[Low-Carb] Soufflé Cheesecake🧀Mini Lunch Box Cake ㅣLow-Sugar Keto Gluten-Free Baking

#SouffléCheesecake #Ketodiet #LowCarb #Cheesecake
[INGREDIENTS]
*3 lunch box cake molds (11cm in diameter )
150g Cream cheese
40g Milk
20g Unsalted butter
3 Eggs (separate yolks and whites)
5g Liquid allulose
15g Almond flour
3g Coconut flour
1 Pinch of salt
1/4Tbsp Baking powder
1Tbsp Lemon juice
1/4 tsp Cream of tartar
40g Erythritol
[INSTRUCTIONS]
1. Preheat the oven to 170℃/338°F
2. Place parchment paper or Teflon sheet in a pan (11cm in diameter).
3. Melt cream cheese, milk, and unsalted butter in a double boiler or over low heat and mix.
⭐How to fix frozen cream cheese
1) Place the frozen cream cheese in the fridge overnight
2) Microwave the cream cheese for 20 to 30 seconds.
3) Beat the cream cheese with a hand mixer.
4) If it is not soft enough, microwave it a little more and then beat it with a hand mixer.
4. In step 3, mix the yolk (room temperature) and liquid allulose and filter it through a sieve.
⭐ If you add allulose, the baked color will be prettier than when you add only erythritol. If you don't have allulose, you can use the same amount of erythritol.
5. Add almond flour, coconut flour, salt, and baking powder and mix.
6. Add lemon juice and mix.
7. In a separate bowl, add egg whites, cream of tartar, and erythritol to make meringue.
⭐If you add cream of tartar, you can make the meringue more stable and firm (optional).
⭐ Mix in erythritol in three batches
8. After thoroughly mixing 1/3 of the meringue with the batter, divide the remaining meringue into two parts and mix gently
9. Pour the batter into a mold lined with Teflon sheet (or parchment paper) up to about 80%
10. Bake in a double boiler (pour hot water a 2-3cm height in the waterbath pan and place a mold in it) in an oven preheated to 170℃/338°F for 20-25 minutes, and when it turns brown, bake at 130℃/266° for 20 minutes, then reduce the temperature to 110°C/230°F and bake for 40 to 50 minutes.
⭐ If the baking color on the top is not brown enough, bake for an additional 5 to 10 minutes at 160℃/320°F to 170℃/338°F at the end.
11. Once baked, do not take it out of the oven right away, but slightly open the oven door and leave it to cool.
⭐If you take it out right away, it may sink
12. It is good to eat right away after cooling, or to eat after refrigerating.
Thank you!

[@chimchim327]

너무 맛있을것 같아요! 꼭 따라해볼게요

[@cafetiful9552]

감사합니다🥰🥰

[@daily_manzzu]

영상들 정주행중이에요!! 큰 틀에 넣어서 구울때도 온도, 시간은 동일하게 하면 될까요?!

[@cafetiful9552]

넵! 큰 사이즈틀도 동일하게 가능했어요☺️ 다만 오븐에 따라서 반죽 상태에 따라서 약간 차이가 있을 수 있으니 막바지에 꼬챙이로 찔러보시고 반죽이 묻어나지 않을 때까지 굽는 걸 추천드려요!