Best 3 Low Carb Keto Blue Cheese Souffle Recipes
Indulge in the keto-friendly goodness of our low-carb blue cheese soufflé, a culinary delight that combines rich, tangy blue cheese with a light and airy texture. This soufflé is not only a feast for the taste buds but also a visual masterpiece, rising high and golden in the oven. It's perfect for special occasions or as a showstopping side dish for your keto meals.
This low-carb keto blue cheese soufflé is a delectable dish that perfectly balances the sharp, tangy flavor of blue cheese with a light and fluffy texture. It's not just any ordinary soufflé; this one is specifically designed to cater to a ketogenic diet, making it a guilt-free indulgence.
In addition to the classic blue cheese soufflé, the article also features a variety of other soufflé recipes, each with its own unique flavor profile. From the creamy and indulgent chocolate soufflé to the light and refreshing lemon soufflé, there's something for every taste and occasion.
These soufflés are not only delicious but also incredibly versatile. They can be served as an appetizer, a main course, or even a dessert. They're also a great way to use up leftover ingredients, making them a budget-friendly option.
So, whether you're a seasoned soufflé enthusiast or a curious home cook looking to try something new, this article has got you covered. With detailed instructions and helpful tips, you'll be whipping up impressive soufflés like a pro in no time.
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
BLUE CHEESE SOUFFLE
Steps:
- Preheat the oven to 400 degrees F.
- Butter the inside of an 8-cup souffle dish (7 1/2 inches in diameter and 3 1/4 inches deep) and sprinkle evenly with Parmesan.
- Melt the butter in a small saucepan over low heat. With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes. Off the heat, whisk in the hot milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, the cayenne, and nutmeg. Cook over low heat, whisking constantly, for 1 minute, until smooth and thick.
- Off the heat, while still hot, whisk in the egg yolks, one at a time. Stir in the Roquefort and the 1/4 cup of Parmesan and transfer to a large mixing bowl.
- Put the egg whites, cream of tartar, and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed for 1 minute, on medium speed for 1 minute, then finally on high speed until they form firm, glossy peaks.
- Whisk 1/4 of the egg whites into the cheese sauce to lighten and then fold in the rest. Pour into the souffle dish, then smooth the top. Draw a large circle on top with the spatula to help the souffle rise evenly, and place in the middle of the oven. Turn the temperature down to 375 degrees F. Bake for 30 to 35 minutes (don't peek!) until puffed and brown. Serve immediately.
BLUE CHEESE SOUFFLE
Steps:
- Let egg whites stand at room temperature for 30 minutes. Coat a 2-qt. souffle dish with cooking spray and lightly sprinkle with 2 tablespoons Parmesan cheese; set aside., In a small saucepan, combine flour and seasonings. Gradually whisk in milk. Bring to a boil, stirring constantly. Cook and stir 1 minute longer or until thickened. Reduce heat. Stir in blue cheese and remaining Parmesan cheese. Remove from the heat; transfer to a large bowl., Stir a small amount of hot mixture into egg yolks; return all to the bowl, stirring constantly. Allow to cool slightly., In another large bowl with clean beaters, beat egg whites and cream of tartar until stiff peaks form. With a spatula, stir a fourth of the egg whites into cheese mixture until no white streaks remain. Fold in remaining egg whites until combined. , Transfer to prepared dish. Bake at 350° for 25-30 minutes or until the top is puffed and center appears set. Serve immediately.
Nutrition Facts : Calories 95 calories, Fat 5g fat (3g saturated fat), Cholesterol 111mg cholesterol, Sodium 335mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 8g protein. Diabetic Exchanges
Tips:
- Ensure all ingredients are at room temperature to ensure a smooth and even mixture.
- Grate the cheese finely to ensure it melts evenly into the soufflé.
- Do not overbeat the egg whites; stiff peaks are not necessary, as overbeaten whites can make the soufflé rubbery.
- Fold the egg whites into the cheese mixture gently to avoid deflating them.
- Bake the soufflé immediately after mixing to prevent it from deflating.
- Serve the soufflé as soon as it is cooked to enjoy it at its best.
Conclusion:
This low-carb keto blue cheese soufflé is a delicious and indulgent dish that is perfect for any occasion. It is easy to make and can be tailored to your preferences by adjusting the type of cheese used or adding other ingredients such as herbs or spices. Whether you are following a ketogenic diet or simply looking for a low-carb option, this soufflé is sure to impress.
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