After a while, I’m finally offering you one of the simplest keto recipes out there: Keto Cloud Cake. The idea for it didn’t really grow inside my grey cell network, though.
While I was going through my Egg Fast experiment, I looked for many recipes that would make my 5 days of eggs and fat delicious. I stumbled across Egg Fast Cloud Cake recipe and decided to change it just a little bit to suit my taste perfectly. You can as well stick to the original if you wish. But I can’t help being in love with matcha green tea, especially when I can mix it in cream of some sort. If you ask me, the combination of pretty much any type of dairy and matcha is a match made in heaven.
While typing this, I realized one of my future recipes should be keto matcha cheddar cheesecake. Yes, browsing my page, you will notice more than one recipe in which I use the magic green tea powder. In case you didn’t know, its full of antioxidants, it tastes delicious, and is extremely healthy if you don’t go out and order a matcha latte, filled with sugar.
So, the recipe below is useful when you Egg Fast, and delicious plus tweakable when you don’t. Use more cream cheese or mascarpone for the filling if it suits you. At one point I added sugar-free caramel to the filling, and that was also quite nice. Skip the matcha powder if desired, and mix in vanilla seeds. Just make sure you enjoy it relatively slowly because the cake itself is not as big as it is good.
- 2 tbsp butter
- 1 oz. cream cheese
- 2 tbsp erythritol
- 1/4 tsp. matcha green tea powder
- Preheat the oven to 300° F. Line a baking pan or moulds with parchment paper and lightly spray with nonstick spray.
Separate the eggs, making sure no yolk gets into the whites. Whip the egg whites and the cream of tartar until stiff.
In a separate bowl, whisk together the yolks, mascarpone cheese, salt, and stevia until smooth.
Using a spatula, gradually and carefully fold the egg whites into the yolk-cheese mixture. You want to use the folding technique because you don't want to lose the fluffiness of the egg whites.
Spoon 4 large mounds of the mixture onto the prepared baking sheet or moulds. Gently press with a spatula on the top of each mound to flatten just slightly.
- Bake for approximately 30 minutes. Be careful not to over-bake. Take the cakes out of the oven and let them cool. For best results, leave them out for a day before assembling the cake.
- Whip all the ingredients together until smooth and creamy.
- Using a spoon or a spatula, place ¼ of the filling on top of each cake layer, and stack them on top of each other.
- Let it sit in the fridge for a few minutes. Cut in half and enjoy with your dearest person (who might as well be yourself 😉