Gingerbread soufflés make a wonderful low carb holiday dessert. These keto and sugar free soufflés are light and airy, and perfect served with some whipped cream and a sprinkle of cinnamon. This post is sponsored by Pete and Gerry’s Organic Eggs.
Here we are, well into December. Which means I can let me obsession with all things gingerbread start taking over my life again. Starting with these spectacular low-carb Gingerbread Soufflés.
Nothing beats the smell of gingerbread baking during the holiday season. All those warm spices emanating from a warm oven in a cozy kitchen – it brings all the holiday feels.
You almost could imagine yourself in days of yore, when things like central heating didn’t exist. Out for a sleigh ride along snowy paths, then coming in to warm your hands and feet by the fire. Sitting down to a hot supper with family and capping the evening off with a freshly baked gingerbread cake.
Well at least that’s where my mind goes when I smell gingerbread baking. I may have read a bit too many Charles Dickens’ novels.
I wanted to do something fun and different with those delicious flavors for the holiday season, something that never would have featured in a Christmas Carol. I am certainly not the only person to ever make Gingerbread Soufflés, but I am pretty sure I am the first to make them keto friendly!
How To Make Low Carb Soufflé
Start with good quality eggs. Since the eggs are imperative to the success of a soufflé, good fresh eggs are critical. I always use Pete and Gerry’s Organic Eggs for my holiday baking. That way, not only am I using good fresh eggs, but I can rest easy that they are from organically and humanely raised hens.
Separate your eggs while they are still cold. This helps the whites separate more easily and cleanly from the yolks.
Let the whites come to room temperature before beating. The proteins will break up more easily and whip into wonderful peaks.
Temper your egg yolks. This is an important step so that you don’t curdle the yolks and end up with a thick, lumpy mess. Tempering refers to slowly adding just a little bit of hot liquid to the yolks as you whisk it in. Only then can you add the yolks back into the main pan.
Greasing the ramekins and dusting them in a little granular sweetener helps the soufflés “climb” the sides of the ramekins and rise above the tops.
Be ready to serve immediately! Soufflé is always an impressive dessert but it sinks very quickly. It’s supposed to, since the very word comes from the French souffler, which means to breathe. So you want to have everything else ready to serve and get them to the table immediately so your guests can watch them fall.
Serve these gingerbread soufflés with a little lightly sweetened whipped cream. That’s all the accompaniment they need!
Please see my Keto Gingerbread Souffles on Pete and Gerry’s Organic Eggs.
Nutritional Information: Makes 4 small soufflés.
Food energy: 261kcal
Total fat: 21.92g
Calories from fat: 197
Total dietary fiber: 1.57g