Low Carb Chocolate Souffle Recipe

Desserts
Gluten Free
Paleo
Quick Easy
Vegetarian
4.9/5
(2775 reviews)
Low Carb Chocolate Souffle
Zylo Recipes

Description

Indulge in the exquisite pleasure of a chocolate soufflé, a dessert that epitomizes elegance and satisfies cravings with its intense chocolate flavor and ethereal texture. This soufflé distinguishes itself by offering a lighter approach, allowing you to savor the richness without excess. It's surprisingly simple to prepare with just a handful of ingredients.

This recipe is perfect for those seeking a delightful treat without spending excessive time in the kitchen. Each spoonful delivers a burst of deep chocolate notes, balanced by an airy lightness that melts in your mouth. The soufflé's texture is a delightful contrast of a delicate, slightly crisp exterior and a soft, molten interior.

This dessert begins with a luscious base of melted chocolate, enriched with butter and egg yolks. This foundation is then carefully folded with whipped egg whites, creating the signature airy structure that defines a soufflé. As it bakes, the mixture rises dramatically in its ramekin, creating a visually stunning presentation.

The warm, freshly baked soufflé is a feast for the senses, inviting you to dive in and experience its luxurious texture and flavor. For an added touch of elegance, consider serving it warm, straight from the oven, topped with a spoonful of freshly whipped cream. The contrast of warm chocolate and cool cream creates a symphony of sensations that elevates the experience.

Alternatively, a dusting of powdered sugar or cocoa powder adds a delicate sweetness and enhances the visual appeal. The soufflé can also be served with a side of fresh berries or a scoop of vanilla ice cream to complement the rich chocolate flavor. To store any leftover soufflé, allow it to cool completely before covering the ramekin tightly with plastic wrap and refrigerating it for up to three days.

When you're ready to enjoy it again, remove the plastic wrap and gently reheat it in a preheated oven until warmed through. You can also reheat it in the microwave for a quicker treat. Either way, this chocolate soufflé promises a moment of pure indulgence that will leave you feeling completely satisfied.

Preparation Time

Prep Time
15 min
Cook Time
22 min
Total Time
37 min

Nutrition Information

Per 1 souffle serving
C
Calories
370 Kcal

C
Carbs
8 g
Fi
Fiber
3 g
Sugar
3 g

P
Protein
16 g

C
Fats
30 g
Saturated Fats 18 g
Unsaturated Fats 9 g

Cholestrol 250 mg
Sodium 150 mg
Potassium 200 mg
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Ingredients

    1.
    Unsalted Butter
    Unsalted Butter
    ½ teaspoon
    2.
    Raw Egg
    Raw Egg
    1 large
    3.
    Heavy Cream
    Heavy Cream
    2 tablespoon
    4.
    Vanilla Extract
    Vanilla Extract
    ¼ teaspoon
    5.
    Almond Flour
    Almond Flour
    2 tablespoon
    6.
    Cocoa Powder
    Cocoa Powder
    1 tablespoon
    7.
    Salt
    Salt
    ⅛ teaspoon
    8.
    Stevia In The Raw, Bakers Bag
    Stevia In The Raw, Bakers Bag
    1-½ teaspoon
    9.
    Baking Aids Xanthan Gum by Bob's Red Mill
    Baking Aids Xanthan Gum by Bob's Red Mill
    ⅛ teaspoon
    10.
    Stevia In The Raw, Bakers Bag
    Stevia In The Raw, Bakers Bag
    1-½ teaspoon
    11.
    Cream Of Tartar
    Cream Of Tartar
    ⅛ teaspoon

Instructions

    1.
    Preheat the oven to 350F/180C and butter the walls of an oven-safe ramekin using cold butter. Spread the butter until it is reduced to a single visible layer. Transfer the ramekin to the refrigerator while you prepare the batter.
    2.
    Separate the egg, pouring the egg white into a stand mixer bowl and the yolk into a small mixing bowl. To the mixing bowl with the yolk, add the cream, vanilla, almond flour, cocoa powder, salt, and 1 ½ tsp stevia. Whisk to combine and set aside.
    3.
    To the stand mixer, add the egg white, cream of tartar, and 1 ½ tsp stevia. Whisk until a stiff meringue forms. Using room-temperature egg white will result in achieving stiff peaks faster.
    4.
    Use a spatula to fold the whipped egg white into the chocolate batter gently. Use a light hand while folding to avoid destroying any air bubbles. Removing the air bubbles will result in a flat soufflé.
    5.
    Pour the batter into your prepared ramekin. Gently rotate the dish so the batter settles (no tapping). Then, use the tip of your thumb to create a ring around the souffle batter, as pictured.
    6.
    Transfer the ramekin to a baking sheet and bake for 22-25 minutes. The soufflé should rise to a level just above the rim of the ramekin. Insert a toothpick in the middle of the soufflé to test if it is done. Serve warm.