✅ Ingredients
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4 large eggs, separated
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4 oz cream cheese, softened (½ block)
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¼ cup granulated erythritol (or any keto sweetener of choice)
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1 tsp vanilla extract
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½ tsp baking powder
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Pinch of salt
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Optional: 1 tsp lemon juice (for brightness) or ½ tsp cream of tartar (for extra fluff)
👩🍳 Instructions
1️⃣ Preheat Oven
Set your oven to 300°F (150°C). Line a 9-inch springform pan (or small round cake pan) with parchment paper.
2️⃣ Separate Eggs
In two separate bowls, place egg whites in one and egg yolks in the other.
3️⃣ Make the Yolks Mixture
To the bowl with yolks, add softened cream cheese, erythritol, vanilla extract, baking powder, and salt.
Beat until smooth and creamy (no lumps).
4️⃣ Whip the Egg Whites
Add cream of tartar or lemon juice to the egg whites.
Beat with a hand mixer until stiff peaks form — the mixture should hold shape when you lift the beaters.
5️⃣ Fold Gently
Add about one-third of the egg whites into the yolk mixture and fold gently.
Continue folding in the remaining whites until fully combined — keep it airy and fluffy.
6️⃣ Bake
Pour the batter into the prepared pan and smooth the top.
Bake for 30–35 minutes, or until golden and a toothpick inserted in the center comes out clean.
7️⃣ Cool & Serve
Let the cake cool completely before slicing. It will deflate slightly as it cools — totally normal!
🍓 Optional Toppings
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Whipped cream (sugar-free)
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Fresh berries (raspberries, strawberries, or blueberries)
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Dusting of powdered erythritol
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Drizzle of melted sugar-free chocolate
🧊 Storage
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Store leftovers in the fridge for up to 5 days.
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Tastes amazing chilled or slightly warmed in the microwave for 10 seconds.
❤️ Why You’ll Love It
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Just 2g net carbs per slice
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Light, fluffy, and melt-in-your-mouth texture
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Naturally gluten-free
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Easy to make — no special equipment needed