Low Carb choc cheese souffle cake - Atkins

I masih mencari idea2 utk buat kek dan cookies berlandaskan 'diet Atkins'. Low carb, high (good) fat and moderate protein based of diet. I have been following the diet for past one month. 2 minggu pertama, berat badan turun 5kg, inch loss 7cm. Pretty promising kan... my target is to lose 20kg. To be able to wear back my wedding gown. Wah...20kg in 2 months. Bolehker? Sounds ambitious. Tapi i nak cuba. So far so good.  :)

Hari ni nak share resepi kek ni. Total net carb utk satu adunan ialah 27g. Kalau potong 10 keping, purata 2.7g per slice. Sedap pulak tu.... aduhaiii.

Bahan-bahan:

Ingredients

• 3 Eggs, separated
• 120 g (4 oz.) Dark Chocolate
• 120 g (4 oz.) Cream Cheese
• 1 teaspoon lemon juice

Resepi Asal: https://rasamalaysia.com/chocolate-souffle-cheesecake-recipe/#mv-creation-1034

Instructions

1. Preheat oven to 170°C (325°F). Place the rack on the lower third level.
2. Grease a 6-inch (non-removable base) baking tin and lined bottom with parchment paper.
3. Melt chocolate and cream cheese over a simmering water, just hot enough to melt the chocolate, do not boil. Removed from heat.
4. Add egg yolks and mixed well. Set aside.
5. Add lemon juice into egg whites and beat until almost peak form.
6. Gently fold meringue into cheese mixture in 3 batches.
7. Pour the well combined batter into the prepared tin.
8. Place the baking tin in a roasting pan filled with hot water (1cm height) and bake in preheated oven for 15 minutes 170°C (325°F), then turn down the temperature to 160°C (300°F) and bake for 15 minutes.
9. Turn off the heat, keep the cake in the oven with the oven door closed for another 15 minutes.
10. Remove from oven, let the cake cool completely then chill in fridge for at least 2 hours or overnight.