Sticking to a very low-carb diet plan doesn't have to eliminate sweets. You can enjoy this keto cloud cake and still maintain ketosis.
If you enjoy mini dessert, you are going to love this treat. This recipe is perfect for any occasion and it is sure to impress your guests.
This easy to make cloud cake is made primarily from eggs and cheese. It's very light and fluffy and takes a few minutes to prepare.
Here's what you'll need for the cake layers:
- Eggs - The whites are whipped separately for a fluffy texture.
- Mascarpone or cream cheese - Soft cheese turns the egg batter into a cake batter.
- Sweetener - Liquid stevia or monk fruit is preferred.
- Salt - Just a pinch of salt enhances the flavor
- Cream of tartar - To help stabilize the beaten egg whites and help them hold more air, it's recommended to add in a little cream of tartar. It's completely optional so don't worry if you don't have any on hand.
The frosting is optional and you can use any style that you like. I chose to use a coffee buttercream.
I used the following ingredients to make the frosting. You can leave out the espresso powder and replace it with vanilla extract or another flavoring.
- Butter - The buttery flavor of buttercream should come from real butter! Use unsalted butter for a sweeter taste.
- Cream cheese (or mascarpone cheese) - For added taste and a creamier consistency, the frosting has a little soft cheese mixed in.
- Powdered sweetener - A powdered sugar substitute is used for added volume and sweetness.
- Espresso powder - To get the flavor of coffee into the frosting, fine espresso powder is stirred in.
To make this layered cloud cake recipe, first you'll bake the cake and let it cool. Then the frosting is made and spread between the layers and on top.
The cake is prepared just like cloud bread but adds in sweetener. So if you've made that recipe, you should already know the process.
Prep yolk mixture
Combine the yolks with mascarpone cheese, liquid sweetener, and salt in a medium bowl. Beat well with an electric mixer until smooth.
Whip egg whites
In a clean bowl with a clean electric hand mixer or stand mixer, beat the egg whites until stiff peaks form. If using cream of tartar, sprinkle it on the egg whites first before beating.
Gently fold the egg yolk mixture into the whipped egg whites being careful not to flatten the egg white mixture.
Divide the batter into four equal mounds onto a parchment paper lined baking sheet or muffin top molds. Spread each mound out into flat circles.
Bake just until set and tops are golden. All to cool 3 to 5 minutes on the pan. Then, remove cloud cakes to a rack to cool completely.
You you want to add frosting, just place all of the ingredients into a mixing bowl and beat until fluffy.
Add a thin layer of frosting to the top of each cloud cake. Then stack them to make a layered cake.
- Use a small round molds. For perfectly round cakes, a muffin top baking pan is the perfect size. Or, you can use four 3-inch cake pans.
- Do not over bake. The cakes can become crumbly if cooked too long. So be sure to check while baking and take them out of the oven once then are golden brown.
- Fold gently. Care must be taken not to flatten the egg whites when folding in the yolk batter. Otherwise, the cakes will not turn out light and fluffy.
- Use eggs and butter at room temperature. The ingredients will mix together more smoothly if everything is at room temperature.
️ Serving suggestions
The cake is great served for breakfast, snack, or dessert. For breakfast, you can top it with fresh berries and a little keto whipped cream.
Because these cloud cakes are so low in carbs, they are perfect for an egg fast dessert. However, it's best not to use sugar alcohols while egg fasting so leave the frosting off or make it only with liquid sweeteners.
A great alternative to frosting is fruit sauce like blueberry syrup or strawberry sauce. You can even make keto strawberry shortcakes with using fresh sliced strawberries and whipped cream!
To make a chocolate cake, just mix in some unsweetened cocoa powder. It makes the perfect keto flourless chocolate cake.
Buttercream frosting is my favorite so that's what I wanted to use for this cloud cake recipe. I also flavored the icing with a little instant espresso powder to give it a coffee flavor.
For different frosting flavors, replace the coffee powder with cocoa powder for chocolate or an extract. Vanilla, lemon, orange, and almond are all delicious flavorings!
Before getting to the printable recipe, I wanted to answer some of the common questions people often have.
The cake is traditionally made with egg whites similar to a meringue. But this keto version is based off a cloud bread recipe.
Cloud cake is similar to a light and fluffy cake like angel food cake. It is perfect for those who are looking for a low-carb or gluten-free option.
The cake lasts for 3-4 days in the fridge and 2-3 months in the freezer.
If you like this easy cloud bread recipe, you may like these other keto-friendly desserts too.
- Almond flour cake is a very light and fluffy cake that can be enjoyed for breakfast, lunch, or dinner.
- Oreo chaffles are perfect for any occasion - whether you're celebrating a birthday, watching a movie, or just craving something sweet.
- Keto chocolate donuts are simple to make, and taste delicious.
- Low-carb carrot cake is perfect for those who are looking for something sweet without having to worry about sugar content.
- Keto chocolate lava cake rich and chocolatey, making it the perfect dessert for any occasion.
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Egg Fast Cloud Cake
- 2 eggs
- 2 ounces mascarpone cheese or cream cheese
- 20 vanilla stevia drops
- pinch salt
- pinch cream of tartar optional
- 2 tablespoons butter softened
- 1 ounce cream cheese softened (or mascarpone cheese)
- 2 tablespoons Sukrin Melis or Swerve Confectioners
- ¼ teaspoon instant espresso powder
- Preheat oven to 300°F. Line baking pan with parchment paper or silicone liner or use greased muffin top pan.
- Separate the eggs into separate bowl.
- Add the mascarpone cheese, stevia, and salt to the yolks. Blend well with an electric mixer.
- Sprinkle cream of tartar on the egg whites if desired. Whip with a clean electric mixer until very stiff.
- Using a spatula, gradually fold the egg yolk mixture into the white mixture. Try not to break down the egg white, you want it to stay fluffy.
- Spoon 4 mounds of the mixture onto the prepared baking pan or molds. Flatten each mound slightly.
- Bake for about 25-30 minutes. Do not over bake or they can become crumbly.
- Cool on the baking pan for 3-5 minutes, then transfer to a cooling rack.
- Allow the cakes to dry on rack for the day.
- Whip all frosting ingredients together until fluffy.
- Frost the top of each cake layer, stacking on top of each other.
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Array ( [serving_size] => 86 [calories] => 132 [carbohydrates] => 0.8 [protein] => 5 [fat] => 12.3 [saturated_fat] => 7.1 [cholesterol] => 112 )
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
First published April 15, 2016. Updated on July 2, 2022, with new images and additional recipe information.
The switch between us and metric doesn't work :-/
It should be fixed now. I found the issue.
This is so good! (Too bad I can’t add my own photo.) It was much sweeter than I had anticipated… Is the swerve confectioners really supposed to be 2 tablespoons instead of 2 teaspoons?
And I wonder, if there are only two eggs in it why are there four servings in it? 😀
The frosting should have 2 tablespoons of Swerve (or Sukrin) confectioner sweetener. I was only eating 1/4th of the cake at a time but if you want a half cake serving, you can certainly double the nutritional data.
So 2 tsp of sukrin has 6g carbs and you are calling for 2 tbsp? That seems carb heavy, especially for an egg fast. No?
You can skip the frosting all together as I generally don't use erythritol on an egg fast. However, I was egg fasting on my birthday and made an exception. Also, the erythritol carbs generally don't impact so they aren't included in the total carb count.
I know this is a super late reply but just in case someone else reads the question, sukrin is largely erythritol, which is a sugar alcohol. Sugar alcohol get subtracted from total carbs, leaving zero net carbs
I just found this recipe and was wondering if you could tell me about the pan you baked these in. I would like to find one if I can. Thank you!
I used a muffin top pan, but any small round pan about 4 inches in diameter works. You could use bigger pans, but the baking time will change.
This looks yummy!! Just a quick question on the serving size. Assemble the cake, cut the stack into 4 pieces and that is the serving size? Thanks!!
Yes! That's how I did it. Each slice is pretty filling too even though small.
I just wanted to tip my hat and say thanks. This looks amazing. Definitely going to try it next weekend. (The weekends are the time I can usually relax enough to try some recipes lol.) Just got out of the army and cooking on my own now and starting right with Keto. Tell you what though, this recipe is already starred in my favorites. 🙂
Hope you love this cake as much as I do!
The picture is of this recipe DOUBLED, correct?
It's the entire recipe that made 4 cloud cakes and frosting.
Oh my, can't believe I haven't commented about this recipe yet! It's divine!
I've also made it with cocoa, straight up vanilla, rum combinations.
I've been trying to incorporate more eggs in my routine, these egg fast recipes are great!
Those variations sound delicious!
Are Mascarpone cheese and cream cheese interchangeable? I'd never heard of Mascarpone cheese before seeing this recipe... I have a lot of cream cheese on hand, but I could go buy some Mascarpone if it's not close enough.
They are close, but mascarpone is much creamier and not sour like cream cheese. You can make something similar using cream cheese and heavy cream. For details, check out this article.
Awesome recipe! Can't wait to try it as I'm mid egg fast! Just wondering couldn't this entire recipe be classified as 1 full egg fast meal? As it has 2 eggs, 2 fats and It just has 1 extra ounce of cream cheese, but if you omit 1 ounce from another meal in the day then you'd be sticking to your ratios? Does that make sense? Pretty much just asking if you could eat the whole thing as a meal! 🙂
It would be a very filling to eat the whole thing. But, technically, it would count as an entire egg fast meal.
Hey! I'm trying out your recipe right now. Couple things... you didn't mention when you add the stevia. Also, did you happen to make a lot more icing for your pictures? Anyway, thanks for sharing this idea. It's making my egg fasting a lot more interesting!
I added stevia with the mascarpone cheese and salt before blending into the yolks.
Can I use swerve instead of the Stevia drops for the cake?
I feel your pain. I think sweets do the same to me. I use stevia.
My question is, can you use another flavor? I love coffee, but in a cup. What other flavors do you prefer and how do you achieve them.
Love, love, love your recipes.
What is an egg fast?
Hi Kirsten! You could omit the coffee and just add about 1/2 teaspoon extract. Vanilla is a good choice. If you'd like chocolate and don't mind extra carbs, you could add a little cocoa too.
This is probably a silly question, but do you think I could use instant coffee other than the instant espresso because I already have that?
Any instant coffee works. I just prefer the stronger flavor of espresso.
Happy belated birthday!! Hope it was a great one and wishing you a wonderful year ahead! Thanks for all the great recipes you share, especially your Shake n Bake. My non-gf, fussy 81 father just loves this. This is a very high compliment coming from him!
Happy Birthday, Lisa! I hope it was awesome, just as you deserve. Thank you for all your work and care.
Will be making this cake soon!
Thanks so much Alice. I hope you enjoy the cake as much as I did!
So glad to hear you are understanding your sweet craving. I am so the other way, not that I don't like a wonderful piece of cake or pastry but it really has to be wonderful and not over sweet. I find almost every commercially sweetened product to be disgustingly over sweet and the whole idea of putting sugar in peanut butter is probably at fault for the beginning of the american epidemic of children with obesity. What I miss is carbs with fat, greasy french fries, rice with lots of butter and soy sauce, egg noodles buried in mounds of sour cream stroganov sauce. But I handle it better than I ever would have thought. I will be egg fasting soon, not as a stupid pet trick to drop pounds but as a respite from the chaos of life made more challenging by a way of eating that is sometimes complicated and unappreciated by others. If that happens to coincide with my birthday in mid May I will be happy to reward myself for another successful trip around the sun by making and eating this cake. Personally erythritol is my sweetener of choice as it leaves no freaky chemical taste in my mouth afterward and I use it mostly in coffee or iced tea so not a lot is consumed in my one cup or glass regimen. Thank you for sharing your experience with us, it is motivating.
I only have issues with erythritol if I use too much. The small amount in a beverage isn't enough to really have an effect. I'm going to better track the grams of erythritol before working on recipes to ensure it won't be too high per serving. That's something I wasn't doing before.
I hope you have a great birthday! Looks like you have found a perfect way to celebrate!
Thanks Kristen! 🙂