Low-Carb Chocolate Soufflé Recipe

A chocolate soufflé is one of the most elegant desserts you can serve—light, airy, and deeply chocolatey. Traditionally, soufflés are made with sugar, but this version uses Keystone Pantry Allulose, a keto-friendly sweetener that delivers sweetness without the carbs. Perfect for anyone following a low-carb or sugar-free lifestyle, this soufflé brings the same indulgent experience without the sugar crash.

The key to a great soufflé lies in balance: rich chocolate flavor, silky-smooth custard base, and perfectly whipped egg whites that give it that signature rise. Let’s break down not just how to make this dessert, but why we use each ingredient.

Ingredients (and Why We Use Them)

• 1/4 cup Keystone Pantry Allulose
  Allulose is a rare natural sweetener that caramelizes and behaves like sugar in baking, but without spiking blood sugar. It adds sweetness while keeping the soufflé light and airy.

• 4 egg yolks
  Yolks provide richness, structure, and emulsification, giving the base its custard-like texture. They also help the chocolate blend smoothly.

• 2 ounces Trendz Dark Chocolate Bar, melted
  Dark chocolate adds depth of flavor and intensity. Using high-quality chocolate ensures a bold cocoa taste without excess sugar.

• 1/2 teaspoon vanilla extract
  Vanilla enhances chocolate’s natural richness, balancing bitterness and rounding out the flavor.

• 4 egg whites
  The star of the soufflé—egg whites are whipped into stiff peaks, trapping air bubbles that expand in the oven to make the soufflé rise dramatically.

• 1 pinch cream of tartar
  This stabilizes the egg whites, making them less likely to deflate while baking. It ensures the soufflé rises tall and holds its shape.

• 1 pinch sea salt
  Salt sharpens the flavors and prevents the soufflé from tasting flat. It also balances the sweetness of the allulose.

• 2 teaspoons Keystone Pantry Allulose
  Added while whipping the egg whites, this touch of sweetener helps strengthen the foam and gives the soufflé its delicate sweetness.

• Powdered sweetener or chocolate curls (optional)
  For garnish—making the presentation as elegant as the taste.

Instructions

1. Prepare the ramekins
   Preheat oven to 350ºF. Grease six 6-ounce ramekins with butter, coconut oil, or your preferred fat. Arrange ramekins on a baking sheet for easy handling.

2. Make the base
   In a medium mixing bowl, beat together the egg yolks and 1/4 cup Keystone Pantry Allulose until thick, pale, and smooth. Add in the melted dark chocolate and vanilla extract, mixing until glossy.

3. Whip the egg whites
   In a clean bowl, whip the egg whites with cream of tartar and sea salt until soft peaks form. Add 2 teaspoons of allulose, then continue whipping until stiff peaks form. The whites should be glossy and hold their shape.

4. Fold gently
   Start by folding one-third of the whipped egg whites into the chocolate base to lighten it. Carefully fold in the remaining whites, keeping as much air as possible in the mixture.

5. Bake
   Divide the batter evenly into the prepared ramekins. Bake 11–15 minutes, until the edges are set but the centers still jiggle slightly.

6. Serve immediately
   Soufflés are best enjoyed straight from the oven, while still puffed and airy. Dust with powdered sweetener or chocolate curls if desired.

7. Storage & reheating
   Cover any leftovers and refrigerate. To reheat, place in a 200ºF oven for 15–20 minutes until warm. Avoid microwaving, as it ruins the texture.

FAQs

1. Can I make this ahead of time?
Soufflés are best baked right before serving. However, you can prepare the chocolate base and whipped egg whites separately a few hours in advance. When ready, fold them together and bake.

2. Why use allulose instead of erythritol or stevia?
Allulose dissolves smoothly, has no aftertaste, and behaves like sugar in terms of caramelization and texture. Erythritol can sometimes leave a cooling sensation, and stevia can taste bitter in delicate desserts like soufflés.

3. How do I know if my egg whites are whipped correctly?
Stiff peaks should stand straight up when you lift the whisk, and the whites should look glossy—not dry or crumbly.

4. Can I substitute milk chocolate for dark chocolate?
Dark chocolate provides a more intense cocoa flavor with less sugar. Milk chocolate may work, but it will make the soufflé sweeter and softer in texture.

5. What makes soufflés collapse?
Overmixing or underbaking are common culprits. Fold gently, avoid opening the oven door during baking, and serve immediately for the best height.

6. Is this recipe keto-friendly?
Yes! With allulose as the sweetener and dark chocolate as the base, this dessert is low in carbs while staying rich and indulgent.

7. Can I make this dairy-free?
Yes. Simply use dairy-free dark chocolate and grease the ramekins with coconut oil instead of butter.