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–+ servings

Keto Blackberry Yogurt Cloud Cake

This low carb, keto friendly cake is light, fluffy, and delightful. It is a simple, satisfying dessert worth trying for any sweet craving.
Keto Blackberry Yogurt Cloud Cake
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 10 slices
Calories 243 kcal
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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

Equipment

  • springform pan
  • electric mixer

Instructions
 

  • Preheat the oven to 325°F. Line an 8-inch springform pan with parchment and grease the sides.
  • Whisk the almond flour, coconut flour, baking powder, and salt in a bowl.
  • 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.
  • Stir the dry ingredients into the yogurt mixture. Beat the 2 egg whites until soft peaks form, then gently fold them into the batter.
  • Spread the batter into the pan and dot the top with blackberries. Bake for 32 to 38 minutes, until puffed and lightly golden.
  • Cool completely in the pan. Whip the heavy cream, powdered allulose, and vanilla extract until soft peaks form.
  • Serve the cake with the vanilla cream spooned over each slice.

Nutrition

Serving: 1servingCalories: 243kcalCarbohydrates: 7gProtein: 8gFat: 20g
Keyword blackberry, gluten free, keto cake, low carb
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