Low Carb Cheddar Cheese Souffle Recipes
LOW CARB CHEDDAR CHEESE SOUFFLE
This recipe was first published in a book by Carol Cutler called The Six Minute Souffle, but I found it on the blog www.sweetyetsour.com where her daughter posted it. In additon to being a tasty, low carb dish I believe it is also gluten free. I followed Ms. Cutler's ingredients and instructions to a "T", but did lightly dust the buttered souffle dish with grated parmesan cheese (additional amount to the 1/4 cup ingredient), and the top of the souffle as well as the edges were an attractive deep brown when baked. I find that leftovers heat well in individual portions in the microwave.
Provided by Sweet Baboo
Categories Lunch/Snacks
Time 50m
Yield 1 souffle, 6 serving(s)
Number Of Ingredients 8
Steps:
- 1. Preheat your oven to 375 degrees and butter a large souffle dish or.
- 6 small souffle dishes.
- 2. Add to the blender the eggs, cream, Parmesan, mustard, salt and.
- pepper. Blend until mixed well and smooth.
- 3. With the blender running, add the cheddar through the hole in the.
- lid, one chunk at a time until all are chopped up and the mixture is.
- thick. Add the cream cheese in the same manner. (Note - the mixture.
- will be very thick at this time; it may be necessary to stop the.
- blender and stir the mixture around with a spatula to fully.
- incorporate the cheeses.).
- 4. Once all of the cheddar and cream cheese is fully incorporated, run.
- the blender for 5 more seconds, just to get a little air in the.
- mixture.
- 5. Pour the mixture into the buttered souffle dish(es).
- 6. Bake the souffle for 40-50 minutes depending upon your preference.
- The original recipe says that either you can bake the souffle for 40.
- minutes and use the "liquid center as a sauce to spoon over the rest.
- of the souffle", or you can just do what I do and bake it for 50.
- minutes to get a nice firm souffle all the way through.
- The souffle will have a lovely brown top:.
Nutrition Facts : Calories 477.2, Fat 42.9, SaturatedFat 24.6, Cholesterol 282.9, Sodium 634.3, Carbohydrate 3.7, Sugar 2.1, Protein 19.8
CHEESEBURGER PIE, SOUFFLE STYLE, LOW CARB
When I began eating low-carb I fell in love with soufflés. This is a simplified souffle/casserole mash-up for nights when you want something old-school. This recipe has 1 tbsp. flour & whole milk. If you're super hard-core (or on induction) you could sustitute with 1/2 tsp. xanthan gum & heavy cream.
Provided by marypatlaver
Categories Cheese
Time 35m
Yield 6 , 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees.
- In an oven-safe skillet (cast iron is great!) brown ground beef with the onion, garlic, 1 teaspoons Kosher salt & black pepper. Set aside to cool while you prepare the egg/cheese mixture.
- In a medium glass bowl, heat milk for 45-60 seconds or until steaming. Add the cheddar cheese, cream cheese, 1/2 teaspoons Kosher salt & mustard. Stir with a whisk until the cheese is melted & fully incorporated.
- Seperate the three eggs, add the yolks to the cheese mixture & placing the whites in a seperated bowl.
- Add 1 tablespoons flour to the cheese mixture also, and whisk to combine the flour & yolks with the egg mixture until homogeneous.
- Whisk egg whites until stiff peaks form--I do this in my stand mixer. Fold egg whites into the cheese mixture.
- Pour half of the cheese mixture into the pan holding the ground beef mixture. Fold together. Top with the remaining cheese mixture.
- Bake at 400 degrees for about 20 minutes, or until golden brown & set. It will be a bit jiggly, but not runny. You can check with a knife.
- Allow to cool for ten minutes before cutting. :).
Nutrition Facts : Calories 301.8, Fat 20.2, SaturatedFat 10.1, Cholesterol 174.5, Sodium 824.2, Carbohydrate 4.3, Fiber 0.3, Sugar 2.1, Protein 24.6
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