Fluffy Lemon Keto Ramekin Cake
Ingredients (1 large or 2 small)
2 large eggs, separated
2 tbsp almond flour (super-fine)
1 tbsp coconut flour
2 tbsp powdered erythritol or allulose
2 tbsp cream cheese, very soft
1 tbsp melted butter
1 tbsp lemon juice + ½ tsp zest
¼ tsp baking powder
Pinch of salt
¼ tsp vanilla (optional)
Steps
Prep: Heat oven to 350°F (175°C). Grease a 10–12 oz ramekin (or two 6-oz).
Yolks: Whisk yolks with sweetener, cream cheese, butter, lemon juice/zest, and vanilla until smooth. Stir in almond flour, coconut flour, baking powder, and salt.
Whites: Beat whites to medium-stiff peaks.
Fold: Gently fold whites into the yolk batter in 3 additions until airy.
Bake: Fill ramekin(s) to ¾ full. Bake 18–22 minutes until puffed and lightly golden; center should spring back. Cool 5 minutes (it settles a bit).
Serve: Dust with extra sweetener or top with a spoon of whipped cream and a few berries.
Microwave option
Cook in a greased 12-oz mug for 90–110 seconds at full power (watch to prevent overflow). Texture will be slightly less airy than oven-baked.
Tips
Ultra-fluffy: warm the ramekin slightly before filling; don’t overmix after adding whites.
Citrus swap: use lime or orange zest (carbs rise slightly with orange).
Dairy-free: replace cream cheese with 2 tbsp coconut cream; add a squeeze more lemon
