easy Homemade cake with cream cheese keto recipes step by step

This cream cheese cake is light and very easy to make however it took me a few tries to have a version that has a consistency very similar to the sponge cake. I started by making it as a cake (in a long mold) but the dough remained wet in the middle. He also tended to brown quickly to 180 degrees. The solution was to put it in a shallow pan and reduce the oven heat. The version

Recipe:

120 gr of almond powder

4 eggs

100 gr of cream cheese (or mascarpone)

50 gr of butter

Vanilla extract

1 teaspoon of baking powder

For a variation on lemon: 1/2 teaspoon of natural lemon flavor, the juice of half a lemon.

Sweetener: equivalent of 120 gr of sugar (I put 60 gr of Canderel erythritol and stevia)

Start by beating butter and sweetener, add cream cheese and beat again. The mixture must be homogeneous.

Add the eggs one by one while beating. It's time to add lemon juice and aroma if you opt for the lemon taste.

Stir in the almond powder and the yeast, beat well and put in a buttered baking pan lined with baking paper.

Bake for 40 minutes at 160 degrees. The cake is well cooked when you dive a knife and it comes out dry. It is better to overcook a little because it is necessary that the water evaporates to the maximum.