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.
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 Cholesterol: 199mg Carbohydrate: 3.32g Total dietary fiber: 1.01g Protein: 14.02g Sodium: 530mg