Keto Cheese Soufflés – All Day I Dream About Food

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Sharp cheddar and chopped chives add rich flavor to these savory keto soufflés. Light and fluffy, they make a wonderful side dish or breakfast!

Cheese soufflé is a classic French dish that looks impressive and tastes delightful. The astonishing way it rises and puffs up always elicits oohs and aahs as you set it in front of people. Of course, it begins to fall soon, but those first few minutes when it’s fresh out of the oven are highly enjoyable.

You might be surprised to find that you can make Keto Cheese Soufflé just as easily as a flour-based one. It rises just as delightfully, puffing up and then sinking in on itself in the very same fashion. And it tastes just as rich and flavorful too.

I first created this keto soufflé recipe in 2015, and I haven’t revisited it in a while. But with the holidays coming, I thought I would update this recipe and show you just how fun it is to make!

If you love cheesy recipes, be sure to check out my Cheddar Ranch Roasted Cauliflower and the ever-popular Cheesy Chicken Fritters.

You need to try it yourself!

Soufflé can seem a little intimidating, but it’s really not all that difficult. I walk you through the process step by step in this recipe. The most important thing is whipping those egg whites to nice stiff peaks before folding it into the cheese mixture.

I always make recipes like this with Cabot cheddar, because it’s so amazingly flavorful and adds depth to my cheesy recipes. These days, it’s available in grocery stores all over the country so look for it if you can. If not, any good sharp white cheddar will do.

(FYI: This is not a sponsored post; I am just a Cabot cheese devotee from my many years in New England. The closest I’ve found on this side of the country is Beecher’s in Seattle. But I still prefer my Cabot!)

Then these little delights do their soufflé thing, rising to lovely peaks in the oven. They look so great when they are warm, but they do begin to fall within about 5 minutes. To be honest, I prefer the flavor when they’ve collapsed a bit. They have a creamy custard-like texture and delicious cheesy flavor.

They also made a great high protein breakfast the next day, with 14g of protein and less than 3g of carbs. They won’t puff up again, but you can warm them gently in the oven or microwave.

Ingredient notes

• Almond flour: Using good quality almond flour is extremely important for these keto soufflés. A finely ground flour will give them a much better consistency.
• Xanthan gum: This helps thicken the batter so it will rise a little better.
• Cream and almond milk: I use a combination of these liquids to cut back a little on the fat and lighten them up.
• Cheddar cheese: And sharp cheddar works. I recommend Cabot Seriously Sharp.
• Fresh chives: You can also finely chop green onions or use any other fresh herbs like basil or oregano.
• Eggs: Be sure to bring them to room temperature first and separate the whites and yolks.
• Pantry staples: Cream of tartar, cayenne pepper, ground mustard, black pepper and salt.

Step by Step Directions

1. Whisk the dry ingredients: In a large bowl, whisk together the almond flour, salt, mustard, pepper, xanthan gum and cayenne.

2. Start adding wet ingredients: Slowly whisk in the cream and milk until well combined. Whisk in the cheese, chives and egg yolks until fully incorporated.

3. Whip the egg whites: In a large, clean bowl, beat the egg whites with the cream of tartar and salt until stiff peaks form and mixture is glossy.

4. Fold them together: Carefully fold the egg whites into the almond flour/cheese mixture until just combined.

5. Bake the soufflés: Divide the mixture among 8 (eight) greased 4-to-6 ounce ramekins placed on a large cookie sheet. Carefully place cookie sheet into preheated oven. Bake at 350ºF about 25 minutes or until soufflés have risen an inch or two above the rim and are golden brown.

Tips for Success

A few tips for beating the egg whites: Make sure you use a clean, dry bowl, as any amount of moisture or dirt could prevent them from whipping properly. Also make sure you separate the eggs properly and don’t get even a speck of yolk in the whites. Any amount of fat will prevent the egg whites from stiffening up.

This recipe makes 8 servings but you can easily cut it in half to make only four servings. You can also bake the whole recipe in a larger 8-inch soufflé dish. It will probably take about 20 minutes to bake through.

Frequently Asked Questions

Keto Cheese Soufflés

Sharp cheddar and chopped chives add rich flavor to these savory keto soufflés. Light and fluffy, they make a wonderful side dish or breakfast!

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Course: Breakfast, Side Dish

Cuisine: French

Keyword: keto cheese souffle

Prep Time: 20 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 45 minutes minutes

Servings: 8 individual souffles

Calories: 239kcal

Ingredients

• ½ cup almond flour
• 1 teaspoon salt
• 1 teaspoon ground mustard
• ½ teaspoon black pepper
• ½ teaspoon xanthan gum
• ¼ teaspoon cayenne pepper
• ½ cup unflavored almond milk
• ¼ cup heavy cream
• 2 cups sharp cheddar cheese shredded
• ¼ cup chopped fresh chives
• 6 large eggs at room temperature and separated
• ¼ teaspoon cream of tartar
• Dash of salt

Instructions

• Preheat the oven to 350ºF and grease 8 (eight) 4-to-6 ounce ramekins. Set the ramekins on a large cookie sheet.

• In a large bowl, whisk together the almond flour, salt, mustard, pepper, xanthan gum and cayenne.

• Slowly whisk in the almond milk and cream until well combined. Whisk in the cheese, chives and egg yolks until fully incorporated.

• In a large, clean bowl, beat the egg whites with cream of tartar and salt until stiff peaks form and the the mixture is glossy. Carefully fold egg whites into almond flour/cheese mixture until just combined.

• Divide mixture among prepared ramekins and carefully place cookie sheet into preheated oven. Bake about 25 minutes or until the soufflés have risen an inch or two above the rim and are golden brown. Serve immediately.

Notes

Storage Information: Store any leftovers tightly wrapped up in the fridge for up to 3 days.  

Nutrition Facts

Keto Cheese Soufflés

Amount Per Serving (1 souffle)

Calories 239
Calories from Fat 162

% Daily Value*

Fat 18g28%

Carbohydrates 2.7g1%

Fiber 1g4%

Protein 13.5g27%

* Percent Daily Values are based on a 2000 calorie diet.