Low Carb Dessert - Chocolate Soufflé
I have been on a low carb diet for 8 months now and have lost 55 pounds and I owe it all to low carb dessert! No not just low carb desserts, I did eat other things but it was the sugar free and low carb dessert that kept me from cheating! I am going to try and post one of my favorite low carb dessert recipes each month and other yummy low carb dessert recipes I find on the internet. The low carb dessert recipe I want to share today is low carb chocolate soufflés! Unlike most chocolate soufflé, these low carb versions are made without milk or flour making them a very delicious low carb dessert!
Individual Low Carb Chocolate Soufflés
8 oz sugar free chocolate chopped
6 tablespoons (3/4 of a stick) unsalted butter
2 tablespoons coffee (rum or water can be used)
6 large eggs (divided into 6 egg whites and 6 yolks)
¼ teaspoon cream of tarter, heaping
½ cup Splenda
Fill a sauce pan 1/3 with water and heat until water becomes hot but before it simmers. Preheat your oven to 375˚F.
Combine chopped chocolate, butter and coffee in heatproof bowl and place over the hot (but not simmering) sauce pan of water and stir until the mixture is smooth. Remove the bowl from the heat, let cool for ten minutes and then whisk in the egg yolks. Set aside.
Beat the egg whites on medium speed until the eggs are foamy then add in the cream of tarter and beat on high speed until soft peaks form. Gradually beat in the splenda until the peaks are stiff but not dry.
Using a large rubber spatula, stir in 1/3 of the egg whites into the low carb chocolate mixture, and then gently but thoroughly fold in the remaining mixture. Butter 6 (10 oz) ramekins and sprinkle with Splenda and arrange on a baking sheet. Divide the batter equally among the 6 ramekins and bake to risen and set, about 20 minutes. Once you remove it you have one minute maybe two to get the low carb soufflé to the table before it falls!
The low carb soufflés can also be covered with plastic wrap and refrigerated for up to 24 before baking.
Individual Low Carb Chocolate Soufflés
8 oz sugar free chocolate chopped
6 tablespoons (3/4 of a stick) unsalted butter
2 tablespoons coffee (rum or water can be used)
6 large eggs (divided into 6 egg whites and 6 yolks)
¼ teaspoon cream of tarter, heaping
½ cup Splenda
Fill a sauce pan 1/3 with water and heat until water becomes hot but before it simmers. Preheat your oven to 375˚F.
Combine chopped chocolate, butter and coffee in heatproof bowl and place over the hot (but not simmering) sauce pan of water and stir until the mixture is smooth. Remove the bowl from the heat, let cool for ten minutes and then whisk in the egg yolks. Set aside.
Beat the egg whites on medium speed until the eggs are foamy then add in the cream of tarter and beat on high speed until soft peaks form. Gradually beat in the splenda until the peaks are stiff but not dry.
Using a large rubber spatula, stir in 1/3 of the egg whites into the low carb chocolate mixture, and then gently but thoroughly fold in the remaining mixture. Butter 6 (10 oz) ramekins and sprinkle with Splenda and arrange on a baking sheet. Divide the batter equally among the 6 ramekins and bake to risen and set, about 20 minutes. Once you remove it you have one minute maybe two to get the low carb soufflé to the table before it falls!
The low carb soufflés can also be covered with plastic wrap and refrigerated for up to 24 before baking.
posted by Chef Linny at 12:10 AM
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