Prep the oven and ramekins: Preheat oven to 375°F (190°C). Butter four 6-ounce ramekins and dust lightly with erythritol or allulose. Set on a baking sheet for easy transfer.

Warm the dairy base: In a small saucepan over low heat, melt the butter. Add the softened cream cheese and whisk until smooth. Stir in heavy cream and remove from heat.

Add lemon and flavorings: Whisk in lemon zest, lemon juice, vanilla, and a pinch of salt. If using almond flour, whisk it in now for a slightly sturdier soufflé.

Sweeten the base: Stir in half of the sweetener until dissolved. Let the mixture cool to lukewarm so it won’t cook the egg yolks.

Whisk the yolks: In a small bowl, whisk the egg yolks until smooth. Slowly stream in the lukewarm lemon mixture, whisking constantly to combine.

Beat the egg whites: In a clean mixing bowl, add egg whites and cream of tartar. Beat with an electric mixer on medium-high until soft peaks form. Gradually add the remaining sweetener and continue beating to stiff, glossy peaks.

Fold gently: Add one-third of the egg whites to the lemon base and fold to lighten. Gently fold in the remaining whites in two additions, using a spatula and wide, sweeping motions to keep the air.

Fill and smooth: Divide the batter among ramekins, filling nearly to the top. Run your thumb around the inner rim to create a small “moat”—this helps the soufflés rise straight.

Bake: Bake 12–15 minutes, until risen with barely set centers. They should wobble slightly when the pan is nudged. Avoid opening the oven in the first 10 minutes.

Serve immediately: Dust with a pinch of sweetener if you like. Serve warm for the best texture and height.