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Low-Carb Chocolate Soufflé Recipe

Lang's Chocolates offers a sampling of decadent and luxurious hand-crafted chocolate treats.

Posted by William Lang on Jan 12 2025

Low-Carb Chocolate Soufflé Recipe

Ingredients

  • 1/4 cup Keystone Pantry Alllulose
  • 4 egg yolks
  • 2 ounces Trendz dark chocolate bar melted
  • 1/2 teaspoon vanilla extract
  • 4 egg whites
  • 1 pinch cream of tartar
  • 1 pinch sea salt
  • 2 teaspoons Keystone Pantry Allulose
  • powdered sweetener or chocolate curls (optional)

Instructions

 

Preheat oven to 350º Fahrenheit. Grease 6 6-ounce ramekins or other small oven proof dishes with coconut oil,  butter, or other oil of choice. Set ramekins on a baking sheet.

Place 1/4 cup allulose and egg yolks in a medium mixing bowl. Beat with a hand mixer (you can use a stand mixer for this step as well) until the sweetener is dissolved and the mixture is thick and yellow.

Blend in melted chocolate and vanilla.
In a separate clean mixing bowl or in a stand mixer bowl, use clean beaters, whip together the egg whites, cream of tartar, and sea salt until soft peaks form. At the  remaining 2 teaspoons of granulated sweetener and beat until stiff peaks form.

Fold 1/3 of the egg white mixture into chocolate mixture to lighten. Next, fold in the remaining egg white mixture.  Divide mixture among the prepared ramekins.

 

Bake for 11-15 minutes in the preheated oven. When done, the edges should be set, but the centers should still jiggle slightly.

 

Allow to cool slightly before serving, so fingers and tongues do not get burned. These are best served hot from the oven. If desired, sprinkle with powdered sugar or chocolate curls. Cover any leftovers and store in the refrigerator. To reheat, uncover and place in a 200º Fahrenheit oven until slightly warm–about 15-20 minutes.  Do not microwave.