Description
Keto Cloud Cake is a light and fluffy dessert that is perfect for those following a ketogenic diet. It’s made primarily with egg whites and almond flour, making it low in carbs and high in protein.
Ingredients
Scale
- 2 cups egg whites (about 8 large eggs)
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated erythritol or your preferred keto-friendly sweetener
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/2 cup almond flour
- 1/4 cup unsweetened cocoa powder (optional for chocolate flavor)
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 300°F (150°C). Line a 9-inch round cake pan with parchment paper.
- In a large mixing bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form.
- Gradually add the erythritol while continuing to beat the egg whites until stiff peaks form and the mixture is glossy.
- Gently fold in the vanilla extract, almond extract, almond flour, cocoa powder (if using), and salt. Be careful not to deflate the egg whites.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake in the preheated oven for 30-35 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
- Serve the cake plain or with a dollop of whipped cream and fresh berries, if desired.
Notes
- For a lighter texture, make sure your egg whites are at room temperature before whipping.
- For a flavor twist, try adding a tablespoon of lemon zest or a few drops of peppermint extract to the batter.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 slice
- Calories: 90
- Sugar: 0g
- Sodium: 100mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 0mg