Low Carb Cheddar Cheese Souffle

Name: Low Carb Cheddar Cheese Souffle
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1
Cuisine: keto
Ingredients: Butter, Salted; Raw Egg; Cream Of Tartar; Almond Flour; Salt; Black Pepper; Mustard Powder; Onion Powder; Baking Aids Xanthan Gum by Bob's Red Mill; Cheddar Cheese; Whipping Cream, Extra Heavy/gourmet, Not Whipped

708 ratings

Prepare Time 15 minutes

Cook Time 25 minutes

How to make Low Carb Cheddar Cheese Souffle

Preheat and oven to 350 degrees. Coat the inside of a ceramic ramekin with butter. You can do this by simply rubbing a stick of butter on the inside of the ramekin until you have a thin, sticky layer. Set the ramekin aside in the fridge to keep the butter solid.
Separate and egg, setting aside the yolk for later. In a stand mixer with a whip attachment, whip the egg white and cream of tartar until you get a meringue with stiff peaks. If your egg is cold, this may take 15-20 minutes. If your egg is room temperature, this should only take about 5 minutes.
Transfer the whipped egg white to a separate bowl. Give the mixer a quick wipe. Then, combine the almond flour, salt, pepper, mustard powder, onion powder, xanthan gum, and cheddar cheese with the whip attachment. Then, whip in the egg yolk from earlier and the heavy cream.
Use a spatula to gently fold the egg white into the souffle batter. Folding and NOT stirring the batter is important to keeping the integrity of the souffle. You want as many air bubbles from the whipped egg whites to maintain their volume.
Pour the souffle batter into your buttered ramekin. You can gently rotate the ramekin to help the batter settle without destroying the air bubbles. Place the ramekin on a sheet tray for baking.
If you’d like, you can create a ‘lip’ around the edges of the souffle by placing the tip of your thumb against the inside of the ramekin and creating an indent around the entire edge of the souffle about an ⅛-inch deep, as pictured. This is not a necessary step, but it is a good “chef’s trick” to avoid the edges burning and creating the dome effect of a good souffle.
Bake the souffle for approx. 25 minutes. The top should be golden and the inside will have a spongey egg texture. Enjoy immediately!

Ingredients of Low Carb Cheddar Cheese Souffle

Ingredient	Quantity
1. Butter, Salted	½ teaspoon
2. Raw Egg	1 large
3. Cream Of Tartar	⅛ teaspoon
4. Almond Flour	2 tablespoon
5. Salt	⅛ teaspoon
6. Black Pepper	⅛ teaspoon
7. Mustard Powder	⅛ teaspoon
8. Onion Powder	⅛ teaspoon
9. Baking Aids Xanthan Gum by Bob's Red Mill	⅛ teaspoon
10. Cheddar Cheese	¼ cup, shredded
11. Whipping Cream, Extra Heavy/gourmet, Not Whipped	2 tablespoon

Low Carb Cheddar Cheese Souffle nutrients

caloriesKCal: 394.99 caloriesKJ: 1652.638 totalCarbs: 5.957 diabetesCarbsADA: 5.957 netCarbs: 3.961 diabetesCarbs: 3.984 fiber: 1.951 starch: 0.261 sugar: 2.212 addedSugar: 0 sugarAlcohols: 0.046 protein: 16.655 fat: 34.503 transFat: 0.707 monousatFat: 12.104 polyunsatFat: 3.362 omega3Fat: 0.135 omega6Fat: 3.227 saturatedFat: 15.572 cholesterol: 253.169 vitaminA: 308.456 vitaminC: 0.286 vitaminD: 1.73 vitaminE: 4.427 vitaminK: 2.438 vitaminB1: 0.077 vitaminB2: 0.56 vitaminB3: 0.578 vitaminB5: 1.024 vitaminB6: 0.11 vitaminB12: 0.918 potassium: 285.207 magnesium: 52.96 calcium: 283.34 iron: 1.213 zinc: 2.074 copper: 0.168 phosphorus: 301.219 sodium: 577.24 selenium: 25.309 folate: 37.837 choline: 164.525 alcohol: 0 caffeine: 0 gluten: 0 manganese: 0.341 conjugatedLinoleicAcid: 0.113 phyticAcid: 130.34 xylitol: 0 isomalt: 0 sorbitol: 0 maltitol: 0 lactitol: 0 erythritol: 0 pinitol: 0 inositol: 0.046 mannitol: 0

Frequently Asked Questions

Author Emily Williams

Low Carb Cheddar Cheese Souffle

Frequently Asked Questions

Related Recipes

Low Carb Zucchini Chutney

Low Carb Peanut Butter Filled Cheese Crackers

Keto Marinated Zucchini Rollups

Keto Lemon Tahini Rice