Storage & Make-Ahead
Store cooled cake tightly wrapped or in an airtight container in the refrigerator for up to 5 days. For longer storage, slice and freeze individual portions in airtight bags for up to 2 months—thaw in the refrigerator overnight. Bring chilled slices to room temperature before serving for best texture.
Why This Recipe Works
The balance of butter and eggs provides structure and richness while Greek yogurt contributes moisture and a subtle tang that keeps the crumb tender. Almond flour adds a fine, buttery mouthfeel and coconut flour absorbs moisture and stabilizes the batter; using both flours yields a light yet cohesive texture. Powdered erythritol creamer dissolves evenly into the butter for a smoother sweetness than granulated substitutes, reducing grittiness common in low-carb bakes.
Expert Tips
Weigh ingredients for the most consistent results—gluten-free and low-carb flours are less forgiving by volume.
Use room-temperature eggs and butter so they incorporate more readily and the batter stays emulsified.
If you prefer a lighter crumb, separate the eggs and whip the whites to soft peaks, then fold into the batter as a variation.
To reduce sweetness, taste the batter (safer before adding baking powder) and adjust erythritol by small amounts; keep in mind texture may shift slightly.
Recipe provided by tinsuf. This Keto Cloud Cake offers a satisfying low-carb dessert option that still feels indulgent—soft, moist and versatile. Try the variations and storage tips to make it work for your meal plan and enjoy.
ADVERTISEMENT
