Keto Smoked Gouda and Chive Soufflé

A fluffy, savory soufflé featuring the rich, nutty flavors of smoked Gouda and the fresh, oniony taste of chives, perfect for a satisfying keto breakfast or as an elegant appetizer.

Course Appetizer, Breakfast

Cuisine French

Keyword keto appetizer, Keto Soufflé, low carb breakfast, Smoked Gouda Recipe

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 350kcal

Equipment

Four ramekins
Saucepan
Whisk
Mixing bowls
Electric mixer or whisk
Baking sheet

Ingredients

4 large eggs, separated (whites and yolks)
1 cup smoked Gouda cheese, grated (4 oz / 113g)
2 tbsp unsalted butter (1 oz / 28g), plus extra for greasing
¼ cup almond flour (1 oz / 28g)
½ cup heavy cream (4 fl oz / 118 ml)
1 tbsp fresh chives, finely chopped
¼ tsp cream of tartar
½ tsp salt
¼ tsp black pepper
⅛ tsp ground nutmeg

Instructions

Preheat your oven to 375°F (190°C) and grease four ramekins with butter.
In a saucepan over medium heat, melt the 2 tablespoons of butter and whisk in the almond flour until a paste forms.
Gradually add the heavy cream, stirring constantly, until the mixture thickens into a smooth béchamel sauce.
Remove from heat, stir in the grated smoked Gouda until melted, then mix in the egg yolks, chives, salt, pepper, and nutmeg.
In a separate bowl, beat the egg whites with the cream of tartar until stiff peaks form.
Gently fold one-third of the egg whites into the cheese mixture to lighten it, then carefully fold in the remaining whites, being cautious not to deflate the mixture.
Divide the mixture evenly among the prepared ramekins, filling them to the top.
Place the ramekins on a baking sheet and bake for 25 minutes, or until the soufflés are puffed and golden brown on top.
Serve immediately to enjoy the soufflés at their highest and fluffiest.

Notes

For best results, ensure that your egg whites are at room temperature before beating them.

Avoid opening the oven door while the soufflés are baking to prevent them from collapsing.

This dish is best served immediately after baking, as soufflés will naturally deflate as they cool.

Nutrition