Keto Blueberry Cloud Cake
This isn’t your typical dense, eggy keto cake. This one bakes up tall, golden, and incredibly airy with a soft sponge crumb and juicy bursts of blueberries in every bite. Folding whipped cream into the batter is the secret that makes it light like a bakery cake—not a brick.
Buttery, gently sweet, and elegant enough for brunch or dessert. Serve it slightly warm with extra whipped cream and no one will believe it’s sugar-free and gluten-free.
Ingredients
Dry ingredients
- 1 ¾ cups superfine almond flour
- ¼ cup coconut flour
- ½ cup powdered erythritol (or preferred keto sweetener)
- 2 tsp baking powder
- Pinch of salt
Wet ingredients
- 4 large eggs, room temperature
- ½ cup unsalted butter, melted and slightly cooled
- 1 tsp vanilla extract
- ½ cup heavy whipping cream (for whipping)
Add-ins
- ¾ cup fresh blueberries (or frozen, not thawed)
Instructions
1) Prep
Preheat oven to 170°C / 340°F.
Line an 8-inch (20 cm) round pan with parchment paper.
2) Whip the cream
Whip the heavy cream until stiff peaks form. Set aside.
3) Mix dry ingredients
In a bowl, whisk together almond flour, coconut flour, sweetener, baking powder, and salt.
4) Mix wet ingredients
In another bowl, beat eggs, melted butter, and vanilla until smooth.
5) Combine
Add dry ingredients to wet and mix into a thick batter.
6) Fold for the “cloud” texture
Gently fold the whipped cream into the batter in 2–3 additions. Do not overmix—keep it airy.
7) Add blueberries
Fold in blueberries gently.
8) Bake
Pour batter into the pan and smooth the top.
Bake 35–45 minutes until golden and a toothpick comes out clean.
9) Cool
Let cool 15 minutes before removing from the pan. The texture sets as it cools.
Serving
Serve slightly warm with a spoon of whipped cream.
Optional: dust with powdered erythritol.
Tips for Perfect Texture
- Eggs must be room temperature.
- Don’t overmix after adding whipped cream.
- Use superfine almond flour for a true sponge feel.
- If the top browns too fast, tent loosely with foil.
Storage: Keep covered at room temp 1 day or refrigerate up to 4 days.
Net carbs: ~3g per slice (8 slices).