When you’re living a keto lifestyle, desserts can sometimes feel like the one thing you’re missing out on. Traditional cakes are packed with sugar and flour, both of which are off-limits when you’re keeping your carbs in check. That’s where this Keto Cloud Cake comes in. Soft, airy, and lightly sweet, it feels almost like biting into a cloud. This dessert is so delicate that it practically melts in your mouth, yet it’s simple to make and requires only a handful of keto-friendly ingredients. Whether you enjoy it with a dollop of sugar-free whipped cream, a drizzle of melted dark chocolate, or a scattering of fresh berries, this cake is sure to become a staple in your keto dessert rotation.
What is a Cloud Cake?
Cloud cake is a light and fluffy cake made without heavy flour bases. Instead, it relies on whipped egg whites and cream cheese (or mascarpone) to provide structure. Think of it as a cross between a soufflé, a sponge cake, and the ever-popular Japanese cotton cheesecake. Because it doesn’t depend on wheat flour, it’s naturally low in carbs, making it perfect for anyone following a ketogenic diet.
The result is a dessert that’s spongy, airy, and slightly creamy at the same time. It’s not overly sweet but provides just enough flavor to satisfy your dessert cravings without knocking you out of ketosis.
Ingredients You’ll Need
To make one 8-inch Keto Cloud Cake, gather the following:
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4 large eggs, separated
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4 oz cream cheese (softened to room temperature)
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1/4 cup powdered erythritol (or your favorite keto sweetener)
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1/2 teaspoon vanilla extract
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1/4 teaspoon cream of tartar (helps stabilize egg whites)
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Pinch of salt
Optional toppings and variations:
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Fresh raspberries, strawberries, or blueberries (low-carb fruits)
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Sugar-free whipped cream
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Dusting of unsweetened cocoa powder
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Drizzle of melted 85% dark chocolate
Step-by-Step Instructions
Step 1: Prepare your workspace
Preheat your oven to 300°F (150°C) and line the bottom of an 8-inch springform pan with parchment paper. Grease the sides lightly with butter or coconut oil. You’ll also need a larger baking pan for a water bath, which helps the cake cook gently and prevents cracks.
Step 2: Separate the eggs
Carefully separate the egg yolks from the whites. Place the whites in a large mixing bowl and the yolks in a smaller one. Make sure no yolk sneaks into the whites—this can prevent them from whipping properly.
Step 3: Make the yolk mixture
Whisk together the egg yolks, cream cheese, vanilla extract, and half of the sweetener until smooth and creamy. This will form the rich base of your cake.
Step 4: Whip the egg whites
In the clean, dry bowl with the egg whites, add the cream of tartar and a pinch of salt. Using an electric mixer, whip the whites on medium-high speed until they become foamy. Slowly add the remaining sweetener and continue whipping until stiff peaks form. The egg whites should be glossy and hold their shape when you lift the whisk.
Step 5: Fold gently
Take one-third of the whipped egg whites and gently fold them into the yolk mixture to lighten it. Then carefully fold in the remaining egg whites, being gentle to preserve as much air as possible. This step is what gives the cloud cake its light and fluffy texture.
Step 6: Bake in a water bath
Pour the batter into your prepared springform pan. Place the springform inside the larger pan and add hot water to the outer pan until it reaches halfway up the sides of the cake pan. This water bath method keeps the cake moist and prevents it from sinking in the middle.
Bake for 40–45 minutes, or until the cake is lightly golden on top and a toothpick inserted in the center comes out clean.
Step 7: Cool slowly
Turn off the oven and crack the oven door open. Let the cake cool gradually for 15–20 minutes before removing it. Cooling slowly prevents sudden shrinkage and helps maintain its airy structure.
Step 8: Chill and serve
Once cooled, remove from the springform pan and refrigerate for at least 2 hours before serving. The chilling step enhances the flavor and helps the cake set into that dreamy, cloud-like texture.
Serving Suggestions
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Berry Bliss: Top slices with a handful of raspberries or strawberries for a refreshing tangy-sweet contrast.
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Chocolate Drizzle: Melt some keto-friendly dark chocolate and drizzle lightly over the cake for a decadent touch.
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Classic & Simple: Dust with unsweetened cocoa powder or powdered erythritol for an elegant look.
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Whipped Cream Heaven: Add a swirl of sugar-free whipped cream for extra indulgence.
Why You’ll Love This Keto Cloud Cake
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Low in carbs – Each slice has less than 2–3 grams of net carbs.
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High in flavor – Sweet, creamy, and just the right balance of airy and rich.
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Simple ingredients – Nothing fancy required, just eggs, cream cheese, and a keto sweetener.
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Versatile – Can be served plain or dressed up for special occasions.
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Crowd-pleaser – Even non-keto friends will enjoy it, making it great for gatherings.
Tips for Success
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Make sure your egg whites are whipped to stiff peaks—this is key for the fluffy texture.
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Don’t rush folding the egg whites into the yolk mixture. Use a spatula and gentle motions to keep the batter airy.
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Cooling slowly in the oven helps prevent collapsing.
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Always chill before serving for the best flavor and texture.
Final Thoughts
The Keto Cloud Cake is proof that you don’t need flour and sugar to enjoy a delicious, bakery-worthy dessert. Its ethereal texture makes it feel indulgent while staying low-carb and guilt-free. Whether you serve it as a weeknight treat, a holiday dessert, or a birthday cake for someone living keto, this recipe delivers every time. With just a few simple steps, you can create a dessert that’s as light as air, yet satisfying enough to tame any sweet craving—without ever stepping out of ketosis.
