Keto Chocolate Souffle'

• Vegetarian
• Gluten free

• Refrigerated

  • 6 Egg whites, large
  • 3 Egg yolks, large

• Baking & Spices

  • 5 oz Chocolate, unsweetened
  • 1/3 cup Lakanto monk fruit sugar plus

• Dairy

  • 1 tbsp Butter

Found on thenourishedcaveman.com

Description

Ingredients

• 1 tablespoon butter for buttering dish
• ⅓ cup Lakanto Monk Fruit sugar plus additional for sprinkling
• 5 oz unsweetened chocolate
• 3 large egg yolks at room temperature
• 6 large egg whites
• Accompaniment: coconut whipped cream

Directions

• Preheat oven to 375°F.
• Generously butter soufflé dish.
• Melt the unsweetened chocolate in a metal bowl set over a saucepan of simmering water, (bain marie) stirring constantly until fully melted.
• Remove bowl from heat and whisk in yolks with a fork, the mixture will harden.
• Whisk whites with a pinch of salt in a large bowl with an electric mixer at high speed gradually adding the ⅓ cup Lakanto a little at a time, continuing to whisk until whites just hold stiff peaks.
• Stir about 1 cup egg whites into chocolate mixture to lighten, then add the mixture to remaining whites, folding gently but thoroughly with a silicone spatula.
• Pour into soufflé dish and run the end of your thumb around inside edge of soufflé dish (this will help soufflé rise evenly).
• Bake in middle of oven until puffed and crusted on top but still jiggly in center, about 20 minutes. Serve immediately.

Nutrition