Prep your tools. Heat oven to 375°F (190°C). Butter 4–6 small ramekins (6-ounce size) and dust with a little almond flour. This helps the batter climb and prevents sticking.

Separate the eggs. Place whites in a clean metal or glass bowl. Put yolks in a medium mixing bowl. Keep whites free of any fat or yolk so they whip properly.

Make the lemon base. In a small saucepan over low heat, melt 2 tablespoons butter. Whisk in 1/4 cup granulated keto sweetener, 2 tablespoons almond flour, 1/4 cup heavy cream, 1 tablespoon lemon zest, 3 tablespoons fresh lemon juice, 1/2 teaspoon vanilla, and a pinch of salt. Cook, whisking, for 1–2 minutes until slightly thickened. Remove from heat and let it cool 2–3 minutes, then whisk in the egg yolks until smooth.

Whip the whites. Add 1/4 teaspoon cream of tartar to the egg whites. Beat with a hand mixer on medium-high until soft peaks form. Gradually sprinkle in 2 tablespoons granulated keto sweetener and beat to glossy medium-stiff peaks. Don’t overbeat to dry clumps.

Lighten the base. Whisk a big spoonful of the whipped whites into the lemon base to loosen it. This step keeps the rest of the whites from deflating when folded in.

Fold gently. Using a spatula, fold the remaining whites into the base in 2–3 additions. Use broad, gentle strokes, rotating the bowl. Stop when you don’t see streaks; a few small lumps are fine.

Fill the ramekins. Spoon the batter evenly, leaving about 1/4 inch at the top. Run your thumb around the inside rim of each ramekin to create a small “gutter.” This helps the soufflés rise straight up.

Bake. Place ramekins on a baking sheet. Bake 12–15 minutes, until risen with lightly browned tops and a slight jiggle in the centers. Avoid opening the oven for the first 10 minutes.

Serve right away. Dust with powdered keto sweetener if you like. Serve warm, straight from the oven for maximum height and that tender, airy interior.