Ingredients
- 4 large eggs, separated
- 1/4 cup erythritol or monk fruit sweetener (adjust to taste)
- 1/2 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1/4 cup almond flour (optional, for a slightly denser cake)
- Pinch of salt
Instructions
- Preheat your oven to 325°F (160°C). Line a small cake pan with parchment paper.
- In a clean, dry bowl, beat the egg whites with the cream of tartar and a pinch of salt until soft peaks form.
- Gradually add half of the sweetener to the egg whites and continue beating until stiff peaks form.
- In another bowl, whisk the egg yolks with the remaining sweetener and vanilla extract until pale and creamy.
- Gently fold the egg yolk mixture into the beaten egg whites. If using almond flour, sift and gently fold it in now.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 20–25 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean.
- Let the cake cool completely in the pan. Slice and enjoy your light, fluffy, diabetic-friendly cloud cake!
If you’d like, I can suggest a sugar-free whipped topping or fresh berry sauce to go with it — just let me know!