Keto Cloud Cake — Soft, Moist & Low-Carb
Table of Contents
Introduction
If you follow a low-carb or ketogenic eating plan but still crave a classic cake experience, this Keto Cloud Cake delivers. The recipe blends the richness of
butter and eggs with the moisture and slight tang of Greek yogurt, while almond and coconut flours keep the structure light yet satisfying. Unlike dense keto loaves that can feel heavy, this cake aims for a tender, almost ethereal texture — soft in the middle with a gently golden top. It’s straightforward to prepare and forgiving on timing, which makes it perfect for weekend baking or a simple celebration dessert. This method was arranged and tested for clarity by tinsuf so you can reproduce a consistent result at home.
Recipe Details
- Author: tinsuf
- Cuisine: Low-Carb / Keto
- Category: Dessert
- Keywords: keto cake, cloud cake, almond flour, coconut flour
- Prep time:
- Cook time:
- Total time:
- Yield: 8–10 servings (22 cm pan)
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
- A pinch of salt
- 16 g baking powder
- 5 large eggs
Instructions
Keto Cloud Cake — Soft, Moist & Low-Carb
Table of Contents
Introduction
If you follow a low-carb or ketogenic eating plan but still crave a classic cake experience, this Keto Cloud Cake delivers. The recipe blends the richness of
butter and eggs with the moisture and slight tang of Greek yogurt, while almond and coconut flours keep the structure light yet satisfying. Unlike dense keto loaves that can feel heavy, this cake aims for a tender, almost ethereal texture — soft in the middle with a gently golden top. It’s straightforward to prepare and forgiving on timing, which makes it perfect for weekend baking or a simple celebration dessert. This method was arranged and tested for clarity by tinsuf so you can reproduce a consistent result at home.
Recipe Details
- Author: tinsuf
- Cuisine: Low-Carb / Keto
- Category: Dessert
- Keywords: keto cake, cloud cake, almond flour, coconut flour
- Prep time:
- Cook time:
- Total time:
- Yield: 8–10 servings (22 cm pan)
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
- A pinch of salt
- 16 g baking powder
- 5 large eggs
Instructions
- Preheat the oven to 360°F (180°C). Line and lightly grease a 22 cm cake pan and set aside.
- In a large mixing bowl, beat 1 1/2 cups softened butter with 1 1/2 cups powdered erythritol until pale and smooth, about 2–3 minutes with a mixer.
- Add the eggs one at a time to the butter mixture, mixing well after each egg so the emulsion remains stable.
- In another bowl, whisk together 1/2 cup almond flour, 1 1/4 cups coconut flour, 16 g baking powder and a pinch of salt until evenly combined.
- Alternate adding the dry flour mixture and 1 cup Greek yogurt to the wet batter, beginning and ending with the dry ingredients. Mix gently until incorporated and scrape the bowl so no pockets of flour remain.
- Fold in 1 teaspoon sugar-free vanilla extract. Transfer the batter to the prepared pan, smooth the top and tap the pan on the counter once to release large air bubbles.
- Bake for 35–40 minutes, or until the top is set and a toothpick inserted near the center comes out clean. Cool in the pan 10–15 minutes, then remove to a wire rack to cool completely before slicing.
- Serve plain, or top with a light dusting of powdered erythritol, unsweetened whipped cream, or a few fresh berries (note: berries add carbs). Store leftovers refrigerated.
Troubleshooting & Consistency Tips
Batter too dry or crumbly: Coconut flour is highly
absorbent. If the batter seems overly stiff, fold in 1–2 tablespoons of
additional yogurt or a splash of milk (dairy or unsweetened plant milk)
until it reaches a smooth, scoopable consistency.
Dense texture: Avoid overmixing once the flours are combined. Overworking the batter compresses air and yields a heavier crumb.
Top browns too quickly: Tent the cake loosely with foil for the final 10–12 minutes of baking.
Cake collapses after baking: Underbaking or opening the
oven too early can cause sinking. Confirm doneness with a toothpick and
allow the cake to cool gradually.
Storage & Make-Ahead
Store cooled cake tightly wrapped or in an airtight container in the refrigerator for up to 5 days. For longer storage, slice and freeze individual portions in airtight bags for up to 2 months—thaw in the refrigerator overnight. Bring chilled slices to room temperature before serving for best texture.
Why This Recipe Works
The balance of butter and eggs provides structure and richness while Greek yogurt contributes moisture and a subtle tang that keeps the crumb tender. Almond
buttery mouthfeel and coconut flour absorbs moisture and stabilizes the batter; using both flours yields a light yet cohesive texture. Powdered erythritol creamer dissolves evenly into the butter for a smoother sweetness than granulated substitutes, reducing grittiness common in low-carb bakes.
Expert Tips
- flours are less forgiving by volume.
- Use room-temperature eggs and butter so they incorporate more readily and the batter stays emulsified.
- If you prefer a lighter crumb, separate the eggs and whip the whites to soft peaks, then fold into the batter as a variation.
- To reduce sweetness, taste the batter (safer before adding baking powder) and adjust erythritol by small amounts; keep in mind texture may shift slightly.
- Preheat the oven to 360°F (180°C). Line and lightly grease a 22 cm cake pan and set aside.
- In a large mixing bowl, beat 1 1/2 cups softened butter with 1 1/2 cups powdered erythritol until pale and smooth, about 2–3 minutes with a mixer.
- Add the eggs one at a time to the butter mixture, mixing well after each egg so the emulsion remains stable.
- In another bowl, whisk together 1/2 cup almond flour, 1 1/4 cups coconut flour, 16 g baking powder and a pinch of salt until evenly combined.
- Alternate adding the dry flour mixture and 1 cup Greek yogurt to the wet batter, beginning and ending with the dry ingredients. Mix gently until incorporated and scrape the bowl so no pockets of flour remain.
- Fold in 1 teaspoon sugar-free vanilla extract. Transfer the batter to the prepared pan, smooth the top and tap the pan on the counter once to release large air bubbles.
- Bake for 35–40 minutes, or until the top is set and a toothpick inserted near the center comes out clean. Cool in the pan 10–15 minutes, then remove to a wire rack to cool completely before slicing.
- Serve plain, or top with a light dusting of powdered erythritol, unsweetened whipped cream, or a few fresh berries (note: berries add carbs). Store leftovers refrigerated.
Troubleshooting & Consistency Tips
Batter too dry or crumbly: Coconut flour is highly
absorbent. If the batter seems overly stiff, fold in 1–2 tablespoons of
additional yogurt or a splash of milk (dairy or unsweetened plant milk)
until it reaches a smooth, scoopable consistency.
Dense texture: Avoid overmixing once the flours are combined. Overworking the batter compresses air and yields a heavier crumb.
Top browns too quickly: Tent the cake loosely with foil for the final 10–12 minutes of baking.
Cake collapses after baking: Underbaking or opening the
oven too early can cause sinking. Confirm doneness with a toothpick and
allow the cake to cool gradually.
Storage & Make-Ahead
Store cooled cake tightly wrapped or in an airtight container in the refrigerator for up to 5 days. For longer storage, slice and freeze individual portions in airtight bags for up to 2 months—thaw in the refrigerator overnight. Bring chilled slices to room temperature before serving for best texture.
Why This Recipe Works
The balance of butter and eggs provides structure and richness while Greek yogurt contributes moisture and a subtle tang that keeps the crumb tender. Almond
buttery mouthfeel and coconut flour absorbs moisture and stabilizes the batter; using both flours yields a light yet cohesive texture. Powdered erythritol creamer dissolves evenly into the butter for a smoother sweetness than granulated substitutes, reducing grittiness common in low-carb bakes.
Expert Tips
- flours are less forgiving by volume.
- Use room-temperature eggs and butter so they incorporate more readily and the batter stays emulsified.
- If you prefer a lighter crumb, separate the eggs and whip the whites to soft peaks, then fold into the batter as a variation.
- To reduce sweetness, taste the batter (safer before adding baking powder) and adjust erythritol by small amounts; keep in mind texture may shift slightly.
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