Keto Cloud Cake (Soufflé-Light, 4 Eggs, 1.1g Net Carbs)
- Total time
- 2 hours 5 minutes
- Makes
- 8 slices
- Net carbs
- 1.1g
- Calories
- 86
The first cloud cake I baked rose over the rim of the pan like a soufflé, and I was very pleased with myself. Then I took it out of the oven and set it on the counter. By the time I had found a plate, it had sunk into a damp, eggy disc about half as tall.
This keto cloud cake is the version that stays up. It is made from just eggs, cream cheese, sweetener and vanilla, with no flour of any kind, and it bakes into a soft, pale, featherlight cake somewhere between a sponge and a cheesecake. A slice is 86 calories and 1.1g net carbs.
The difference between a cloud and a pancake is almost entirely technique: how far you whip the whites, how gently you fold them, and how slowly the cake cools. None of it is hard once you know where the mistakes happen.
How a Keto Cloud Cake Holds Itself Up
There is no flour here to build structure, so the cake is held up by air. Egg whites whipped to stiff peaks trap millions of tiny bubbles, and the oven sets the egg proteins around those bubbles before they can escape. The cream cheese and yolks bring richness and a gentle, custardy body.
If the name sounds familiar, the idea is related to cloud bread, but the two are built differently. Cloud bread uses about a tablespoon of cheese per egg and is baked as small rounds to use like bread. This cake uses twice as much cream cheese per egg, it is sweetened, and it bakes as one tall cake, which is why the cooling matters so much more.
Three things decide whether it stays tall:
- Stiff peaks. Under-whipped whites cannot hold the weight of the cream cheese base, so the cake never really rises and sinks as it cools.
- A low oven. At 320°F the foam sets slowly and evenly. In a hotter oven it balloons fast, sets on the outside before the middle, and collapses.
- A slow cool-down. A sudden drop in temperature shrinks the air bubbles all at once. Letting the cake rest in the switched-off oven with the door slightly open eases it down gently.
Recipe Overview
- Prep Time: 20 minutes
- Cook Time: 30 to 35 minutes
- Cooling: 10 minutes in the oven, then about 1 hour on the counter
- Total Time: about 2 hours 5 minutes
- Servings: 8 slices from an 8-inch cake
- Net Carbs: 1.1g per slice
- Difficulty: Moderate
Most of that time is hands-off. The active work is about 20 minutes, and nearly all of it is whipping and folding.
Ingredients
For the Egg Whites
| Ingredient | Quantity | Notes |
| Egg whites | 4 large | No trace of yolk |
| Cream of tartar | ¼ tsp | Stabilizes the whites |
| Salt | Pinch |
For the Cream Cheese Base
| Ingredient | Quantity | Notes |
| Egg yolks | 4 large | From the same eggs |
| Cream cheese | 4 oz (113 g) | Full-fat block, softened |
| Powdered erythritol sweetener | ¼ cup | Powdered, not granulated |
| Vanilla extract | ½ tsp | |
| Salt | Pinch |
Soften the cream cheese properly. Leave it out for an hour, or cut it into cubes and give it 10 seconds in the microwave. Cold cream cheese breaks into small lumps that no amount of folding will smooth out, and those lumps become dense spots in the cake.
Use powdered sweetener. There is very little liquid here to dissolve granulated crystals, so they stay gritty.
Recipe Timing
| Order | Step | Time |
| 1 | Heat the oven, line the pan, separate the eggs | 10 minutes |
| 2 | Whip the whites to stiff peaks | 4 to 5 minutes |
| 3 | Beat the cream cheese and yolk base | 3 minutes |
| 4 | Fold in three additions and pour | 3 minutes |
| 5 | Bake at 320°F | 30 to 35 minutes |
| 6 | Rest in the switched-off oven, door ajar | 10 minutes |
| 7 | Cool completely on the counter | About 1 hour |
Step-by-Step Instructions
1. Heat the oven and line the pan
Heat the oven to 320°F. Line the base and sides of an 8-inch round cake pan with parchment paper. The parchment gives the batter something to climb and lets you lift the finished cake out cleanly.
2. Separate the eggs
Separate the eggs into two spotless bowls, whites in one and yolks in the other. Eggs straight from the fridge separate more cleanly because cold yolks are firmer. Even a speck of yolk or grease will stop the whites from whipping, so crack each egg over a small cup first and only tip the white into the big bowl once you know it is clean.
3. Whip the whites to stiff peaks
Add the cream of tartar and a pinch of salt to the whites. Beat with clean beaters, starting on medium and moving to high, until the foam is thick and glossy and holds a stiff peak that stands straight up when you lift the beaters. You should be able to tip the bowl without the whites sliding.
4. Make the cream cheese base
In the second bowl, beat the softened cream cheese with the egg yolks until completely smooth. You do not need to wash the beaters first; a little egg white does no harm here. Beat in the powdered sweetener, vanilla extract and a pinch of salt.
5. Fold in three additions
Stir about a third of the whipped whites into the cream cheese base to loosen it. This first addition can be a little rough. Then add the remaining whites in two batches and fold gently: cut down through the middle with a spatula, sweep along the bottom of the bowl, and bring it up the side, turning the bowl as you go.
Stop as soon as no white streaks remain. Heavy yolk mixture likes to hide at the bottom of the bowl, so scrape through the bottom once before you stop. Overmixing knocks the air out, and you get a dense layer at the base of the cake.
6. Bake low, then cool in the oven
Pour the batter into the lined pan and smooth the top gently. Bake for 30 to 35 minutes, until the top is a soft golden color and a skewer in the center comes out clean. Do not open the oven door for the first 25 minutes.
Then turn off the oven and open the door just a crack. Leave the cake inside for 10 minutes. It will settle a little as it cools. That is normal, and it is a very different thing from a collapse.
7. Cool completely, then slice
Move the pan to the counter and let the cake cool completely, about an hour. Lift it out by the parchment and slice with a sharp knife, wiping the blade between cuts.
Recipe Tips and Variations
Use a hand mixer or stand mixer. Whipping four whites to stiff peaks by hand is possible, but your arm will not enjoy it and the whites rarely get stiff enough.
No cream of tartar? Use ½ teaspoon of lemon juice or white vinegar in the whites instead. Either acid stabilizes the foam.
Lemon cloud cake. Beat the finely grated zest of one lemon into the cream cheese base. It lifts the flavor and takes away any hint of eggy taste.
Almond cloud cake. Replace half the vanilla with almond extract and scatter a few sliced almonds over the batter before it goes into the oven.
Serving Suggestions
Fresh raspberries or sliced strawberries and a spoonful of whipped cream are all this keto cloud cake needs. A little warmed sugar-free raspberry jam spooned over each slice turns it into a proper dessert, and a dusting of powdered sweetener makes it look like it came from a bakery.
It is also light enough for breakfast with coffee, which is how most of my leftover slices disappear.
Storage
Keep leftover cake in an airtight container in the fridge for up to 3 days. Cold from the fridge it is denser and creamier, a little like a light cheesecake. Leave a slice on the counter for 20 minutes if you prefer it softer. There is no need to reheat it.
Frequently Asked Questions
Why did my keto cloud cake collapse?
The three usual causes are whites that were not whipped to stiff peaks, too much stirring when folding, and cooling it too fast. An oven running hotter than the dial says can also puff it too quickly, so an oven thermometer is worth checking if it keeps happening.
Why does my cloud cake taste eggy?
An underbaked center tastes eggier than a fully set one, so bake until the skewer comes out clean. Lemon zest, a little extra vanilla, and fresh berries on top all help too.
Can I bake it in a springform pan?
Yes. Use an 8-inch springform lined with parchment on the base and sides. Because this cake does not use a water bath, there is no risk of water leaking in.
How many carbs are in keto cloud cake?
Each of the 8 slices has 1.1g net carbs and 86 calories. The berries and cream you add on top are extra.
More Light Keto Desserts
- Keto Pavlova — another egg white dessert, crisp outside and marshmallowy inside.
- Keto Tres Leches Cake — a soft sponge soaked in sweet cream, for when you want something richer.
- Easy No-Bake Keto Lemon Cheesecake — creamy and bright, with no oven at all.
- Keto Raspberry Cheesecake Bites — small, no-bake and very good with a cup of coffee.
- Keto Birthday Cake — a proper layer cake with frosting, for a real celebration.
Recipe Card
Want a fruit topping ready to go? My keto strawberry jam takes about 25 minutes and keeps in the fridge, so a slice of cloud cake is never far from a proper dessert.
Keto Cloud Cake
Equipment
- 8-inch round cake pan or an 8-inch springform
- Parchment paper for the base and sides
- Hand mixer or a stand mixer
- Two mixing bowls one spotless for the whites
- Silicone spatula for folding
Ingredients
For the Egg Whites
- 4 large egg whites no trace of yolk
- 1/4 tsp cream of tartar
- 1 pinch salt
For the Cream Cheese Base
- 4 large egg yolks from the same eggs
- 4 oz cream cheese 113 g, full-fat block, softened
- 1/4 cup powdered erythritol sweetener
- 1/2 tsp vanilla extract
- 1 pinch salt
Instructions
- Prepare: Heat the oven to 320°F. Line the base and sides of an 8-inch round cake pan with parchment paper.
- Separate: Separate the eggs into two spotless bowls, egg whites in one and egg yolks in the other, with no trace of yolk in the whites.
- Whip: Add the cream of tartar and a pinch of salt to the whites. Beat with clean beaters, medium then high, until glossy and holding stiff peaks that stand straight up.
- Base: Beat the softened cream cheese with the egg yolks until completely smooth. Beat in the powdered erythritol sweetener, vanilla extract and a pinch of salt.
- Fold: Stir one third of the whites into the base to loosen it, then gently fold in the rest in two additions, just until no white streaks remain. Scrape the bottom of the bowl once.
- Bake: Pour into the pan, smooth gently and bake 30-35 minutes, until the top is soft golden and a skewer in the center comes out clean. Keep the door closed for the first 25 minutes.
- Cool: Turn off the oven, open the door a crack and leave the cake inside for 10 minutes. Cool completely on the counter, about 1 hour, then lift out by the parchment and slice.
Notes
Keep cooking
