Keto Cloud Cheesecake (fluffy, low-carb)

Prep Time: 30 minutes | Cook Time: 1 hour 15 minutes | Chill Time: 6 hours (minimum) | Total Time: 8 hours

Difficulty: Beginner-Intermediate
Intensity: Moderate (requires attention to detail, but steps are straightforward)

Servings: 12 slices
Cuisine: American, Keto

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Introduction

Imagine a cheesecake so light it feels like a sweet, creamy cloud, yet so satisfying that a single slice banishes any craving. This Keto Cloud Cheesecake makes that dream a delicious, low-carb reality. Unlike dense New York-style cheesecakes, this version is ethereally fluffy, thanks to a clever whipping technique and the magic of eggs. It’s rich in flavor, decadently smooth, and has a perfectly balanced tang, all while containing less than 4g net carbs per slice. Whether you’re dedicated to a ketogenic lifestyle or just searching for a healthier dessert that doesn’t compromise on luxury, this recipe is your new go-to. It’s a showstopper that promises—and delivers—pure indulgence without the guilt.

The Story Behind the Cloud

The quest for a truly satisfying low-carb dessert often ends in disappointment: dry textures, artificial aftertastes, and a lingering sense of sacrifice. This recipe was born from a desire to break that cycle. By focusing on high-quality, whole-food ingredients and a method that maximizes air and volume, we’ve created a cheesecake that is arguably better than many traditional versions. The “cloud” in the name isn’t just marketing—it describes the exquisite, melt-in-your-mouth texture achieved by folding whipped egg whites into the luxurious cream cheese base. It’s a testament to the fact that eating well doesn’t mean giving up on joy, especially the joy of dessert.

Equipment You’ll Need

• 9-inch springform pan

• Electric hand mixer or stand mixer

• Large mixing bowls (3)

• Rubber spatula

• Measuring cups and spoons

• Parchment paper

• Aluminum foil

• Roasting pan (for water bath)

Ingredients

For the Almond Crust:

• 1 ½ cups (150g) superfine almond flour

• ⅓ cup (75g) unsalted butter, melted

• 2 tablespoons granulated erythritol or monk fruit sweetener

• 1 teaspoon vanilla extract

• Pinch of salt

For the Cloud Filling:

• 24 oz (680g) full-fat cream cheese, softened to room temperature

• 1 ¼ cups (250g) granulated erythritol or monk fruit sweetener

• 3 large eggs, separated and at room temperature

• 1 cup (240ml) full-fat sour cream, at room temperature

• 2 teaspoons vanilla extract

• 1 teaspoon fresh lemon juice

• ½ teaspoon cream of tartar (for egg whites)

• Pinch of salt

Step-by-Step Instructions

Step 1: Prepare the Pan & Oven

Preheat your oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with a circle of parchment paper. Lightly grease the sides. Wrap the outside bottom and sides of the pan securely with two layers of heavy-duty aluminum foil. This is crucial to prevent water from seeping into the pan during the water bath.

Step 2: Make the Crust

In a medium bowl, combine the almond flour, melted butter, sweetener, vanilla, and salt. Mix until it resembles wet sand. Press the mixture firmly and evenly into the bottom of the prepared springform pan. Use the bottom of a glass or measuring cup to compact it. Par-bake for 10-12 minutes until lightly golden. Remove and let cool slightly. Reduce oven temperature to 300°F (150°C).

Step 3: Whip the Cloud (Egg Whites)

In a very clean, dry glass or metal bowl, combine the 3 egg whites and cream of tartar. Using an electric mixer with the whisk attachment, beat on medium-high speed until stiff, glossy peaks form. This means when you lift the whisk, the peak stands straight up and doesn’t flop over. Set aside.

Step 4: Create the Cream Cheese Base

In a separate large bowl, beat the softened cream cheese with 1 cup of the sweetener until completely smooth, scraping down the sides as needed. This should take about 3-4 minutes. Add the egg yolks, one at a time, beating well after each addition. Beat in the sour cream, vanilla extract, lemon juice, and salt until just combined and uniform.

Step 5: Fold & Combine

This is the key to the cloud texture. Using a rubber spatula, gently take about one-third of the whipped egg whites and fold them into the cream cheese base. This “lightens” the thick base. Now, carefully fold in the remaining egg whites. Use a broad, gentle, sweeping motion to retain as much air as possible until no white streaks remain. Do not stir or whisk.

Step 6: The Water Bath & Baking

Pour the fluffy filling over the pre-baked crust and smooth the top. Place the foil-wrapped springform pan inside a larger roasting pan. Place it in the oven, then carefully pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan.
Bake for 1 hour to 1 hour 15 minutes. The cheesecake is done when the edges are set but the center still has a slight, gentle jiggle (like Jell-O) when the pan is tapped. The center should not be liquid.

Step 7: The Crucial Cool-Down

Turn off the oven, crack the oven door open with a wooden spoon, and let the cheesecake cool inside for 1 hour. This gradual cooling prevents drastic cracking.
Remove from the oven and water bath, peel off the foil, and run a thin knife around the edge of the pan to loosen it (this also helps prevent cracking as it contracts). Let it cool completely on a wire rack, then refrigerate for at least 6 hours, preferably overnight, to fully set.

Chef’s Notes & Tips for Success

• Room Temperature is Non-Negotiable: Cold cream cheese or eggs will lead to a lumpy batter and can deflate your cloud. Plan ahead.

• Don’t Over-bake: The residual heat will continue to cook the center as it cools in the oven. A slightly wobbly center is your goal.

• Sweetener Choice: Powdered erythritol or a monk fruit blend will provide the smoothest, least “cooling” aftertaste. Granular is fine but may have a slight crystalline texture.

• Customize It: Once mastered, feel free to add 1 tsp of lemon zest to the filling, swirl in some sugar-free raspberry jam before baking, or top with a fresh berry compote before serving.

Nutrition Information (Per Slice, 1/12th of cheesecake)

• Calories: 380

• Total Fat: 36g

• Saturated Fat: 18g

• Cholesterol: 130mg

• Sodium: 240mg

• Total Carbohydrates: 6g

• Dietary Fiber: 2g

• Sugars: 2g

• Erythritol: 25g*

• Net Carbs: 4g

• Protein: 9g

Note: Erythritol is a sugar alcohol generally not metabolized by the body and is subtracted when calculating net carbs. Individual responses to sugar alcohols may vary.

Serving & Storage

Serve each slice cold, straight from the fridge. It’s sublime on its own but can be elevated with a dollop of keto whipped cream, a few fresh raspberries or blackberries, or a drizzle of sugar-free chocolate sauce.
Storage: Keep covered in the refrigerator for up to 5 days. For longer storage, wrap individual slices tightly in plastic wrap and freeze in an airtight container for up to 2 months. Thaw overnight in the fridge.

Final Thoughts

This Keto Cloud Cheesecake is more than a recipe; it’s a revelation. It proves that dietary choices don’t have to mean deprivation. The process of creating it—carefully folding the clouds of egg white into the rich base—is almost as rewarding as the first blissful bite. It’s a dessert that will impress guests, satisfy your deepest sweet tooth, and keep you confidently on track with your health goals. So, preheat your oven, separate those eggs, and get ready to bake a cloud.