Description
I’ll be honest — I had very low expectations before trying this Keto Cloud Cake. I thought it would be dry, eggy, or just “okay.” But wow… I was completely wrong! 😍 This cake turned out light, fluffy, slightly sweet, and absolutely delicious.
If you’re following a keto lifestyle or just want a low-carb dessert that actually tastes amazing, this Cloud Cake is a must-try. It’s simple, budget-friendly, and perfect for satisfying sweet cravings without the guilt.
This review shares exactly how we made it, what we loved about it, and helpful tips so yours turns out perfect too!
Ingredients
- 3 large eggs (separated)
- 3 tablespoons cream cheese (softened)
- 3 tablespoons powdered erythritol (or keto sweetener)
- ¼ teaspoon cream of tartar
- ½ teaspoon vanilla extract
- Pinch of salt
Optional:
- Powdered sweetener for dusting
- Fresh berries (keto-friendly amount)
Instructions
- Preheat your oven to 300°F (150°C). Line a baking tray with parchment paper.
- Separate the egg whites and yolks into two clean bowls.
- In the yolk bowl, mix egg yolks, softened cream cheese, sweetener, and vanilla until smooth and creamy.
- Add cream of tartar and salt to the egg whites. Beat with a mixer until stiff peaks form.
- Gently fold the egg white mixture into the yolk mixture in batches. Do not overmix — keep it fluffy.
- Spoon the mixture onto the baking tray, shaping into small rounds or one cake.
- Bake for 20–25 minutes until golden on top.
- Let cool completely before serving.
Tips for Perfect Keto Cloud Cake
- Make sure your bowl for egg whites is completely clean and dry — any grease will stop stiff peaks from forming.
- Don’t overmix when folding — this keeps the cake airy and cloud-like.
- Let the cake cool before removing it from parchment to avoid breaking.
- For extra flavor, add a few drops of lemon extract or almond extract.
- Store leftovers in the fridge in an airtight container for up to 3 days.