Light and Fluffy Heavenly Keto Cloud Cake
A delightful and airy low-carb dessert that satisfies your sweet cravings while adhering to a keto lifestyle.
Ingredients
Main Ingredients
- 6 large large eggs, separated
- 1 cup cream cheese, softened Use room temperature for easier mixing.
- 1/2 cup powdered erythritol (or any keto sweetener)
- 1 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
- a pinch salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a 9-inch round cake pan with parchment paper.
- In a clean, dry mixing bowl, add the egg whites. Beat the egg whites and cream of tartar until soft peaks form.
- In another bowl, combine the egg yolks, softened cream cheese, powdered erythritol, and vanilla extract. Beat until smooth and creamy.
- Gently fold the egg whites into the cream cheese mixture, being careful not to deflate the egg whites.
- Pour the combined batter into the prepared cake pan and smooth out the top for even baking.
- Bake for 25 to 30 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
- Once cooled, slice your heavenly cake, and serve it with your favorite toppings.
Notes
Ensure mixing bowl and beaters are completely clean for whipping egg whites. Store in an airtight container in the refrigerator for up to five days.