Keto Chocolate Souffle – This rich, fluffy chocolate soufflé is a low-carb, sugar-free, yet heavenly dessert that will satisfy your chocolate cravings without spiking your carb intake.
What Is a Soufflé?
A soufflé is a classic French dessert characterized by its airy, cloud-like texture. The magic comes from whipping egg whites into stiff peaks and folding them into a rich chocolate base, creating a delightful puff that feels almost ethereal. Now, a traditional soufflé typically involves sugar and flour, but we’re giving it a keto twist.
Why You’ll Love This Keto Chocolate Soufflé
- Low Carb & Sugar-Free: Made with keto-friendly ingredients like erythritol or monk fruit sweetener.
- Rich Chocolate Flavor: Thanks to high-quality cocoa powder and keto chocolate.
- Easy to Make: Just a few simple ingredients and steps.
Tips & Tricks for the Best Keto Chocolate Soufflé
- Room Temperature Eggs: Eggs whip better at room temperature, so let them sit out for about 30 minutes before starting.
- Use a Double Boiler: To melt the chocolate gently without burning, a double boiler is your friend.
- Folding Technique: Be gentle when folding in the egg whites. Use a rubber spatula and fold from the bottom, cutting through the middle, to avoid deflating the mixture.
- Don’t Overbake: Keep an eye on the soufflés. Overbaking will result in a dry, dense texture instead of the luscious, airy experience you’re aiming for.
Variations
- Mocha Soufflé: Add a teaspoon of instant coffee or espresso powder to the chocolate base for a coffee-chocolate twist.
- Peppermint Chocolate Soufflé: Mix in a few drops of peppermint extract for a holiday feel.
- Orange Zest: Add a touch of orange zest to the batter for a citrusy burst of flavor.
How to Serve Keto Chocolate Soufflé
The soufflé experience is all about that warm, fluffy, melt-in-your-mouth moment. Serve them straight from the oven with a spoonful of keto whipped cream or a sprinkle of sugar-free chocolate shavings. You can even pair it with a side of fresh berries like raspberries or strawberries for a tart contrast.
How to Store and Reheat
- Storing: Soufflés are best enjoyed fresh. However, you can store leftovers in the refrigerator for up to 2 days.
- Reheating: To revive a leftover soufflé, warm it gently in the oven at 300°F (150°C) for about 5-8 minutes. Note that it won’t have the same airy texture but will still be delicious.
Recipe FAQs
Can I Make This Soufflé Ahead of Time?
While it’s best to bake soufflés right before serving, you can prepare the chocolate base and egg whites separately a few hours in advance. Keep the egg whites chilled and re-whip them just before folding and baking.
Is Cocoa Powder Keto-Friendly?
Yes! Unsweetened cocoa powder is low in carbs and rich in flavor. Always check labels to ensure there are no added sugars.
What Sweeteners Work Best for Keto Soufflé?
Powdered erythritol, monk fruit sweetener, or allulose are ideal options as they dissolve easily without a grainy texture. Avoid granulated sweeteners that don’t dissolve well.
Why Did My Soufflé Collapse?
It’s normal for soufflés to deflate a bit after coming out of the oven. However, if it collapses completely, you may have overmixed the batter or let it sit too long before baking. The soufflé should be served immediately for maximum fluffiness.
Keto Chocolate Souffle (LOW CARB)
Keto Chocolate Souffle - This rich, fluffy chocolate soufflé is a low-carb, sugar-free, yet heavenly dessert that will satisfy your chocolate cravings without spiking your carb intake.
Ingredients
- 2 ounces unsweetened baking chocolate, melted
- 1/4 cup granulated stevia/erythritol blend (I use Pyure)
- 4 egg yolks
- 4 egg whites
- Pinch of cream of tartar
- 1/2 teaspoon vanilla extract
- Pinch of sea salt
- Optional: Powdered sweetener or chocolate curls for garnish
- 2 teaspoons granulated stevia/erythritol blend (for the egg whites)
Instructions
- Prep & Preheat: Set your oven to 350ºF. Grease six 6-ounce ramekins with coconut oil, butter, or your favorite oil, and arrange them on a baking sheet.
- Make the Chocolate Base: Beat together the 1/4 cup sweetener and egg yolks with a hand mixer until the mixture turns thick and pale yellow. Add the melted chocolate and vanilla, and mix until smooth.
- Whip the Egg Whites: In a separate, clean bowl, whip the egg whites, cream of tartar, and sea salt until soft peaks form. Add the extra 2 teaspoons sweetener and beat until stiff peaks form.
- Fold & Combine: Gently fold one-third of the egg whites into the chocolate mixture to lighten it, then carefully fold in the rest. Aim to keep that beautiful, airy texture!
- Fill & Bake: Divide the fluffy mixture among your ramekins and bake for 11-15 minutes. The edges should be set, but the centers should still have a slight jiggle.
- Serve Hot & Enjoy: Let them cool slightly (careful, they’re hot!) and serve immediately. Dust with a little powdered sweetener or add chocolate curls if you like. Store leftovers covered in the fridge and reheat gently in the oven.
Nutrition Information
Yield
6Serving Size
1 gramsAmount Per Serving Calories 117Total Fat 8gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 4gCholesterol 123mgSodium 68mgCarbohydrates 15gFiber 2gSugar 1gProtein 6g
TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Indulging in a Keto Chocolate Soufflé doesn’t just satisfy your sweet tooth; it elevates your keto journey with a dessert that feels gourmet and luxurious. Give this recipe a try and wow your family or guests with an elegant, low-carb treat. Trust me, they’ll never guess it’s keto-friendly!
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Would be nice if you included how many servings this makes, and if you’re going to mention substitutions changing the nutrition info, it would be nice if that were included as well.
Also the recipe states 6 egg whites but you mention 1/4C of packaged pasteurized eggs. Those quantities aren’t the same. 6 egg whites from large eggs usually measures out to 1/4 C+ 2 Tbsp.
You may have used pasteurized egg whites successfully in this dish but the carton states that they shouldn’t be used for meringues. Other whipped egg white dishes, such as mousses also frequently don’t puff like ones made with whites from whole eggs.