Keto Cream Cheese Soufflé

Pan size: standard size ramekins (6oz) INGREDIENTS ⅓ cup (43g) salted butter ⅓ cup (35g) blanched almond flour 4 ounces (115g) cream cheese ⅓ cup (80mL) heavy whipping cream 3 tablespoons (40g) powdered erythritol 4 large egg whites 1 teaspoon (5mL) lemon juice 2 tablespoons (25g) powdered erythritol 4 large egg yolks at room temperature 1 teaspoon (5mL) vanilla extract powdered sweetener (optional) Bake at 350°F (180°C) for 15-20 minutes or until top is golden brown.