4 large eggs
1/8 teaspoon cream of tartar
2 ounces cream cheese, cubed and softened
1/8 teaspoon salt
4 Wheat-Free Market Shortbread Cookies, crumbled
Dash of Virtue Sweetener to taste
Preheat oven to 300 degrees.
Separate egg whites from yolks into two mixing bowls. Use a mixer to whip egg whites until foamy. Add cream of tartar to egg whites and continue to whip until stiff peaks form (about 4-5minutes). Set egg whites aside. Then use the mixer to whip egg yolks and cubed cream cheese until their volume doubles. Add salt, Wheat-Free Market Shortbread Cookie crumbles and a dash of Virtue Sweetener to whipped egg yolks. Gently fold egg whites into egg yolks.
Pour into a greased ramekin leaving room to rise (about 2/3 full). Bake for 20 minutes.
Let cool and serve with whipped cream, berries, or your favorite low-carb jam.