Keto Cloud Cake
Half of the cake comes out to be 326 Calories,
Fat: 30.8 g (of which Saturated: 19.6 g, MUFA's: 4.8 g),
Total Carbs: 2.2 g,
Fiber: 0 g,
Net Carbs: 2.2 g,
Protein: 8.2 g
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 2 people
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 ;)