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.
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!
Keto Chocolate Souffle
Ingredients
- 1/3 cup heavy cream
- 1/4 cup warm water, divided
- 2 tbsp butter
- 1/3 cup granulated erythritol sweetener, divided
- 2 ounces 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.
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 : )