Light and airy low carb chocolate soufflés for two. Impress your sweetie with this classic French dessert made over to be healthy and sugar-free.
Let’s talk kitchens, shall we? I am a sucker for a nice kitchen, which is understandable given my chosen profession. Whenever I walk into a home with a nicely updated kitchen, I sigh audibly with pleasure. Beautiful hardwood floors, gleaming stainless steel appliances, endless cabinetry and a spacious center island; it really doesn’t take much to make me happy. Okay, so it’s a lot, but a girl can dream, right? You would laugh hysterically if you saw my current kitchen in our rental house. It’s about the size of a postage stamp and counter space is virtually non-existent. And the upper cabinetry is placed strangely low, so that countertop appliances can’t actually sit on the countertop. There wouldn’t be room for them anyway, so I’ve banished my beloved mixer, coffee maker and blender to the pantry, where they sit on some inexpensive wire shelving feeling unloved. The kitchen does feature a double oven, though…one that is about 50 years old. It works surprisingly well, so I can’t complain about that, but it’s not exactly the gleaming gas range of my dreams.
We have, recently lucked into quite the home-buying opportunity. The Portland real estate market is a little crazy right now, with a lack of inventory and plenty of buyers. Multiple offers are being made and homes are selling for thousands of dollars over asking price. Thanks to my son, however, we have connected with the father of one of his friends who also happens to be a contractor and a “flipper”. And he just happens to have an old farmhouse he is flipping, in the exact area we want to buy. It is being completely gutted, restored and updated, with a fantastic new kitchen. And he’s letting us have some say in how the kitchen will be done (for a price, of course!).
You’d think this was my dream come true, right? The chance to choose my kitchen and all the associated bits and pieces. And it is my dream. Except…except I am completely overwhelmed with all the choices and it’s making my head spin. Cost is a factor (a LARGE factor) and not being independently wealthy, I can’t just walk into a showroom and point at the top-of-the-line appliances, snap my fingers and have the delivery men do my bidding. Even if I could, I am sure I would still feel overwhelmed. I want this kitchen to be beautiful but also highly functional, so I have to consider width and depth and capacity and BTUs and CFMs and a whole host of other acronyms I’ve never given any thought to. Let’s just say that kitchen remodelling ain’t for the faint of heart (or those who struggle with math!).
I know I am lucky and I really can’t complain. And I won’t complain much, I promise. As long as my oven can bake up pretty low carb chocolate soufflés like these ones, it’s functional enough. The reality is that I would bake and cook in an open hearth if I had to; it’s just in my blood. I’d never made soufflé before these ones and I was delighted at how well they turned out. I got a few tips from a recipe on the Food Network about using a cream base with starch for stability. But I didn’t want to use starch so I used a little xanthan gum instead and it worked like a charm. They rose delightfully and they didn’t deflate upon the slightest jiggle, although they did deflate slowly as they cooled, which soufflés are wont to do. And I confess, I actually liked them a little better as they cooled and deflated, because they became denser and somewhat gooier.
You don’t have to add the booze if you don’t want to; plain water will work just fine. But with all this kitchen-remodelling craziness, I may add a whole bottle of booze to mine!
- Butter and granular Swerve for ramekins
- 1/2 cup heavy cream
- 2 tbsp Confectioner’s Swerve Sweetener
- 1/8 tsp xanthan gum
- 2 ounces unsweetened chocolate chopped
- 2 tbsp whiskey dark rum, or sugar-free Kahlua (can also use water if you prefer)
- 2 eggs room temperature, separated
- 2 tbsp granulated Swerve Sweetener
- 1/8 tsp cream of tartar
- Pinch salt
- Preheat oven to 375F and grease two 8-ounce ramekins with butter. Dust each with a little bit of granulated Swerve. (You can also make 4 smaller soufflés as these are really rich. Use smaller ramekins 4 to 6 ounces, and watch them carefully because the baking time will be shorter).
- In a medium saucepan, whisk together the cream and confectioner's Swerve. Heat over medium and bring to just a boil. Remove from heat and sprinkle with xanthan gum, whisking quickly to combine.
- Add chopped chocolate and let sit for a few minutes to melt. Whisk until smooth. Let cool for a few minutes and whisk in egg yolks and alcohol (or water).
- Beat egg whites and cream of tartar until frothy. Add granular Swerve and beat until whites are 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 prepared ramekins and bake 12 to 14 minutes. Remove from oven, sprinkle with swerve or dollop with lightly sweetened whipped cream. Serve immediately.
Serves 2 to 4. For 2 servings, each has 10.59 g of carbs and 4.71 g of fiber. Total NET CARBS = 5.88 g.
Food energy: 456kcal
Saturated fatty acids: 24.44g
Total fat: 39.40g
Calories from fat: 354
Total dietary fiber: 4.71g