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Keto Chocolate Soufflé Recipe

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This Keto Chocolate Soufflé is a light and fluffy low-carb dessert with rich chocolate flavor. It’s sugar-free, perfect for the keto diet, and surprisingly simple to make. Whether it’s for a special occasion or just a sweet treat, this soufflé will satisfy your chocolate cravings without ruining your carb count.

 

Ingredients

Scale
  • 100g unsweetened dark chocolate (70% or higher cocoa)
  • 2 tbsp butter
  • 1/3 cup granulated erythritol or monk fruit sweetener
  • 4 large eggs (separated)
  • 1 tsp vanilla extract
  • Pinch of salt
  • 1/4 tsp cream of tartar

Instructions

  • Melt Chocolate and Butter:
    Set up a double boiler or place a heatproof bowl over simmering water. Add the chocolate and butter, stirring until melted and smooth. Remove from heat and let it cool slightly.
  • Separate the Eggs:
    Crack the eggs, placing yolks in one bowl and whites in another. Be careful not to get any yolk in the whites.
  • Beat the Egg Whites:
    Add a pinch of salt and cream of tartar to the egg whites. Beat until soft peaks form, then gradually add the sweetener while continuing to beat until stiff peaks form.
  • Mix the Yolks with Chocolate:
    Stir the vanilla into the cooled chocolate mixture, then whisk in the egg yolks one at a time until smooth.
  • Fold in the Egg Whites:
    Gently fold one-third of the egg whites into the chocolate mixture to lighten it. Gradually fold in the remaining whites, being careful not to deflate the mixture.
  • Prepare Ramekins:
    Grease 4 small ramekins with butter and sprinkle with a bit of sweetener. Fill the ramekins with the soufflé mixture, leveling off the tops. Run your thumb around the inner edge for even rising.
  • Bake:
    Preheat oven to 375°F (190°C). Place the ramekins on a baking sheet and bake for 12-15 minutes, until risen and set on top but slightly jiggly in the center.
  • Serve Immediately:
    Serve the soufflés straight out of the oven with a dusting of powdered erythritol or a dollop of whipped cream if desired.

Notes

  • Make sure your egg whites are free of yolk for the best rise.
  • Room-temperature eggs whip better, but if they’re cold, warm them in water for a few minutes.
  • If you don’t have cream of tartar, you can skip it, but it helps stabilize the egg whites.
  • Serve immediately for the best texture, as soufflés tend to deflate after a few minutes.

Please note: The recipe or ingredients shown in the video might vary slightly from what’s listed here. Use the video as an illustration, but for the best results, you might want to stick to the recipe provided in this article.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-chocolate-souffle/