☁️ Two-Ingredient Cloud Cake
185 Calories • 38g Protein • Only 4 Points (Entire Cake)
🌿 Description
This Two-Ingredient Cloud Cake is unbelievably fluffy, creamy, and melt-in-your-mouth soft—almost like a cross between cheesecake and soufflé. Made with just eggs and Greek yogurt, it’s naturally high in protein, low in calories, and fits perfectly into a Mediterranean-style way of eating. No flour, no sugar, no butter, no guilt.
🛒 Ingredients (1 small cake – serves 2–4)
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1 cup plain non-fat Greek yogurt
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3 large eggs
✨ Optional topping (not included in calories/points):
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Light whipped cream
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Fresh raspberries or strawberries
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Powdered sweetener (optional)
👩🍳 Instructions
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Preheat oven
Preheat to 320°F (160°C). Line a 6-inch springform pan with parchment. -
Separate eggs
Separate yolks and whites into two bowls. -
Mix yolks
Whisk egg yolks with Greek yogurt until completely smooth. -
Whip whites
Beat egg whites until stiff peaks form. -
Fold gently
Gently fold whites into yogurt mixture in 2–3 additions. Do not overmix. -
Bake
Pour batter into pan.
Bake 30–35 minutes until set but slightly jiggly in the center. -
Cool slowly
Turn oven off, crack door open, and let cake cool inside for 20 minutes.
Chill at least 1 hour before serving.
✨ Tips for Best Results
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Use room-temperature eggs
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Fold slowly to keep the cloud-like texture
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Chill fully for best sliceability
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Add lemon zest or vanilla extract if allowed
❓ Q & A
Q: Is this really only two ingredients?
A: Yes! Just eggs and Greek yogurt—the magic is in the technique.
Q: Why is it Mediterranean-friendly?
A: Greek yogurt, eggs, minimal processing, high protein, and no refined sugar align perfectly with Mediterranean principles.
Q: Can I make it sweeter?
A: You can add a zero-cal sweetener or serve with berries—optional.
Q: Why did my cake sink?
A: Totally normal! It’s a soufflé-style cake and settles as it cools.
Q: How do I store it?
A: Refrigerate up to 3 days, covered.
