Description
A light and airy cake made without sugar, featuring cream cheese and monk fruit sweetener for a guilt-free indulgence.
Ingredients
Scale
- 6 large eggs, separated
- 6 oz reduced-fat cream cheese, softened
- 1/4 cup powdered monk fruit sweetener, divided
- 2 tbsp finely sifted almond flour
- 1 tsp alcohol-free vanilla
- 1/4 tsp cream of tartar
Instructions
- Preheat the oven to 300°F. Line the pan with parchment paper.
- Mix the softened cream cheese with 2 tablespoons of powdered monk fruit sweetener until smooth.
- Incorporate the egg yolks one at a time, mixing on low speed until just combined.
- Sift in the almond flour and vanilla extract, blending until smooth.
- Beat the egg whites with cream of tartar until foamy.
- Add the remaining powdered monk fruit sweetener and continue beating until glossy medium-firm peaks form.
- Fold one-third of the egg whites into the cream cheese mixture, then gently fold in the remaining egg whites.
- Pour the batter into the prepared pan and tap gently to remove air bubbles.
- Place the cake pan into a larger roasting pan and add hot water until it rises about 1 inch around the cake pan.
- Bake at 300°F for 20 minutes, then reduce to 275°F and bake for another 40-45 minutes until lightly golden.
- Cool in the oven for 20 minutes, then remove from the water bath and cool completely.
- Chill in the fridge for at least 1 hour before serving.
Notes
Make-ahead: Can be prepared a day in advance. Store in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 110
- Sugar: 0g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 180mg