or until golden and a toothpick comes out clean.9. Cool & ServeLet cool completely before slicing. Top with whipped cream and berries for extra decadence.Pro Tips for SuccessUse a clean bowl for egg whites—no fat or water!Fold gently to maintain the fluffy structureTaste your batter before baking to adjust sweetnessAdd-ins: Try lemon zest, cinnamon, or keto chocolate chips for varietyServing IdeasWith coffee or tea as an afternoon pick-me-upLayer with whipped cream & berries for a keto shortcakeDust with powdered erythritol for a classic finishStorage TipsRoom Temp: Airtight container for up to 3 daysFridge: Keeps fresh for up to 1 weekReheat: Microwave slices for 20–30 seconds, or warm in a 300°F oven for 5 minutesFAQsCan 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 slicesCalories: 150 kcalFat: 14gProtein: 6gTotal Carbs: 3gFiber: 2gNet Carbs: 1gSugar: 1g