Cheese Soufflé two ways. One is made with lower carb almond flour, it’s grain free, gluten free and sugar free (although you could also use coconut flour if preferred). The other uses ‘regular plain’ flour. Whichever recipe you may choose, I hope you enjoy your soufflé, but remember once it’s risen and cooked, serve it immediately.
Low Carb / Keto Cheese and Bacon Soufflé
A perfect low carb / keto soufflé with some cheese and bacon!
It’s gluten, grain and sugar free.
Ingredients
four servings – 3.6g carbs per serving
4 eggs – separated
2 tbsp butter
2 tbsp almond flour
120g shredded Gruyere cheese
1 cup heavy (double) cream
6 slices bacon
Instructions
both written and with video here
Three Cheese Soufflé
uses Parmesan, Gruyere and Cheddar Cheese
Ingredients
six servings – 6.3g carbs per serving
20g plain flour
50g butter
450ml semi-skimmed milk
4 large eggs, separated
25g Parmesan, grated
50g Gruyere, grated
25g Cheddar, grated
Salt
Pepper
a few chive stalks, halved
a few basil leaves, finely sliced
Instructions
A little more about soufflés
A soufflé is a baked egg-based dish which originated in early eighteenth century France. It is made with egg yolks and beaten egg whites combined with various other ingredients and served as a savoury main dish or sweetened as a dessert.
What does the name soufflé mean
A soufflé is a baked dish with a flavourful base mixed with beaten egg whites. When baked, air bubbles in the egg whites expand, puffing the soufflé up over the top of the dish. The name for this signature French dish is a derivative of the French verb “souffler,” which means “to blow” or “to inflate.”
Where did soufflé originate?
The earliest mention of the soufflé is attributed to French master cook Vincent La Chapelle, in the early eighteenth century. The development and popularization of the soufflé is usually traced to French chef Marie-Antoine Carême in the early nineteenth century.
More about soufflés here
Related Post
Celeriac & Blue Cheese Soufflés, which also tells of my introduction to Soufflés, see here
Need guidance
On weight and measurement conversion, see here
You will find a variety of articles and recipe ideas within this blog. Please note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. If you have any concerns about your health, it is always advisable to consult your doctor or health care team.
All the best Jan
