Ingredients:

  • 6 large eggs
  • 1/2 cup unsalted butter
  • 1/4 cup heavy cream
  • 1/2 tsp salt
  • 1/3 cup monk fruit sweetener
  • 8 oz full-fat cream cheese
  • 4 tbsp unsalted butter
  • 2 tbsp heavy cream
  • 1 tsp vanilla extract
  • 2 tbsp powdered monk fruit sweetener

Instructions:

  1. Preheat oven to 325°F (160°C). Line the bottom of an 8-inch pan with parchment paper and lightly grease the sides with butter.
  2. Separate the egg whites from the yolks into two different bowls.
  3. Using a mixer, beat the egg yolks with the salt and monk fruit sweetener until the mixture becomes pale yellow and thickened.
  4. Slowly drizzle in the melted butter and heavy cream while continuing to whisk on low speed until smooth.
  5. In the other bowl, whip the egg whites on high speed until stiff peaks form.
  6. Gently fold one-third of the whipped whites into the yolk mixture to lighten it, then fold in the remaining whites using a figure-eight motion until no white streaks remain.
  7. Pour the batter into the prepared pan and level the top.
  8. Bake for 25–30 minutes, or until the top is golden brown and the center springs back when lightly touched.
  9. Remove from the oven and allow the cake to cool completely.
  10. Prepare the frosting by beating softened cream cheese, softened butter, heavy cream, vanilla extract, and powdered monk fruit sweetener until smooth.
  11. Frost the cooled cake and chill in the refrigerator for 4 hours before serving.