Here’s a recipe for Keto Cloud Cake, a light and fluffy dessert that’s low in carbs and full of flavor:
Ingredients:
- 6 large eggs, separated
- 1 cup cream cheese, softened
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon cream of tartar
- 1/4 cup powdered erythritol (or sweetener of choice)
- Pinch of salt
Instructions:
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or use a silicone baking mat.
- Whisk the egg whites: In a large bowl, use an electric mixer to beat the egg whites and cream of tartar together until stiff peaks form. This should take about 3-4 minutes.
- Mix the yolk mixture: In a separate bowl, whisk together the egg yolks, cream cheese, melted butter, vanilla extract, and erythritol until smooth.
- Combine: Gently fold the egg yolk mixture into the egg whites using a spatula. Be careful not to deflate the egg whites. Fold until fully combined, but keep the batter airy.
- Bake: Pour the batter onto the prepared baking sheet, spreading it evenly. Bake for 25-30 minutes, or until the cake is golden brown and springs back when touched lightly.
- Cool: Let the cake cool completely on a wire rack. Once cooled, you can slice it into squares or rectangles.
- Serve: Enjoy as-is or with a topping of whipped cream or berries for extra flavor!
This cloud cake is airy and soft with a mild flavor, perfect for a keto-friendly dessert.