Description
This Heavenly Keto Cloud Cake is the ultimate dessert for anyone following a keto lifestyle. Its light, airy texture, reminiscent of angel food cake, makes it irresistible. Made with keto-friendly ingredients, you can indulge in this guilt-free dessert. The delicate almond flavor, combined with the creamy richness of cream cheese, creates a satisfying, low-carb treat. Perfect for anyone craving a decadent dessert without compromising on health goals.
Ingredients
6 large eggs
8 oz cream cheese, softened
1/4 cup unsweetened almond milk
1 tsp vanilla extract
1/2 tsp almond extract
1 cup erythritol (or preferred low-carb sweetener)
1 tsp baking powder
A pinch of salt
Instructions
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Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
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In a large bowl, beat the egg yolks and cream cheese until smooth and creamy. Gradually add the sweetener, mixing until fully incorporated.
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Add almond milk, vanilla, and almond extracts to the mixture and continue to beat until smooth.
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In a separate bowl, whip the egg whites to stiff peaks. Gently fold them into the egg yolk mixture, being careful not to deflate the egg whites.
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Add the baking powder and a pinch of salt, folding gently.
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Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
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Let the cake cool completely before removing it from the pan.
Notes
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Serving Tips: Serve with whipped cream, fresh berries, or a drizzle of sugar-free chocolate syrup for an extra touch of indulgence.
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Storage: Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
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Reheating: Reheat in the microwave for a few seconds or place in a preheated oven at 300°F (150°C) for 5-7 minutes.
