Keto Cloud Cake – Light, Fluffy, and Absolutely Irresistible Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
