Clean recipe · cuisine.easyketo4u.com

Best Keto Cloud Cake

A light and fluffy keto cloud cake made with eggs and mascarpone, layered with a rich cream cheese, butter, erythritol, and matcha green tea filling. This simple low-carb dessert has an airy texture and creamy finish.

Original recipe: cuisine.easyketo4u.com

Yield:: 2 servings
Prep:: 10 min
Cook:: 30 min
Total:: 40 min

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Ingredients

2 large eggs
2 oz mascarpone cheese - (full fat)
1 pinch salt
1 pinch cream of tartar
⅛ teaspoon stevia extract - (optional)
2 tablespoon butter
1 oz cream cheese
2 tablespoon erythritol
¼ teaspoon matcha green tea powder

Instructions

Preheat the oven to 300°F. Line a baking pan or molds with parchment paper and lightly coat them with nonstick spray.
Separate the eggs carefully, making sure no yolk gets into the whites. Add the cream of tartar and whip the egg whites until they become stiff and hold their shape.
In a separate bowl, whisk together the egg yolks, full-fat mascarpone cheese, salt, and optional stevia extract until the mixture is smooth and well combined.
Gradually fold the whipped egg whites into the yolk and mascarpone mixture using a spatula. Work gently to preserve the airiness of the whipped whites.
Spoon the mixture into four large portions on the prepared baking sheet or molds. Gently flatten the tops with a spatula without pressing down heavily.
Bake for approximately 30 minutes. Watch the cake carefully toward the end of cooking and avoid over-baking.
Remove the cake layers from the oven and allow them to cool completely. For the best texture, the layers can be left to rest for a day before assembly.
Whip the butter, cream cheese, erythritol, and matcha green tea powder together until smooth and creamy.
Place one-quarter of the filling over each cake layer. Stack the layers carefully to create the finished cloud cake.
Place the assembled cake in the refrigerator for a few minutes. Cut in half and serve chilled.