Herb And Asiago Souffle

About

This souffle for one is the perfect way to treat yourself to a nice breakfast or lunch without breaking your ketosis! Instead of using fresh herbs for a single serving recipe, a sprinkle of dried italian seasoning is all you need. Shredded asiago adds a richness that will definitely make this recipe a keeper.

Ingredients

½ teaspoon butter, salted
1 large raw egg
⅛ teaspoon cream of tartar
2 tablespoon heavy cream
2 tablespoon almond flour
⅛ teaspoon baking aids xanthan gum by bob's red mill
undefinedg salt
⅛ teaspoon black pepper, ground
⅛ teaspoon onion powder
¼ teaspoon italian seasoning
¼ cup, shredded asiago cheese

Instructions

Preheat an oven to 350 degrees. Prepare a ramekin or ceramic baking dish by rubbing butter all over the inside. Make sure the entire inside and the edges where the walls meet the bottom of the dish are coated. Set the buttered ramekin aside in a refrigerator until later.
Separate the egg and keep the yolk somewhere safe for later. Whip the egg white with the cream of tartar in a stand mixer until you have stiff peaks – about 5 minutes with a room-temperature egg.
Transfer the egg white to a clean bowl. Wipe the mixer bowl clean and combine the egg yolk and heavy cream. Whip the two ingredients until the egg turns pale yellow and thickens slightly. Fold in the remaining ingredients into the egg yolk.
In 3 additions, fold the egg white into the egg yolk mix with a spatula until you have a consistent batter. Be as gentle as possible to avoid breaking the air bubbles, which are crucial to a successful souffle.
Place the buttered ramekin on a naked sheet tray. Pour the souffle batter into the ramekin. Do not tap or shake the ramekin, or else you will break the air bubbles. You may gently rotate the ramekin to help even out the batter if necessary.
Take the tip of your thumb and run it against the inside of the ramekin around the circumference of the souffle batter to create a lip. This is a baker’s trick to helping the souffle rise with a traditional puff on top.
Bake the souffle immediately for 25 minutes. The top should be golden brown, the edges crisp, and the inside tender and spongy. Enjoy!