Name: Velvety Cheddar-Spinach Soufflés
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 cup shredded aged cheddar cheese; 1/2 cup heavy cream; 2 tsp Dijon mustard; 1/4 cup almond flour; 1/4 tsp xanthan gum; 2 Tbsp finely grated Parmesan cheese; 2 cups lightly packed spinach leaves; 1/2 tsp sea salt; 1/4 tsp freshly ground pepper; 1/8 tsp nutmeg; 4 large eggs, yolks and whites separated, at room temperature; 2 Tbsp unsalted butter, softened to room temperature

Souffle

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Delight in these scrumptious single-serving Cheddar-Spinach Soufflés featuring a golden, puffy exterior and a velvety, creamy interior, bursting with flavor. You'll be amazed by how simple it is to make this keto-friendly and delicious dish.

Milk

Eggs

Tree Nuts

Keto

Low Carb

Mediterranean

Vegetarian

Cheese

gram

aged cheddar cheese

Creams & Creamers

milliliter

heavy cream

Condiments

dijon mustard

Flour & Meal

almond flour

xanthan gum

parmesan cheese

Fresh Vegetables

spinach

Seasonings

sea salt

pepper

ground nutmeg

eggs

Butter & Margarine

unsalted butter

Vitamin D

Vitamins

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Cholesterol

Trans fatty acids

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Minerals

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Selenium

Vitamin A

Thiamin (B1)

Pantothenic acid (B5)

Vitamin B6

Choline

Beta-carotene

Beta-cryptoxanthin

Lutein+zeaxanthin

Dietary Folate Equivalents

Riboflavin (B2)

Niacin (B3)

Vitamin C

Vitamin K

Alpha-carotene

Lycopene

Lactose

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Velvety Cheddar Macaroni Soufflé

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Gloriously puffy and golden brown on the outside, soft and creamy on the inside, and loaded with flavor, these single-serving soufflés are very easy to make. Want one large soufflé instead of four smaller ones? Substitute the four ramekins for one  soufflé dish to make one big soufflé.

Keto Cheddar-Spinach Soufflés

Velvety Cheddar-Spinach Soufflés

Dairy

Condiment & Toppings

Baking Goods

Produce

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Grease four 6 to 8 oz ramekins with 1 tablespoon of softened butter.

Sprinkle the grated Parmesan along the inner sides of the ramekins.

Place the prepared ramekins on a small baking sheet and set aside.

In a sauté pan over medium-low heat, melt the remaining 1 tablespoon of butter and cook the spinach until just soft, about 3 to 4 minutes.

Squeeze out the excess liquid from the cooked spinach, chop it, season with 1/4 tsp of sea salt and 1/8 tsp of freshly ground pepper, and set aside.

In a medium bowl, whisk together the almond flour, xanthan gum, nutmeg, 1/4 tsp sea salt, and 1/8 tsp freshly ground pepper.

In a separate bowl, whisk the egg yolks with the heavy cream and Dijon mustard until well combined.

Combine the egg yolk mixture with the almond flour mixture and stir.

Add the shredded cheddar cheese and chopped spinach to the mixture, stirring until fully incorporated.

In a large, clean bowl, beat the egg whites with a pinch of salt until stiff peaks form and the whites are smooth and glossy.

Gently fold the egg whites into the almond flour-cheese mixture until just combined.

Divide the batter among the prepared ramekins and place the baking sheet on a center rack in the preheated oven.

Bake the soufflés for 22 to 25 minutes, or until they have risen 1 to 2 inches above the rim and are golden brown.

Velvety Cheddar-Spinach Soufflés

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