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.
