Keto Chocolate Souffle
Dessert connoisseurs salivate over this low-carb Keto Chocolate Souffle recipe. The low-carb, keto, gluten-free, grain-free, diabetic, dairy-free, or Paleo diets can all benefit from this exquisite dessert.
Ingredients
- 1 pinch cream of tartar
- 1/2 teaspoon vanilla extract
- 1/4 cup granulated stevia/erythritol blend (Pyure)
- 2 ounces unsweetened baking chocolate melted
- 4 egg whites
- 2 teaspoons granulated stevia/erythritol blend (Pyure)
- powdered sweetener or chocolate curls (optional)
- 1 pinch sea salt
- 4 egg yolks
Instructions
- Set the oven to 350 degrees Fahrenheit. Butter, coconut oil, or any other preferred oil should be used to grease six 6-ounce ramekins or other small oven-safe dishes. On a baking sheet, arrange the ramekins.
- Egg yolks and 1/4 cup of stevia/erythritol mixture should be combined in a medium mixing basin. Until the sweetener is dissolved and the liquid is thick and yellow, beat with a hand mixer.
- Add vanilla and the melted chocolate and blend.
- The egg whites, cream of tartar, and sea salt should be combined in a different clean mixing dish or the bowl of a stand mixer using clean beaters until soft peaks form. Add the final 2 teaspoons of sugar in granules and beat until stiff peaks form.
- To lighten, fold a third of the egg white mixture into the chocolate mixture. The remaining egg white mixture should then be folded in. Assemble the ramikins and divide the mixture among them.
- In a preheated oven, bake for 11 to 15 minutes. The cores should still wobble a little, but the borders should be fixed when finished.
- So that fingers and tongues are not scorched, allow it cool somewhat before serving. Hot from the oven is the finest way to serve these. Sprinkle with confectioners' sugar or chocolate curls, as preferred. Refrigerate any leftovers after covering them. To reheat, cover and set in a 200° Fahrenheit oven for 15-20 minutes, or until just warm. Avoid microwaving.
