Light and fluffy Keto Lemon Cheesecake Cloud Bread made with cream cheese, whipped egg whites, and fresh lemon. Only 150 calories per serving.

Scale

3 large eggs, separated

8 oz full-fat cream cheese, softened

1/4 cup granulated erythritol

2 tablespoons fresh lemon juice

1/2 teaspoon lemon zest

1/4 teaspoon cream of tartar (optional)

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1. Preheat oven to 300°F and line baking sheet with parchment paper.

2. Separate egg whites and yolks.

3. Beat egg whites with cream of tartar until stiff peaks form.

4. Beat cream cheese until smooth.

5. Add erythritol, egg yolks, lemon juice, and zest.

6. Fold egg whites gently into cream cheese mixture.

7. Scoop into 6 rounds on baking sheet.

8. Bake 20–25 minutes until lightly golden.

9. Cool completely before serving.

Use room temperature ingredients.

Do not overmix when folding.

Store refrigerated up to 4 days.