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!
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
- ¾ cup heavy cream
- 2 cups shredded sharp cheddar cheese (I recommend Cabot White Oak)
- ¼ cup chopped fresh chives
- 6 large eggs at room temperature and separated
- ¼ teaspoon cream of tartar
- Dash of salt
Instructions
- 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.
Notes
Saturated fatty acids: 12.54g
Total fat: 23.60g
Calories from fat: 212
Cholesterol: 199mg
Carbohydrate: 3.32g
Total dietary fiber: 1.01g
Protein: 14.02g
Sodium: 530mg
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.