These light, fluffy soufflé cheesecakes — golden tops with a jiggly, cloud-like interior. This high-protein, low-carb version is an elegant yet easy dessert.
Why You’ll Love This Recipe
- Fluffy, jiggly texture and golden tops exactly like your photo
- High protein from eggs and protein powder
- Light and airy with rich cheesecake flavor
- Impressive but surprisingly simple
- Keto-friendly and low in carbs
Ingredients (Makes 4–6 individual cakes)
- 8 oz (225g) full-fat cream cheese, softened
- 4 large eggs, separated
- ⅓ cup (35g) vanilla whey protein powder
- ⅓ cup (65g) allulose or powdered monk fruit sweetener
- ⅓ cup (80ml) heavy cream
- 1 tsp vanilla extract
- Pinch of salt
- ½ tsp cream of tartar (for egg whites)
Instructions
- Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper (or use ramekins).
- Beat cream cheese until smooth. Add egg yolks, protein powder, sweetener, heavy cream, and vanilla. Mix until creamy.
- In a separate bowl, beat egg whites with salt and cream of tartar until stiff peaks form.
- Gently fold egg whites into the cream cheese mixture in batches.
- Spoon into prepared molds or on the sheet. Bake 25–35 minutes until golden and set (they will jiggle slightly).
- Cool completely. Chill for best texture.
Prep Time: 15 minutes Bake Time: 25–35 minutes Total Time: 40–50 minutes (+ cooling)
Nutrition (Per Cake, 1/6 batch)
- Calories: ~160
- Protein: 12g (high)
- Total Carbs: 4g
- Net Carbs: 3g
- Fat: 12g
