🧾 Ingredients
For the cake:
- 400 g cream cheese (room temperature)
- 3 large eggs
- ¾ cup heavy cream
- ½ cup powdered erythritol (or keto sweetener of choice)
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 1 tbsp lemon zest (optional, but recommended)
- 1 tbsp butter (for greasing pan)
Optional topping:
- Powdered keto sweetener (for dusting)
- Warm heavy cream or keto condensed milk drizzle
👩🍳 Instructions
-
Preheat oven to 170°C / 340°F
Grease a round baking pan (7–8 inch) with butter. -
Prepare the batter
In a large bowl, beat cream cheese until completely smooth and lump-free. -
Add sweetener & flavor
Mix in powdered erythritol, vanilla extract, lemon juice, and zest. -
Add eggs
Add eggs one at a time, mixing gently after each. Do not overbeat. -
Add cream
Slowly pour in heavy cream and mix until smooth and creamy. -
Bake
Pour batter into prepared pan.
Bake for 45–55 minutes until:- Top is lightly golden
- Center is just slightly jiggly
-
Cool properly
Turn oven off, crack the door open, and let cake sit inside for 30 minutes.
Then cool completely at room temperature. -
Chill
Refrigerate for at least 4 hours (overnight is best).
✂️ Serving
- Slice with a clean knife for neat cuts
- Dust with powdered sweetener
- Drizzle warm cream on top like in the image 😋
🥗 Approx Nutrition (per slice – 8 slices)
- Calories: ~230
- Protein: 6 g
- Fat: 22 g
- Net Carbs: 2–3 g
❓ FAQs
Q: Can I make it without lemon?
Yes, but lemon adds balance to the richness.
Q: Can I freeze it?
Yes. Freeze slices individually and thaw overnight in the fridge.
Q: Why is my center soft?
That’s normal! It firms up after chilling.
