This Cloud Cake is soft, light, buttery, and low in carbs. It has a tender texture with a mild sweetness and a rich flavor from butter and yogurt. Almond flour and coconut flour keep it low-carb, while powdered erythritol adds sweetness without regular sugar.
It is a simple cake for anyone looking for a low-carb dessert that does not feel heavy. Serve it plain, with a little sugar-free whipped cream, or with fresh low-carb berries.
Ingredients
- 1 cup plain Greek yogurt or unsweetened 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
Instructions
1. Preheat the Oven
Preheat your oven to 360°F (180°C).
Grease a 22 cm round cake pan and line the bottom with parchment paper. This will make it easier to remove the cake after baking.
2. Cream the Butter and Sweetener
Add the softened butter and powdered erythritol to a large mixing bowl.
Beat them together until the mixture looks smooth and creamy. Take your time with this step because well-mixed butter helps give the cake a soft texture.
3. Add the Eggs
Add the eggs one at a time, mixing well after each addition.
Adding them gradually helps keep the batter smooth and prevents it from becoming too lumpy.
4. Mix the Dry Ingredients
In a separate bowl, combine the coconut flour, almond flour, baking powder, and salt.
Stir everything together until the dry ingredients are evenly mixed.
5. Combine the Batter
Gradually add the dry mixture to the butter and egg mixture.
Alternate between adding some of the dry ingredients and some of the yogurt. Mix gently after each addition until everything is incorporated.
Do not overmix the batter. Stop as soon as you have a smooth and evenly combined mixture.
6. Add Vanilla
Pour in the sugar-free vanilla extract and give the batter one final gentle mix.
The vanilla adds a warm flavor that works well with the buttery cake.
7. Fill the Cake Pan
Transfer the batter into the prepared cake pan.
Use a spatula to spread the batter evenly across the pan and smooth the top.
8. Bake
Place the cake in the preheated oven and bake for about 35–40 minutes.
The exact baking time can vary slightly depending on your oven and pan. Start checking around 35 minutes.
Insert a toothpick into the center. If it comes out clean or with only a few moist crumbs, the cake is ready.
9. Cool the Cake
Remove the cake from the oven and let it cool in the pan for several minutes.
Then allow it to cool completely at room temperature before slicing.
Once cooled, your Cloud Cake is ready to enjoy.
Tips for the Best Cloud Cake
Use softened butter: Room-temperature butter blends much more easily with the erythritol.
Use powdered erythritol: Powdered sweetener gives the cake a smoother texture than coarse granules.
Measure coconut flour carefully: Coconut flour absorbs a lot of moisture, so adding too much can make the cake dry.
Do not overmix: Mix just until the ingredients are combined. Overmixing can make the cake heavier.
Check before the full baking time: Every oven is different. Start checking the cake around 35 minutes.
Cool before slicing: The cake becomes easier to slice and develops a better texture as it cools.
How to Serve Cloud Cake
This cake is delicious on its own, but you can add simple low-carb toppings.
Try serving it with:
- Sugar-free whipped cream
- A few fresh blueberries
- Raspberries or strawberries
- Unsweetened coconut cream
- A drizzle of sugar-free chocolate sauce
- A small spoonful of almond butter
For an extra dessert-style finish, dust the top with a small amount of powdered erythritol before serving.
Storage
Store leftover cake in an airtight container in the refrigerator. It should stay fresh for several days.
Let a slice sit at room temperature for a few minutes before serving if you prefer a softer texture.
You can also freeze individual slices. Wrap them well and place them in a freezer-safe container. Thaw in the refrigerator before serving.
Nutritional Information
Approximate nutrition per serving:
- Calories: 330
- Net Carbs: 5 g
- Protein: 6 g
- Fat: 32 g
Nutrition can vary depending on the exact brands and ingredients used.
Final Thoughts
Cloud Cake is a great choice when you want a simple low-carb dessert with a soft, buttery texture. The combination of almond flour, coconut flour, yogurt, eggs, and butter creates a tender cake that is filling without being overly sweet.
It is easy enough for a regular weeknight dessert but can also be dressed up for birthdays, family gatherings, or holiday meals. Keep it simple with a dusting of erythritol, or add your favorite low-carb topping for an extra special treat.
