Preheat oven to 160°C (320°F) and line a 20cm (8-inch) round cake pan with parchment paper.
Separate the eggs into yolks and whites.
Whip the egg whites: In a clean bowl, beat the egg whites with cream of tartar until stiff peaks form. Gradually add half of the sweetener while whipping.
Mix the yolks: In another bowl, combine egg yolks, almond flour, baking powder, vanilla extract, almond milk, and remaining sweetener. Mix until smooth.
Fold carefully: Gently fold the whipped egg whites into the yolk mixture using a spatula. Do this slowly to maintain the airy texture.
Bake: Pour the batter into the prepared pan. Bake for 25–30 minutes or until golden and a toothpick inserted in the center comes out clean.
Cool: Let the cake cool completely in the pan before slicing to avoid collapsing.
Serving and Storage Tips
Serving: Dust with powdered erythritol or unsweetened cocoa powder. Serve with keto whipped cream or fresh berries.
Storage: Store in an airtight container at room temperature for up to 2 days or in the fridge for 4–5 days. Avoid freezing as it may affect the cloud-like texture.
Variations
Chocolate Cloud Cake: Add 1–2 tbsp of unsweetened cocoa powder to the yolk mixture.
Lemon or Orange Zest: Fold in citrus zest for a refreshing flavor.
Berry Cloud Cake: Gently fold in a handful of fresh raspberries or blueberries before baking.
Nutty Cloud Cake: Sprinkle crushed pecans or almonds on top before baking for extra crunch.
