BlogsketoKeto Recipes
Keto Cloud Cake
Ingredients:
- 4 large eggs, separated
- 4 oz (113g) cream cheese, softened
- ¼ tsp cream of tartar
- ½ tsp vanilla extract (optional)
- 1-2 tbsp powdered erythritol (or your preferred keto sweetener)
- ½ tsp baking powder (optional, for more fluffiness)
- Pinch of salt
Instructions:
- Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper.
- Separate the eggs: Place the egg whites in one bowl and the yolks in another.
- In the egg whites bowl, add the cream of tartar. Using an electric mixer, beat the egg whites on high speed until stiff peaks form (around 3-5 minutes).
- In the egg yolks bowl, add the softened cream cheese, vanilla extract, erythritol, baking powder, and a pinch of salt. Whisk until smooth and well-combined.
- Gently fold the egg yolk mixture into the egg whites. Be careful not to deflate the whites. Mix until combined but still fluffy.
- Spoon the mixture onto the prepared baking sheet in small mounds, shaping them into rounds or ovals.
- Bake for 20-25 minutes or until golden brown and firm to the touch.
- Let cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Optional Toppings:
- Whipped cream (unsweetened or lightly sweetened with keto sweetener)
- Berries (in moderation)
- Keto-friendly chocolate drizzle