Light Cheese Soufflé — Plated Fine Dining

Light Cheese Soufflé

Name: Light Cheese Soufflé
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 4
Cuisine: Spanish-Mediterranean
Ingredients: 4 eggs (separated); 100 g grated cheese (Comté or Gruyère); 50 ml heavy cream; 1 tbsp almond flour (for binding); to taste butter for greasing the molds; to taste salt and pepper

An airy cheese soufflé prepared without flour (low-carb option: replacing the traditional roux with almond flour and cream); serve immediately to maintain its volume.

appetizer eggs keto

Gluten-Free Low-Carb

schedule Prep (min)

whatshot Cook (min)

timer Total (min)

account_circle Servings

Par portion

16.0 g

Lipides

12.0 g

Protéines

2.0 g

Glucides nets

Ingredients

eggs (separated)

grated cheese (Comté or Gruyère)

heavy cream

almond flour (for binding)

butter for greasing the molds

salt and pepper

Instructions

Preheat the oven to 200°C (400°F); generously butter the ramekins and lightly dust with almond flour to help the soufflé rise.
Beat the egg whites with a pinch of salt until stiff peaks form; set aside.
In a bowl, mix the egg yolks with the cream, almond flour, and grated cheese; season to taste.
Gently fold one-third of the beaten egg whites into the yolk mixture to lighten it, then fold in the rest carefully to maintain volume.
Fill the ramekins to 3/4 full, smooth the surface, and bake immediately for 15–18 minutes until the soufflés are puffed and golden; serve without delay.