Description

This Keto Cloud Cake is wonderfully soft, moist, and fluffy with a delicate cake-like crumb. Made with Greek yogurt, eggs, almond flour, coconut flour, and powdered erythritol, it delivers a lightly sweet flavor while keeping carbohydrates low.

The combination of almond and coconut flour gives this cake a tender texture, while Greek yogurt and eggs contribute protein and moisture. With approximately 5 g net carbs per serving, it can be a lovely option for a low-carb or keto-friendly dessert.

It is simple enough for everyday baking but elegant enough to serve with coffee, tea, or as a light dessert after dinner.

Can This Keto Cloud Cake Support Weight Loss Goals?

Keto Cloud Cake can fit into a balanced weight-management eating plan when enjoyed in an appropriate portion. Its low-carb ingredient combination can help keep the carbohydrate content relatively modest, while eggs and Greek yogurt provide some protein.

However, this is still a calorie-dense dessert because it contains a substantial amount of butter. Portion size and overall daily calorie intake are therefore important when including it in a weight-management plan.

Does Keto Cloud Cake Fit a High-Protein Lifestyle?

Keto Cloud Cake can fit a high-protein lifestyle, although it is better described as a low-carb dessert with moderate protein rather than a very high-protein dessert.
Eggs and Greek yogurt provide most of the protein, while almond and coconut flour contribute smaller amounts.
The original recipe provides approximately 6 g protein and 5 g net carbs per serving.
For a stronger protein boost, serve a slice with plain Greek yogurt or a high-protein yogurt.

My Personal Experience

Soft and fluffy texture
I love how the Greek yogurt and eggs help create a moist, tender crumb.
The almond and coconut flours give the cake structure without making it feel heavy.
Easy keto dessert
This cake uses simple low-carb baking ingredients and doesn’t require complicated techniques.
It is especially convenient when you’re craving something sweet while keeping carbohydrates controlled.
Perfect with coffee
A slice has a mild sweetness and buttery flavor that pairs beautifully with coffee or tea.
The soft texture makes it enjoyable without needing frosting or a heavy topping.
Lightly sweet and versatile
Powdered erythritol provides sweetness without traditional granulated sugar.
You can add a little extra sugar-free vanilla or a low-carb topping for additional flavor.

Perfect For

Keto Cloud Cake is perfect for low-carb desserts, keto diet plans, high-protein snack pairings, afternoon tea, breakfast treats, coffee breaks, family gatherings, and sugar-conscious dessert menus. It works particularly well when you want a soft cake without traditional wheat flour and sugar. For a higher-protein snack, pair a slice with Greek yogurt.

Why You’ll Love This Recipe

Low in net carbs
The original recipe provides approximately 5 g net carbs per serving.
Almond flour, coconut flour, and erythritol help keep the carbohydrate count relatively low.
Soft and fluffy
Eggs and Greek yogurt help create a moist, tender texture.
The finished cake has a delicate crumb rather than a dense keto-cake texture.
Simple ingredients
The recipe uses familiar keto-friendly baking ingredients such as almond flour, coconut flour, eggs, butter, and erythritol.
There is no need for complicated specialty equipment.
Naturally gluten-free ingredients
Almond and coconut flour replace conventional wheat flour.
Always check ingredient labels if strict gluten avoidance is required.
Great with coffee or tea
Its buttery vanilla flavor makes it an easy pairing for hot drinks.
You can enjoy it plain or add a low-carb topping.

Common Mistakes to Avoid

Using cold butter — Cold butter will not cream smoothly with powdered erythritol, so allow the butter to soften before mixing.
Adding the eggs too quickly — Add eggs gradually to help maintain a smooth, well-emulsified batter.
Overmixing after adding flour — Mix only until the ingredients are combined to help prevent a heavy texture.
Cutting the cake while hot — Allow the cake to cool completely so the crumb can set properly before slicing.

Required Equipment

22 cm round cake pan — Provides the correct baking shape and helps create an evenly thick cake.
Parchment paper — Makes removing the delicate cake easier.
Large mixing bowl — Provides enough space for combining the wet ingredients.
Second mixing bowl — Keeps the dry ingredients evenly mixed before incorporation.
Electric mixer — Helps cream softened butter and erythritol smoothly.
Rubber spatula — Makes it easy to scrape the bowl and spread the batter evenly.
Toothpick — Provides a quick way to check whether the center is fully baked.

Storage Instructions

Allow the Keto Cloud Cake to cool completely before storing.

Refrigerator: Place slices in an airtight container and refrigerate for approximately 4–5 days for the best texture.

Freezer: Wrap individual slices tightly in plastic wrap or parchment and place them in a freezer-safe container or bag. Freeze for approximately 2–3 months.

Ideal container: An airtight glass or BPA-free food-storage container helps prevent the cake from drying out or absorbing refrigerator odors.

Reheating: Let refrigerated slices come close to room temperature, or warm very gently in the microwave for about 10–15 seconds. For frozen slices, thaw overnight in the refrigerator before serving.

Storage does not substantially change the recipe’s protein content, although the texture may become slightly firmer after refrigeration.

Recipe Details

Preparation Time: 15 minutes
Cooking Time: 35–40 minutes
Total Time: Approximately 50–55 minutes
Servings: 9 slices
Best Season: All-season
Total Calories: Approximately 330 calories per serving

The original recipe lists approximately 330 calories per serving; serving count is estimated from the nutritional information provided on the source recipe.

Short 3-Line Description

A soft, buttery Keto Cloud Cake made with almond flour, coconut flour, eggs, and Greek yogurt.
It has a fluffy, moist crumb with a gentle vanilla sweetness and approximately 5 g net carbs per serving.
A delicious low-carb treat for keto breakfasts, snacks, coffee breaks, and desserts.

📝 Ingredients

1 cup plain Greek yogurt or coconut yogurt
1½ cups powdered erythritol
1½ cups unsalted butter, softened
½ cup almond flour
1¼ cups coconut flour
1 teaspoon sugar-free vanilla extract
1 pinch salt
16 g baking powder
5 large eggs

Ingredient Notes:
Use softened rather than melted butter for the best texture. Greek yogurt adds moisture and protein, while coconut yogurt can be used as the dairy-free alternative listed in the original recipe.

Directions

1. Preheat the oven

Heat the oven to 360°F (about 182°C).

Allow the oven to fully preheat before baking so the cake rises and cooks evenly.

2. Prepare the cake pan

Line a 22 cm round cake pan with parchment paper.

Lightly grease any exposed areas to make removing the finished cake easier.

3. Cream the butter and erythritol

Add the softened butter and powdered erythritol to a large mixing bowl.

Beat on medium speed for 2–3 minutes until smooth and creamy.

High-protein tip: Use Greek yogurt rather than a lower-protein yogurt if increasing the protein content is a priority.

4. Add the eggs

Add the eggs one at a time, mixing well after each addition.

The mixture should become smooth and creamy rather than separated.

5. Combine the dry ingredients

In a separate bowl, whisk together the almond flour, coconut flour, baking powder, and salt.

Mix for approximately 30 seconds so the baking powder is evenly distributed.

6. Combine wet and dry ingredients

Gradually add the dry mixture to the butter mixture, alternating with the Greek yogurt.

Mix gently after each addition until everything is incorporated.

Avoid excessive mixing because overworking the batter can make the finished cake heavier.

7. Add vanilla

Pour in the sugar-free vanilla extract and mix briefly until evenly distributed.

The batter should be thick, smooth, and easy to spread.

8. Transfer to the pan

Pour the batter into the prepared cake pan.

Use a rubber spatula to spread the batter into an even layer.

9. Bake

Place the pan in the preheated 360°F oven and bake for approximately 35–40 minutes.

The surface should look set and lightly golden, and a toothpick inserted into the center should come out clean or with only a few moist crumbs.

10. Cool completely

Remove the cake from the oven and allow it to cool at room temperature.

Let it cool completely before slicing so the delicate crumb has time to firm up.

11. Serve

Slice into approximately 9 portions and serve plain or alongside Greek yogurt, berries, or a low-carb beverage.

Nutrition Facts — Per Serving (Approximate)

Calories: 330 kcal
Fat: 32 g
Cholesterol: Approximately 130 mg
Sodium: Approximately 270 mg
Potassium: Approximately 120 mg
Total Carbohydrates: Approximately 10 g
Fiber: Approximately 5 g
Net Carbs: Approximately 5 g
Sugars: Approximately 2 g
Protein: 6 g
Calcium: Approximately 70 mg

The original source specifically lists approximately 330 calories, 5 g net carbs, 6 g protein, and 32 g fat per serving. The remaining nutrition values above are approximate estimates based on the listed ingredients and an estimated 9-serving yield.

Notes

Storage: Keep the cooled cake in an airtight container in the refrigerator for about 4–5 days.
Freezing: Wrap individual slices and freeze for approximately 2–3 months.
Reheating: Allow refrigerated slices to warm slightly at room temperature or microwave very briefly.
Allergy note: This recipe contains eggs, dairy, and almonds. Coconut flour is also used.
Dairy-free option: The original recipe allows coconut yogurt instead of Greek yogurt.
Flavor boost: Add a little extra sugar-free vanilla, lemon zest, or a pinch of cinnamon for a different flavor profile.
Protein boost: Serve each slice with plain Greek yogurt or high-protein yogurt.
Texture tip: Do not slice the cake immediately after baking; cooling completely helps the crumb become stable and fluffy.

Frequently Asked Questions

1. Is Keto Cloud Cake really low-carb?

Yes, the original recipe lists approximately 5 g net carbs per serving.

2. Is Keto Cloud Cake high in protein?

It provides approximately 6 g protein per serving, so it is better described as a moderate-protein low-carb dessert rather than a very high-protein cake.

3. Can I use coconut yogurt instead of Greek yogurt?

Yes, coconut yogurt is listed as an alternative to plain Greek yogurt in the original recipe.

4. Can I replace erythritol with regular sugar?

Regular sugar will substantially increase the carbohydrate content, so a keto-friendly powdered sweetener is preferable for maintaining the recipe’s low-carb profile.

5. Why is my cloud cake dense?

Overmixing the batter, using cold butter, or allowing the cake to cool improperly can contribute to a heavier texture.

6. Can I freeze Keto Cloud Cake?

Yes, individual slices can be wrapped well and frozen for approximately 2–3 months for convenient storage