Keto Cloud Cake – Light, Fluffy, and Absolutely Irresistible Recipe

Introduction

Keto Cloud Cake is a light and fluffy dessert that feels like biting into a cloud. This low-carb treat is sweetened naturally and perfect for anyone following a ketogenic lifestyle or looking for a gluten-free option.

Ingredients

• 1 ½ cups almond flour
• 4 large eggs
• 1 tsp baking powder
• ⅓ cup stevia or erythritol
• 1 tsp vanilla extract
• ½ cup heavy cream
• Pinch of salt

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a baking pan with parchment paper.
2. Step 2: Separate the egg whites from the yolks, placing the whites in a clean bowl.
3. Step 3: In another bowl, whisk together the egg yolks, heavy cream, vanilla extract, and sweetener until smooth.
4. Step 4: Sift almond flour, baking powder, and salt together in a separate bowl.
5. Step 5: Beat the egg whites until stiff peaks form, ensuring they hold their shape.
6. Step 6: Gently fold the egg yolk mixture into the beaten egg whites.
7. Step 7: Gradually fold in the dry ingredients, being careful not to deflate the batter.
8. Step 8: Pour the batter evenly into the prepared pan and bake for 25-30 minutes, or until the top is golden and a toothpick inserted comes out clean.
9. Step 9: Allow the cake to cool completely before slicing and serving.

Tips & Variations

• For an extra moist texture, gently fold in a tablespoon of melted butter with the dry ingredients.
• Try adding a teaspoon of lemon zest to the batter for a fresh citrus twist.
• Use a hand mixer to beat egg whites for best volume and consistency.

Storage

Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat slices gently in a microwave for 10-15 seconds if desired, but the cake is also delicious served cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different sweetener?

Yes, you can substitute stevia or erythritol with other keto-friendly sweeteners like monk fruit, but adjust the quantity according to sweetness levels.

Is this cake suitable for gluten-free diets?

Absolutely. This recipe uses almond flour, making it naturally gluten-free and a great option for those avoiding gluten.

Keto Cloud Cake – Light, Fluffy, and Absolutely Irresistible Recipe

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★★★★★

4.8 from 79 reviews

This Keto Cloud Cake is a light, fluffy, and irresistibly soft low-carb dessert perfect for those following a ketogenic lifestyle. Made with almond flour and sweetened naturally with stevia or erythritol, it offers a delightful treat that’s both sugar-free and gluten-free, ideal for keto dieters and anyone seeking a delicious low-carb cake option.

• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Total Time: 40-45 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Low Carb

Ingredients

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Dry Ingredients

• 1 ½ cups almond flour
• 1 tsp baking powder
• Pinch of salt

Wet Ingredients

• 4 large eggs (separated)
• ½ cup heavy cream
• 1 tsp vanilla extract
• ⅓ cup stevia or erythritol

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a baking pan with parchment paper to prevent sticking and ensure even baking.
2. Separate Eggs: Carefully separate the egg whites from the yolks, placing the egg whites in a clean, grease-free bowl, as they will be beaten to incorporate air for fluffiness.
3. Mix Wet Ingredients: In a medium bowl, whisk together the egg yolks, heavy cream, vanilla extract, and sweetener until the mixture is smooth and fully combined.
4. Combine Dry Ingredients: Sift together the almond flour, baking powder, and salt into another bowl to avoid lumps and to evenly distribute the baking powder.
5. Beat Egg Whites: Using a mixer, beat the egg whites until stiff peaks form. This step is crucial for giving the cake its light and airy texture.
6. Fold Wet Mixture Into Egg Whites: Gently fold the egg yolk mixture into the beaten egg whites, taking care to maintain the volume and airiness of the whites.
7. Fold in Dry Ingredients: Gradually fold the sifted almond flour mixture into the combined egg mixture. Do this gently to keep the batter airy and prevent deflating.
8. Bake the Cake: Pour the batter into the prepared baking pan and bake for 25-30 minutes, or until the cake turns golden brown and a toothpick inserted in the center comes out clean.
9. Cool Before Serving: Allow the cake to cool completely in the pan before slicing and serving to ensure it sets properly and maintains its fluffy texture.

Notes

• Ensure egg whites are beaten to stiff peaks for optimal cake fluffiness.
• Use room temperature eggs for better mixing and aeration.
• You can substitute stevia with erythritol or another keto-approved sweetener to taste.
• Be gentle when folding the mixtures to retain as much air as possible for a light texture.
• Store leftover cake covered in the refrigerator for up to 3 days.
• This cake pairs well with fresh berries or a dollop of unsweetened whipped cream.

Keywords: keto cloud cake, low-carb cake, almond flour cake, gluten-free dessert, keto dessert, sugar-free cake, fluffy cake