Sticking to a very low carb egg fast diet plan doesn’t have to eliminate sweets. You can enjoy this egg fast cloud cake during your fast.
Today’s my birthday! Since I’ve been egg fasting, I’m celebrating with an egg fast cloud cake. My weight has really come down over the last two weeks so I made a super low carb cake to keep me in ketosis.
As a food blogger, I get my hands in lots of yummy dishes every week. I typically experiment with recipes every weekend as I work as an engineer full-time.
The good thing is that I usually make enough food over the weekend to get me through the work week. Unfortunately, I tend to overeat, particularly when it comes to the sweet recipes.
Over the last year, I’ve come to realize that the low carb sweets have caused me to gain weight. I think the sweet taste triggers my hunger so I eat more than I should.
This year, I have been cutting back on sweets. And, guess what? Sweets are starting to look really disgusting to me.
My love for sweet food is not like it used to be. I’ve been gradually cutting back on the sweetener I use. As a result, I find I’m less hungry during the day.
Even though low carb sweeteners like erythritol don’t spike insulin, I think there must be something else affected. It could be leptin or ghrelin which are other hormones shown to affect weight in humans.
Leptin and ghrelin are known as the hunger hormones. Leptin decreases appetite while ghrelin increases it.
It’s been shown that many severely overweight people have grown leptin resistant causing them to overeat. Leptin appears to be the major hunger hormone and some think it may actually regulate ghrelin.
You can learn more about the role leptin and ghrelin have on weight here.
Based on my own experience and the information I’ve read online, I’m convinced the two hunger hormones are affected by eating sweet foods.
When I eat low carb sweets, I am hungrier and overeat. This has caused my weight to slowly increase even on a low carb diet.
When I go on an egg fast, I typically stay away from sugar alcohols. However, I ended up using a little Sukrin Melis in the frosting for this egg fast cloud cake.
I had three failed attempts at using stevia and monk fruit extracts to sweeten the frosting. So, I decided to break the sugar alcohol rule for my birthday since it only comes around once a year.
I’ll continue working on a frosting recipe that doesn’t contain any sugar alcohols or fiber sweetener. Overusing both of those types of sweeteners appears to make me gain weight due to overeating.
I also added in a bit of cream cheese to the frosting even though it ups the cheese ratio which is against the egg fast rules. The cream cheese offsets the cooling taste of the erythritol. But, an extra ounce of cheese spread between four servings isn’t going to hurt!
Buttercream frosting is my favorite so that’s what I wanted to use on this egg fast cloud cake. I also flavored the icing with a little instant espresso powder to give it a coffee flavor.
This yummy low carb egg fast cloud cake with coffee buttercream frosting really hit the spot during my second week of egg fasting. I did notice that my hunger was slightly increased from the erythritol.
The erythritol amount in the cake is only about 10 grams per serving. And, I was eating half portion servings so I was only getting 5 grams a slice.
I think the key for using erythritol blend sweeteners like Swerve and Sukrin is to use as little as possible. Many low carb dessert recipes are adding too much erythritol because it doesn’t impact insulin.
However, you also need to consider the role that erythritol and other low carb sweeteners have on leptin and ghrelin. Keeping these hunger hormones balanced will help you keep weight off.
Egg Fast Cloud Cake with Coffee Buttercream
Egg Fast Cloud Cake
Ingredients
Cake:
- 2 eggs
- 2 ounces mascarpone cheese
- 20 vanilla stevia drops
- pinch salt
- pinch cream of tartar optional
Frosting:
- 2 tablespoons butter softened
- 1 ounce cream cheese softened (or mascarpone cheese)
- 2 tablespoons Sukrin Melis or Swerve Confectioners
- 1/4 teaspoon instant espresso powder
Instructions
Cake:
- 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 macarpone 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 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.
Frosting:
- Whip all frosting ingredients together until fluffy.
- Frost the top of each cake layer, stacking on top of each other.
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Notes
Nutrition
Note 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.
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Patti says
Hi,
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!!
Lisa says
Yes! That’s how I did it. Each slice is pretty filling too even though small.
Cameron A. says
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. 🙂
Lisa says
Hope you love this cake as much as I do!
monika says
The picture is of this recipe DOUBLED, correct?
Lisa says
It’s the entire recipe that made 4 cloud cakes and frosting.
Diana says
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!
Thank you!
Lisa says
Those variations sound delicious!
Wendy W says
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.
Lisa says
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.
Antoinette says
Hi Lisa,
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! 🙂
Thanks,
Antoinette
Lisa says
It would be a very filling to eat the whole thing. But, technically, it would count as an entire egg fast meal.
Karen says
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!
Lisa says
I added stevia with the mascarpone cheese and salt before blending into the yolks.
Kirsten Dangler says
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?
Lisa says
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.
Michele Clow says
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?
Lisa says
Any instant coffee works. I just prefer the stronger flavor of espresso.
Linda says
Hi Lisa
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!
Linda 😊
Lisa says
Thanks Linda!
Alice Bledsoe says
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!
Alice B.
Lisa says
Thanks so much Alice. I hope you enjoy the cake as much as I did!
Traci E. says
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.
Lisa says
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.
Kristen Chidsey says
I hope you have a great birthday! Looks like you have found a perfect way to celebrate!
Lisa says
Thanks Kristen! 🙂