soft and light

Soft and light Keto cake for the lovers of delicate treats

Soft and light is a term that is not present among Keto cakes that often. Naturally, if a cake falls into the Keto category, it’s difficult to make it soft and light with all that fat! However, if you add just a bit of bubbly sparkling mineral water, some orange zest and spices, you will be surprised bu the refreshing effect.

soft and light

Fatty Keto dessert and proper portion sizing

Yes, we know that Keto dessert should be enjoyed only after the proper meal. Sometimes Ketonians tend to forget this important fact. Large portions of Keto dessert will not help you with the weight loss and getting that sugar addiction under control. But if the Keto dessert is aromatic, intensive, beautiful in texture, you will be more than happy with just a thin slice. This is why I recommend cutting this soft creation into 16 thin slices.

soft and light

Mascarpone or homemade cream cheese?

Well, if I was in Greece I would use the wonderful Galotiri or even better Manouri made of Goat or Sheep milk. But since the summer is over, October is here and we are heading for the winter, original Greek sheep and goat cream cheeses are not as available to me as they are during the summer. As you know, we spend our summers in Greece and Goat and Sheep dairy is available everywhere and in all forms.

Let’s remember that on KMD we don’t recommend using cow’s dairy that often, (preferably never) but sometimes you just have to reach for that creamy Mascarpone. Well, if it’s the original Italian product, it will contain nothing but butter and cream. This is why you have to read the labels carefully if you can’t find the original Italian Mascarpone.

Making your own healthy cream cheese at home?

If you are brave enough, you will create your own homemade cream cheese by following this recipe. In fact, by using goat or sheep yoghurt, the cream cheese will be even tastier and healthier than Mascarpone. Not to mention, you will not have problems digesting it even if you have some sort of intolerance to cow’s milk. Naturally, you will have to start with the cream cheese process a day before you plan to make this cake. But, as everything in the oldfashioned tradition, being patient will pay off in the end!

soft and light

A few advantages of Soft and light Keto cake

No baking, no cooking (just a bit freezing)

Easy and quick preparation (a good mixer is all you need)

Nutrition density (quail eggs!)

Intensive flavour and aroma (rum, vanilla, orange zest)

Can serve as a fat bomb (one slice offers 25,5g fat)

It stays fresh even after 5 days in the refrigerator (sparkling mineral water)

To use nuts or not to use nuts? That is the question!

Honestly, it’s totally up to you and your tolerance. You can play with the crust ingredients here. Maybe you can use pecans or macadamia nuts. I also tried making it with ground sesame seeds and coconut flour and it was delicious. In the recipe, you will notice that I used walnuts and just a small amount of hazelnuts. If any of these nuts are not going easy with your digestive system, just be creative and use some other Keto-friendly seeds or nuts.

Soft and Light but strong in aroma

The cake is extremely soft and light, but when it comes to flavour and aroma, it’s as strong as you want it to be. It smells like a typical Mediterranean dessert but it has that oriental feeling. At the same time, the cake has a slightly salty crust and refreshingly sweet and fluffy mousse.

It’s ideal for those gourmet Ketonians who enjoy unusual combinations and intensive flavours. Let me just share the recipe with you, I swear it’s nutritious and delicious to the full potential! The reasons for this is hidden in the addition of quail eggs. This idea I borrowed from our Keto Tiramisu, but this time, let’s just skip the coffee and cacao…

Soft and light Keto cake

Soft and light Keto cake

Recipe by Roberta Kapsalis
0.0 from 0 votes
Course: Keto dessertCuisine: Keto MediterraneanDifficulty: Medium


Prep time


Cooking time






  • Crust
  • 100g walnuts (you can use pecans or macadamia nuts)

  • 30g hazelnuts

  • 1 tsp ceylon cinnamon

  • 2 tbsp stevia or monk fruit blend sweetener

  • 1/2 tsp sea salt

  • 100g butter (I used sheep butter)

  • 1 tsp powdered lemon zest

  • Mousse
  • 700g Mascarpone (or homemade cream cheese)

  • 3 tbsp stevia or monk fruit blend sweetener

  • 1 tbsp natural rum flavouring

  • 1 tbsp vanilla extract

  • 1 tsp orange zest

  • 6 quail eggs

  • 100ml sparkling mineral water


  • Place the nuts in a dry pan and heat them a bit over medium temperature. Stir using a wooden spoon. Let them cool down and then grinde them in a good processor together with 2 tbsp of stevia blend sweetener in crystalline form.
  • Transfer this mixture in a mixing bowl, add ceylon cinnamon, lemon zest, sea salt and 2 tbsp of coconut flour.
  • Melt the butter over medium temperature and slowly add it to the dry ingredients. Mix well.
  • Line the sides of a 12″ cake mould with removable bottom with the parchment paper. grease the paper with coconut oil so it can stick to the sides. You can cut out the stripes so that the paper is just a bit taller than the mould sides. Grease the bottom with some butter or coconut oil.
  • Using a spoon, tap in the mixture for the crust so that the bottom is covered. Place it in the freezer for at least 10-15 minutes.
  • Mousse preparation
  • Place 700g of mascarpone or homemade cream cheese in a mixing bowl. Add the sweetener, rum flavouring and vanilla extract. At this point add as much powdered orange zest as you like. If you cannot find this product, you can use orange bloom water or a few drops of orange essential oil. Please don’t use fresh orange zest because it will destroy the texture.
  • Start mixing using an electric mixer. First at low, then at maximum speed. Mix for 2 minutes then add quail eggs. Keep mixing for another 2 minutes.
  • Reduce the mixer speed and slowly start adding sparkling mineral water. Ideally, the water will be freshly opened to have as many bubbles as possible. Mix until it’s all nicely unified.
  • Transfer the mousse in the mould with the crust which was placed in the freezer. Spread it with a spoon. Now, using a fork, make waves on the top of the cake. (See the video)
  • Sprinkle with orange zest, coconut flakes or any other Keto-friendly decoration of your choice. For example, now you can use freshly grated orange zest, it will be very decorative on top.
  • Return the cake in the freezer for 10 minutes and then transfer it in the refrigerator for an hour. Serve after a good Keto meal.

Recipe Video


  • Make sure you cut thin slices. We were able to cut 16 slices and nutrition label is counted based on that. This is a fatty but light cake and a thin slice will be more than enough!

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