Ingredients:
- 4 large eggs, separated
- 1/4 cup cream cheese (softened)
- 1/4 cup heavy cream
- 1/4 cup almond flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon cream of tartar
- 2 tablespoons powdered erythritol or other keto-friendly sweetener (adjust to taste)
- 1 teaspoon vanilla extract (optional)
Instructions:
- Preheat the Oven: Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper.
- Prepare the Egg Whites: In a clean bowl, beat the egg whites with the cream of tartar until stiff peaks form. This may take a few minutes with an electric mixer.
- Mix Cream Cheese and Sweetener: In another bowl, beat the egg yolks, cream cheese, and powdered erythritol together until smooth. Add the vanilla extract if using.
- Combine Ingredients: Gently fold the egg yolk mixture into the beaten egg whites. Be careful not to deflate the egg whites too much. Mix until just combined.
- Add Almond Flour: Fold in the almond flour and baking powder until evenly incorporated.
- Spoon Onto Baking Sheet: Drop spoonfuls of the batter onto the prepared baking sheet, shaping them into rounds. You can make them as large or small as you like, but keep them uniform in size for even baking.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the cakes are golden brown and set.
- Cool: Allow the cakes to cool completely on a wire rack. They will continue to firm up as they cool.
Serving Suggestions:
- Enjoy them plain or with a dollop of whipped cream.
- You can also use them as a base for keto-friendly desserts by layering with berries and cream.
This cake is quite versatile and can be used in various ways, from a simple treat to a more elaborate dessert. Enjoy your Keto Cloud Cake!
