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Keto Cloud Cake

A low-carb, light, and fluffy cake made with almond flour, perfect for family snacks or breakfast. Easy to make and versatile, this cake can be enjoyed on its own or with various toppings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: Keto, Low-Carb
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 cups Almond flour Measure by spooning into the cup and leveling.
  • 4 large Eggs Use room-temperature eggs for better volume.
  • 1 tsp Baking powder Sift with almond flour to avoid clumps.
  • ⅓ cup Stevia or erythritol Ensure it dissolves in the yolk mixture.
  • 1 tsp Vanilla extract
  • ½ cup Heavy cream Can be replaced with full-fat coconut milk.
  • Pinch Salt

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and prepare your baking pan with parchment paper.
  2. Separate the egg whites and yolks, placing the whites in a clean bowl.
  3. In a separate bowl, whisk together egg yolks, cream, vanilla, and sweetener until smooth.
  4. Sift together almond flour, baking powder, and salt in another bowl.
  5. Beat the egg whites until stiff peaks form.
Baking
  1. Fold the egg yolk mixture into the egg whites gently.
  2. Gradually fold in the dry ingredients.
  3. Pour the batter into the pan and bake for 25-30 minutes, until golden.
  4. Let it cool completely before serving.

Notes

Slice the cake for a lighter or thicker snack. Top with whipped cream, berries, or serve warm with butter. Store at room temperature for 24 hours or refrigerate for 4-5 days. Can be frozen for up to 3 months.