Ingredients
4 oz cream cheese, softened
3 large eggs, separated
2 tablespoons butter
3 tablespoons heavy cream
¼ cup powdered erythritol (or monk fruit sweetener)
2 tablespoons almond flour
1 teaspoon vanilla extract
¼ teaspoon cream of tartar (or lemon juice)
Instructions
Prepare Pan
Line an 8-inch round or square baking pan with parchment paper.
Preheat oven to 320°F (160°C).
Make Cream Base
In a saucepan over low heat, melt cream cheese, butter, and heavy cream together until smooth.
Remove from heat, stir in vanilla, almond flour, and 1 tablespoon of sweetener. Let cool slightly.
Mix in egg yolks until combined.
Whip Egg Whites
In a bowl, beat egg whites with cream of tartar. Gradually add the rest of the sweetener.
Whip until stiff peaks form.
Fold & Bake
Gently fold whipped egg whites into cream cheese mixture in 3 parts (don’t deflate).
Pour batter into pan. Place pan in a larger baking dish with hot water (water bath).
Bake for 40–50 minutes, until golden and set.
Cool & Serve
Let cool in oven with door slightly open for 10 minutes to avoid cracks.
Chill for 1–2 hours, then dust with powdered erythritol if desired.
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