Description
A light, airy keto cloud cake made with just eggs, sweetener, and vanilla—ready in under 30 minutes. Perfect for a quick, guilt-free dessert that feels like a sweet hug.
Ingredients
4 large eggs, separated
1/4 cup powdered erythritol
1/2 teaspoon cream of tartar
1 teaspoon vanilla extract
Pinch of salt
Fresh berries (optional)
Sugar-free whipped cream (optional)
A dusting of powdered sweetener (optional)
Instructions
- Preheat oven to 325°F (160°C). Line a 9-inch round cake pan with parchment paper. Do not grease the pa
- In a clean, dry bowl, beat egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add sweetener and continue beating until stiff, glossy peaks appear
- In another bowl, whisk egg yolks with vanilla extract and salt until thick and pale
- Gently fold the egg yolk mixture into the whipped whites using a spatula. Be very gentle to keep the air inside
- Pour batter into the prepared pan, smooth the top, and bake for 18-25 minutes until golden brown and springs back when touched. Cool completely in the pa
Notes
Always use room-temperature eggs for better whipping.
Do not over-mix the batter; gentle folding is key to avoiding deflation.
Cool the cake completely before slicing to prevent collapsing.
Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Thaw overnight in the fridge; do not microwave.
For best texture, let cake sit at room temperature for 10 minutes before serving.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 85 kcal
- Sugar: 0g
- Sodium: 80 mg
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 165 mg
Keywords: keto cloud cake, low-carb cake, cloud cake