Imagine a dessert so light and airy it practically floats off the plate. That’s exactly what you get with these heavenly Strawberry Cream Cloud Cakes! They’re the perfect guilt-free treat for a sunny afternoon, a summer barbecue, or whenever you crave something sweet without the carbs. Each bite is a dreamy combination of fluffy cake, fresh, juicy strawberries, and rich whipped cream. Let’s get baking!
Ingredients
• For the Cloud Cakes
• 3 large eggs
• 3 oz / 85g cream cheese, softened
• ¼ tsp / 1g baking powder
• ½ tsp / 2.5ml vanilla extract
• 2 tbsp / 24g erythritol
• For the Strawberry Cream Filling
• 10 medium strawberries, sliced
• 1 cup / 240ml heavy cream
Instructions
1. Preheat your oven to 300°F / 150°C and line a large baking sheet with parchment paper.
2. Separate the eggs. In a clean, dry bowl, use an electric mixer to whisk the egg whites until stiff peaks form. Set aside.
3. In a separate bowl, combine the egg yolks, softened cream cheese, baking powder, vanilla extract, and erythritol. Beat with the mixer until the mixture is completely smooth and creamy.
4. Gently fold the stiff egg whites into the egg yolk mixture in thirds. Be careful not to overmix; you want to keep the batter as airy as possible.
5. Spoon the batter onto the prepared baking sheet, forming 10 small, round cakes. Bake for 25-30 minutes, or until they are golden brown and firm to the touch.
6. Let the cloud cakes cool completely on the baking sheet. While they cool, whip the heavy cream in a chilled bowl until thick peaks form.
7. Once cooled, carefully slice each cake in half horizontally. Place a dollop of whipped cream and a few strawberry slices on the bottom half, then top with the other half to create a mini sandwich.
Nutritional Information
• Nutritional Info
• Serving size: 2 cakes
• Calories: 275
• Fat: 30g
• Net Carbs: 3.7g
• Protein: 6g
Pro Tips
• Ensure your eggs and cream cheese are at room temperature for a smoother, lump-free batter.
• When folding the egg whites, use a gentle hand and mix just until no white streaks remain. Overmixing will deflate the batter, resulting in dense cakes.
• For the fluffiest egg whites, make sure your mixing bowl and beaters are completely clean and free of any fat or grease.
FAQ
Q: Are these Strawberry Cream Cloud Cakes keto-friendly
A: Yes, these Strawberry Cream Cloud Cakes are perfectly keto-friendly. With only 3.7g of net carbs per serving, they are an excellent low-carb and sugar-free dessert option.
Q: Why did my cloud cakes come out flat instead of fluffy
A: Flat cloud cakes are usually caused by deflated egg whites. To ensure they are light and airy, make sure your mixing bowl is completely clean and dry, and be very gentle when folding the stiff egg whites into the batter to avoid knocking the air out.
Q: Can I use a different sweetener instead of erythritol
A: Absolutely. You can substitute erythritol with another granulated keto-friendly sweetener like monk fruit or a stevia blend. Use a 1:1 ratio, but adjust to your personal taste as sweetness levels can vary.
Q: How should I store leftover cloud cakes
A: Store leftover Strawberry Cream Cloud Cakes in an airtight container in the refrigerator for up to 3 days. For the best texture, it’s recommended to store the unfilled cakes and the strawberry cream filling separately and assemble just before serving.
