Discover how to make a flourless cheesecake, a light and low-carb dessert made only with eggs and dairy. Healthy, gluten-free, and easy.
Equipment
- Convection oven
Ingredients
- 4 pasture-raised eggs small/medium
- ¾ cup 5.3 oz Skyr, Greek yogurt, or cream cheese
- 1 tsp Stevia Adjust based on your preferred sweetener; check the package for sugar-to-sweetener conversion ratios
- ½ tsp baking powder
- 1 pinch sea salt
- ¼ tsp lemon juice
- ¼ tsp vanilla extract optional
- Lemon zest optional
Instructions
Carefully separate the whites from the yolks into two different bowls.
Set your oven to 400°F (200°C) initially. (Note: We will lower the temperature once the cake goes in).
In the other bowl, whisk together the egg yolks, your chosen sweetener, the dairy (Skyr, yogurt, or cream cheese), baking powder, vanilla, and lemon zest until smooth and well combined.
Carefully fold the egg yolk mixture into the egg whites. Use a spatula and slow, folding motions to keep the air in the meringue; this is what gives the cake its lift.
Place the pan in the oven and immediately lower the temperature to 325°F (160°C). Bake for approximately 30 minutes. Every oven is different, so monitor it closely to ensure it doesn't burn. Low and slow is the secret to a cooked center without a burnt exterior.
Insert a toothpick into the center. If it comes out clean, the cake is done.
Remove from the oven and let it cool completely. Attention: The cake will rise significantly in the oven and then deflate significantly as it cools, this is perfectly normal for this style of flourless cake, so don't be disappointed.
Refrigerate for a few hours before serving. Serve with fresh berries, homemade fruit compote, melted dark chocolate, or enjoy it on its own.
