Keto Could Cake

A light and airy low-carb cloud cake made with eggs and full-fat mascarpone, layered with a creamy butter, cream cheese, erythritol, and matcha green tea filling.

Ingredients

• 2 large eggs
• 2 oz mascarpone cheese – (full fat)
• 1 pinch salt
• 1 pinch cream of tartar
• ⅛ teaspoon stevia extract – (optional)
• 2 tablespoon butter
• 1 oz cream cheese
• 2 tablespoon erythritol
• ¼ teaspoon matcha green tea powder

Instructions

1. Preheat the oven to 300°F. Line a baking pan or molds with parchment paper and lightly spray with nonstick spray.
2. Separate the eggs carefully, ensuring that no yolk gets into the egg whites.
3. Whip the egg whites together with the cream of tartar until stiff.
4. In a separate bowl, whisk the egg yolks, mascarpone cheese, salt, and optional stevia extract until smooth.
5. Gradually fold the whipped egg whites into the yolk and mascarpone mixture using a spatula. Fold gently to retain as much air as possible.
6. Spoon the mixture into four large mounds on the prepared baking sheet or molds.
7. Gently flatten the tops slightly with a spatula.
8. Bake for approximately 30 minutes. Avoid over-baking.
9. Remove the cakes from the oven and allow them to cool. For best results, leave them out for a day before assembling.
10. Whip the butter, cream cheese, erythritol, and matcha green tea powder together until smooth and creamy.
11. Place one-quarter of the filling on each cake layer using a spoon or spatula.
12. Stack the filled cake layers on top of one another.
13. Refrigerate the assembled cake for a few minutes.
14. Cut the cake in half and serve.

Nutrition

Calories: 326 cal · Carbohydrates: 2.2 g · Protein: 8.2 g · Fat: 30.8 g