Easy High Protein Low Carb Keto Lemon Soufflé Cake

If you’re a lemon lover and you’re looking for a light, elegant dessert that’s also high protein, that won’t spike your blood sugar or blow your macros for the day, these Easy High-Protein Low-Carb Keto Lemon Soufflé Cakes are going to become a favorite.

High Protein Lemon Soufflé Cakes

These are not pancakes and not dense cakes and they are not made with cream cheese or cottage cheese. They’re light, fluffy, individual soufflé-style cakes made with simple ingredients and baked gently for the best fluffy texture.

Each keto lemon cake is:

• High protein
• Low carb
• Keto-friendly
• Made without almond flour or coconut flour
• Perfect as a healthy dessert or light treat any day of the week
• ​Tangy lemon flavor
• Great for meal prepping

From Sheet Pan Pancake to Soufflé Cake

These sugar free lemon soufflé cakes actually started as a recipe development experiment during one of my Facebook Live cooking shows.

I originally adapted the batter from my sheet pan pancake recipe, testing it as individual cakes using lactose-free whole-milk ricotta and baking at 350°F. While they tasted good, they browned too quickly and were slightly dry in the center.

That’s when I knew the recipe needed refining.

On the next test, I:

• Swapped ricotta for plain nonfat Greek yogurt
• Lowered the oven temperature to 325°F
• Baked them low and slow for 25–28 minutes
• Folded the egg whites gently for maximum lift

The result? Light, fluffy, perfectly cooked lemon soufflé cakes with a soft center and golden tops, no dryness at all. This version is the clear winner.

Why Greek Yogurt Works So Well

Using nonfat plain Greek yogurt instead of ricotta makes these:

• Lighter in texture
• Higher in protein
• Lower in fat
• Easier for most people to find and use

Greek yogurt keeps the cakes moist without weighing them down, which is especially important when you’re baking with egg whites and egg white protein powder.

It also makes these cakes a great snack option to enjoy for anyone following:

• A low-carb diet
• A keto diet
• Or my Midlife Macro Method

Perfect for Midlife Macros

These lemon soufflé cakes fit beautifully into Midlife Macros, especially if you’re someone who still wants dessert, just in a smarter way.

Each individual cake has:

• High protein to support muscle and metabolism
• Very low net carbs and lower fat
• Just enough fat to feel satisfying
• No regular sugar and no flour

They’re ideal for:

• A planned keto dessert on a maintenance day or even on a deficit day since the calories are so low, which was completely unintentional on my part but it works!
• A lighter sweet treat when cravings hit
• Anyone focused on balancing blood sugar and choosing nutrient-dense whole foods

This is exactly what I mean when I say you don’t need to eliminate desserts, you just need better options.

What Makes These Soufflé-Style

The key to the fluffy texture is whipped egg whites.

By separating the eggs and whipping the whites to stiff peaks (with a little white vinegar for stability), then gently folding them into the yolk mixture, you create natural lift without flour.

These cakes:

• Puff up beautifully while baking
• Gently settle as they cool (that’s normal for soufflés)
• Stay soft and airy inside

They’re best served:

• Slightly warm or fully cooled and chilled
• Topped with Greek yogurt or if you really want to indulge add some of my sugar-free whipped cream!
• Finished with fresh berries or extra lemon zest

Can I swap the Greek yogurt for ricotta cheese?

Yes. I originally tested these lemon soufflé cakes using lactose-free whole-milk ricotta during a Facebook Live cooking show showing my recipe development using my sheet pan keto pancake recipe as the base.

That version baked faster at a higher temperature and browned more quickly, which made the centers slightly drier. While ricotta works, I found that plain nonfat Greek yogurt produces a lighter, fluffier texture when baked at a lower temperature.

If you use ricotta:

• Use ¾ cup whole-milk ricotta
• Bake at 325°F
• Expect a slightly denser, more cake-like texture

What can I use instead of egg white protein powder?

The egg white protein powder helps give these lemon soufflé cakes structure and keeps them high in protein without adding flour.

If you don’t have egg white protein powder, here are your best options:

Option 1: Whey Protein Powder (Best Swap)

• Use ½ cup unflavored whey protein powder
• Texture will be slightly softer and less airy
• Works well for a cake-style result

Option 2: Collagen Peptides

• Use ½ cup collagen peptides
• Results will be softer and more custard-like
• Collagen does not provide the same structure, so expect less lift

Can I use almond flour or coconut flour instead of protein powder?

No — those are not good substitutes in this recipe.

Almond flour and coconut flour:

• Change the texture completely
• Add unnecessary carbs and fat
• Turn this into a dense cake instead of a light soufflé

This recipe was designed to be flourless for a reason.

Can I use sour cream instead of Greek yogurt?

Yes, sour cream works structurally, but the texture will be different.

Sour cream creates:

• A richer crumb
• Slightly less lift
• More browning at higher temperatures

Greek yogurt keeps these cakes lighter and more soufflé-like, which is why it became my final choice.

Storage Tips

• Store in an airtight container in the refrigerator for up to 5 days
• Freeze for up to 3 months
• Thaw overnight in the fridge and enjoy cold or gently warmed

Need help meal planning? My weekly Midlife Macro Meal Plans are available each week using all my recipes for low-carb meals, and snacks. 

If you’re following a classic keto diet, this meal plan works for both low carb, midlife and classic keto approaches, sent directly to your inbox. Easy meals each night of the week! Shopping list is done for you! Want a sample plan?