Souffles are scary. Or at least that’s what I’d always thought. Turns out that they are pretty easy to make, and if you do it right you’ll come off looking like a culinary genius to all of your friends. It’s a win/win!
So if you’ve been too intimidated to try making a souffle in the past, give this one a go – you won’t be disappointed! One of the most important things to remember about making a souffle is that you can’t have any fat in the whites when you are beating them. That means your bowl and whisk have to be squeaky clean when you start, and you have to make sure you don’t have any “goldfish” or bits of yolk floating in your whites. Any fat present in the whites will keep them from holding air and your souffle won’t rise properly.
Your other issue will be timing. Once they come out of the oven, you only have a minute or two before they deflate. By the time I got the one in the photo above out of the oven, and crossed the house to my office/studio to take the photos, it had already sunk by about half. It still tasted amazing though so it doesn’t really matter unless you are all about the drama of the souffle, in which case you get it to the table IMMEDIATELY after taking them out, so you can wow your guests with your mad skills. Other than that, making a souffle is a fairly simple process, and it’s the perfect low carb dessert so you should definitely try it soon!
I had some raspberries left over from the low carb raspberry cheesecake bars, thanks to the generous coupons that the Driscoll’s Berry people had sent me, so I decided to make a raspberry souffle with them. I wanted to experiment with a molten chocolate center just for something different, but I wasn’t sure if the chocolate would keep it from rising. I decided to go for it and put a few chunks of dark chocolate in the center of each souffle before baking. It did cause them to rise a little unevenly, but I didn’t mind, and it was lovely to see the chocolate peeking out through the top when I took them out of the oven.
Flavor-wise these were amazing! The smooth, dark chocolate really complemented the brightly intense flavor of the raspberries. I LOVED it! So much so that I ate the chocolate out of three of them. I’m not proud of it but I’d do it again! ha ha! You’ll want to do the same thing, once you’ve tasted them! And at only 57 calories and 2.5g net carbs each, you should really make these souffles ASAP!
- 1 cup fresh raspberries
- 5 Tbsp granulated sugar substitute*
- 4 egg whites
- 1 tsp butter
- 1/2 oz dark chocolate, chopped
- Preheat oven to 400 degrees with a rack in the center.
- Puree the raspberries and press through a fine sieve to get all of the seeds out. Add 1 Tbsp granulated sugar substitute and set aside.
- Beat egg whites until thickened and start sprinkling the remaining sugar substitute into them until all of it has been added and you have stiff glossy peaks.
- Grease 6 small ramekins with butter.
- Fold 1/3 of the egg whites into the raspberry puree (I totally hear Prince singing Raspberry Beret every time I type that!) very gently. Once mixed, fold the raspberry puree mixture back into the remaining egg whites and fold again until there are no streaks of pink left.
- Gently scoop some souffle mixture into the ramekins until half full. Divide the chocolate between the ramekins and then fill to the top with souffle mixture. Place ramekins on a cookie sheet with at least a few inches between them and put on the center rack in the oven. Bake for 9 minutes until golden brown and puffed up. Serve IMMEDIATELY!
*When the recipe calls for granulated sugar substitute it refers to one that measures cup for cup like sugar. If you are using a more concentrated sweetener, then use my measurement as though it were sugar and use whatever the equivalent is of your brand of sweetener. For example, if you are using Truvia, it would be 1.25 tsp per 1 Tbsp of sugar – so you would need 6.25 tsp for this recipe. You can find conversion charts for pretty much every sweetener out there online by going to your brand’s website.
- Serving Size: 1 souffle
- Calories: 57
- Fat: 3g
- Carbohydrates: 2.5g net
- Protein: 3g