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Keto Cloud Cake

A soufflé-light keto cloud cake made with just eggs, cream cheese, powdered sweetener and vanilla. Stiff egg whites, a low 320°F oven and a slow cool-down in the oven keep it tall and airy, at 1.1g net carbs a slice.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Cooling 1 hour 10 minutes
Total Time 2 hours 5 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 86 kcal

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

Stiff peaks, gentle folding, slow cooling. Those three steps decide whether the cake stays tall. It will settle slightly as it cools, which is normal.
No cream of tartar: use ½ tsp lemon juice or white vinegar in the whites.
Storage: airtight in the fridge up to 3 days. Serve cold or let it sit at room temperature for 20 minutes.
Keyword cloud cake, egg white cake, flourless cake, Gluten-Free, keto cloud cake, low carb cloud cake