Don’t scroll past this luscious Keto Chocolate Soufflé recipe, my darling readers. You may think it looks too fancy and gourmet, and thus necessitates a lot of work. But I assure that it’s far easier than you might think.
And when you pull these gorgeous airy concoctions out of the oven, you will feel like a baking rockstar! And your family and friends will think so too.
Honestly, this recipe isn’t nearly as hard as it looks. I daresay it’s easer than some of my other popular desserts like Keto Chocolate Cake or Keto Cheesecake. And if you’ve had a chance to try my Keto Cheese Soufflé, you know it’s not as intimidating as it seems.
The results are spectacular too! They look impressive, but they also taste divine. Rich and chocolatey clouds of low carb deliciousness.
Why this recipe works
I made my first keto chocolate soufflé recipe back in January of 2015. It may actually have been my first soufflé ever! And I was amazed at how well it worked. I was also surprised to find that it really wasn’t hard to make.
It’s important to approach each step carefully and read the directions thoroughly. But as long as you do, this keto dessert whips up quickly and easily. The soufflé rises well over the rims of the ramekins, looking absolutely amazing. And the centers are creamy, chocolatey, and delicious.
Each soufflé has only 2.4g net carbs. There isn’t any flour at all in the recipe, so they are completely nut-free and gluten-free too!
Reader’s Thoughts
“I just made this and it was soooooo good. My fiance could not tell it was low carb at all!” — Farah
Ingredient Notes
- Sweetener: I have only tried this recipe with erythritol-based sweetener, but it may also work with allulose. I can’t be certain without trying it myself!
- Heavy cream: This creates a creamy base for the chocolate mixture. Mixed with a little water, it becomes the consistency of milk.
- Butter: Adding a little butter to the cream mixture makes the soufflés a little gooey after they collapse. Delicious!
- Unsweetened chocolate: Do note that this is completely unsweetened chocolate, meaning it doesn’t contain any sweeteners at all. I recommend getting a good brand like Guittard or Ghirardelli, as they are less likely to seize.
- Espresso powder: This is an optional ingredient but it does help intensify the chocolate flavor.
- Eggs: You cannot make a soufflé without eggs! You need both the yolks and the whites, but you do need to separate them.
- Cream of tartar: This is whipped with the egg whites to help stabilize them once whipped to stiff peaks.
- Kitchen staples: Vanilla extract and salt.
Step by Step Directions
- Heat the cream: In a medium saucepan, combine the cream, 2 tablespoons of the water, and the butter. Bring to a simmer, whisking until the butter melts. Remove from heat and whisk in 3 tablespoons of the sweetener.
- Melt the chocolate: Add the chopped chocolate and let sit for a few minutes to melt, then add the espresso powder and vanilla extract and whisk until smooth. Let cool a few minutes. Whisk in the the egg yolks. The mixture will thicken up considerably, this is normal. Slowly add the remaining water, whisking until it thins and smooths out again.
- Whip the egg whites: In a large bowl, beat the egg whites, cream of tartar, and salt until frothy. Slowly add the remaining 2 tablespoons of sweetener and beat until the whites become thick and glossy and stand up in stiff peaks.
- Fold together: Add about 1/3 of the egg whites to the chocolate and fold in to lighten, Then carefully fold chocolate mixture back into remaining egg whites until just combined.
- Fill the ramekins: Divide among four 4-ounce ramekins that have been lightly greased with butter and dusted with granulated sweetener.
- Bake the soufflé: Transfer the ramekins to the oven and bake at 375ºF for 14 to 16 minutes, until puffed up and the top looks mostly dry. Remove from the oven and sprinkle with powdered sweetener. Serve immediately.
Tips for Success
Separating the eggs properly is important to the success of chocolate soufflé. Did you know it’s easier to separate the yolks and whites when the eggs are still cold? But then you want to let them sit for a while, as egg whites beat up better when they are room temperature.
Make sure your bowl is clean and dry! Any amount of fat, dirt, or liquid can keep the egg whites from stiffening up.
Using a little granulated sweetener on the inside of the greased ramekins helps the soufflé climb the sides better.
The chocolate mixture will thicken up considerably when you add the egg yolks. But it should smooth out again nicely with the addition of some water. Once it is smooth, don’t keep mixing. Set it aside and leave it alone until you are ready to fold it into the egg whites.
You want the soufflé to rise and the tops to be mostly dry when it’s done. Resist the temptation to leave it in the oven longer, as they can dry out.
Frequently Asked Questions
You can serve your chocolate souffles with a little dusting of powdered erythritol, some whipped cream and berries, or a scoop of keto ice cream. I also love it with a drizzle of keto hot fudge sauce.
All soufflés deflate after they come out of the oven. This is to be expected. And in fact, I find that they taste better after they have fallen, when the ingredients condense a little. But make sure to get them onto the table when they are all puffed up, as they look absolutely wonderful!
This keto chocolate souffle recipe has 4.8g of carbs and 2.4g of fiber per serving. That comes to 2.4g net carbs per souffle.
Chocolate soufflé is best served on the day it is made, but you can store cover the leftovers and store in the fridge for up to 3 days. Rewarm it gently (it won’t rise again) and top with whipped cream or keto chocolate sauce.
4-ounce Ceramic Ramekins
I own any number of ramekins and this white ceramic vessels are some of my favorites. They come in various sizes, and the 4-ounce version is perfect for these Keto Chocolate Soufflés!
More decadent keto chocolate desserts
Keto Chocolate Souffle
Ingredients
- 1/3 cup (78.86 ml) heavy cream
- 1/4 cup (59.15 ml) warm water, divided
- 2 tbsp (28.4 g) butter
- 1/3 cup (66.67 g) granulated erythritol sweetener, divided
- 2 ounces (56.7 g) unsweetened chocolate, chopped
- 1/2 tsp espresso powder, (optional)
- 1/2 tsp vanilla extract
- 2 large eggs, room temperature, separated
- 1/8 tsp cream of tartar
- Pinch salt
- 1 tbsp powdered sweetener
Instructions
- Preheat the oven to 375ºF and grease four 4-ounce ramekins with butter. Dust each lightly with a little bit of granulated sweetener.
- In a medium saucepan, combine the cream, 2 tablespoons of the water, and the butter. Bring to a simmer, whisking until the butter melts. Remove from heat and whisk in 3 tablespoons of the sweetener.
- Add the chopped chocolate and let sit for a few minutes to melt, then add the espresso powder and vanilla extract and whisk until smooth. Let cool a few minutes.
- Whisk in the the egg yolks. The mixture will thicken up considerably, this is normal. Slowly add the remaining water, whisking until it thins and smooths out again.
- In a large bowl, beat the egg whites, cream of tartar, and salt until frothy. Slowly add the remaining 2 tablespoons of sweetener and beat until the whites become thick and glossy and stand up in stiff peaks.
- Add about 1/3 of the egg whites to the chocolate and fold in to lighten, Then carefully fold chocolate mixture back into remaining egg whites until just combined.
- Divide among the prepared ramekins and bake 14 to 16 minutes, until puffed up and the top looks mostly dry. Remove from the oven and sprinkle with powdered sweetener. Serve immediately.
Notes
Nutrition
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I bet this is a hit with the adults! It looks so soft & spongy!
What a decadent dessert! This looks restaurant worthy, indeed!
Okay this looks amazing! Thanks so much for sharing!
This looks so delicious! Can’t believe that it’s low carb!
Mine is in the oven, but I just noticed that there is a pinch of salt that I did not know where to add to the recipe. Can’t wait to eat this! Yum! Thanks for all your delicious recipes!
I just made this and it was soooooo good. my fiance could not tell it was low carb at all!
Hi Carolyn-
Was wondering if you have a version for a vanilla bourbon souffle? Thank you!!!
No, but I think I need to work on that! I did do a “Grand Marnier” soufflé for Swerve Sweetener and you might be able to adapt that.
Oh great THANK you!!! I’ll look for that.
Sounds like the perfect “after the kids are in bed” snack. 😉
These were really really good!
Thanks, Molly!
Can I prepare these in the afternoon & bake them after dinner?
Is that too much time?
I don’t know for sure. I think it’s worth a try?
Carolyn, one word; Ikea. Even if you pick and choose, it is worth going even if just for ideas.
Also great racks, hooks, shelves in stainless. I’m sure you know there’s one in Portland.
Yup, right by the airport! 🙂
This is perfect for Valentine’s Day, love this!!!
This looks awesome, will give it a try tonight. I thought maybe Rum flavoring added to the water would this change the outcome?
I think that would be just fine!
I’m swooning over this chocolate souffle, it looks divine. Because of my sugar “issues” I tend to avoid it like that plague. Just knowing that my body can’t handle it….but this dessert, definitely, yes! The low carbs and low sugar make it a possibility for me. Wondering if using xylitol as a sugar substitution is an option? I’ve noticed my body can handle that a bit better.
OMG…..I don’t think I need to say anything else!!!
Super excited about your farmhouse! We live in an old farmhouse too. It’s complete with a kitchen floor that has big foundation problems (VERY uneven floors) and bottom-of-the-line appliances…but we love our house anyway. I hope you will love yours too!
I completely sympathize with you. Went through a kitchen update/remodel about 10 years ago and it is still oh so fresh in my memory. I thought it would drive me crazy…so many little details to consider…what if I make the wrong decision and it can’t be changed so easily or inexpensively. Well, I made a few wrong decisions, you just learn to live with them and adjust. But congratulations on your opportunity and I’m sure you’ll ace it. At least you don’t have to live in the house while all the mess is being created.
This souffle looks delish! Can’t wait to try it. Thanks for all you do.
Thanks, Cindy. Yep, pretty sure we will have to live with a few mistakes. I went with the contractor to pick out faucets and sinks yesterday and part of me was like “do I REALLY care that much about these things???’
Congratulations on the farmhouse!!!! Not having to get into bidding wars with others in a limited-inventory area is fantastic! Good luck!
Thank you, it is a bit of a relief!
I feel your pain on the kitchen rehab. No other room requires so many decisions that you have to be happy with for a long, long time! I’m still trying to finish my kitchen rehab that I started over a year ago. Doesn’t help when your contractor quits, leaving you to do the rest. U-Tube is a wonderful place to learn how to do things you never thought you would be doing. Consider getting a convection oven in your rehab. I bought a large counter top one to replace a dead toaster oven and my low carb bread that required 80 minutes in the oven now takes 40 at a lower temp with two loaves at the same time. It’s a bit of a learning curve but it has been a wonderful investment.
This souffle sounds like a plan for Valentines Day.
Thanks, Julie. The one place I know I want to spend a little extra money is my range. I am looking at good 6-burners that have gas for the stove and electric for the oven and some of them have convection as well. But we do own a great small toaster/convection oven from Cuisinart that we use on a regular basis too. A countertop one.
Ooooo… yum! Methinks it will be an astounding hit! Today is my baking day and the list just got longer : )