Keto Cloud Cakes with Pineapple Frosting and Berries

01.24.19 - BY Nona Raybern
Keto Cloud Cakes

The Ketogenic Diet has risen in popularity in the last years. The low carb, high protein meal plans allow you to eat cheese, meats, and other goodies in moderation. They do, however, cut out sugar and most carbohydrates completely. So if you’re a sweet fiend, the Keto diet can be hard to maintain. Luckily, these Keto Cloud Cakes can satiate the worst sugar cravings.

Most Keto desserts contain artificial sweeteners in them. We wanted to create something that had sweetness only derived from actual food. None of that artificial aftertaste or impending migraine triggered by chemicals. The sweetness in these Keto Cloud Cakes comes only from the fruit.

Cloud Cakes are similar to Cloud Bread, which is a flourless bread substitute. Just add vanilla to give it a touch dessert quality.

Here’s a pro-tip for slicing large quantities of strawberries: try using an egg slicer! The Endurance® Egg Slicer gives you perfectly even slices every time and the process goes much quicker than slicing with a knife. If you have trouble separating egg whites from yolks, the Endurance® Egg Separator also comes in handy. Simply crack the egg in and watch the egg whites fall from the egg yolks.

Once the cake bake and cool, the fruit and frosting prepped, you can assemble these Keto Cloud Cakes in a jiff! If you want to pre-make the separate components (say, for a party), simply keep everything chilled until ready to assemble.

These cakes are so pretty and naturally sweetened, nobody would ever know they’re keto compliant. Enjoy!

 

keto cloud cakes with pineapple frosting and berries

Keto Cloud Cakes with Pineapple Frosting and Berries

When you're craving sweets, but adhering to the keto diet, try out these Keto Cloud Cakes for a no-sugar fix to satisfy your sweet tooth!

Course

Dessert
Cuisine

Keto

Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 1 hour 10 minutes
Total Time 50 minutes

Servings 4 people

Ingredients

Cloud Cakes

  • 6
    Large
    Eggs
  • 1/4
    Tsp
    Cream of tartar
  • 6
    Tbs
    Cream cheese
    softened/room temperature
  • 1
    Tsp
    Vanilla extract or vanilla bean paste

Pineapple Frosting

  • 8
    Oz
    Cream cheese
    softened/room temperature
  • 4
    Oz
    Butter
    softened/room temperature
  • 1
    Tsp
    Vanilla extract
  • 2
    Tbs
    Pineapple Juice
  • 1/3
    Cup
    Crushed pineapples
  • 1
    Tsp
    Cream of tartar
  • Strawberries / Raspberries
    for layering

Instructions

Cloud Cakes

  1. Preheat oven to 300°F. Line baking sheet with parchment paper. 

  2. Separate egg whites and yolks into separate bowls. Whip egg whites and cream of tartar in high speed until stiff peaks form. 

  3. In separate bowl mix egg yolks and cream cheese on medium high speed until well blended. Add vanilla and mix again for one minute until completely smooth.  

  4. Gently fold in egg whites 1 cup at a time unti just mixed. 

  5. Spoon mixture onto baking sheet at 4 inches wide and 1 inch high. 

  6. Bake 28-30 minutes until lightly browned. Let sit on baking sheet additional 10 minutes out of the oven. Remove from sheet and let cool on wire rack, at least 60 minutes. 

Pineapple Frosting/Assembling Cakes

  1. On medium high, mix together cream cheese and butter until smooth and fluffy. Add vanilla, pineapple, pineapple juice and mix well until smooth. Add cream of tartar and mix to stabilize. 

  2. Assemble keto cloud cakes by alternating layer of cloud cake, pineapple frosting, and your choice of fruit. Serve chilled within an hour of assembling.