Quick Description
This High-Protein Cloud Cake is unbelievably light, airy, and melt-in-your-mouth soft — like a cross between cheesecake and soufflé. It’s naturally low-calorie, high in protein, and incredibly satisfying without feeling heavy. With roughly 185 calories and 38g protein for the entire cake, it’s a Weight Watchers favorite and a must-try for anyone craving dessert without guilt.
Servings & Timing
Servings: 6 slices
Prep Time: 15 minutes
Cook Time: 40–45 minutes
Cooling Time: 30 minutes
Total Time: ~1 hour 30 minutes
Ingredients List
Main Ingredients
1 cup non-fat Greek yogurt
3 large eggs, separated
1/4 cup vanilla protein powder (whey or casein, smooth texture)
2 tbsp cornstarch (or arrowroot)
1/4 cup zero-calorie sweetener (erythritol, monk fruit, or WW-approved sweetener)
1 tsp vanilla extract
Pinch of salt
Optional Add-Ins
Lemon zest (for a citrus version)
Cinnamon or nutmeg
Sugar-free chocolate chips or berries (fold in gently)
Instructions
1. Preheat & Prepare
Preheat oven to 325°F (165°C).
Line a 7–8 inch springform pan with parchment paper and lightly spray with nonstick spray.
2. Mix the Base
In a large bowl, whisk together:
Greek yogurt
Egg yolks
Protein powder
Cornstarch
Sweetener
Vanilla extract
Mix until completely smooth with no lumps.
3. Whip the Egg Whites
In a separate clean bowl, beat egg whites with a pinch of salt until stiff peaks form.
This step is key for the cloud-like texture.
4. Fold Gently
Add egg whites to the yogurt mixture in 3 batches, folding gently with a spatula.
Do not overmix — keep as much air as possible.
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