Boozy Chocolate Souffle
Original recipe: https://alldayidreamaboutfood.com/wprm_print/30153
INGREDIENTS:
- Granulated Swerve Sweetener and butter for ramekins
- ½ cup heavy cream
- 2 tablespoon Confectioner’s Swerve Sweetener
- ? teaspoon xanthan gum
- 2 ounces unsweetened chocolate chopped
- 2 tablespoons whiskey, dark rum, or sugar-free Kahlua (can also use water if you prefer)
- 2 eggs at room temperature, separated
- 2 tablespoon granulated Swerve Sweetener
- ? teaspoon cream of tartar
- Pinch salt
DIRECTIONS:
- Preheat oven to 375F and grease two 8-ounce ramekins with butter. Dust each with a little bit of granulated Swerve. (You can also make 4 smaller soufflés as these are really rich. Use smaller ramekins 4 to 6 ounces, and watch them carefully because the baking time will be shorter).
- In a medium saucepan, whisk together the cream and confectioner’s Swerve. Heat over medium and bring to just a boil. Remove from heat and sprinkle with xanthan gum, whisking quickly to combine.
- Add chopped chocolate and let sit for a few minutes to melt. Whisk until smooth. Let cool for a few minutes and whisk in egg yolks and alcohol (or water).
- Beat egg whites and cream of tartar until frothy. Add granular Swerve and beat until whites are thick and glossy and stand up in stiff peaks.
- Add about ? of the egg whites to the chocolate and fold in to lighten, Then carefully fold the chocolate mixture back into the remaining egg whites until just combined.
- Divide among prepared ramekins and bake for 12 to 14 minutes. Remove from oven, sprinkle with swerve, or dollop with lightly sweetened whipped cream. Serve immediately.
Nutrition Facts: per souffle
Serves 2 to 4. For 2 servings, each has 10.59 g of carbs and 4.71 g of fiber. Total NET CARBS = 5.88 g.
- Carbohydrates – 10.59g
- Fat –39.4g
- Protein– 11.16g
- Fiber – 4.71g
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