Diabetic-Friendly Cloud Cake

Soft, airy, sugar-free, guilt-free — a dream dessert for anyone watching carbs.

If you’ve ever wanted a dessert that feels indulgent yet practically floats in your mouth, this Diabetic Cloud Cake is your new go-to. It’s made without flour, without sugar, and without the heavy dense texture of classic cheesecake — but still tastes like a sweet, creamy cloud.

This is the kind of dessert that impresses everyone while staying completely diabetic-friendly and gentle on blood sugar. Light sweetness, pillowy texture, and a creamy interior that melts the moment it hits your tongue. Pure dessert bliss!

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🧾 Ingredients

Base Ingredients

• 8 oz cream cheese (softened)
• ½ cup sour cream or Greek yogurt
• ½ cup heavy cream
• 4 large eggs, separated
• ¼–⅓ cup monk fruit sweetener or allulose
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• 1 tbsp cornstarch or 1 tbsp almond flour (stabilizer)
• Pinch of salt

Optional Toppings

• Sugar-free powdered sweetener dusting
• Fresh berries
• Sugar-free whipped cream

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🍰 Instructions

1. Prepare the Pan

Line the bottom of an 8- or 9-inch springform pan with parchment.
Wrap outside of the pan with foil (for water bath).

2. Separate Eggs

Place yolks in one bowl, whites in another.
Whip egg whites with a pinch of salt until stiff peaks form. Set aside.

3. Make the Cloud Batter

In a mixer or large bowl, blend:

• Cream cheese
• Sour cream
• Heavy cream
• Sweetener
• Egg yolks
• Vanilla
• Lemon juice
• Cornstarch or almond flour

Mix until silky smooth with no lumps.

4. Fold In Egg Whites

Gently fold the fluffy whites into the batter in 3 additions.
This step creates the cloud-like texture — be gentle!

5. Bake in a Water Bath

Pour batter into pan.
Place pan inside a larger pan filled with 1–2 inches of hot water.

Bake at 320°F (160°C) for 45–55 minutes,
then reduce temperature to 300°F (150°C) for another 20 minutes.

6. Cool Slowly

Turn off oven and leave cake inside with door cracked open 30 minutes.
This prevents sinking.

7. Chill

Refrigerate at least 2–3 hours, preferably overnight, for best texture.

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💚 Tips

✔ Allulose produces the softest, smoothest result (no crystallizing).
✔ Heavy cream + cream cheese = stable blood sugar + ultra-creamy texture.
✔ Almond flour can replace cornstarch to make it very low-carb / keto.
✔ Serve with low-carb berries for a perfect pairing.

Carbs stay extremely low per slice (about 3–4g net carbs).