Sunday, January 28, 2018

KETO (Low Carb) Cheese French Souffle

Despite the temptation, I have managed to stay strict to Keto the entire month of January. Getting back on the wagon has been tougher this go around following the splurge of the holidays and traveling, it has felt like learning good behaviors all over again.  Last night I was grouchy because I couldn't eat all the things that I was craving and I was so tired of the foods I routinely eat.  I hadn't been to the grocery store as I was supposed to be in Minneapolis this last week but plane mechanical issues and a blizzard that crossed the Midwest kept me in Wichita.  Needless to say, I felt inspired to be creative with what I had on hand and my love of french food.  I had heard that a souffle could be made low-carb but had never attempted it on my own.  I'm actually really happy with the results and am definitely adding to my repertoire.  And of course contemplating why I haven't been making souffles for years?  Next time I'll have to give a chocolate souffle a try.

KETO (Low-Carb) Cheese French Souffle

2 Tbs. real butter (I use Kerrygold)
2 Tbs. Almond Flour
1 Tsp. Nutmeg.
1 C. Heavy Whipping Cream
4 eggs, separated
3/4 C. Grated nice cheese of your choosing (Gruyere, Parmesan, Vermont cheddar, etc.)


Preheat oven to 375 degrees. In a skillet heat butter till melted.  Add 1 Tbs. Almond Flour and mix with butter.  Lower heat and add heavy whipping cream.  Mix together and then add the other tbs. of almond flour and nutmeg allowing to slightly thicken.  Remove from heat.  In a medium size bowl mix together egg yolks and cheese.  Add grated cheese.   In another mixing bowl using a hand mixer, mix the egg whites with electric mixer until egg whites form stiff peaks.  Add the skillet mixture once mostly cooled into the yolk mixture and mix together.  Next fold in the egg whites.  Be careful not to over mix causing the the egg white mixture to loose it's airiness.  Place the mixture in ramekins (3) or a medium size round souffle dish.  Bake for 25 minutes at 375 degrees.  Do not open the oven for the first 20 minutes or it will cause the souffle to fall.

Souffles will rise quite a bit above the top of the ramekin or dish.  This is expected.  Mine were quite a bit higher but then fell a bit after cooling on the counter.

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