Best 2 Low Carb Cheddar Cheese Souffle Recipes
Indulge in the delectable Low-Carb Cheddar Cheese Soufflé, a symphony of flavors and textures that will tantalize your taste buds. This culinary masterpiece is a keto-friendly delight, boasting a rich and creamy cheddar cheese filling enveloped in a light and fluffy cloud-like soufflé. With just 4g net carbs per serving, it's a guilt-free indulgence that won't derail your low-carb lifestyle.
But that's not all! This article presents a collection of irresistible soufflé recipes that cater to various dietary preferences and flavor profiles. From the classic Low-Carb Cheddar Cheese Soufflé to the zesty Lemon Soufflé and the decadent Chocolate Soufflé, there's a soufflé here to satisfy every craving.
For those with gluten sensitivities, the Gluten-Free Soufflé offers a delightful alternative, while the Vegan Soufflé caters to plant-based diets with its rich and flavorful vegan cheese filling. And for those seeking a savory twist, the Spinach and Feta Soufflé combines the earthy notes of spinach with the tangy delight of feta cheese.
Prepare to embark on a culinary journey with this comprehensive guide to soufflés. Whether you're a seasoned chef or a novice in the kitchen, these recipes will empower you to create stunning soufflés that will impress family and friends alike. So, gather your ingredients, preheat your oven, and let's whip up some soufflé magic!
LOW CARB CHEDDAR CHEESE SOUFFLE
This recipe was first published in a book by Carol Cutler called The Six Minute Souffle, but I found it on the blog www.sweetyetsour.com where her daughter posted it. In additon to being a tasty, low carb dish I believe it is also gluten free. I followed Ms. Cutler's ingredients and instructions to a "T", but did lightly dust the buttered souffle dish with grated parmesan cheese (additional amount to the 1/4 cup ingredient), and the top of the souffle as well as the edges were an attractive deep brown when baked. I find that leftovers heat well in individual portions in the microwave.
Provided by Sweet Baboo
Categories Lunch/Snacks
Time 50m
Yield 1 souffle, 6 serving(s)
Number Of Ingredients 8
Steps:
- 1. Preheat your oven to 375 degrees and butter a large souffle dish or.
- 6 small souffle dishes.
- 2. Add to the blender the eggs, cream, Parmesan, mustard, salt and.
- pepper. Blend until mixed well and smooth.
- 3. With the blender running, add the cheddar through the hole in the.
- lid, one chunk at a time until all are chopped up and the mixture is.
- thick. Add the cream cheese in the same manner. (Note - the mixture.
- will be very thick at this time; it may be necessary to stop the.
- blender and stir the mixture around with a spatula to fully.
- incorporate the cheeses.).
- 4. Once all of the cheddar and cream cheese is fully incorporated, run.
- the blender for 5 more seconds, just to get a little air in the.
- mixture.
- 5. Pour the mixture into the buttered souffle dish(es).
- 6. Bake the souffle for 40-50 minutes depending upon your preference.
- The original recipe says that either you can bake the souffle for 40.
- minutes and use the "liquid center as a sauce to spoon over the rest.
- of the souffle", or you can just do what I do and bake it for 50.
- minutes to get a nice firm souffle all the way through.
- The souffle will have a lovely brown top:.
Nutrition Facts : Calories 477.2, Fat 42.9, SaturatedFat 24.6, Cholesterol 282.9, Sodium 634.3, Carbohydrate 3.7, Sugar 2.1, Protein 19.8
CHEESEBURGER PIE, SOUFFLE STYLE, LOW CARB
When I began eating low-carb I fell in love with soufflés. This is a simplified souffle/casserole mash-up for nights when you want something old-school. This recipe has 1 tbsp. flour & whole milk. If you're super hard-core (or on induction) you could sustitute with 1/2 tsp. xanthan gum & heavy cream.
Provided by marypatlaver
Categories Cheese
Time 35m
Yield 6 , 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees.
- In an oven-safe skillet (cast iron is great!) brown ground beef with the onion, garlic, 1 teaspoons Kosher salt & black pepper. Set aside to cool while you prepare the egg/cheese mixture.
- In a medium glass bowl, heat milk for 45-60 seconds or until steaming. Add the cheddar cheese, cream cheese, 1/2 teaspoons Kosher salt & mustard. Stir with a whisk until the cheese is melted & fully incorporated.
- Seperate the three eggs, add the yolks to the cheese mixture & placing the whites in a seperated bowl.
- Add 1 tablespoons flour to the cheese mixture also, and whisk to combine the flour & yolks with the egg mixture until homogeneous.
- Whisk egg whites until stiff peaks form--I do this in my stand mixer. Fold egg whites into the cheese mixture.
- Pour half of the cheese mixture into the pan holding the ground beef mixture. Fold together. Top with the remaining cheese mixture.
- Bake at 400 degrees for about 20 minutes, or until golden brown & set. It will be a bit jiggly, but not runny. You can check with a knife.
- Allow to cool for ten minutes before cutting. :).
Nutrition Facts : Calories 301.8, Fat 20.2, SaturatedFat 10.1, Cholesterol 174.5, Sodium 824.2, Carbohydrate 4.3, Fiber 0.3, Sugar 2.1, Protein 24.6
Tips:
- Use a kitchen scale to measure ingredients for the most accurate results.
- Make sure the ramekins are greased properly to prevent sticking.
- Don't overmix the batter; it should be smooth but still slightly lumpy.
- Bake the soufflé until it is puffed and golden brown on top.
- Serve the soufflé immediately, as it will start to deflate after a few minutes.
Conclusion:
This low-carb cheddar cheese soufflé is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. It is packed with flavor and can be customized to your liking. With its light and fluffy texture, this soufflé is sure to impress your guests.
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