Description
A light, fluffy, and heavenly keto cloud cake that is easy to make and perfect for any occasion. This sugar-free dessert offers a delightful texture and rich flavor without the guilt.
Ingredients
Scale
- 6 large eggs, separated
- 1 cup cream cheese, softened
- 1/2 cup granulated erythritol or your favorite keto sweetener
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan or line it with parchment paper.
- In a mixing bowl, combine the cream cheese and erythritol until smooth and creamy.
- Add in the egg yolks, vanilla extract, baking powder, and salt, mixing until fully incorporated.
- In another bowl, beat the egg whites using a hand mixer or stand mixer until stiff peaks form.
- Gently fold the egg whites into the cream cheese mixture, being careful not to deflate the airiness.
- Pour the batter into the prepared cake pan.
- Bake for 25-30 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Allow the cake to cool before serving. You can serve it plain, top it with whipped cream or berries, or drizzle a sweet sauce of your choice!
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- Reheat slightly in the microwave for best texture.
- Ensure all ingredients are at room temperature for smoother mixing.
- Beat egg whites until stiff peaks form for the best fluffy texture.
- Watch the bake time to avoid over-baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A