Keto Strawberry Cloud Bread Dessert – Light, Sweet, and Low-Carb
This Keto Strawberry Cloud Bread Dessert hits that sweet spot: a fluffy base, creamy filling, and juicy berries, all without the sugar crash. It feels like a treat you’d get at a café, but it’s simple enough for a weeknight. If you’re keeping carbs low or just want a lighter dessert, this one checks the boxes.
The texture is soft and airy, the flavor is fresh, and the whole thing looks beautiful on a plate. Serve it for guests, or make it just because you’re craving something sweet and satisfying.
Ingredients
Method
- Prep the oven and tools: Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper. Wipe a clean mixing bowl and beaters with a little vinegar or lemon juice to remove any grease.
- Separate the eggs: Crack eggs and separate whites from yolks. Place whites in the clean bowl and yolks in a small mixing bowl. Avoid any yolk in the whites or they won’t whip properly.
- Make the yolk mixture: Add softened cream cheese, half the sweetener (start with 1 tablespoon), a pinch of salt, and 1/2 teaspoon vanilla to the yolks. Beat until very smooth and creamy with no lumps. Add lemon zest if using.
- Whip the egg whites: Add cream of tartar to the whites. Beat on medium, then high, until stiff peaks form. The peaks should stand straight when you lift the beaters.
- Fold mixtures together: Add one-third of the whites to the yolk mixture and gently fold to lighten. Add the rest in two batches, folding carefully to keep the batter airy.
- Shape and bake: Spoon the batter onto the parchment. For a dessert “cake,” make one large 8–9 inch round, smoothing the top. For single servings, make 6–8 smaller rounds. Bake 25–30 minutes for a large round or 20–22 minutes for smaller rounds, until lightly golden and set.
- Cool completely: Let the cloud bread cool on the pan for 5 minutes, then move to a wire rack to cool fully. It will firm up a bit as it rests.
- Whip the cream: In a cold bowl, beat heavy cream with remaining sweetener (1–3 tablespoons, to taste) and 1/2 teaspoon vanilla until soft peaks form. Don’t overbeat.
- Prep the strawberries: Wash, dry, and slice strawberries. If they’re tart, toss with a tiny bit of sweetener and let sit for 5 minutes.
- Assemble: For a large round, spread whipped cream over the top, then add strawberries. For individual rounds, top each with a dollop of cream and berries. Dust with powdered sweetener if desired and add coconut flakes or almonds for crunch.
- Serve: Enjoy immediately for the fluffiest texture. The contrast of airy bread, cool cream, and juicy berries is perfect right away.
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What Makes This Recipe So Good
- Low-carb and keto-friendly: Cloud bread uses egg whites and cream cheese, keeping carbs minimal while delivering a soft, meringue-like base.
- Light but indulgent: Whipped cream and strawberries create a dessert that feels rich without being heavy.
- Simple ingredients: You likely have most items already—eggs, cream cheese, sweetener, vanilla, and berries.
- Flexible: Make one large round to slice, or bake smaller rounds for individual servings.
- Perfect make-ahead: Bake the cloud bread ahead and assemble just before serving for best texture.
Shopping List
- Eggs (4 large, separated)
- Cream cheese (3 ounces, softened)
- Cream of tartar (1/4 teaspoon, for stabilizing egg whites)
- Granulated erythritol or monk fruit sweetener (2–4 tablespoons, to taste)
- Pure vanilla extract (1 teaspoon, divided)
- Heavy whipping cream (3/4 cup)
- Fresh strawberries (1 to 1 1/2 cups, sliced)
- Pinch of salt
- Optional: Lemon zest (1/2 teaspoon) for brightness
- Optional: Powdered erythritol for dusting
- Optional: Unsweetened coconut flakes or chopped toasted almonds for garnish
Instructions
- Prep the oven and tools: Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper.
Wipe a clean mixing bowl and beaters with a little vinegar or lemon juice to remove any grease.
- Separate the eggs: Crack eggs and separate whites from yolks. Place whites in the clean bowl and yolks in a small mixing bowl. Avoid any yolk in the whites or they won’t whip properly.
- Make the yolk mixture: Add softened cream cheese, half the sweetener (start with 1 tablespoon), a pinch of salt, and 1/2 teaspoon vanilla to the yolks.
Beat until very smooth and creamy with no lumps. Add lemon zest if using.
- Whip the egg whites: Add cream of tartar to the whites. Beat on medium, then high, until stiff peaks form.
The peaks should stand straight when you lift the beaters.
- Fold mixtures together: Add one-third of the whites to the yolk mixture and gently fold to lighten. Add the rest in two batches, folding carefully to keep the batter airy.
- Shape and bake: Spoon the batter onto the parchment. For a dessert “cake,” make one large 8–9 inch round, smoothing the top.
For single servings, make 6–8 smaller rounds. Bake 25–30 minutes for a large round or 20–22 minutes for smaller rounds, until lightly golden and set.
- Cool completely: Let the cloud bread cool on the pan for 5 minutes, then move to a wire rack to cool fully. It will firm up a bit as it rests.
- Whip the cream: In a cold bowl, beat heavy cream with remaining sweetener (1–3 tablespoons, to taste) and 1/2 teaspoon vanilla until soft peaks form.
Don’t overbeat.
- Prep the strawberries: Wash, dry, and slice strawberries. If they’re tart, toss with a tiny bit of sweetener and let sit for 5 minutes.
- Assemble: For a large round, spread whipped cream over the top, then add strawberries. For individual rounds, top each with a dollop of cream and berries.
Dust with powdered sweetener if desired and add coconut flakes or almonds for crunch.
- Serve: Enjoy immediately for the fluffiest texture. The contrast of airy bread, cool cream, and juicy berries is perfect right away.
How to Store
Keep cloud bread layers separate from the cream and strawberries if you’re storing for later. Store the baked cloud bread in an airtight container in the fridge for up to 3 days.
You can also freeze it between sheets of parchment for up to 1 month.
Store whipped cream covered in the fridge for up to 2 days. Slice strawberries the day you plan to serve for best texture. Assemble just before serving to keep everything light and crisp.
Health Benefits
- Low carb and low sugar: Using erythritol or monk fruit helps keep blood sugar stable and supports keto goals.
- Protein forward: Egg whites provide quality protein with minimal calories.
- Healthy fats: Cream and cream cheese add satiating fats that support ketosis and keep you full.
- Nutrient boost from berries: Strawberries offer vitamin C, antioxidants, and fiber, with fewer carbs than many fruits.
- Gluten-free by design: Cloud bread contains no wheat, making it a good option for gluten-sensitive eaters.
What Not to Do
- Don’t rush the egg whites: If they’re under-whipped, the bread won’t rise.
If they’re over-whipped and dry, they deflate while folding.
- Don’t fold aggressively: Stirring too hard knocks out the air and results in a flat, dense base.
- Don’t assemble too early: The cream and berries will soften the cloud bread. Keep them separate until serving time.
- Don’t skip the cream of tartar: It stabilizes the whites and helps the structure hold, especially important in low-carb baking.
- Don’t bake at too high a temperature: Excess heat browns the outside before the center sets, leading to collapse.
Alternatives
- Berry swap: Use raspberries or blackberries for even fewer carbs. Blueberries work too, but use them sparingly.
- Dairy-free: Replace cream cheese with a dairy-free cream cheese and whip full-fat coconut cream instead of heavy cream.
Chill the can overnight for best results.
- Flavor twists: Add almond extract to the cream, or fold in a spoonful of sugar-free strawberry jam for extra berry flavor.
- Chocolate vibe: Sprinkle shaved sugar-free dark chocolate or cocoa nibs on top.
- Nut crunch: Add chopped toasted almonds, pecans, or hazelnuts for texture without many carbs.
- Mini stacks: Bake smaller rounds and layer two with cream and strawberries between them for a mini shortcake feel.
FAQ
Is cloud bread actually bread?
Not in the traditional sense. It’s more like a baked meringue with cream cheese for body. It’s soft, airy, and slightly chewy, making it a great low-carb base for sweet or savory toppings.
Can I make this without cream of tartar?
You can, but the structure won’t be as stable.
A few drops of lemon juice or white vinegar can help, though cream of tartar works best for consistent results.
What sweetener works best?
Granulated erythritol or a monk fruit blend works well in the batter and the cream. For dusting, use powdered erythritol so it melts in better and doesn’t feel gritty.
Why did my cloud bread deflate?
Common reasons include over-folding the batter, greasy bowls or tools, or underbaking. Make sure the whites reach stiff peaks, fold gently, and bake until lightly golden and set.
Can I make it ahead?
Yes.
Bake the cloud bread up to two days in advance and keep it chilled. Whip the cream the day you serve and slice strawberries fresh. Assemble right before eating.
How many carbs are in a serving?
It varies by portion and toppings, but typically you’re looking at roughly 3–5 net carbs per serving when using keto sweeteners and about 1/4 cup of strawberries per serving.
Adjust based on your exact ingredients.
Can I add gelatin to stabilize the whipped cream?
Yes. Bloom 1/2 teaspoon powdered gelatin in 1 tablespoon cold water, melt gently, cool to lukewarm, and stream into the cream near soft peaks. This helps cream hold longer, especially in warm kitchens.
In Conclusion
This Keto Strawberry Cloud Bread Dessert is the kind of sweet that feels light yet deeply satisfying.
With a pillowy base, fresh berries, and silky cream, it’s easy to make and easy to love. Keep the components on hand, assemble at the last minute, and you’ve got a beautiful low-carb dessert any night of the week. Simple ingredients, big payoff, and no sugar rollercoaster—just the way dessert should be.
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