Quick Description
This Cloud Cake is a light, fluffy, and delicious low-carb dessert that’s perfect for anyone looking for a healthy treat. Made with a combination of Greek yogurt, almond flour, and coconut flour, it has a delicate texture and subtle sweetness. Whether you’re following a low-carb, keto, or gluten-free diet, this cake will satisfy your sweet tooth without any guilt. The powdered erythritol sweetens it without adding any extra sugar, and the addition of butter and eggs provides the perfect richness.
Servings & Timing
Servings: 12-16 (depending on portion size)
Prep Time: 10 minutes
Cook Time: 25-30 minutes
Total Time: About 40 minutes
Ingredients List
For the Cake:
- 1 cup plain Greek yogurt (or coconut yogurt for a dairy-free version)
- 1 ½ cups powdered erythritol (for sweetness, can substitute with any preferred sweetener)
- 1 ½ cups unsalted butter, softened
- ½ cup almond flour (for a low-carb base)
- 1 ¼ cups coconut flour (adds structure and flavor)
- 1 teaspoon vanilla extract (sugar-free)
- A pinch of salt
- 16g baking powder (about 1 tablespoon)
- 5 large eggs (for structure and fluffiness)
Instructions
Step 1 — Preheat the Oven
Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking pan (or line with parchment paper for easy removal).
Step 2 — Cream the Butter and Sweetener
In a large mixing bowl, cream together:
- 1 ½ cups unsalted butter
- 1 ½ cups powdered erythritol
Use a hand mixer or stand mixer to beat the mixture until light and fluffy, about 3-4 minutes.
Step 3 — Add the Eggs and Yogurt
Once the butter and sweetener are well creamed, add:
- 5 large eggs
- 1 cup plain Greek yogurt (or coconut yogurt for a dairy-free option)
Mix well until the eggs are fully incorporated and the mixture is smooth.
Step 4 — Mix the Dry Ingredients
In a separate bowl, whisk together:
- ½ cup almond flour
- 1 ¼ cups coconut flour
- 16g baking powder (about 1 tablespoon)
- A pinch of salt
Step 5 — Combine Wet and Dry Ingredients
Gradually add the dry ingredients into the wet mixture, stirring gently. Be sure not to overmix, as that can cause the cake to become dense. Mix until everything is just combined.
Step 6 — Pour the Batter into the Pan
Pour the batter into the prepared baking pan and smooth the top with a spatula to ensure it’s evenly spread.
Step 7 — Bake
Bake in the preheated oven for 25-30 minutes, or until the cake is golden brown on top and a toothpick inserted into the center comes out clean.
Step 8 — Cool and Serve
Once baked, remove the cake from the oven and let it cool in the pan for 10-15 minutes. Then, transfer it to a wire rack to cool completely.
Cut into squares or slices, and enjoy!
Additional Notes
- Sweetness Level: If you prefer a sweeter cake, you can increase the amount of erythritol or your sweetener of choice. Alternatively, add a few drops of liquid stevia for extra sweetness without the carbs.
- Storage: Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
- Make-Ahead: This cake can also be made in advance. Just store it in the fridge and allow it to come to room temperature before serving
Dietary Info
- Low-Carb
- Keto-Friendly
- Gluten-Free
- Dairy-Free Option (with coconut yogurt)
Variations
- Lemon Cloud Cake: Add zest of one lemon and a tablespoon of lemon juice to the batter for a citrusy twist.
- Chocolate Cloud Cake: Stir in 2 tablespoons of cocoa powder and ¼ cup of dark chocolate chips for a rich chocolate flavor.
- Berry Cloud Cake: Fold in 1 cup of fresh berries (such as raspberries or blueberries) for added flavor and color.
Storage & Make-Ahead
- Fridge: Store in an airtight container for up to 1 week in the fridge.
- Freezing: Freeze the cake in individual portions for up to 2 months. Thaw in the fridge overnight for a convenient, low-carb dessert.
