Mexican Hot Chocolate Souffle
3.6g
Net Carbs
10.2g
Protein
15.6g
Fat
2.6g
Fiber
246
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:
- 9 teaspoons Erythritol
- 2 large Egg Yolks
- 3/4 teaspoon Cinnamon
- 3 large Egg Whites
- 1/16 pinch Stevia
- 1/2 fluid ounce Tap Water
- 1 teaspoon Vanilla Extract
- 1/8 tablespoon Red or Cayenne Pepper
- 1 teaspoon Unsalted Butter Stick
- 4 tablespoons Sugar Free Chocolate Chips
Directions:
- Preheat oven to 400°F. Grease the bottom and up the sides of a 2-cup deep souffle dish with butter and sprinkle 1 1/2 teaspoons granular sugar substitute (erythritol) to coat all buttered areas. Set aside.
- Melt the chocolate in a small bowl in a microwave at 30 second intervals until melted through. Do not overheat and stir between intervals.
- In a medium bowl whisk 2 egg yolks with 1 tablespoon warm water, 1 teaspoon vanilla, 3/4 teaspoon ground cinnamon and 1/8 teaspoon cayenne pepper (add more if more spice is desired). Add the melted chocolate and whisk until incorporated and smooth. Set aside.
- In a medium bowl whip the egg whites with 2 1/2 tablespoons (the remaining 6 1/2 teaspoons) granular sugar substitute (erythritol) and a large pinch of pure stevia to stiff peaks. Whisk a few tablespoons of the egg whites into the chocolate mixture, then quickly but gently fold in the remaining egg whites until a lighter airy mixture results and all ingredients are blended (do not over blend or you will deflate the egg whites).
- Pour into the souffle dish and bake on a sheet pan for 15-18 minutes. The souffle will rise over the top of the dish and it should appear slightly jiggly but not wet in the center when shaken. Serve immediately.
