Keto Cloud Cake Recipe

Equipment

• 8-inch (20 cm) springform cake pan
• Two large mixing bowls
• Electric hand mixer or stand mixer
• Rubber spatula
• Whisk
• Fine-mesh sieve
• Parchment paper
• Aluminum foil
• Deep roasting pan
• Cooling rack

Ingredients

Cake

• 4 large eggs
• 1 cup (240 g) full-fat Greek yogurt
• 1 cup (240 g) sweetened condensed milk
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract or vanilla bean paste

Optional Toppings

• Powdered sugar
• Fresh strawberries
• Blueberries
• Raspberries
• Blackberries
• Fresh mint leaves
• Lemon zest
• Whipped cream

Instructions

Step 2: Separate the Eggs

1. Separate the egg whites from the yolks.
2. Place the whites into a clean, completely dry mixing bowl.
3. Place the yolks into another bowl.
4. Make sure no yolk gets into the whites, as even a tiny amount of fat can prevent them from whipping properly.
5. Room-temperature eggs produce the best volume.

Step 3: Prepare the Creamy Batter

1. Add the Greek yogurt, sweetened condensed milk, and vanilla to the egg yolks.
2. Whisk until completely smooth.
3. Sift the cornstarch into the mixture.
4. Whisk again until there are no lumps and the mixture is silky.

Step 4: Whip the Egg Whites

1. Using an electric mixer, beat the egg whites on medium speed until foamy.
2. Increase to high speed and continue mixing until stiff peaks form.
3. The peaks should stand upright when the beaters are lifted.
4. Avoid overbeating, as dry egg whites become difficult to fold into the batter.

Step 5: Fold Everything Together

1. Add about one-quarter of the whipped egg whites to the yolk mixture.
2. Gently fold with a rubber spatula.
3. Continue adding the remaining egg whites in three additions.
4. Use slow upward folding motions instead of stirring.
5. The batter should remain light and airy.

Step 6: Prepare the Water Bath

1. Place the cake pan inside a large roasting pan.
2. Pour the batter into the prepared pan.
3. Tap the pan gently once to remove large air pockets.
4. Fill the roasting pan with hot water until it reaches halfway up the sides of the cake pan.
5. The water bath provides gentle heat and helps prevent cracking.

Step 7: Bake

1. Place the roasting pan into the oven.
2. Bake for approximately 45 minutes .
3. The cake will slowly rise and develop a light golden color.
4. Avoid opening the oven door while baking, as sudden temperature changes can cause the cake to collapse.
5. The center should be set but still slightly soft.

Step 8: Cool Slowly

1. Turn off the oven.
2. Leave the oven door slightly open.
3. Allow the cake to cool inside for about 30 minutes .
4. Remove the cake and place it on a cooling rack until it reaches room temperature.
5. Slow cooling helps prevent shrinking.

Step 9: Chill

1. Cover the cooled cake.
2. Refrigerate for at least 2 hours , or overnight for the best texture.
3. Chilling allows the flavors to develop while giving the cake its signature creamy consistency.

Step 10: Decorate and Serve

1. Dust the cake with powdered sugar.
2. Decorate with fresh berries, whipped cream, mint leaves, or lemon zest.
3. Slice using a sharp knife, wiping the blade clean between cuts for neat slices.
4. Serve chilled or slightly cool.

Notes

Store leftover Cloud Cake in an airtight container in the refrigerator for up to 4 days . For longer storage, freeze individual slices for up to 1 month . Thaw overnight in the refrigerator before serving. While freezing may slightly change the texture, the cake will still taste delicious.

Nutrition

Calories: 170–210 · Protein: 7 g · Fat: 7 g · Carbohydrates: 22 g · Fiber: Less than 1 g · Sugar: 20 g