Chocolate Soufflé
3.6g
Net Carbs
7.2g
Protein
22.5g
Fat
1.7g
Fiber
242
Calories
Cooking tip: We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.
Ingredients:
- 1/2 cup Tap Water
- 4 large Eggs (Whole)
- 3 tablespoons Whole Grain Soy Flour
- 2 ounces Unsweetened Baking Chocolate Squares
- 2 teaspoons Vanilla Extract
- 1/2 cup Heavy Cream
- 3 1/3 tablespoons Unsalted Butter Stick
- 3 tablespoons Sucralose Based Sweetener (Sugar Substitute)
Directions:
- Preheat oven to 350°F. Grease a 1½ quart soufflé dish with 1 teaspoon butter.
- Melt remaining 3 tablespoons of butter in a small saucepan over medium heat. Whisk in soy flour and cook for 3 minutes, stirring constantly. Combine cream with 1/2-cup of water. Slowly add cream mixture to the butter and soy flour. Bring to a boil over high heat for 2-3 minutes. Remove from heat and stir in chocolate until melted.
- Separate the eggs into yolks and whites. In a large bowl, whisk eggs yolks and vanilla for 2 minutes, until slightly lighter in color. Add the chocolate mixture into the yolks and whisk until just combined. Add the remaining chocolate mixture, again whisking until just combined.
- In another large bowl, beat whites with an electric mixer on high until frothy, about 2 minutes. Slowly add sugar substitute and continue beating until stiff peaks form, about 3 more minutes (be careful not to overbeat).
- Using a rubber spatula, gently fold in half of the whites into the chocolate mixture until just combined. Add the remaining whites, again folding until just combined.
- Pour into prepared dish and bake 25 to 30 minutes, until puffed and set , but still slightly wobbly in the center. Serve warm.
