Keto Chocolate Souffle’: Heaven in a bite!
The holidays are coming! And so are temptations! I want to do a good deed today: help you stay Keto Paleo through these perilous times!
Yes! By having some really easy and decadently delicious keto dessert recipes on hand it will be a lot easier to stay away from the really bad stuff…..sugar and gluten!
This souffle’ has great nutrition value! Lots of good fat and protein and some fiber too. The unsweetened chocolate makes it also just sweet enough for a treat without overindulging the sweet flavor and spiking your insulin!
I hope this dish will make you and your family feel keto-indulgent!
Serve with Coconut Whipped Cream!
Special equipment: a 5 1/2- to 6-cup glass or ceramic soufflé dish
About Lakanto the Monk Fruit sugar
I have been using ehrythrol for a couple of years as it was the only sweetener which did not spike my blood sugar…
Now I found a better alternative: Lakanto.
Lakanto is a zero-calorie sugar substitute that tastes and cooks like sugar, but with one big difference: its zero calories and zero glycemic index won’t affect your blood sugar levels. Unlike most fruits, whose sweetness comes from fructose, Monk Fruit’s sweetness comes from natural mogrosides that are much sweeter than sugar. Modern research shows that Monk Fruit extract does not elevate blood sugar or insulin, making it a perfect sweetener for blood sugar and weight management.
Using the best cacao for your recipe!
I am so lucky to have a lot of amazing friends who create amazing products!
My lovely friend Cynthia imports simply the best raw cacao your money can buy!
La ChocoTia sources only the highest quality cacao available on the planet – Ceremonial Grade Cacao. We use a wild variety that is grown in its traditional habitat, hand-prepared by indigenous people in Guatemala and Peru.
We sustain this superior quality by maintaining a personal relationship to our source and by keeping this a small-scale operation, which makes each batch of Ceremonial Grade Cacao unique.
You can not easily find cacao this pure, sustainable, and TASTY anywhere else!
You can learn more about the benefits of cacao on their site La ChocoTia
- Serves: 4 servings
- Serving size: 1 serving
- Calories: 320
- Fat: 25gr
- Carbohydrates: 3.4gr NET
- Fiber: 6.2gr
- Protein: 11gr
- 1 tablespoon butter for buttering dish
- ⅓ cup Lakanto Monk Fruit sugar plus additional for sprinkling
- 5 oz unsweetened chocolate
- 3 large egg yolks at room temperature
- 6 large egg whites
- Accompaniment: coconut whipped cream
- Preheat oven to 375°F.
- Generously butter soufflé dish.
- Melt the unsweetened chocolate in a metal bowl set over a saucepan of simmering water, (bain marie) stirring constantly until fully melted.
- Remove bowl from heat and whisk in yolks with a fork, the mixture will harden.
- Whisk whites with a pinch of salt in a large bowl with an electric mixer at high speed gradually adding the ⅓ cup Lakanto a little at a time, continuing to whisk until whites just hold stiff peaks.
- Stir about 1 cup egg whites into chocolate mixture to lighten, then add the mixture to remaining whites, folding gently but thoroughly with a silicone spatula.
- Pour into soufflé dish and run the end of your thumb around inside edge of soufflé dish (this will help soufflé rise evenly).
- Bake in middle of oven until puffed and crusted on top but still jiggly in center, about 20 minutes. Serve immediately.
PS If you liked this recipe rate it below!! 🙂
I like Lakanto Monk Fruit Sweetener, too. I like how it browns and how it tastes mildly fruity. This souffle looks stunning. I can’t wait to try and thank you for linking to my whipped coconut cream post. Sharing on social media.
Awesome feedback Kim! Thank you so much!!
Can’t wait to try it! What size soufflé dish?
Hey Jen, look at the link it shows you exactly what dish to use!!
I don’t see the size of dish, either. I imagine, a smaller one, though.
Looks very good. Can’t wait to make it.
I never heard about Monkfruit sweetener. I hope it’s safe for diabetic people. Thank you much for the Recipe.
Yes the monkfruit is great for diabetics!! 0 glycemic index!!
Looks really interesting.
I would like to try to make this souffle in single servings so everyone can have their own little souffle. How long do I have to bake them then do you think?
Hi Gemma, I in small ramekins would take around 12 to 15 min. Same temp!
I would love to make this but I just bought a new bag of erythritol. I don’t want to splurge on the Monkfruit sweetener just yet – do you know if the recipe would work with erythritol instead?
Yes it would, just sub for the same amount as called in the recipe!!
What would be the cooking directions if I used one family size (pie?) pan?
You need a deep dish for the souffle, a pie pan will not work Katrina 🙁
Isn’t there a substitute for the monk sugar? I live in a small town and can’t get stuff like this here.
Stacy you can use Swerve instead, or buy it on Amazon: http://amzn.to/2uyfxxy
I made these last nights and thought 20 minutes was too long for 4 small soufflé dishes and it was. They were totally dried out and inedible. What a disappointment. I make flourless molten lava cakes often, in standard muffin tin which only bake 8 minutes. I will try this recipe again but cut the time in half.
I am sorry it happened….I think it has to do with oven temperatures. Unfortunately I have an older electric oven, and because of time constraints I do not always make the recipes more than twice or in different ovens before publishing it 🙁
Great recipe! Was wondering if I can use Cacao powder as oppose to the Chocotia chocolate? If so, how would you modify the recipe?
Ray you can use unsweetened baking chocolate instead.
This mixture was so thick and hard to incoperate the whites, in the oven now, hope it turns out…
How did it turn out Rebecca???
While the keto diet is low in sugar, that doesn’t mean you have to give up desserts entirely ? or chocolate, for that matter. With a few tweaks and a few flour substitutes, you can have your chocolate and eat it too.
Rather than use unsweetened chocolate and airy sweetener, can you just substitute Lillys chocolate?
Sure. That didn’t exist whenI created the recipe.
More pictures please …. I think it would be really beneficial if pictures were included on how the ingredients should look after putting it into the soufflé pan before placing it in the oven. Should it be half way up the soufflé pan? Never mentioned on how it should look after all being incorporated.
Yes the “dough” should be about half way up the pan. Souffle’ grows incredibly and it needs plenty of space to rise.