This Low-Carb Chocolate Soufflé Recipe makes dessert lovers drool. This heavenly dessert may be enjoyed by those on a low-carb, keto, gluten-free, grain-free, diabetic, dairy-free, or Paleo diet.
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The Low-Carb Chocolate Soufflé Recipe
Okay, I’m not usually one to brag, but I just can’t help it with this dessert. This is seriously the best chocolate soufflé I have ever had–that includes the sugared up variety. It’s light and airy, but rich in flavor. If you don’t over bake them, they even have a bit of pudding in the center. My mother-in-law described the flavor as a chocolate marshmallow, but the consistency is nothing like a marshmallow. It’s smooth and pleasing.
Don’t worry about any weird ingredients! You can find everything you need at your local grocery store, but really, if you eat low-carb, you probably have the ingredients in your kitchen already.
I am seriously a chocolate lover, but I rarely eat sweets anymore. Eating sugar-laden sweets is a two or three times a year kind of thing. I do confess that if I’m at a good restaurant and chocolate soufflé is on the menu, I’m often tempted.
This year, on our anniversary, my husband took me to one of my favorite restaurants in Charlotte. I stayed on plan with my appetizer and main course, but when the dessert menu came out, my husband ordered the chocolate soufflé. I ordered coffee with cream. When they brought out my husband’s soufflé, they gave me an extra spoon, “just in case”. Normally the extra spoon doesn’t tempt me, but when chocolate soufflé is under my nose, well, my will power had a moment of weakness.
So I took a bite–and was so disappointed. The soufflé lacked flavor and the consistency just wasn’t right. It was easy to stop at one spoonful!
If you’re a chocolate lover, this soufflé will be everything you want it to be and, because it’s low-carb, you don’t have to worry about stopping at a spoonful. You can enjoy a whole mini soufflé and not feel one bit guilty!
It’s funny how a day can change. I set out to develop a chocolate pudding recipe. Somehow, my inspiration to make chocolate pudding fell flat when I realized I didn’t have all of the ingredients I needed. I decided instead to make a recipe to use up my ever growing collection of eggs my chickens keep adding to. In the end, I decided to make mini chocolate soufflés.
I adapted this recipe from a recipe in The Fresh Egg Cookbook, by Jennifer Trainer Thompson. I love this cookbook not only for its recipes (some are low-carb, many are not), but also for its stories about chickens and beautiful photographs of chickens as well as food. Yep, I love chickens!
A Few Tips
These soufflés are best eaten fresh from the oven. Of course, you’ll want to let them cool a few minutes so you don’t burn your tongue! If you happen to have leftovers, cover and refrigerate them. They must be reheated gently, do not microwave them. Instead, uncover them and put them in a 200º Fahrenheit oven for 15-20 minutes or just until slightly warm.
If you prefer not to have leftovers, the recipe is easily cut in half to make three soufflés. This works great if you have a small family.
This Low-Carb Chocolate Soufflé Recipe may just become a favorite! These soufflés makes a perfectly elegant dessert for company, but is easy enough, you’ll want to make them again and again. Enjoy!
Low-Carb Chocolate Soufflé Recipe
This Low-Carb Chocolate Soufflé Recipe makes dessert lovers drool. This dessert may be enjoyed by those on a low-carb, keto, gluten-free, grain-free, diabetic, dairy-free, or Paleo diet.
Preheat oven to 350º Fahrenheit. Grease 6 6-ounce ramekins or other small oven proof dishes with coconut oil, butter, or other oil of choice. Set ramekins on a baking sheet.
Place 1/4 cup stevia/erythritol blend and egg yolks in a medium mixing bowl. Beat with a hand mixer (you can use a stand mixer for this step as well) until the sweetener is dissolved and the mixture is thick and yellow.
Blend in melted chocolate and vanilla.
In a separate clean mixing bowl or in a stand mixer bowl, use clean beaters, whip together the egg whites, cream of tartar, and sea salt until soft peaks form. At the remaining 2 teaspoons of granulated sweetener and beat until stiff peaks form.
Fold 1/3 of the egg white mixture into chocolate mixture to lighten. Next, fold in the remaining egg white mixture. Divide mixture among the prepared ramikins.
Bake for 11-15 minutes in the preheated oven. When done, the edges should be set, but the centers should still jiggle slightly.
Allow to cool slightly before serving, so fingers and tongues do not get burned. These are best served hot from the oven. If desired, sprinkle with powdered sugar or chocolate curls. Cover any leftovers and store in the refrigerator. To reheat, uncover and place in a 200º Fahrenheit oven until slightly warm--about 15-20 minutes. Do not microwave.