Light and Fluffy Heavenly Keto Cloud Cake
A keto-friendly dessert that's light, fluffy, and rich in flavor, perfect for any occasion.
Ingredients
Main Ingredients
- 6 large eggs, separated Ensure the egg whites are at room temperature.
- 1 cup cream cheese, softened Best if at room temperature for smoother mixing.
- 1/2 cup granulated erythritol or your favorite keto sweetener
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan or line it with parchment paper.
- In a mixing bowl, combine the cream cheese and erythritol until smooth and creamy. Add in the egg yolks, vanilla extract, baking powder, and salt, mixing until fully incorporated.
- In another bowl, beat the egg whites using a hand mixer or stand mixer until stiff peaks form.
- Gently fold the egg whites into the cream cheese mixture, being careful not to deflate the airiness.
- Pour the batter into the prepared cake pan. Bake for 25-30 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Allow the cake to cool before serving. You can serve it plain, top it with whipped cream or berries, or drizzle a sweet sauce of your choice.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat slightly in the microwave for best texture.