Ingredients:
- For the Cake:
- 4 large eggs
- 4 oz cream cheese, softened
- 1/4 cup almond flour
- 1/4 cup erythritol (or your preferred keto sweetener)
- 1 tsp baking powder
- 1 tsp vanilla extract
- A pinch of salt
- For the Topping (optional):
- Whipped cream (sugar-free)
- Berries (like raspberries or strawberries)
Instructions:
- Preheat the Oven: Preheat your oven to 300°F (150°C). Grease an 8-inch round cake pan or line it with parchment paper.
- Prepare the Batter:
- In a mixing bowl, beat the cream cheese until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the almond flour, erythritol, baking powder, vanilla extract, and salt until well combined.
- Bake the Cake: Pour the batter into the prepared cake pan. Bake for about 25-30 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean.
- Cool: Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Serve: Top with sugar-free whipped cream and fresh berries if desired. Enjoy!
Tips:
- Store leftovers in an airtight container in the refrigerator for up to a week.
- You can also add flavor variations by incorporating cocoa powder for a chocolate version or lemon zest for a citrus twist!
Enjoy your Keto Cloud Cake!
