Ingredients
Equipment
Method
Preparation and Baking
- Preheat your oven to 350°F (175°C). Grease your ramekins and arrange them in a baking dish.
- In a mixing bowl, whisk the egg yolks and keto sweetener until pale and creamy. Stir in lemon juice and zest.
- Whisk in melted butter and either heavy cream or unsweetened almond milk until smooth.
- Combine almond flour, baking powder, salt, and xanthan gum in a separate bowl.
- Fold the dry ingredients into the wet mixture until just combined.
- Beat egg whites until stiff peaks form, then fold into the batter gently.
- Divide the batter among the ramekins, filling them about two-thirds full.
- Add hot water to the baking dish until it reaches halfway up the sides of the ramekins.
- Bake for 30-40 minutes until tops are set and lightly golden. A toothpick should come out with moist crumbs.
- Let the cakes cool in the water bath for 15-20 minutes. Serve warm or chilled, garnished with lemon zest or mint.
Nutrition
Notes
Optional: Dust with powdered keto sweetener for an extra special touch!