About
Treat yourself to this special dessert for 1 or 2! A simple chocolate souffle is perfectly keto with little sweetener added. Feel free to top off your souffle with a keto whipped cream or dessert sauce.
Ingredients
- ½ teaspoon unsalted butter
- 1 large raw egg
- 2 tablespoon heavy cream
- ¼ teaspoon vanilla extract
- 2 tablespoon almond flour
- 1 tablespoon cocoa powder
- ⅛ teaspoon salt
- 1 ½ teaspoon stevia in the raw, bakers bag
- ⅛ teaspoon baking aids xanthan gum by bob's red mill
- ½ teaspoon stevia in the raw, bakers bag
- ⅛ teaspoon cream of tartar
Instructions
- Preheat an oven to 350 degrees. Prepare an oven-safe ramekin by rubbing cold butter along all the inside walls. Spread the butter until you see a visible layer. Set the ramekin in the refrigerator until you need it later.
- Separate an egg, setting the white in a stand mixer and the yolk in a small mixing bowl. To the mixing bowl (yolk), whisk in the cream, vanilla, almond flour, cocoa powder, salt, and first amount of stevia. Set this aside.
- Turn on the stand mixer with the egg white and whip it with the cream of tartar and second amount of stevia until you have a stiff meringue. If you bring your egg to room temp prior, your egg white will whip much faster.
- Use a spatula to fold the whipped egg white into the chocolate batter, being careful not to destroy any air bubbles.
- Pour the batter into your prepared ramekin. Gently rotate the dish so the batter settles (no tapping). Then, use the tip of your thumb to create a ring around the souffle batter, as pictured.
- Place the ramekin on a sheet tray and bake for 22-25 minutes. Use a toothpick to test if the batter is cooked before serving warm.
Nutrition Facts
- Servings: 1
- Calories: 297.4kcal/1244.3kJ (per serving)
- Fat: 25.7g (per serving)
- Carbs: 8.8g (per serving)
- Protein: 11.1g (per serving)
