Quick Description
This High-Protein Cloud Cake is unbelievably light, airy, and melt-in-your-mouth soft — like a cross between cheesecake and soufflé. It’s naturally low-calorie, high in protein, and incredibly satisfying without feeling heavy. With roughly 185 calories and 38g protein for the entire cake, it’s a Weight Watchers favorite and a must-try for anyone craving dessert without guilt.
Servings & Timing
- Servings: 6 slices
- Prep Time: 15 minutes
- Cook Time: 40–45 minutes
- Cooling Time: 30 minutes
- Total Time: ~1 hour 30 minutes
Ingredients List
Main Ingredients
- 1 cup non-fat Greek yogurt
- 3 large eggs, separated
- 1/4 cup vanilla protein powder (whey or casein, smooth texture)
- 2 tbsp cornstarch (or arrowroot)
- 1/4 cup zero-calorie sweetener (erythritol, monk fruit, or WW-approved sweetener)
- 1 tsp vanilla extract
- Pinch of salt
Optional Add-Ins
- Lemon zest (for a citrus version)
- Cinnamon or nutmeg
- Sugar-free chocolate chips or berries (fold in gently)
Instructions
1. Preheat & Prepare
- Preheat oven to 325°F (165°C).
- Line a 7–8 inch springform pan with parchment paper and lightly spray with nonstick spray.
2. Mix the Base
- In a large bowl, whisk together:
- Greek yogurt
- Egg yolks
- Protein powder
- Cornstarch
- Sweetener
- Vanilla extract
- Mix until completely smooth with no lumps.
3. Whip the Egg Whites
- In a separate clean bowl, beat egg whites with a pinch of salt until stiff peaks form.
- This step is key for the cloud-like texture.
4. Fold Gently
- Add egg whites to the yogurt mixture in 3 batches, folding gently with a spatula.
- Do not overmix — keep as much air as possible.
5. Bake
- Pour batter into prepared pan and smooth the top.
- Place pan in a larger baking dish and add hot water halfway up the sides (water bath).
- Bake for 40–45 minutes until set but slightly jiggly in the center.
6. Cool Slowly
- Turn oven off, crack the door, and let cake sit inside for 15 minutes.
- Remove and cool at room temperature for 30 minutes.
- Refrigerate for at least 1 hour before slicing.
Nutritional Breakdown (Approximate – Entire Cake)
- Calories: ~185
- Protein: ~38g
- Carbs: Very low
- Fat: Minimal
- WW Points: Extremely low / near zero (varies by plan)
Flavor Variations
- Lemon Cloud Cake: Add lemon zest + a splash of lemon juice
- Chocolate Cloud Cake: Replace vanilla protein with chocolate protein powder
- Berry Cloud Cake: Top with fresh strawberries or blueberries
- Cinnamon Roll Cloud: Add cinnamon and vanilla glaze made with yogurt
Serving Suggestions
- Dust with powdered erythritol
- Top with fresh berries
- Add a dollop of fat-free whipped topping
- Drizzle with sugar-free syrup or chocolate sauce
Tips for Best Results
- Use room-temperature eggs for better volume
- Fold gently — air = fluff
- Always cool slowly to prevent collapsing
- Chill fully for best slice texture
Storage Instructions
- Refrigerator: Store covered for up to 4 days
- Freezer: Freeze slices up to 1 month (thaw in fridge)
Frequently Asked Questions
Can I use flavored yogurt?
Yes, but plain gives the cleanest texture and lowest points.
Why did my cake sink?
Overmixing or skipping the slow cool-down can cause collapse.
Is protein powder required?
Yes — it provides structure and boosts protein content.
Conclusion
This High-Protein Cloud Cake proves that dessert can be light, indulgent, and incredibly satisfying without wrecking your goals. One bite and you’ll understand why it’s become a WW and high-protein obsession.
