Looking for a dessert that’s light, fluffy, and completely keto-friendly? This Keto Cloud Cake is the perfect treat! With its airy texture and delightful flavor, it’s like biting into a cloud—without any of the sugar or carbs. Whether you’re following a keto diet or just craving a low-carb indulgence, this cake is your go-to. It’s ideal for any occasion or simply as an everyday treat to satisfy your sweet tooth while staying on track with your health goals.

Why You’ll Love It

This cake is the best of both worlds—light, fluffy, and utterly satisfying. It’s made with almond flour, a keto-friendly flour alternative, and naturally sweetened with erythritol or stevia. Plus, it’s super easy to make, with just a handful of ingredients. Once you try it, you’ll see why this Keto Cloud Cake has become a staple in low-carb baking!

Ingredients

• 1 ½ cups almond flour (for a nutty, dense texture—can substitute with coconut flour, but reduce the amount)

• 4 large eggs (or egg replacer for a vegan option, though it may change the texture slightly)

• 1 tsp baking powder

• ⅓ cup stevia or erythritol (adjust sweetness to your taste)

• 1 tsp vanilla extract

• ½ cup heavy cream (use coconut cream for a dairy-free version)

• Pinch of salt (to balance the sweetness)

How to Make Keto Cloud Cake

1. Preheat the Oven: Set your oven to 350°F (175°C) and line a baking pan with parchment paper.

2. Separate the Eggs: Carefully separate the egg whites from the yolks. Place the whites in a dry, clean bowl (you’ll need them for whipping).

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

4. Combine the Dry Ingredients: In a third bowl, sift together the almond flour, baking powder, and salt.

5. Whip the Egg Whites: Beat the egg whites using a hand or stand mixer until stiff peaks form. This step is key to achieving that fluffy texture!

6. Fold Everything Together: Gently fold the egg yolk mixture into the whipped egg whites, being careful not to deflate them.

7. Add Dry Ingredients: Slowly sift in the dry ingredients and fold gently until fully combined.

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

9. Cool & Serve: Allow the cake to cool completely before slicing. Enjoy on its own or with a dollop of whipped cream!

Tips for Success

• Whipping Egg Whites: Ensure your mixing bowl and beaters are completely dry to avoid any issues with whipping the egg whites to stiff peaks.

• Gentle Mixing: Be gentle when folding the ingredients together to maintain the fluffiness of the egg whites.

• Customize: Feel free to add keto-friendly chocolate chips or fresh berries to the batter for extra flavor!

Optional Additions

• Chocolate Chips: Stir in keto-friendly chocolate chips for a decadent twist.

• Berries: Top the cake with fresh raspberries or strawberries for a fruity touch.

• Whipped Cream: Add homemade whipped cream for extra richness and texture.

Serving Suggestions

Serve your Keto Cloud Cake with a hot cup of tea or coffee—it makes for a perfect afternoon treat. You can also transform it into a keto-friendly strawberry shortcake by adding whipped cream and fresh berries!

Storage Tips

• How to Store: Keep the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week.

• Reheating: Microwave individual slices for 20-30 seconds or heat in the oven for a few minutes if you prefer it warm.

Frequently Asked Questions

Can I use coconut flour instead of almond flour?
Yes, but coconut flour is more absorbent, so use about ¼ to ⅓ of the amount of almond flour and increase the liquid content slightly.

Fluffy Keto Cloud Cake

Enjoy a light and fluffy keto cloud cake made with almond flour and natural sweeteners. This low-carb dessert is perfect for satisfying your sweet cravings without breaking your keto diet.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 8

Calories: 150 kcal (per serving)

Ingredients

• 1 1/2 cups almond flour

• 4 large eggs

• 1 teaspoon baking powder

• 1/3 cup stevia or erythritol

• 1 teaspoon vanilla extract

• 1/2 cup heavy cream

• Pinch of salt

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking pan with parchment paper.

2. Separate the egg whites from the yolks, placing the whites in a clean bowl.

3. In a separate bowl, whisk together egg yolks, heavy cream, vanilla extract, and sweetener until smooth.

4. Sift almond flour, baking powder, and salt in another bowl.

5. Beat the egg whites until stiff peaks form.

6. Gently fold the egg yolk mixture into the egg whites.

7. Gradually fold in the dry ingredients.

8. Pour the batter into the prepared pan and bake for 25-30 minutes, until golden.

9. Let the cake cool completely before serving.

Nutrition Information (Per Serving)

• Calories: 150 kcal

• Carbohydrates: 3g

• Protein: 6g

• Fat: 14g

• Fiber: 2g

• Sugar: 1g