The Cake That Lives Up To Its Name Low carb cakes are often heavy, damp and a little disappointing. Not this one. Keto cloud cake is more like a tall, light sponge. It’s made from whipped egg whites and a small amount of cream cheese. It gets a little help from almond flour to give it structure. It slices beautifully, has a vanilla and lemon flavor and is delicious under a layer of softly whipped cream. I started making this one in 2024. After making a few keto cakes that were heavy or had a weird grittiness to them. When this one rose and set to a pale golden dome, I stopped looking. You don’t need any special equipment for this one. Just a clean bowl and a little patience with the folding.
Why You Should Make This Keto Cloud Cake
The main reason is texture. Most low carb, gluten free sponges have a lot of nut flour in them. This makes them dense. This cake gets its structure from the air. The cream cheese makes the crumb tender, not dry. It’s also honest, plain food. Regular ingredients. No weird powders. And a sweetness that’s not overly sweet. My guests who aren’t keto usually ask for another slice. Which is more telling than any label.
A Few Notes on the Ingredients
The eggs are doing a lot of the work. Separate them while they’re cold. This makes the yolks stay together. Then bring the whites to room temp before whipping. Make sure you don’t get any yolk in the whites. Even a speck of fat can stop them from getting stiff.Use full fat block cream cheese. Not the spreadable kind. That has extra water in it and can make your batter slack. Soften it up until it’s easy to mash with a fork. Or you’ll be chasing little lumps forever. Use blanched, finely ground almond flour. If you use coarse almond meal, you’ll have a speckled, heavier cake. I use a powdered erythritol blend. It dissolves quickly. You can use allulose too. It will brown a little faster. Be careful with erythritol. It can cause some stomach upset if you eat a lot of it. So keep your slices reasonable. Cream of tartar will help stabilize the whites. Or you can use a squeeze of lemon juice. Finish with cold whipping cream and fresh raspberries. Or strawberries if that’s what’s available.
How to Make This Keto Cloud Cake
You’ll need two bowls to start. One for your yolky base. And one that’s super clean and dry for the whites. The base is easy. Mix the soft cream cheese with the yolks. Vanilla and lemon zest. Beat until it’s a pale, smooth, thick loose custard. The zest will instantly perfume your kitchen. Then add the almond flour and a pinch of salt. Now you have a golden paste. It tastes better than it should at this point. The lift comes from the whites. Start on low speed until they look like sea foam. Then add the cream of tartar. Let them start to rise. Slowly rain in the sweetener. A spoonful at a time. Keep going until the whites are stiff and glossy. Like shaving foam. If they get grainy, you’ve gone a little too far. You should be able to tip the bowl and they won’t slide. Slowly is the key for the folding. Take a portion of the whites. Stir them firmly into the base to loosen it. You’re sacrificing some air on purpose. Then fold in the rest. Use a wide spatula. Cut down the middle. Sweep up the side. Stop when you can’t see the last white streaks. The batter should feel airy. Almost like a mousse. Pour it into your prepared tin. Gently level the top. Bake low and slow. The cake will rise. It’ll be the color of pale straw. Your kitchen will smell like warm eggs and vanilla. Don’t open the oven door.
How to Tell If It’s Done
Check the top. It should be a pale gold. Evenly colored. Dry to the touch. Maybe some fine cracks. Gently press the center. If it’s done, it’ll spring back. No dent. Stick a skewer in the middle. It should come out clean or with a few dry crumbs. No wet batter. The edges will start to pull away from the tin sides. The smell will change from raw egg to warm vanilla and lemon. If the middle still wobbles, it needs more time. It’ll probably sink a little as it cools. That’s normal for any egg foam cake. That soft dip is where the cream and berries go.
Tips for Success
Before you whip the whites, wipe the bowl and beaters with a little lemon juice. This will get rid of any hidden grease. Only line the base of the tin with parchment. Don’t grease the sides. This gives the batter something to grip as it rises. Be slow with the sweetener. If you tip it all in at once, you’ll knock the air out. I get asked, “Why not turn the oven up to speed things up?” Because if you do that, the cake will shoot up and then collapse. Patience is key with this one. Let it cool completely before you cut it. The crumb is still setting as it cools. Use a serrated knife. Gently saw through it.
Troubleshooting
If the cake sinks hard in the middle. It could be that you didn’t whip the whites enough. Or you overworked the batter. Or opened the oven door too soon. Next time, whip them to stiff peaks. Be gentler with the folding. If it tastes eggy, maybe you need more vanilla and lemon. Or make sure it’s cooled completely before you cover it. If the crumb is gritty, maybe your sweetener was too coarse. Use a powdered one. If the base is wet and gummy, maybe it’s underbaked. Or your cream cheese is runny. Give it more time. Test with a skewer.
Serving Ideas
A generous pile of whipped cream and raspberries is the classic. Or just dust some powdered sweetener on top. Serve with coffee. A spoonful of sugar free lemon curd. Or a fan of sliced strawberries. This makes it feel more special. Only add the cream when you’re ready to eat it. It’ll soften the sponge as it sits.
Variations
Use orange zest instead of lemon. This will give it a warmer flavor. Or stir some cocoa into the yolk base for a chocolate version. You’ll probably need a little more sweetener. Use almond extract instead of vanilla. This will give it a marzipan perfume. In 2025, I tried a pinch of cardamom with the vanilla. It was perfect for autumn. Fold some blueberries into the batter. This will give you little jammy pockets.
Storage and Make Ahead
This cake has eggs and cream cheese in it. So it should be stored in the fridge. Not on the counter. Let it cool completely. Then put it in the fridge in a covered container. Within 2 hours of taking it out of the oven. Eat within 4 days. Keep the whipped cream separate. Keep it cold. Don’t leave a dressed cake sitting out at room temp for long. You can wrap up plain slices tightly. Freeze them for up to 2 months. Thaw them overnight in the fridge. For make ahead, you can bake the sponge the day before. Chill it. Then whip the cream the day you serve it.
Questions Readers Ask
Can I make this in a loaf tin? Or small cakes?
Yes. But the baking time will change. Look for the doneness cues above. Not the time.
Can I use strawberries or blackberries instead of raspberries?
Yes. Slice the larger berries so they sit nicely on top.
Can I skip the almond flour?
I wouldn’t. This will make the cake lose structure. It’ll be fragile. A little finely ground almond flour helps hold the foam together.
Can I whip the whites by hand?
Yes. With a large balloon whisk. And a strong arm. An electric mixer is faster. And you’ll get more reliable peaks.
Can I add cocoa powder?
Yes. Sift it in with the almond flour. Add a little more sweetener. Cocoa is bitter.
Is it normal for the top to crack?
Yes. A few fine cracks are common with an egg foam cake. They’ll disappear under the cream.
A Note From My Kitchen
I still hold my breath a little when I fold in the whites. I think that never really goes away. If this keto cloud cake is your first foray into egg foam baking. Take your time. Trust the cues. Not the time. When you have a slice on your plate, please leave a rating and comment below. I love hearing what you changed.
Keto Cloud Cake Recipe: A Light, Lemony Sponge With Whipped Cream and Berries
Description
A light, airy keto cloud cake made with whipped egg whites, cream cheese and almond flour, scented with vanilla and lemon. Baked low and slow, then topped with softly whipped cream and fresh raspberries. A tender, sugar-free, gluten-free sponge that slices cleanly and serves eight.
For the Keto Cloud Cake
Making the Keto Cloud Cake
Instructions
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Making the Keto Cloud Cake
- Preheat the oven to 150°C (300°F). Line the base of a 20 cm (8 in) springform pan with parchment, leaving the sides ungreased. Separate the eggs, keeping every trace of yolk out of the whites.
- In a large bowl, beat the cream cheese until smooth. Add the egg yolks, 40 g of the sweetener, the vanilla and the lemon zest, and beat for 2 minutes until pale and thick. Stir in the almond flour and salt.
- In a separate clean, dry bowl, beat the egg whites on medium speed until foamy. Add the cream of tartar, then increase to high speed until soft peaks form.
- Add the remaining 40 g of sweetener one spoonful at a time, beating on high for a total of 4 minutes until the whites form stiff, glossy peaks.
- Stir a portion of the whites into the yolk mixture to loosen it. Gently fold in the remaining whites in two additions until no white streaks remain.
- Scrape the batter into the pan and level the top lightly. Bake on the middle rack for 35 minutes, until pale golden, springy to the touch, and a skewer comes out clean. Do not open the oven door during the first 25 minutes.
- Leave the cake to cool in the pan on a wire rack for 60 minutes. It will sink slightly.
- Whip the cream with 1 tbsp sweetener for 3 minutes until soft peaks form. Release the pan ring, spoon the cream over the cake, scatter with raspberries and cut into 8 slices with a serrated knife.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 22g34%
- Saturated Fat 11g56%
- Cholesterol 195mg65%
- Sodium 120mg5%
- Potassium 130mg4%
- Total Carbohydrate 4.5g2%
- Dietary Fiber 1.5g6%
- Sugars 2.5g
- Protein 8g16%
- Vitamin A 130 IU
- Calcium 60 mg
- Iron 1 mg
- Vitamin D 1 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Carbohydrate values do not include erythritol. Ovens vary, so an oven thermometer helps keep the temperature at 150°C (300°F).
- Refrigerate the cake in a covered container within 2 hours of leaving the oven and eat it within 4 days. Keep the whipped cream separate until serving.
- Wrap plain slices tightly and freeze for up to 2 months; thaw overnight in the refrigerator.
- Any trace of yolk or grease in the whites will stop them from reaching stiff peaks, so use a clean, dry bowl and beaters.
