Julia Child changed the tastes of generations of Americans. Even today, many people watch her old shows and Julia Child movies or documentaries, and most of all, rely on on the French Chef’s recipes. Julia Child was also famously contemptuous of avoiding fat to diet. Who knows? She might have approved of this low-carb Soufflé recipe, like we do.
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Why Add a Low-Carb Soufflé Recipe to Your List?
This famous French dish originated in the 1800s. Made either sweet or savory, this flexible dish can please all sorts of palates. From chocolatey to cheesy, the soufflé can fill in many niches. Besides, they’re not as hard to make as accomplished soufflé chefs would have you believe.
We’ve included both a savory cheese soufflé recipe and a sweet chocolate soufflé recipe. They’re both acceptable for keto and low-carb dieters. So go ahead, and impress your friends and family as you whip up a delicious, gourmet, low-carb soufflé!
Savory and Sweet Low-Carb Soufflé Recipes
Low-Carb Cheese Soufflé Recipe
Ingredients:
- 4 large eggs, separated
- 1 cup shredded cheddar cheese (or your preferred low-carb cheese)
- 1/4 cup grated Parmesan cheese
- 1/4 cup almond flour
- 1/2 cup unsweetened almond milk (or any low-carb milk)
- 2 tablespoons butter or margarine, melted
- 1/2 teaspoon baking powder
- 1/4 teaspoon cream of tartar
- Salt and pepper to taste
- Optional: Chopped herbs like chives or parsley for added flavor
Instructions:
- Preheat your oven to 375°F (190°C). Grease individual ramekins or a soufflé dish with butter or cooking spray.
- In a large mixing bowl, whisk together the egg yolks, almond flour, grated Parmesan, melted butter, baking powder, and almond milk until well combined. Season with salt and pepper to taste.
- Add the shredded cheddar cheese to the egg yolk mixture and mix well. If desired, add chopped herbs for extra flavor.
- In a separate clean, dry bowl, use an electric mixer to beat the egg whites and cream of tartar until stiff peaks form.
- Gently fold the beaten egg whites into the cheese and egg yolk mixture until just combined. Be careful not to deflate the egg whites too much.
- Pour the mixture into the prepared ramekins or soufflé dish.
- Place the dish(es) in the preheated oven and bake for 20-25 minutes or until the soufflé is puffed up and golden brown on top.
- Serve immediately while it’s puffed up and airy.
Feel free to tailor this flexible recipe to your tastes. Remember to resist the temptation to open the oven before your timer beeps. You can use that time to prepare salad or soup to make a complete, epicurean meal.
Low-Carb Chocolate Soufflé Recipe
Ingredients:
- 4 large eggs, separated
- 1/4 cup almond flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup almond milk (or any low-carb milk)
- 1/4 cup low-carb sweetener (We like allulose!)
- 2 tablespoons butter or margarine, melted
- 1/2 teaspoon baking powder
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
- Preheat your oven to 375°F (190°C). Grease individual ramekins or a soufflé dish with butter or cooking spray.
- In a large mixing bowl, whisk together the egg yolks, almond flour, cocoa powder, melted butter, almond milk, powdered erythritol, vanilla extract, baking powder, and a pinch of salt until well combined.
- In a separate clean, dry bowl, use an electric mixer to beat the egg whites and cream of tartar until stiff peaks form.
- Gently fold the beaten egg whites into the chocolate mixture until just combined. Be careful not to deflate the egg whites too much.
- Pour the mixture into the prepared ramekins or soufflé dish.
- Place the dish(es) in the preheated oven and bake for 20-25 minutes or until the soufflé is puffed up and set.
If you don’t like chocolate, you can replace it with vanilla, lemon, or other extracts. You can serve this luxurious dessert with sliced berries and whipped cream on the side for a gourmet touch!