A heavenly, soft cake made with no added sugar and low carbs, perfect for guilt-free indulgence. This recipe is gluten-free, diabetic-friendly, and keto-compliant.
⭐ Intro
Cloud Cake gets its name from its airy, sponge-like texture that melts in your mouth. With a few smart ingredient swaps, you can enjoy this delightful dessert even on a diabetic-friendly diet. Naturally sweetened and made with simple ingredients, this cake is ideal for those seeking a light dessert without the sugar spike.
🕒 Prep Time and Bake Time
| Step | Time |
|---|---|
| Prep Time | 15 mins |
| Bake Time | 25 mins |
| Cooling Time | 30 mins |
| Total Time | 70 mins |
🧰 Equipment Needed
- Mixing bowls (2)
- Hand mixer or stand mixer
- Silicone spatula
- 9-inch springform or round cake pan
- Parchment paper
- Wire cooling rack
- Oven
🧂 Ingredients
Dry Ingredients:
- 1/2 cup (60g) almond flour (super fine)
- 2 tbsp coconut flour
- 1 tsp baking powder
- Pinch of salt
Wet Ingredients:
- 5 large eggs (room temperature), separated
- 1/4 cup unsweetened Greek yogurt (or sour cream)
- 1/4 cup unsweetened almond milk
- 1/2 tsp vanilla extract
- Zest of 1 lemon (optional, for brightness)
Sweetener:
- 1/3 cup erythritol or allulose (adjust to taste)
📝 Ingredient Notes
- Almond Flour: Low in carbs and adds a rich texture. Use super-fine blanched almond flour for the best results.
- Sweetener: Allulose or erythritol are good choices; they don’t spike blood sugar.
- Eggs: Separating eggs is key for the airy texture.
- Yogurt: Adds moisture and a subtle tang.
- Lemon Zest: Optional but brightens the flavor profile.
👩🍳 Instructions
- Prep the Pan: Preheat oven to 325°F (163°C). Line the bottom of a 9-inch round cake pan with parchment paper. Do not grease the sides.
- Whip the Egg Whites: In a clean bowl, beat the egg whites and a pinch of salt until soft peaks form. Gradually add half of the sweetener and continue to beat until stiff peaks form. Set aside.
- Make the Yolk Mixture: In another bowl, whisk together egg yolks, remaining sweetener, yogurt, almond milk, and vanilla until smooth. Add the lemon zest if using.
- Add Dry Ingredients: Sift in the almond flour, coconut flour, and baking powder. Stir until well combined.
- Fold in Egg Whites: Gently fold 1/3 of the egg whites into the yolk mixture to lighten it. Then fold in the rest in two parts, using a spatula to retain the volume.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 25–28 minutes or until the top is lightly golden and a toothpick comes out clean.
- Cool: Let the cake cool in the pan for 10 minutes, then run a knife around the edge to release it. Invert onto a cooling rack and cool completely.
🥗 Nutrition Facts (Per Slice – 8 servings)
| Nutrient | Amount |
|---|---|
| Calories | 95 |
| Carbs | 4g |
| Fiber | 2g |
| Net Carbs | 2g |
| Protein | 6g |
| Fat | 7g |
| Sugar | 0g added |
| Glycemic Load | Very Low |
Nutrition values are approximate and can vary based on ingredient brands.
💡 Tips
- Room Temp Eggs: Bring eggs to room temperature to get the fluffiest texture.
- Don’t Overmix: Folding the egg whites gently is key to keeping the cake light and airy.
- Flavor Twist: Add a teaspoon of cinnamon or almond extract for extra dimension.
- Storage: Store covered in the fridge for up to 4 days. Best enjoyed chilled or at room temperature.
🔄 Variations
- Berry Cloud Cake: Fold in a handful of fresh blueberries or raspberries before baking.
- Chocolate Version: Add 1 tbsp unsweetened cocoa powder to the dry mix.
- Mini Cakes: Bake in muffin tins for individual portions (reduce bake time to ~15 minutes).
- Layered Cake: Slice in half and fill with whipped cream (sugar-free) and fresh strawberries
