High-Protein Cloud Cake (Flourless & Light)
Quick Description
If you’re looking for a dessert that’s as light as a cloud and bursting with flavor, this High-Protein Cloud Cake is the perfect choice. It’s soft, airy, gently sweet, and melts in your mouth like a soufflé-style cheesecake—without flour, heavy cream, or guilt. Perfect for weight loss, high-protein lifestyles, or when you want dessert without feeling heavy.
Ingredients List
Base Ingredients
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1½ cups low-fat cottage cheese (blended smooth)
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3 large eggs, separated
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½ cup non-fat Greek yogurt
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¼ cup honey or sugar-free sweetener
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1 scoop vanilla protein powder (whey or casein)
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1 tsp vanilla extract
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1 tbsp cornstarch (or almond flour for lower carbs)
Optional Topping
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Powdered sugar or powdered sweetener (light dusting)
Step-by-Step Instructions
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Preheat oven to 325°F (165°C). Line an 8-inch springform or round pan with parchment paper.
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Blend cottage cheese until completely smooth—this is key for the cloud-like texture.
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Separate eggs. Place whites in a clean bowl and yolks in another.
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Mix the base: To the yolks, add blended cottage cheese, Greek yogurt, protein powder, honey, vanilla, and cornstarch. Mix until silky smooth.
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Whip egg whites until stiff peaks form. They should hold their shape when lifted.
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Fold gently: Add egg whites to the batter in 2–3 additions, folding gently to keep air in.
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Pour batter into prepared pan and smooth the top lightly.
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Bake for 40–45 minutes until puffed, lightly golden, and just set in the center.
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Cool gradually: Turn oven off, crack the door, and let cake rest inside for 10 minutes to prevent collapse.
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Chill or serve warm. Dust lightly with powdered sweetener before slicing.
