Creamy and rich low carb cheese soufflés. Sharp cheddar and chopped chives add great flavor and depth to this grain-free version of the classic dish.
Overall, I am a pretty quick person. I wouldn’t say I am the smartest person around but I have a relatively quick and lively wit and I can hold my own in a conversation. I can dish out some pretty great one-liners too, when the occasion calls for it. I generally have a good sense what is going on and I have a good understanding of how the world works. And strap a pair of runners on my feet and I can be pretty quick there too. I’m not going to win any major racing titles but most people would agree I am quite fast. I drive a little on the the quick side as well. No grass growing under my tires, I would say. But for all that quickness, I wasn’t quite quick enough to get you some really good shots of these low carb cheddar and chive soufflés. My goodness, these things deflate quickly!
But my goodness, they are delicious and well worth the time! I’ve been on a bit of a soufflé kick, ever since my chocolate soufflés turned out so well. I thought I could translate that success easily enough to a savoury version with a few tweaks here and there. And a shipment of Cabot cheddar, all the way from my old New England stomping grounds, gave me just the push I needed. I am fortunate to be part of their Cheese Board, a group of bloggers to whom they regularly send shipments of cheddar in exchange for our input on their products. Whenever a Cabot box arrives on my doorstep, I rifle through it eagerly, wondering what varieties they have in store for me to try. I always have my eye out for the Legacy Collection cheddar, which I love, especially the White Oak Aged Cheddar.
So it was a block of the White Oak that got me whipping up my eggs for a crack at low carb cheese soufflés. I thought that some fresh chives would be a nice addition as well. I kept the rest of the ingredients pretty simple, to let the cheese and chives shine through. And they did their soufflé thing, rising to lovely peaks in the oven. But I found I had to move very quickly after I took them out, as I barely got 5 minutes before they started to deflate. I got a few quick shots when they were above the rim of the ramekins but after that, I had to make do with some photos of shrinking cheese soufflés.
There may still be some tweaks that would make these more stable and I am rather inclined to try. Over and over and over. Because these were so delicious that I could eat them every day. They were creamy and smooth tasting and made a wonderful low carb side dish. They also made a great breakfast the next day. Even if you have to run to get them to the table while they are still puffed-up, they are worth every bit of it!
- 1/2 cup almond flour
- 1 tsp salt
- 1 tsp ground mustard
- 1/2 tsp black pepper
- 1/2 tsp xanthan gum
- 1/4 tsp cayenne pepper
- 3/4 cup heavy cream
- 2 cups shredded sharp cheddar cheese (I recommend Cabot White Oak)
- 1/4 cup chopped fresh chives
- 6 large eggs at room temperature and separated
- 1/4 tsp cream of tartar
- Dash of salt
- Preheat oven to 350F and grease 8 (eight) 4-to-6 ounce ramekins. Set 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 cream until well combined. Whisk in cheese, chives and egg yolks until fully incorporated.
- In a large, clean bowl, beat egg whites with cream of tartar and salt until stiff peaks form and 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 soufflés have risen an inch or two above the rim and are golden brown.
- Serve immediately.
Serves 8. Each serving has 3.32 g of carbs and 1.01 g of fiber. Total NET CARBS = 2.31 g.
Food energy: 288kcal
Saturated fatty acids: 12.54g
Total fat: 23.60g
Calories from fat: 212
Total dietary fiber: 1.01g