Classic Swap Cloud Bread Cake

Serves 6 · 20 min prep · 30 min cook

Ingredients

• 6 large eggs
• 6 oz cream cheese
• 1/3 cup granulated erythritol
• 2 tsp vanilla extract
• 1/2 tsp cream of tartar
• 2 tbsp unsweetened cocoa powder
• 1 tsp baking powder
• 1/4 tsp fine salt
• 1/4 cup sugar-free chocolate chips
• 1 cup whipped heavy cream

Instructions

1. 1Separate the eggs carefully, placing whites in a large clean mixing bowl and yolks in a medium bowl. Bring the cream cheese to room temperature so it blends smoothly without lumps.
2. 2Beat the egg yolks with the softened cream cheese, erythritol, vanilla, cocoa powder, baking powder, and salt until the mixture is completely smooth, glossy, and free of cream-cheese streaks.
3. 3In the bowl of whites, sprinkle in the cream of tartar. Whip on medium-high speed until stiff, glossy peaks form that hold their shape when the beaters are lifted.
4. 4Gently fold one-third of the whipped whites into the yolk mixture to lighten it, then fold in the remaining whites in two more additions, turning the spatula slowly so the batter stays airy and cloud-like.
5. 5Line an 8-inch round cake pan with parchment and lightly grease the sides. Scrape the batter in, smooth the top, and scatter the sugar-free chocolate chips evenly over the surface.
6. 6Bake at 300°F for 28–32 minutes until the top is set, lightly golden at the edges, and a toothpick inserted in the center comes out with only a few moist crumbs.
7. 7Cool the cake in the pan on a wire rack for 15 minutes, then run a thin knife the edge and invert onto the rack to finish cooling completely so the structure firms.
8. 8Once fully cool, frost or dollop the top with lightly sweetened whipped heavy cream. Slice into six wedges and serve immediately, or chill briefly for cleaner cuts.