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Low Carb Blueberry Cloud Cake - Light, Fluffy, and Fresh

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • Almond flour (finely blanched) – the low-carb base
  • Coconut flour – for structure and lightness
  • Blueberries (fresh or frozen) – keep them small and dry if possible
  • Eggs – separated into yolks and whites
  • Granulated low-carb sweetener (allulose, erythritol, or a blend)
  • Baking powder – for lift
  • Cream of tartar – stabilizes the meringue
  • Unsalted butter – melted and slightly cooled
  • Vanilla extract – warmth and aroma
  • Lemon zest – optional but brightens the flavor
  • Pinch of salt – balances sweetness
  • Heavy cream – for the cloud topping
  • Powdered low-carb sweetener – to sweeten the cream

Method
 

  1. Prep the pan and oven. Heat the oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment. Lightly grease the sides. If using a regular cake pan, line the sides with a strip of parchment to help the cake release.
  2. Mix the dry ingredients. In a bowl, whisk 2 cups almond flour, 2 tablespoons coconut flour, 1 1/2 teaspoons baking powder, and a pinch of salt. Break up any lumps so the batter stays smooth.
  3. Whisk the yolk mixture. In another bowl, whisk 5 egg yolks with 1/2 cup granulated low-carb sweetener, 4 tablespoons melted butter, 1 teaspoon vanilla, and 1 teaspoon lemon zest until glossy and thickened, about 1 minute.
  4. Beat the egg whites. In a clean bowl, add 5 egg whites and 1/2 teaspoon cream of tartar. Beat to soft peaks. Gradually sprinkle in 2 tablespoons low-carb sweetener and continue beating to firm, glossy peaks that stand but still look silky.
  5. Combine gently. Stir the dry mix into the yolk mixture until just combined. The batter will be thick. Add a big scoop of meringue to loosen it, folding gently with a spatula. Then fold in the remaining meringue in 2–3 additions. Keep your strokes broad and light to preserve air.
  6. Add the blueberries. Toss 1 cup blueberries with 1 teaspoon almond flour to prevent sinking. Fold them into the batter with as few strokes as possible. If using frozen berries, add straight from the freezer and work quickly.
  7. Bake. Spoon the batter into the pan and smooth the top. Bake 28–35 minutes until the top is light golden and a toothpick comes out mostly clean with a few moist crumbs. Do not overbake or the cake may dry out.
  8. Cool gradually. Run a thin knife around the edge. Let the cake cool in the pan for 10 minutes, then release the ring and cool completely on a rack. This helps prevent collapse and sogginess.
  9. Make the cloud topping. Whip 3/4 cup heavy cream with 2–3 tablespoons powdered low-carb sweetener and 1/2 teaspoon vanilla to soft peaks. Spread over the cooled cake. Dot with a few extra blueberries if you like.
  10. Slice and serve. Use a sharp knife, wiping between cuts for neat slices. The texture should be tender, airy, and slightly moist from the berries.