Instructions:
Preheat oven: to 300°F (150°C). Line a small cake pan or springform pan with parchment paper.
Separate eggs: Place egg whites in one bowl and yolks in another.
Beat egg whites: Add baking powder and salt to the whites. Beat until stiff peaks form.
Mix yolks: In the other bowl, whisk egg yolks, cream cheese, sweetener, and vanilla until smooth.
Combine: Gently fold the egg white mixture into the yolk mixture in three parts — don’t overmix; keep it airy.
Bake: Pour batter into the prepared pan. Bake for 25–30 minutes or until lightly golden and set.
Cool: Let cool in the pan, then remove and serve.
Optional Toppings:
Whipped cream (sugar-free)
Fresh berries
Dusting of keto powdered sweetener
Tips:
For a chocolate version, add 1 tablespoon unsweetened cocoa powder to the yolk mixture.
Store leftovers in the fridge for up to 3 days — it tastes even better chilled.
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