Keto Chocolate Souffle Recipe – Rich, Light & Fluffy A Real Decadent Sugar-Free Dessert

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Our light and fluffy Keto Chocolate Souffle is a dream come true – and it’s not even that hard to make! This delicious sugar-free dessert is one to savor like the queen (or king or other royal position) that you are!

This Keto Chocolate Souffle recipe makes 4 serves. 1 serving is 1 souffle and has 2g net carbs.

We recommend making your Keto Chocolate Souffle fresh – leftover souffle can be stored in the fridge, but they will fall and become more fudge-like. They are not suitable for freezing.

Keto Chocolate Souffle Ingredients

  • ½ teaspoon of Unsalted Butter
  • 4 tablespoons of Erythritol, granulated
  • ½ cup of Heavy Cream
  • ¼ teaspoon of Xanthan Gum
  • 2 ounces of Sugar-Free Chocolate Chips
  • 2 large Eggs, separated
  • ¼ teaspoon of Cream of Tartar
  • 1 teaspoon of Powdered Erythritol, to serve
  • Keto Whipped Cream, optional

How to Make Keto Chocolate Souffle

  1. Preheat your oven to 190C/375F. Prepare four 1 cup sized ramekins by greasing with butter and “flouring” with 1 tablespoon of the erythritol. Set aside.
  2. Place a small nonstick saucepan over medium heat, add the cream and 2 tablespoons of the erythritol.
  3. Bring to a simmer then whisk in the xanthan gum. Remove from the heat.
  4. Add the chocolate chips to a heatproof bowl and pour over the hot cream. Leave to sit for 1 minute before mixing well, then set aside.
  5. Separate the eggs, ensuring that there is no yolk in the whites. Add the whites to a clean mixing bowl, along with 1 tablespoon of erythritol and cream of tartar.
  6. Using a hand mixer, whisk the egg whites to stiff peaks.
  7. Add the egg yolks into the chocolate mixture, mix well.
  8. Gently fold about ½ a cup of the egg whites into the chocolate to lighten it. Add the remaining egg whites and gently fold together.
  9. Spoon your mixture evenly into the prepared ramekins.
  10. Place the ramekins onto a baking pan and into the oven for 10-15 minutes. The souffle is done when they have risen and only jiggle slightly when moved.
  11. Serve sprinkled with powdered erythritol and with a dollop of Keto Whipped Cream, if desired.

Ingredients

  • ½ teaspoon Unsalted Butter
  • 4 tablespoons Erythritol granulated
  • ½ cup Heavy Cream
  • ¼ teaspoon Xanthan Gum
  • 2 ounces Sugar-Free Chocolate Chips
  • 2 large Eggs separated
  • ¼ teaspoon Cream of Tartar
  • 1 teaspoon Powdered Erythritol to serve
  • Keto Whipped Cream optional

Instructions

  • Preheat your oven to 190C/375F. Prepare four 1 cup sized ramekins by greasing with butter and “flouring” with 1 tablespoon of the erythritol. Set aside.
  • Place a small nonstick saucepan over medium heat, add the cream and 2 tablespoons of the erythritol.
  • Bring to a simmer then whisk in the xanthan gum. Remove from the heat.
  • Add the chocolate chips to a heatproof bowl and pour over the hot cream. Leave to sit for 1 minute before mixing well, then set aside.
  • Separate the eggs, ensuring that there is no yolk in the whites. Add the whites to a clean mixing bowl, along with 1 tablespoon of erythritol and cream of tartar.
  • Using a hand mixer, whisk the egg whites to stiff peaks.
  • Add the egg yolks into the chocolate mixture, mix well.
  • Gently fold about ½ a cup of the egg whites into the chocolate to lighten it. Add the remaining egg whites and gently fold together.
  • Spoon your mixture evenly into the prepared ramekins.
  • Place the ramekins onto a baking pan and into the oven for 10-15 minutes. The souffles are done when they have risen and only jiggle slightly when moved.
  • Serve sprinkled with powdered erythritol and with a dollop of Keto Whipped Cream, if desired.

Nutrition

Calories: 199kcal | Carbohydrates: 6g | Protein: 5g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 148mg | Sodium: 57mg | Potassium: 92mg | Fiber: 4g | Sugar: 1g | Vitamin A: 606IU | Calcium: 35mg | Iron: 1mg

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