Imagine a dessert so decadent, so luxuriously chocolatey, that it seems too good to be true - especially if you're following a keto diet. Get ready to have your taste buds dancing and your diet goals intact with this show-stopping Sugar Free Keto Chocolate Souffle! This isn't just another dessert recipe; it's a culinary magic trick that transforms simple ingredients into a cloud-like, rich chocolate experience that will make you forget you're eating something sugar-free and low-carb.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Keto
Serves: 4 servings
Ingredients
- 1/2 cup dark chocolate (sugar-free)
- 3 large eggs, separated
- 1/4 cup erythritol
- 1/4 cup heavy cream
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 375°F (190°C). Prepare 4 individual ramekins by lightly greasing them with butter and dusting with a small amount of powdered erythritol.
- Create a double boiler by placing a heatproof bowl over a pot of simmering water. Melt the sugar-free dark chocolate slowly, stirring until smooth and completely liquid.
- Remove the melted chocolate from heat and whisk in heavy cream, vanilla extract, and half of the erythritol until the mixture is well combined and glossy.
- Separate egg whites and egg yolks into two clean, dry bowls. Ensure no yolk contamination in the egg white bowl to achieve proper whipping.
- Whisk egg yolks into the chocolate mixture, incorporating them one at a time until fully blended and smooth.
- Using an electric mixer, beat egg whites with a pinch of salt until soft peaks form. Gradually add remaining erythritol while continuing to beat until stiff, glossy peaks develop.
- Gently fold one-third of the egg white mixture into the chocolate base to lighten it, then carefully fold in the remaining egg whites, maintaining as much air and volume as possible.
- Divide the souffle mixture evenly among the prepared ramekins, filling them almost to the top. Smooth the surfaces gently with a spatula.
- Place ramekins on a baking sheet and bake in the preheated oven for 12-15 minutes, or until souffles have risen and tops are set but centers remain slightly jiggly.
- Remove from oven immediately and serve hot, optionally dusting with a small amount of powdered erythritol if desired. Souffles will begin to deflate quickly, so serve immediately.
Tips
- Temperature Matters: Ensure all ingredients are at room temperature before starting to help achieve maximum volume and smoothness.
- Egg White Technique: When separating eggs, use three bowls - one for whites, one for yolks, and a clean "safety" bowl. This prevents accidental yolk contamination that can prevent proper egg white whipping.
- Folding is an Art: When incorporating egg whites, use a gentle "cut and fold" motion to maintain as much air as possible. Overmixing will deflate your souffle.
- Ramekin Preparation: A well-greased and sugared (with erythritol) ramekin helps the souffle climb the sides evenly during baking.
- Timing is Critical: Have all your guests seated and ready before baking, as souffles wait for no one and will begin to deflate within minutes of leaving the oven.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 4g
Protein: 6g
Fat: 19g
Saturated Fat: 11g
Cholesterol: 145mg
