Servings & Timing:
- Prep Time: 10 minutes
- Bake Time: 15–18 minutes
- Total Time: ~30 minutes
- Servings: 2 ramekins
- WW Points: ~2 per serving
- Keto, Gluten-Free, High-Protein
Ingredients List:
- 2 large eggs, separated
- 2 tbsp full-fat Greek yogurt or cream cheese
- 2 tbsp almond flour
- 1 tbsp unflavored or vanilla whey protein powder (optional)
- 1.5 tbsp powdered erythritol or monk fruit
- 1/2 tsp vanilla extract
- 1/4 tsp lemon zest or 1 tsp lemon juice (optional)
- Pinch of salt
- Powdered keto sweetener (for dusting)
Step-by-Step Instructions:
- Preheat Oven:
Set oven to 375°F (190°C). Lightly grease two ramekins and place them on a baking tray.
- Make the Base:
In a bowl, mix egg yolks, Greek yogurt, almond flour, protein powder, vanilla, lemon juice/zest, and sweetener. Whisk until smooth.
- Whip Egg Whites:
In another bowl, beat egg whites with a pinch of salt until stiff peaks form.
- Fold Gently:
Gently fold whipped whites into the yolk mixture in 2–3 batches. Don’t overmix — keep it airy!
- Bake:
Divide the batter into ramekins. Bake for 15–18 minutes, until puffed and golden on top.
- Serve Immediately:
Dust with powdered erythritol. Best enjoyed fresh while warm and jiggly!
Substitution Tips:
- Use coconut flour (1 tbsp) instead of almond flour
- Skip protein powder if preferred — texture will still be light
- Use mascarpone instead of Greek yogurt for a richer version
Recipe Variations:
- Add a drop of almond extract for a French twist
- Mix in sugar-free chocolate chips for indulgence
- Make it citrusy with orange zest and a tiny splash of extract
Serving Suggestions:
- Top with a few fresh berries
- Pair with hot tea or a keto cappuccino
- Serve as a warm dessert or post-dinner treat
Storage & Make-Ahead Info:
- Not recommended to store — best served right out of the oven
- Prep Tip: You can make the base 1 hour in advance and refrigerate; whip and bake when ready
