Ingredients
6 large eggs, separated
1/4 cup erythritol (powdered for smoothness)
1/4 tsp cream of tartar
4 oz (115g) cream cheese, softened
1 tsp vanilla extract
Pinch of salt
Instructions
Preheat oven to 160°C (320°F). Line an 8-inch round cake pan with parchment paper.
Beat egg whites:
In a clean, dry bowl, add egg whites and cream of tartar.
Beat with an electric mixer until soft peaks form.
Gradually add half of the powdered sweetener and beat until stiff peaks form. Set aside.
Make yolk mixture:
In another bowl, whisk egg yolks, cream cheese, vanilla, salt, and remaining sweetener until smooth.
Fold gently:
Add 1/3 of the beaten egg whites into the yolk mixture and stir to lighten it.
Gently fold in the rest of the egg whites using a spatula, keeping as much air as possible.
Bake:
Pour batter into the prepared pan.
Bake for 25–30 minutes until golden and set.
Cool & serve:
Let cool completely before slicing.
Dust with extra powdered sweetener or serve with sugar-free whipped cream.
✅ Pro Tip: For a lemony version, add 1 tbsp lemon juice and 1 tsp lemon zest to the yolk mixture.
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