Low Carb Cheddar Cheese Souffle
Elevate your low-carb dining experience with this irresistibly light and fluffy Low Carb Cheddar Cheese Soufflé, a perfect blend of gourmet sophistication and keto-friendly simplicity. This recipe swaps traditional flour for almond flour, creating a gluten-free masterpiece with a rich, creamy base infused with the sharp, tangy flavor of melted cheddar cheese. Beaten egg whites provide the soufflé’s airy, cloud-like texture, while a dash of nutmeg and black pepper adds subtle warmth and depth. With just 20 minutes of preparation and a golden, puffed finish straight from the oven, this elegant dish is ideal for a quick dinner, brunch centerpiece, or romantic evening. Serve it hot and watch it impress both low-carb enthusiasts and food lovers alike!
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Recipe Information
Ingredients
- 1 tbsp Unsalted butter (for greasing)
- 2 tbsp Parmesan cheese (grated, for coating the dish)
- 2 tbsp Unsalted butter
- 2 tbsp Almond flour
- 1 cup Heavy cream
- 4 large Egg yolks
- 1 cup Cheddar cheese (shredded)
- 4 large Egg whites
- 0.25 tsp Cream of tartar
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 0.125 tsp Ground nutmeg
Instructions
Preheat your oven to 375°F (190°C). Grease a 1.5-quart soufflé dish with 1 tbsp of unsalted butter. Sprinkle 2 tbsp of grated Parmesan cheese inside the dish, tilting to coat the sides evenly. Discard any excess Parmesan.
In a medium saucepan over medium heat, melt 2 tbsp of unsalted butter. Stir in 2 tbsp of almond flour and cook for 1 minute, stirring constantly to create a roux.
Slowly whisk in 1 cup of heavy cream and cook for 2-3 minutes until the mixture thickens and bubbles slightly. Remove from heat.
Add 1/2 tsp of salt, 1/4 tsp of black pepper, and 1/8 tsp of ground nutmeg. Stir well to combine.
In a small bowl, whisk 4 large egg yolks. Gradually add the hot cream mixture to the egg yolks, a spoonful at a time, whisking continuously to temper the yolks. Once combined, return the mixture to the pan and stir in 1 cup of shredded cheddar cheese until melted and smooth.
In a clean, dry bowl, use an electric mixer on medium speed to beat 4 large egg whites with 1/4 tsp of cream of tartar. Beat until stiff peaks form, but do not overbeat.
Gently fold 1/3 of the beaten egg whites into the cheese mixture to lighten it. Then, carefully fold in the remaining egg whites, being mindful not to deflate the mixture.
Pour the soufflé mixture into the prepared dish, leveling the top gently with a spatula. Place the dish on a baking sheet and transfer it to the middle rack of the preheated oven.
Bake the soufflé for 20-25 minutes, or until it has risen and the top is golden brown. Do not open the oven door during the baking process to prevent it from collapsing.
Serve immediately for the best texture and presentation. Enjoy your light and airy Low Carb Cheddar Cheese Soufflé!
Nutrition Facts
Calories |
1952 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.6 g | 229% | |
| Saturated Fat | 102.0 g | 510% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1197 mg | 399% | |
| Sodium | 2389 mg | 104% | |
| Total Carbohydrate | 13.5 g | 5% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 1.8 g | ||
| Protein | 59.7 g | 119% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 1049 mg | 81% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 556 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
