Keto Blackberry Yogurt Cloud Cake

I love a cake that feels light but still tastes like a real treat. This keto blackberry yogurt cloud cake is exactly that.

The Greek yogurt keeps it soft and moist, while the whipped egg whites give it that airy, fluffy texture that melts in your mouth.

It is low carb and keto friendly, so you can enjoy a slice without worrying about a sugar spike or falling off track.

The fresh blackberries add little pops of tartness, and the vanilla cream on top makes each bite feel a bit special.

If you want a simple dessert that looks nice and fits your low carb lifestyle, this one is a great place to start.

Why You’ll Love This Recipe

Light as a Cloud – Whipped egg whites fold into the batter, giving this cake a soft and airy texture.

Naturally Low Carb – Almond flour and allulose keep this dessert keto friendly without any sugar or regular flour.

Bursting with Berries – Fresh blackberries add sweet and tangy pockets of flavor in every single bite.

Moist and Tender – Full-fat Greek yogurt makes the crumb rich, soft, and never dry or crumbly.

Recipe Ingredients

For The Cake

• 1 1/2 cups Almond Flour
• 1/4 cup Coconut Flour
• 2 tsp Baking Powder
• 1/4 tsp Fine Sea Salt
• 4 Large Eggs
• 2/3 cup Powdered Allulose
• 3/4 cup Full-Fat Plain Greek Yogurt
• 1/4 cup Avocado Oil
• 2 tsp Vanilla Extract
• 1 tsp Lemon Zest
• 3/4 cup Fresh Blackberries

For The Cream

• 1/2 cup Heavy Cream
• 2 tbsp Powdered Allulose
• 1/2 tsp Vanilla Extract

How To Make

Step 1

Preheat the oven to 325°F. Line an 8-inch springform pan with parchment and grease the sides.

Step 2

Whisk the almond flour, coconut flour, baking powder, and salt in a bowl.

Step 3

Separate 2 of the eggs, placing the whites in a clean bowl. Whisk the remaining 2 whole eggs, 2 egg yolks, allulose, Greek yogurt, avocado oil, vanilla extract, and lemon zest until smooth.

Step 4

Stir the dry ingredients into the yogurt mixture. Beat the 2 egg whites until soft peaks form, then gently fold them into the batter.

Step 5

Spread the batter into the pan and dot the top with blackberries. Bake for 32 to 38 minutes, until puffed and lightly golden.

Step 6

Cool completely in the pan. Whip the heavy cream, powdered allulose, and vanilla extract until soft peaks form.

Step 7

Serve the cake with the vanilla cream spooned over each slice.

Tips

Start With Room Temperature Eggs and Yogurt

Take your eggs and Greek yogurt out of the fridge about 30 to 40 minutes before you start. Cold ingredients don’t blend together as smoothly and can leave you with a lumpy batter.

From my experience, room temperature ingredients also help the cake rise more evenly. You’ll get that light, cloud-like texture that this cake is known for.

Whip the Egg Whites in a Spotless Bowl

Make sure the bowl you use for the egg whites is completely clean and dry with no trace of oil or yolk in it. Even a tiny bit of fat will stop the whites from fluffing up properly.

Whip them just until you get soft peaks, which means the whites hold their shape but the tips still curl over a little. If you go too far and they turn stiff and dry, they get harder to fold in.

My favorite trick here is to fold them into the batter slowly with a spatula, scooping from the bottom up. This keeps all that air inside and gives you the soft, puffy crumb.

Measure the Coconut Flour Carefully

Coconut flour soaks up a huge amount of liquid, so even a little extra can dry out your whole cake. I recommend spooning it into your measuring cup and leveling it off with a knife instead of scooping straight from the bag.

Scooping packs in way too much flour without you noticing. Getting this one measurement right makes the difference between a moist cake and a dry, crumbly one.

More Recipes

• Keto Blackberry Cobbler
• Keto Layered Berry Cheesecake Jars
• Keto Mini Pavlovas with Berries

Frequently Asked Questions

Why do I need to separate some of the eggs?

Separating two eggs lets you whip the whites on their own until they get soft and fluffy, which is what gives this cake its light, cloud-like feel.

If you skip that step and just mix everything together, the cake will still taste good but it will turn out denser and less airy.