Light Fluffy Dreamy Low Carb Cloud Cake
Soft sweet and melt in your mouth this keto cloud cake is a light low carb dessert made with whipped egg whites for an airy texture and no added sugar Perfect for keto friendly celebrations or simple everyday cravings
Why You’ll Love This Cake
Only 3g net carbs per slice
Cloud like airy texture from whipped egg whites
Simple keto pantry ingredients
Easy to customize with berries chocolate chips or cream
Ingredients
1½ cups almond flour or ½ cup coconut flour
4 large eggs separated
1 tsp baking powder
⅓ cup erythritol or stevia
1 tsp vanilla extract
½ cup heavy cream or coconut cream
Pinch of salt
Instructions
1. Preheat Oven
Heat oven to 350°F 175°C Line pan with parchment paper
2. Separate Eggs
Place whites in one bowl and yolks in another
3. Mix Yolks
Whisk egg yolks heavy cream vanilla and sweetener until smooth
4. Combine Dry Ingredients
Mix almond flour baking powder and salt in a separate bowl
5. Whip Egg Whites
Beat egg whites until stiff peaks form for fluffy texture
6. Fold Batter
Gently fold yolk mixture into whipped egg whites
7. Add Dry Mix
Slowly fold in dry ingredients until just combined do not overmix
8. Bake
Pour into pan bake 25–30 minutes until golden and set
9. Cool & Serve
Let cool fully before slicing Serve plain or with cream and berries
Pro Tips
Use a clean dry bowl for egg whites
Fold gently to keep the airy texture
Add lemon zest or keto chocolate chips for variation
Serving Ideas
With coffee or tea
Layered with whipped cream and berries
Dust with powdered erythritol
Storage Tips
Room temp up to 3 days in airtight container
Fridge up to 1 week
Reheat 20–30 seconds microwave or 5 minutes oven
FAQs
Can I use coconut flour instead?
Yes use ¼ to ⅓ cup and slightly increase cream
Is this dairy free?
Yes replace heavy cream with coconut cream
Nutrition (Per Slice)
Calories 150
Fat 14g
Protein 6g
Carbs 3g
Fiber 2g
Net Carbs 1g
Sugar 1g
