Low carb raspberry chocolate souffle
Indulge in a decadent yet health-conscious treat with our "Low Carb Chocolate Soufflé" recipe. This exquisite dessert perfectly combines rich, dark chocolate with the fresh zing of raspberries, all while maintaining a low carb profile. Each serving is packed with flavor but only contains 5g of net carbs and 160 kcal, making it an ideal choice for those on a low-carb diet. In just 30 minutes, including 15 minutes of prep time, you can prepare a dessert that's not only guilt-free but also impressively delicious. The recipe uses simple ingredients like sugar-free dark chocolate, fresh raspberries, and a sugar substitute, ensuring a sweet treat without the carb load. Perfect for a sophisticated dessert or a special occasion, this Low Carb Chocolate Soufflé is sure to delight your taste buds while keeping your carb count in check.
Servings: 4 people
Calories: 160kcal
Ingredients
- 1 cup fresh raspberries
- 100 g dark chocolate at least 70% cocoa, sugar-free
- 3 large eggs separated
- 2 tablespoons erythritol or any sugar substitute of choice
- 1 teaspoon vanilla extract
- A pinch of cream of tartar
- A pinch of salt
Instructions
- Preheat Oven and Prep Ramekins:
- Preheat your oven to 375°F (190°C).
- Lightly grease 4 small ramekins with butter or non-stick spray.
- Chocolate Mixture:
- Melt the dark chocolate in a double boiler or microwave, stirring until smooth.
- Once melted, let it cool slightly, then stir in the egg yolks and vanilla extract.
- Raspberry Puree:
- Blend the raspberries into a puree using a blender or food processor.
- Strain to remove seeds, then mix the puree into the chocolate mixture.
- Egg Whites:
- In a clean, dry bowl, beat the egg whites, cream of tartar, and a pinch of salt until soft peaks form.
- Gradually add erythritol while continuing to beat until stiff peaks form.
- Combine:
- Gently fold the egg whites into the chocolate-raspberry mixture in batches, being careful not to deflate the egg whites.
- Bake:
- Pour the mixture into the prepared ramekins.
- Bake for 15 minutes or until the soufflés rise and the tops are slightly browned.
- Serve Immediately:
- Serve the soufflés immediately as they will begin to fall shortly after coming out of the oven.
Notes
Chef's Tips:
For an extra touch, garnish with a few fresh raspberries or a sprinkle of cocoa powder before serving.
Ensure that all equipment used for beating egg whites is completely grease-free for the best volume.
The soufflé can be served with a dollop of sugar-free whipped cream for an added treat.
Nutritional Information (per serving):
Servings: 4
Calories: 160 kcal
Protein: 6 g
Carbs: 5 g (net carbs)
Fiber: 3 g
Preparation Time:
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
For an extra touch, garnish with a few fresh raspberries or a sprinkle of cocoa powder before serving.
Ensure that all equipment used for beating egg whites is completely grease-free for the best volume.
The soufflé can be served with a dollop of sugar-free whipped cream for an added treat.
Nutritional Information (per serving):
Servings: 4
Calories: 160 kcal
Protein: 6 g
Carbs: 5 g (net carbs)
Fiber: 3 g
Preparation Time:
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
