I am deeply in love with cheese of all kind, and when I first saw this recipe, which traditionally requires some corn meal, it was obvious for me I will low carb the heck out of it! With a souffle texture, it has a great vanilla flavor, completed by the puffy cream cheese.
- 600 grams soft cheese
- 200 ml whipping cream
- 3 eggs, separated
- 3 tbsp almond flour
- vanilla extract
- LC sweetener of choice
I first mixed the cheese, the whipping cream, vanilla, sweetener and the yolks very well. In a large bowl, I mixed the egg whites until stiff peaks. Little by little, I folded the egg whites into the cheese composition, with great care, to keep the bubbles inside. At the end, I folded the almond flour.
I poured the entire batch into a pan (10 by 5″) and inserted in in the oven, at minimum heat, for about 25 minutes. In the last 5 minutes, I increased the oven temperature, in order to get a golden crust.
Traditionally, this pie is served with heavy cream on top and sprinkled sugar. The heavy cream on its own will be more than enough, I assure you, making it the fluffiest LCHF cheese pie ever! Enjoy!