Low Carb Keto Blue Cheese Souffle Recipes
LOW-CARB KETO BLUE CHEESE SOUFFLE
The Oyster Bar in Bellingham, Washington serves a goat cheese souffle that inspired this dish. I prefer blue cheese, but any cheese will do. It's a smooth and creamy comfort food that I serve with soup or salad or just as a snack! No toast necessary!
Provided by lushbutterfly
Categories Breakfast Eggs
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter six 1/2-cup ramekins.
- Beat cream cheese in a bowl using an electric mixture until smooth. Beat in eggs 1 at a time, beating well after each addition. Add cream, blue cheese, nutmeg, black pepper, and salt. Mix well.
- Scoop mixture equally into prepared ramekins. Place filled ramekins into a 9x13-inch baking dish. Pour 1/2 inch of hot water into the bottom of the baking dish.
- Bake in the preheated oven until souffles are golden brown and puffy, 30 to 35 minutes. Remove from baking dish and let rest 5 to 10 minutes. Dry bottoms of ramekins before serving.
Nutrition Facts : Calories 334.2 calories, Carbohydrate 2.4 g, Cholesterol 218.1 mg, Fat 31.9 g, Protein 10.5 g, SaturatedFat 19 g, Sodium 491.2 mg, Sugar 0.5 g
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
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