Keto Cloud Cake
Introduction
Keto Cloud Cake is exactly what its name suggests—light, airy, and melt-in-your-mouth soft like a cloud. Made with almond flour, eggs, and cream cheese, this cake skips traditional flour and sugar, keeping it low-carb and keto-approved. It’s gently sweetened with a sugar substitute and flavored with vanilla, making it a versatile dessert that can be enjoyed plain, dusted with powdered erythritol, or topped with berries and whipped cream. This cake comes together in less than an hour and is perfect for those moments when you want something sweet without derailing your low-carb lifestyle. It’s also naturally gluten-free and grain-free, yet still rich and satisfying.
Prep: 20 minutes
Bake: 30–35 minutes
Cool: 15 minutes
Ready in about 1 hour 5 minutes
Ingredients:
1 cup plain Greek yogurt or coconut yogurt
1 1/2 cups erythritol powder
1 1/2 cups unsalted butter, softened
1/2 cup almond flour
1 1/4 cups coconut flour
1 teaspoon vanilla extract (unsweetened)
Pinch of salt
16 g baking powder
5 large eggs
Instructions:
Preheat your oven to 180°C (360°F).
Prepare a 22 cm cake pan by lining the base with baking paper.
Add the eggs little by little while continuing to mix.
In another bowl, combine the coconut flour, baking powder, almond flour and pinch of salt.
Serving Suggestions
Enjoy plain for a light keto snack.
Top with sugar-free lemon glaze for a tangy twist.
Pair with a dollop of whipped cream and raspberries for a festive look.