Quick & Easy Keto Cloud Cake

Anderson Jorge

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 8 Slices

Course: Dessert

Cuisine: Keto / American

Calories: 165

4 large eggs room temperature – creates the airy structure of the cake
8 oz 225 g cream cheese, softened – adds richness and creamy texture
3/4 cup almond flour – provides a light keto-friendly cake base
1/2 cup powdered erythritol or monk fruit sweetener – sweetens the cake without sugar
1 teaspoon baking powder – helps the cake rise slightly
1 teaspoon vanilla extract – enhances the flavor
1/4 teaspoon salt – balances sweetness

Optional toppings:

Preheat the oven to 300°F (150°C) and grease or line an 8-inch cake pan with parchment paper.
Add softened cream cheese to a mixing bowl and beat until smooth.
Crack the eggs into the bowl one at a time, mixing well after each addition.
Add almond flour, powdered sweetener, baking powder, vanilla extract, and salt.
Mix the batter until smooth and well combined.
Pour the batter into the prepared cake pan.
Use a spatula to smooth the top evenly.
Place the cake in the oven and bake for about 25–30 minutes.
Bake until the top is lightly golden and a toothpick inserted in the center comes out clean.
Remove the cake from the oven and allow it to cool for about 10 minutes in the pan.
Transfer the cake to a cooling rack and let it cool completely.
Dust with powdered sweetener or top with whipped cream and berries before serving.