Fluffy Keto Cloud Cake

Light, fluffy, and utterly keto-friendly—this Keto Cloud Cake is like biting into a soft, sweet dream. Made with almond flour and naturally sweetened with erythritol or stevia, it’s a low-carb dessert that fits perfectly into your lifestyle without sacrificing flavor or texture. Whether you’re celebrating something special or simply indulging your sweet tooth, this cake is the ideal guilt-free treat.

Why You’ll Love This Cake

• Keto-approved with no added sugar and only 3g net carbs per slice

• Light and airy texture, thanks to whipped egg whites

• Simple ingredients you probably already have in your keto pantry

• Customizable with berries, chocolate chips, or whipped 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 your oven to 350°F (175°C). Line an 8-inch round or square baking pan with parchment paper.

2. Separate Eggs
   Carefully separate the egg whites from the yolks. Place the whites in a clean, dry bowl for whipping.

3. Mix Wet Ingredients
   In a separate bowl, whisk together the egg yolks, heavy cream, vanilla extract, and sweetener until smooth and combined.

4. Prepare Dry Ingredients
   Sift together the almond flour, baking powder, and a pinch of salt in another bowl.

5. Whip Egg Whites
   Using a hand or stand mixer, beat the egg whites until stiff peaks form. This gives the cake its signature fluffy texture.

6. Combine
   Gently fold the egg yolk mixture into the whipped egg whites. Take care not to deflate the whites.

7. Add Dry Ingredients
   Slowly add the dry mixture into the batter, folding gently until fully incorporated.

8. Bake
   Pour the batter into your prepared pan. Bake for 25–30 minutes, or until golden on top and a toothpick inserted comes out clean.

9. Cool and Serve
   Let the cake cool completely before slicing. Serve as-is, or top with whipped cream and fresh berries for extra indulgence.

Tips for Success

• Use a clean, dry bowl when whipping egg whites—any moisture or fat can prevent peaks from forming.

• Fold gently to maintain the airy texture.

• Adjust sweetness to your preference by tasting the batter before baking.

• Add extras like keto-friendly chocolate chips or citrus zest for a fun twist.

Serving Suggestions

• Pair with coffee or tea for a cozy afternoon treat

• Layer with whipped cream and strawberries for a keto shortcake

• Dust with powdered erythritol for a classic finish

Storage Tips

• Room Temp: Store in an airtight container for up to 3 days.

• Refrigerate: Lasts up to 1 week in the fridge.

• Reheat: Warm individual slices in the microwave for 20–30 seconds or in a 300°F oven for 5 minutes.

Frequently Asked Questions

Can I use coconut flour instead of almond flour?
Yes! Use ¼ to ⅓ cup coconut flour in place of almond flour and increase the cream slightly, as coconut flour absorbs more moisture.

Is it dairy-free?
Swap heavy cream for coconut cream to make this recipe dairy-free.

Nutrition Information (Per Serving)

Servings: 8 slices

• Calories: 150 kcal

• Carbohydrates: 3g

• Fiber: 2g

• Net Carbs: 1g

• Protein: 6g

• Fat: 14g

• Sugar: 1g