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prep time
12 min
cook time
20 min
ready time
32 min
Keto Vanilla Lemon Souffle
This dessert souffle is a creative keto way to use up the last of your summer lemons. Lemon zest makes this souffle taste bright and tart, and the flavors are mellowed out with vanilla. Top off your souffle with keto whipped cream! You can even slightly underbake your souffle to have a creamy center.
Jessica L.
Net Carbs
4.8 g
Fiber
1.9 g
Total Carbs
6.4 g
Protein
10.1 g
Fats
25 g
290 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Butter, Unsalted
½ teaspoon
Almond Flour
2 tablespoon
Lemon Peel Or Zest Raw
¼ tsp
Salt
⅛ teaspoon
Stevia In The Raw, Bakers Bag
1-½ teaspoon
Baking Aids Xanthan Gum by Bob's Red Mill
⅛ teaspoon
Whipping Cream, Extra Heavy/gourmet, Not Whipped
2 tablespoon
Vanilla Extract
½ teaspoon
Raw Egg
1 large
Cream Of Tartar
⅛ teaspoon
Stevia In The Raw, Bakers Bag
1-½ teaspoon
Recipe Steps
steps 6
32 min
Step 1
Preheat an oven to 350 degrees. Spread the butter inside a ramekin for baking until there is a thick, visible layer of butter across the entire inside. Set the buttered ramekin in your refrigerator to stay cold.Step 2
In a bowl, whisk together the almond flour, lemon zest, salt, first amount of stevia, xanthan gum, cream, vanilla and just the yolk of your egg. Set the egg white in a stand mixer.Step 3
In your stand mixer, whisk together the egg white with the cream of tartar and second amount of stevia until your have a thick, glossy meringue.Step 4
Use a spatula to fold the meringue into your lemon mixture, being careful not to deflate the air bubbles in the meringue.Step 5
Pour the batter into your cold ramekin. Rotate the ramekin to level the batter without deflating the bubbles. Then, use the tip of your thumb to create an indented ring inside the entire edge of your batter, as pictured.Step 6
Set the ramekin on a sheet tray and bake for 20-22 minutes. Let the souffle rest for a few minutes before eating. It will rise very high during baking and gently deflate once cooled.
