Easy High Protein Low Carb Keto Lemon Soufflé Cake

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Easy High Protein Low Carb Keto Lemon Soufflé Cake

If you love lemon desserts, want something quick and easy, and still care about your macros, these keto-friendly lemon soufflés check all the boxes.

They’re proof that low-carb meals and desserts don’t have to feel restrictive, they can feel elegant, satisfying, and delicious. If you make these, I’d love to hear what you think.

— Brenda Bennett, creator of the Midlife Macro Method

Prep Time 10

Cook Time 25

Total Time 1 5

Servings souffle cakes

Calories 88kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

6 eggs separated, room temperature
1 teaspoon white vinegar or cream of tartar
3/4 cup nonfat plain Greek yogurt
1/2 cup unflavored egg white protein powder or see above for swaps
1 tbsp fresh lemon juice and zest
2 tsp lemon stevia
2 teaspoons baking powder
pinch salt

Instructions

Preheat oven at 325 degrees F and place a silicone hamburger mold on top of a 9 by 13 baking sheet pan.
Place your egg whites in a stand mixer with vinegar and whip until stiff peaks. This should take about 10-15 minutes. Set aside.
Place the egg yolks in a large bowl with yogurt, lemon juice and then remaining ingredients and blend until incorporated and a smooth batter forms.
Fold the stiff egg whites into the egg yolk mixture in 3 batches until it's all incorporated.
Pour the batter into the mold and you will have extra so you can either free form two more or use two ramekins.
Bake on the middle shelf of preheated oven for 25-28 minutes or until a toothpick or skewer stick in the center comes out clean.
Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.

Nutrition