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.
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.
Egg Fast Cloud Cake
- 2 eggs
- 2 ounces mascarpone cheese or cream cheese
- 20 vanilla stevia drops
- pinch salt
- pinch cream of tartar optional
- 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.
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.
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First published April 15, 2016. Updated on July 2, 2022, with new images and additional recipe information.