Sugar Free Keto Chocolate Souffle
This Sugar Free Keto Low Carb Chocolate Soufflé is an easy and delicious flourless, gluten free, dairy free and nut free dessert!
Chocolate Souffle
A soufflé is a dish originating in France made with egg yolks and egg whites and a few other ingredients depending on if you’re making something savory or sweet. A soufflé is often made in individual ramekins or a round casserole dish, but todays recipe is a soufflé made in a skillet giving it a bit of a crispier outer edge. Using a smaller dish will provide a higher lift to the soufflé if you prefer, but using a skillet is a great way for enjoying with guests and everyone just grabbing a spoon!
No flours or nut flours are needed for this soufflé. Just 8 ingredients and most of them are probably items you already have on hand in your ketogenic pantry.
Top your soufflé with sugar free whipped cream or keto ice cream.
Making simple desserts like this is in my opinion, one of the most important ways to make a ketogenic lifestyle sustainable. I want chocolate in my life, I want desserts in my life and I never want to feel deprived for the rest of my life. If you’re striving to live a keto or low carb lifestyle, these recipes make it a whole lot easier to maintain your way of life.
Meal Planning
If you love recipes like this for yourself and family, you might be interested in my meal planning membership. Weekly low carb keto dinner meal plan sent to your inbox every Friday with shopping list. The best part about my meal planning feature is that if you aren’t interested in one of the dinner meals you can swap it out for something else! You can even change serving sizes and the shopping list will adjust! It pretty amazing software and I hope you’ll take advantage of it. You can have a sustainable low carb/keto lifestyle when you’re well prepared and planning meals is the key! LEARN MORE TODAY!
Keto Chocolate Souffle
Keto Chocolate Souffle
Ingredients
- 5 large eggs separated
- 125 grams 85% dark chocolate
- 1 tbsp coconut oil plus more to grease pan
- 1/4 tsp cream of tartar
- pinch salt
- 4 tbsp Swerve granular
- 1 tsp cacao powder
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 420F / 210C/ 190 fan.
- Separate egg yolks and whites.
- Melt coconut oil and chocolate together. Leave to cool , stirring occasionally.
- Meanwhile, beat the egg whites using an electric whisk until stiff peaks form. As they start to froth add the cream of tartar, salt and half the Swerve sweetener.
- Beat the egg yolks with the rest of sweetener until pale in colour. Working quickly add the melted chocolate, cacao and vanilla then spoon in the egg whites a little at a time, making sure not to deflate.
- Generously grease a 26cm / 10 inch skillet with coconut oil or butter.
- Pour the batter into the skillet and bake in the oven for 10 - 11 minutes until set but slightly soft. Remember it will continue to cook in the pan as it’s hot.
- Slice and serve with keto ice-cream, yogurt or whipped cream.
Notes
Nutrition
Jo is the creative food photographer and stylist behind the healthy eating blog, Modern Food Stories. Jo’s a testament that once you find the right approach for you, you can overcome chronic illness through the healing power of food. She believes the secret to radiant health starts and ends with a healthy gut so all her recipes are grain, gluten and refined sugar free. Many are also dairy-free.
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
Could I make this in individual ramekins? would you make any adjustments? what are your thoughts?
While this recipe seems to be compliant with the ketogenic diet, it is in fact, not sugar free. What do you suppose is in the other 15% of the dark chocolate.
I’m not posting this comment to be harsh. It looks like a really delicious soufflé and I am planning to try it at a later date. My comment is for people legitimately trying to avoid sugar.
HI Jerry,
Yes this recipe is keto because using a higher percentage of dark chocolate actually has low carbs and sugar in it. You could go even higher and choose 90% dark chocolate for even less carbs. Or you could use Lily’s Sweets brand of chocolate sweetened with stevia, some people like that some don’t and perfer not to use or can’t get that brand of chocolate where they live, but either option will be keto.
thank’s for the recipe brenda, it could be another dessert menu for my family
It says to add half the sweetener while beating the egg whites – when do you add the other half? Thank you.
sorry just updated recipe
Hey Jo
U didn’t mention if the yolks are used & if so in what form? And in what order are they added
just updated, sorry!
I feel like something is missing in the instructions. What do you do with the egg yolks, cacao powder and vanilla, and how do you incorporate all this together?
Yes you are right, I missed my fifth step, all set now.
Can’t wait to try! When do you mix in the yolks, cocoa powder, vanilla, rest of sweetener, and combine it all? Thanks!
just updated, thanks!
Perfect! Totally making this tomorrow ??
Looks amazing!
There appears to be some steps missing from the recipe. I assume after step 4 we mix all ingredients together (cooked chocolate/oil, whipped whites, egg yolks. & remaining sweetener)?
Thanks much, looking forward to trying this recipe. Also, do you have a matching savory version?
Yes my apologies, updated now.
What erythriol?
It is the Swerve listed in the ingredients, that’s the brand I think is best to use.
Thank you!