Light, fluffy, and melt-in-your-mouth — like a cheesecake-soufflé hybrid, but low-carb and keto-friendly.
Servings: 8
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: ~45 minutes
Dietary Tags: Keto, Low-Carb, Gluten-Free, Sugar-Free
Ingredients
6 large eggs, separated
1/4 cup erythritol (powdered for smooth texture)
1/4 tsp cream of tartar
4 oz (115 g) cream cheese, softened
1 tsp vanilla extract
Pinch of salt
Optional topping: sugar-free whipped cream, powdered erythritol dusting, or fresh berries (low-carb friendly).
Instructions
Preheat Oven
Preheat to 160°C (320°F). Line an 8-inch round cake pan with parchment paper.
Beat Egg Whites
In a clean, dry bowl, add egg whites + cream of tartar.
Beat with an electric mixer until soft peaks form.
Gradually add half the erythritol, beating until stiff peaks form. Set aside.
Make Yolk Mixture
In another bowl, whisk together egg yolks, cream cheese, vanilla, salt, and the remaining erythritol until smooth.
Fold Gently
Stir 1/3 of the beaten egg whites into the yolk mixture to lighten it.
Gently fold in the remaining whites with a spatula, keeping as much air as possible.
Bake
Pour batter into prepared pan.
Bake 25–30 minutes, until golden and set.
Cool & Serve
Let cool completely before slicing.
Optional: Dust with powdered erythritol or top with whipped cream.
Pro Tips & Variations
Lemon Cloud Cake → Add 1 tbsp lemon juice + 1 tsp zest to yolk mixture.
Mocha Twist → Mix 1 tsp instant coffee + 1 tsp cocoa powder into yolks.
Berry Boost → Top slices with raspberries or strawberries.
Nutrition (per slice, 1 of 8)
Calories: ~85
Fat: 6 g
Protein: 5 g
Carbs: 2 g (Net Carbs: ~1 g)
Fiber: ~1 g
