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prep time
15 min
cook time
22 min
ready time
37 min
Low Carb Chocolate Souffle
This Low-Carb chocolate soufflé is a delightful dessert that combines a rich, decadent chocolate flavor with a light and airy texture. This dessert is simple to make with minimal ingredients, making it a perfect option for those who want to enjoy a delicious treat without spending hours in the kitchen. The Low-Carb aspect of the soufflé makes it an ideal choice for anyone who is watching their carb intake, while still indulging in a decadent chocolate flavor. This recipe makes for a luxurious dessert that is sure to impress and satisfy any chocolate lover's sweet tooth.
What is a chocolate soufflé?
A chocolate soufflé is a decadent French dessert that is known for its rich, chocolatey flavor and light, fluffy texture. A chocolate soufflé typically includes a base mixture made from melted chocolate, butter, egg yolks, and sugar, which is then folded with whipped egg whites to create the light and airy texture that soufflés are known for. The mixture is then baked in a ramekin until it rises and puffs up above the dish. A chocolate soufflé is often served immediately after being taken out of the oven, with a dusting of powdered sugar, whipped cream, or a scoop of vanilla ice cream on top. It is a classic dessert that is loved by many chocolate enthusiasts.
What to serve with this Low-Carb chocolate soufflé?
When it comes to serving Low-Carb chocolate soufflé, there are a few delicious options to choose from. One popular way to enjoy this delectable dessert is to serve it warm, straight out of the oven, with a dollop of freshly whipped cream on top. The contrast of the warm soufflé and cold cream is a heavenly combination that is sure to delight your taste buds. Alternatively, you could also sprinkle some powdered sugar or cocoa powder on top of the soufflé for added sweetness and visual appeal. And for an extra indulgent touch, consider pairing your soufflé with a glass of your favorite red wine.
How to store this Keto chocolate soufflé?
Once the soufflé is completely cooled, cover the ramekin tightly with plastic wrap. Transfer to the refrigerator to store for up to 3 days. To reheat this Keto chocolate soufflé, remove the plastic wrap and warm it in a preheated oven for about 5 minutes at 350F/180C. You can also reheat this soufflé in the microwave too. Remove the plastic wrap, place the ramekin on a plate, and cover it with a damp paper towel. Microwave for about 20-30 seconds and enjoy right away.
Net Carbs
8 g
Fiber
7.8 g
Total Carbs
15.6 g
Protein
13.3 g
Fats
27.2 g
324 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Unsalted Butter
½ teaspoon
Raw Egg
1 large
Heavy Cream
2 tablespoon
Vanilla Extract
¼ teaspoon
Almond Flour
2 tablespoon
Cocoa Powder
1 tablespoon
Salt
⅛ teaspoon
Stevia In The Raw, Bakers Bag
1-½ teaspoon
Baking Aids Xanthan Gum by Bob's Red Mill
⅛ teaspoon
Stevia In The Raw, Bakers Bag
1-½ teaspoon
Cream Of Tartar
⅛ teaspoon
Recipe Steps
steps 6
37 min
Step 1
Preheat the oven to 350F/180C and butter the walls of an oven-safe ramekin using cold butter. Spread the butter until it is reduced to a single visible layer. Transfer the ramekin to the refrigerator while you prepare the batter.Step 2
Separate the egg, pouring the egg white into a stand mixer bowl and the yolk into a small mixing bowl. To the mixing bowl with the yolk, add the cream, vanilla, almond flour, cocoa powder, salt, and 1½ tsp stevia. Whisk to combine and set aside.Step 3
To the stand mixer, add the egg white, cream of tartar, and 1½ tsp stevia. Whisk until a stiff meringue forms. Using room-temperature egg white will result in achieving stiff peaks faster.Step 4
Use a spatula to fold the whipped egg white into the chocolate batter gently. Use a light hand while folding to avoid destroying any air bubbles. Removing the air bubbles will result in a flat soufflé.Step 5
Pour the batter into your prepared ramekin. Gently rotate the dish so the batter settles (no tapping). Then, use the tip of your thumb to create a ring around the souffle batter, as pictured.Step 6
Transfer the ramekin to a baking sheet and bake for 22-25 minutes. The soufflé should rise to a level just above the rim of the ramekin. Insert a toothpick in the middle of the soufflé to test if it is done. Serve warm.
