Boozy Chocolate Souffle Recipe

14-Feb-2024

Boozy Chocolate Souffle

Original recipe: https://alldayidreamaboutfood.com/wprm_print/30153

INGREDIENTS:

Granulated Swerve Sweetener and butter for ramekins
½ cup heavy cream
2 tablespoon Confectioner’s Swerve Sweetener
? teaspoon xanthan gum
2 ounces unsweetened chocolate chopped
2 tablespoons whiskey, dark rum, or sugar-free Kahlua (can also use water if you prefer)
2 eggs at room temperature, separated
2 tablespoon granulated Swerve Sweetener
? teaspoon cream of tartar
Pinch salt

DIRECTIONS:

Preheat oven to 375F and grease two 8-ounce ramekins with butter. Dust each with a little bit of granulated Swerve. (You can also make 4 smaller soufflés as these are really rich. Use smaller ramekins 4 to 6 ounces, and watch them carefully because the baking time will be shorter).
In a medium saucepan, whisk together the cream and confectioner’s Swerve. Heat over medium and bring to just a boil. Remove from heat and sprinkle with xanthan gum, whisking quickly to combine.
Add chopped chocolate and let sit for a few minutes to melt. Whisk until smooth. Let cool for a few minutes and whisk in egg yolks and alcohol (or water).
Beat egg whites and cream of tartar until frothy. Add granular Swerve and beat until whites are thick and glossy and stand up in stiff peaks.
Add about ? of the egg whites to the chocolate and fold in to lighten, Then carefully fold the chocolate mixture back into the remaining egg whites until just combined.
Divide among prepared ramekins and bake for 12 to 14 minutes. Remove from oven, sprinkle with swerve, or dollop with lightly sweetened whipped cream. Serve immediately.

Nutrition Facts: per souffle

Serves 2 to 4. For 2 servings, each has 10.59 g of carbs and 4.71 g of fiber. Total NET CARBS = 5.88 g.

Back to February 2024 NewsletterOriginal Article