Low Carb Chocolate Soufflé

I love the Guilt Free Dessert Cookbook by Kelley Herring. This time I decided to take the Low Carb Chocolate Soufflé recipe and try to make it without trying in advance.

I was very impressed with the results; the only thing that did not work for me was I needed to add the milk in with the butter and sweeteners before I stirred in the cocoa. Doing it the way the instructions mention made the cocoa and other ingredients become very pasty and it took a few minutes to get all the lumps out when I added the milk. So just try it the other way it works way better.

Great recipe!

Chocolate Souffle

2 Tbsp. organic butter

4 Tbsp. organic erythritol

1/3-1/2 tsp. stevia extract (to taste) 16 drops for 1/2 tsp.

4 Tbsp. organic cocoa

1/2 cup organic milk

4 pastured eggs (separated)

Preheat oven to 350 degrees F.

Melt butter in a medium saucepan over low heat. Add stevia and 2 Tbsp. erythritol to butter and stir to dissolve.

Continue stirring butter mixture and incorporate cocoa. Add milk and turn heat to medium while whisking. Once fully mixed, remove from heat and allow cooling.

Separate eggs. In a small bowl, beat egg whites with remaining erythritol on high speed until soft peaks form.

Whisk egg yolks into cooled cocoa mixture (NOTE: if the chocolate mixture is too hot, you will have scrambled eggs, not soufflé).

Fold cocoa mixture gently into egg white mixture.

Spoon into 4 small (6 oz) ramekins and bake 20 minutes.

Serve warm.

P.S. If you want to check out Kelley’s Cookbook click this link!

4 Servings

Yield: 4 net carbs

I made 6 Servings + 2.6 net carbs

Stay healthy live well
Gayle