Sharp cheddar and chopped chives add rich flavor to these savory keto soufflés. Light and fluffy, they make a wonderful side dish or breakfast!
Cheese soufflé is a classic French dish that looks impressive and tastes delightful. The astonishing way it rises and puffs up always elicits oohs and aahs as you set it in front of people. Of course, it begins to fall soon, but those first few minutes when it’s fresh out of the oven are highly enjoyable.
You might be surprised to find that you can make Keto Cheese Soufflé just as easily as a flour-based one. It rises just as delightfully, puffing up and then sinking in on itself in the very same fashion. And it tastes just as rich and flavorful too.
I first created this keto soufflé recipe in 2015, and I haven’t revisited it in a while. But with the holidays coming, I thought I would update this recipe and show you just how fun it is to make!
If you love cheesy recipes, be sure to check out my Cheddar Ranch Roasted Cauliflower and the ever-popular Cheesy Chicken Fritters.
You need to try it yourself!
Soufflé can seem a little intimidating, but it’s really not all that difficult. I walk you through the process step by step in this recipe. The most important thing is whipping those egg whites to nice stiff peaks before folding it into the cheese mixture.
I always make recipes like this with Cabot cheddar, because it’s so amazingly flavorful and adds depth to my cheesy recipes. These days, it’s available in grocery stores all over the country so look for it if you can. If not, any good sharp white cheddar will do.
(FYI: This is not a sponsored post; I am just a Cabot cheese devotee from my many years in New England. The closest I’ve found on this side of the country is Beecher’s in Seattle. But I still prefer my Cabot!)
Then these little delights do their soufflé thing, rising to lovely peaks in the oven. They look so great when they are warm, but they do begin to fall within about 5 minutes. To be honest, I prefer the flavor when they’ve collapsed a bit. They have a creamy custard-like texture and delicious cheesy flavor.
They also made a great high protein breakfast the next day, with 14g of protein and less than 3g of carbs. They won’t puff up again, but you can warm them gently in the oven or microwave.
Reader Reviews
“This came out beautifully! Thank you for the recipe i have many in my family who are gluten intolerant and they loved this ????” — Tiffany
“Wow…. This was so delicious. I’m a brand new Keto convert and it’s recipes like this that make it an even more exciting prospect! I can’t wait to browse this site more.” — Sharon
“These are AMAZING! What a great recipe!!!” — Amanda
Ingredient notes
- Almond flour: Using good quality almond flour is extremely important for these keto soufflés. A finely ground flour will give them a much better consistency.
- Xanthan gum: This helps thicken the batter so it will rise a little better.
- Cream and almond milk: I use a combination of these liquids to cut back a little on the fat and lighten them up.
- Cheddar cheese: And sharp cheddar works. I recommend Cabot Seriously Sharp.
- Fresh chives: You can also finely chop green onions or use any other fresh herbs like basil or oregano.
- Eggs: Be sure to bring them to room temperature first and separate the whites and yolks.
- Pantry staples: Cream of tartar, cayenne pepper, ground mustard, black pepper and salt.
Step by Step Directions
1. Whisk the dry ingredients: In a large bowl, whisk together the almond flour, salt, mustard, pepper, xanthan gum and cayenne.
2. Start adding wet ingredients: Slowly whisk in the cream and milk until well combined. Whisk in the cheese, chives and egg yolks until fully incorporated.
3. Whip the egg whites: In a large, clean bowl, beat the egg whites with the cream of tartar and salt until stiff peaks form and mixture is glossy.
4. Fold them together: Carefully fold the egg whites into the almond flour/cheese mixture until just combined.
5. Bake the soufflés: Divide the mixture among 8 (eight) greased 4-to-6 ounce ramekins placed on a large cookie sheet. Carefully place cookie sheet into preheated oven. Bake at 350ºF about 25 minutes or until soufflés have risen an inch or two above the rim and are golden brown.
Tips for Success
A few tips for beating the egg whites: Make sure you use a clean, dry bowl, as any amount of moisture or dirt could prevent them from whipping properly. Also make sure you separate the eggs properly and don’t get even a speck of yolk in the whites. Any amount of fat will prevent the egg whites from stiffening up.
This recipe makes 8 servings but you can easily cut it in half to make only four servings. You can also bake the whole recipe in a larger 8-inch soufflé dish. It will probably take about 20 minutes to bake through.
Frequently Asked Questions
Soufflé requires beaten egg whites to rise and puff up properly. Make sure you beat them to stiff peaks before you fold them into the cheese mixture. The word comes from the French “souffler”, which means to breath or to puff.
Cream of tartar is a by-product of the wine-making process. When used in baking, it helps beaten egg whites holds stiff peaks. If you can’t access it, you can skip it. But it does help give the soufflés some structure.
This keto cheddar and chive soufflé recipe has 2.7g of carbs and 1g of fiber per serving. That comes to 1.7g net carbs per soufflé.
Keto Cheese Soufflés
Ingredients
- ½ cup almond flour
- 1 teaspoon salt
- 1 teaspoon ground mustard
- ½ teaspoon black pepper
- ½ teaspoon xanthan gum
- ¼ teaspoon cayenne pepper
- ½ cup unflavored almond milk
- ¼ cup heavy cream
- 2 cups sharp cheddar cheese shredded
- ¼ cup chopped fresh chives
- 6 large eggs at room temperature and separated
- ¼ teaspoon cream of tartar
- Dash of salt
Instructions
- Preheat the oven to 350ºF and grease 8 (eight) 4-to-6 ounce ramekins. Set the ramekins on a large cookie sheet.
- In a large bowl, whisk together the almond flour, salt, mustard, pepper, xanthan gum and cayenne.
- Slowly whisk in the almond milk and cream until well combined. Whisk in the cheese, chives and egg yolks until fully incorporated.
- In a large, clean bowl, beat the egg whites with cream of tartar and salt until stiff peaks form and the the mixture is glossy. Carefully fold egg whites into almond flour/cheese mixture until just combined.
- Divide mixture among prepared ramekins and carefully place cookie sheet into preheated oven. Bake about 25 minutes or until the soufflés have risen an inch or two above the rim and are golden brown. Serve immediately.
S. says
Delicious. Made just as written, except no xanthan gum and put diced ham in ramekin before adding soufflé mixture. Rose beautifully. Thanks for the Keto friendly recipe!
Hollie says
I made these tonight with burgers, asparagus, and spinach salad with tomato and avocado. I served them alongside everything but mine was like my dinner roll instead of bread with the burger. They are so delicious and I can’t wait to eat the leftovers for breakfast!! I made mine with arrowroot flour instead of xanthan gum and made them in a 12 muffin tin, no liner. I think I baked them for about 16 minutes with each cup totally full. Wonderful! Thanks for the recipe!!
Janice says
do you have a time and temperature for baking this in one soufflé dish instead of ramekins?
Carolyn says
I don’t, but temp will be about the same. I would put it in for the same amount of time and then watch it and use the visual cues I gave for done-ness.
Martha Krotz says
Have you tried replacing the almond flour with sprouted wheat flour? Don’t let the word flour scare you off. Low glycemic index. Your body recognizes speouted wheat as a vegetable rather than a starch. No xanthem gum needed. Mine turned out great. Did not deflate, no blood sugar spike and no abd pain.
Sharon Henry says
Wow…. This was so delicious. I’m a brand new Keto convert and it’s recipes like this that make it an even more exciting prospect! I can’t wait to browse this site more.
Carolyn says
So glad you liked it!
Ronel says
I love these soufflés. I substitute chia seeds for the xantham gum and lemon juice for the cream of tartar and it works great. I was wondering whether you could freeze these after baking? I don’t care if they’re flat, it would simply be good to be able to take one out at night for an easy breakfast or lunch the next day.
Carolyn says
Sure, I can see them being frozen.
Angela says
A bit like twice baked soufflés, would these work if you let them deflate and cool from the oven, turn out then place each one into individual oven proof dish, sprinkle with a little more cheese and pour double cream over the soufflé. Pop in oven at 220C for 10 mins until puffed and bubbling, and starting to brown. So decadent and the sauce just finishes it off.
I have to admit I haven’t tried this method with your recipe yet but have with similar and it tastes so good.
Carolyn says
I have no idea if it would work but it sure sounds good!
Wasfou says
OK Made these tonight with fresh oregano instead of the chive (pummelled the oregano into a paste and mixed it in) and baked in a muffin tin (made a solid dozen) and it. was. amazing. Pretty sure I could trick anyone into believing they’re traditional wheat soufflés.
Carolyn says
Love your adaptation!
kristyreal says
Is the xanthan gum strictly necessary?
Carolyn says
I think it helps thicken the batter so it will rise a little better.
Mary Ann Jordan says
Is there an alternative to the xanthan gum? Maybe baking powder? Does it have to be used?
Carolyn says
baking powder is not an appropriate replacement for xanthan. Xanthan helps hold the baked goods together. You can try it without but I do not guarantee the results.
Julie Beck says
NO NOT NESSASARY I LEAVE IT OUT AND INCREASE THE OVEN TO 400 AND DUST THE DISH WITH BUTTER AND PARM CHEESE SO THE SOUFFLE HAS SOMETHING TO CLIM ON WHILE IT BAKES.
LizD says
Tried these last night — so delicious! Thanks for the great recipe!
Carolyn says
Thanks, Liz!
Laurie Krushenisky says
I don’t usually send comments when I havenn’t tried the recipe. But I wanted you to know how much I appreciate your Website. Because of medical reasons, I must be on a gluten-free diet and I am 50 year type 1 Diabetic….so your recipes have been such a wonderful thing for me and the comments attached. I lived in New Hampshire for many years (now live in the Colorado mountains) , and I am well aware of Cabot cheese. Anyway thank you for all you do for us!
Carolyn says
Thanks so much, Laurie! Grab some Cabot and make this lovely dish. 🙂
Amanda says
These are AMAZING! What a great recipe!!!
Eric says
Souffles are SUPPOSED to fall. After all, the word comes from the french “souffler”, to breathe. It is more impressive if you make it in a single dish, and have your guests seated at the table before it is done, so that you can triumphantly bring it straight out of the oven to the table in all its momentary elevated magnificence. Accept the Oohs and Aahs of your guests, and then let it fall as you serve it out. Haven’t made one in years…Cant wait to try yours, which sounds delicious.
Carolyn says
Well, now I feel much better! 🙂
Alice @ Hip Foodie Mom says
Carolyn, these souffles look soooo good! I’ve always wanted to try making savory souffles . . thanks for all the great tips! yeah and I’m sure this recipe is one that you are ok with working on and perfecting and maybe making a bit more stable but I think you got some great shots!!! these are gorgeous!
diane says
They look great, Carolyn! I think the White Oak Cheddar is my favorite Cabot Cheddar. Must try.
Chris says
Looks fabulous! Any suggestions for lactose-free alternative to cream that will work in this recipe? Fortunately Cabot extra sharp cheddar us lactose-free, but…
Carolyn says
It’s very possible the full fat coconut milk would work. I didn’t try it myself, though.
Mind the Home says
Hahaha, still laughing. You’re very funny and those soufflés looks so darn delicious I feel prepared to through out the Saffron Fish Soup going on over here. Wait, I don’t actually have all the ingredients for the soufflés, so I guess I better not. Phew, close call.
Jenny says
They look delicious! I’ll be making them for sure! I wonder if the usual soufflé trick of making sure the oven is totally preheated (like at least 30 to 40 minutes ahead of time) before baking them.. & when they’re done, to not let them cool too quickly, would help keep them from falling too much? Maybe I’ll try turning the oven off & opening the door slightly to let them slowly cool.. it could take an hour or so? But honestly, by how yummy they look, I’m not gonna be able to wait that long! I don’t mind a sinky soufflé ! Lol!
Carolyn says
It’s definitely worth a try. I need to play around with them a bit but I am happy to keep working at it!
janet says
Mmmm. they look delicious! Would not have known they had deflated if you hadn’t said so. I have a planter on the back deck with chives that come back every year, something else to use them in this summer.
Carolyn says
Well, I had to confess they deflated so that if people make them, they aren’t surprised! 🙂
Rachael @ Cabot Cheese says
These look awesome Carolyn! We love the use of our White Oak in here.. and chives! What a delicious combination 🙂
Carly says
Agreed, will definitely be making these.