If you’re following a keto lifestyle or doing an egg fast, this fluffy and delicious cloud cake will become your new favorite go-to dessert. It’s a low carb treat that’s light as air, subtly sweet, and surprisingly satisfying. Made with only a handful of ingredients, this egg fast dessert is easy to whip up and doesn’t require any fancy tools or baking skills. Whether you’re easing into a low carb diet or you’re already deep into keto, this dessert is the perfect way to stay on track while still treating yourself.

This recipe is built around eggs, cheese, and healthy fats ideal components of an egg fast. Eggs provide the protein base, while the mascarpone or cream cheese offers creaminess and richness. Vanilla stevia adds a subtle sweetness without any carbs, and a pinch of salt enhances the overall flavor. The result? A beautifully airy cake that satisfies your sweet cravings while still being keto approved.

The frosting is just as simple and keto friendly. It’s a smooth, rich blend of softened butter and cream cheese (or mascarpone, depending on what you’re using), combined with a sugar-free sweetener like Sukrin Melis or Swerve Confectioners. A hint of espresso powder brings in depth and warmth to the flavor, giving it that classic bakery taste without the carbs or sugar.

Each bite is a soft and creamy cloud of flavor, perfect for curbing hunger during an egg fast, or simply enjoying a guilt-free indulgence.

The baking process is straightforward. You’ll start by separating the eggs yolks and whites will be mixed separately. The yolks are combined with mascarpone cheese, stevia, and salt. The whites are whipped into stiff peaks – adding a pinch of cream of tartar helps stabilize them, but it’s optional. Once both parts are ready, you’ll gently fold the yolk mixture into the whites. This gentle folding step is essential to keep the batter light and airy, which is the key to that fluffy, cloud-like texture.

After baking, the cakes need to cool for a few minutes in the pan and then rest on a rack. For best texture and taste, let them sit uncovered to dry for several hours before frosting and stacking. This drying step helps achieve the perfect consistency and prevents sogginess.

When it’s time to assemble, the creamy frosting brings it all together. Stack the individual cloud cakes and spread a layer of frosting in between. The result looks like a mini keto layer cake elegant, delicious, and carb-conscious.

Tips & Tricks for Perfect Egg Fast Cloud Cake

• Use room temperature ingredients: Let your eggs and butter sit at room temperature before starting. This helps them mix more smoothly and evenly.
• Choose the right molds: For neat, round cakes, use muffin top pans or small 3 inch molds. This helps shape and size each layer perfectly.
• Don’t overbake: Keep an eye on the cakes while they’re in the oven. Overbaking can make them dry and crumbly, so pull them out when they’re just golden.
• Fold carefully: When combining the whipped egg whites and yolk mixture, fold gently to maintain the fluffy texture. Avoid stirring vigorously.
• Allow proper cooling time: After baking, let the cakes cool on a rack for a few hours so they dry out and hold together better when stacked.

This low carb dessert is proof that you don’t need sugar or flour to make something truly delightful. Whether you’re doing an egg fast or just craving a keto treat, this cloud cake hits the spot without derailing your goals.

Keto Cloud Cake

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Servings

4

servings

Prep time

5

minutes

Cooking time

30

minutes

Total time

35

minutes

A soft, fluffy, and low carb cake perfect for keto or egg fast diets. With a creamy frosting and airy texture, it’s a guilt-free dessert that satisfies sweet cravings.

Ingredients

• 2 large eggs (separated)

• 2 oz mascarpone cheese (or cream cheese)

• 20 drops of vanilla stevia

• A pinch of salt

• A pinch of cream of tartar (optional)

• 2 tbsp butter, softened

• 1 oz cream cheese (or mascarpone), softened

• 2 tbsp Sukrin Melis or Swerve Confectioners

• ¼ tsp instant espresso powder

Directions

• Preheat oven to 300°F (150°C). Line a baking tray with parchment or use a greased muffin top pan.
• Separate the egg whites and yolks into two bowls.
• In the bowl with yolks, mix in mascarpone cheese, vanilla stevia, and salt until smooth.
• Sprinkle cream of tartar over the whites if using, then beat until stiff peaks form.
• Gently fold the yolk mixture into the whipped egg whites using a spatula.
• Spoon 4 portions onto your baking tray or pan, gently flattening the tops.
• Bake for 25–30 minutes until lightly golden. Do not overbake.
• Let cool on the tray for 3–5 minutes, then transfer to a cooling rack and leave to dry for several hours.
• Blend all frosting ingredients until light and fluffy.
• Spread frosting on each cake layer and stack them to create your cloud cake.

Nutrition Facts

• Calories: 132kcal
• Fat: 12.3g
• Saturated Fat: 7.1g
• Cholesterol: 112mg
• Protein: 5g

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