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Keto Cloud Cake

A light and airy cake that is low in carbs, made with almond flour and whipped egg whites, perfect for a delightful low-carb treat.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American, Keto
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 ½ cups Almond flour Sifted
  • 4 large Eggs Separated
  • 1 tsp Baking powder
  • ⅓ cup Stevia or erythritol Sugar substitute
  • 1 tsp Vanilla extract
  • ½ cup Heavy cream Room temperature
  • 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.
  6. Fold the egg yolk mixture into the egg whites gently.
  7. Gradually fold in the dry ingredients.
  8. Pour the batter into the pan and bake for 25-30 minutes, until golden.
  9. Let it cool completely before serving.

Notes

Cool the cake completely before storing to avoid sogginess. Wrap the whole cake tightly in plastic wrap or store it in an airtight container in the fridge for up to 4-5 days. For longer storage, you can freeze individual slices wrapped in plastic and then in foil; thaw in the fridge overnight and bring to room temperature before serving.