Coming into winter, started me thinking of warm desserts, and the challenge of making a soufflé which will stay up and last forever, so I came up with a flour free keto version.
Serves 4
Prep Time: 20 mins
Cooking Time: 17 mins
Ingredients
- 3 Large Eggs
- 2 Large Egg Yokes
- 1 Lemon
- 45ml Lemon Juice
- 55gm plus 1 dsp Powdered Erythritol
- 10 ml liquid Stevia
Method
Lemon Curd.
- Combine e, 45ml lemon juice, salt and 2 egg yokes in a small saucepan, over medium heat
- Whilst heating, whisk constantly till mixture thickens
- Pour mixture evenly into 4 ramekins and allow to cool
Soufflé
- Preheat oven to 170 deg C, and set oven rack just below centre.
- Separate remaining 3 eggs.
- Place 3 egg whites in a bowl and beat till stiff peaks form.
- Add 1 dsp of powdered erythritol and beat in.
- In a separate bowl, mix the remaining 3 egg yokes, juice of a lemon, and it’s grated lemon zest along with 55 gm of powdered erythritol
- When combined, fold one tablespoon of egg white mixture into egg yolk mixture.
- Fold in remaining egg white mixture gently so as not to knock air out of mixture.
- Gently add the mixture to the prepared ramekins, and place into oven for 17 mins
- Enjoy
Nutrition (approx calculations per serving)
Calories: 84 cal | Carbs 0.9 g | Protein: 6.2 g | Fat: 6 g