Description
Cloud Cake is an ultra-light, low-carb dessert made with almond flour, coconut flour, and erythritol for a fluffy, melt-in-your-mouth texture. Naturally gluten-free and subtly sweet, it’s ideal for elegant occasions or healthy everyday indulgence.
Ingredients
- 1 cup plain Greek yogurt or coconut yogurt
- 1 1/2 cups powdered erythritol
- 1 1/2 cups unsalted butter, softened
- 1/2 cup almond flour
- 1 1/4 cups coconut flour
- 1 teaspoon sugar-free vanilla extract
- 1 pinch salt
- 16 g baking powder
- 5 large eggs
Instructions
- Preheat the oven to 360°F (180°C). Line a 22 cm round cake pan with parchment paper and lightly grease the sides.
- In a large bowl, cream the softened butter and powdered erythritol until smooth and fluffy.
- Add eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together coconut flour, almond flour, baking powder, and salt.
- Add the dry ingredients to the wet mixture alternately with the yogurt, mixing gently to form a smooth batter.
- Stir in the vanilla extract.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely at room temperature before slicing and serving.
Notes
- Add citrus zest (lemon or orange) for extra flavor.
- Fold in berries or top with yogurt or whipped cream for variation.
- Separate and whip egg whites for an even lighter texture if desired.
- Use coconut yogurt and dairy-free butter for a dairy-free version.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 1g
- Sodium: 90mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 95mg
