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prep time
15 min
cook time
25 min
ready time
40 min
Keto Spinach Souffle
Vegetarians need their protein too! This souffle gets just the right amount of protein from egg and spinach. Practically perfect macros makes this souffle a keto life-saver! Enjoy for breakfast, lunch, or a light meal any time. You can easily duplicate this recipe to feed as many as you need to.
Jessica L.
Net Carbs
3.8 g
Fiber
2.1 g
Total Carbs
5.7 g
Protein
13.4 g
Fats
28.5 g
326 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Butter, Salted
½ teaspoon
Raw Egg
1 large
Cream Of Tartar
⅛ teaspoon
Almond Flour
2 tablespoon
Baking Aids Xanthan Gum by Bob's Red Mill
⅛ teaspoon
Salt
⅛ teaspoon
Black Pepper, Ground
⅛ teaspoon
Onion Powder
⅛ teaspoon
Mozzarella Cheese
2 tablespoon, shredded
Spinach
¼ ounce
Heavy Cream
2 tablespoon
Recipe Steps
steps 6
40 min
Step 1
Preheat an oven to 350 degrees. Prepare a ramekin or ceramic baking dish by rubbing butter all over the inside. Make sure the entire inside and the edges where the walls meet the bottom of the dish are coated. Set the buttered ramekin aside in a refrigerator until later.Step 2
Separate the egg and keep the yolk somewhere safe for later. Whip the egg white with the cream of tartar in a stand mixer until you have stiff peaks - about 5 minutes with a room-temperature egg.Step 3
Transfer the egg white to a clean bowl. Wipe the mixer bowl clean and combine the egg yolk and heavy cream. Whip the two ingredients until the egg turns pale yellow and thickens slightly. Finely chop the spinach. Then, fold the remaining ingredients into the egg yolk.Step 4
In 3 additions, fold the egg white into the egg yolk mix with a spatula until you have a consistent batter. Be as gentle as possible to avoid breaking the air bubbles, which are crucial to a successful souffle.Step 5
Place the buttered ramekin on a naked sheet tray. Pour the souffle batter into the ramekin. Do not tap or shake the ramekin, or else you will break the air bubbles. You may gently rotate the ramekin to help even out the batter if necessary.Step 6
Bake the souffle immediately for 25 minutes. The top should be golden brown, the edges crisp, and the inside tender and spongy. Enjoy!
Comments
josie0695 3 years ago
What size ramekin is used?
Deb.Cupps 3 years ago
It would have to be an individual Serving size