SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 227.8
  • Total Fat: 19.1 g
  • Cholesterol: 108.0 mg
  • Sodium: 60.2 mg
  • Total Carbs: 8.0 g
  • Dietary Fiber: 0.7 g
  • Protein: 6.9 g

View full nutritional breakdown of Low Carb and Paleo Chocolate Souffle calories by ingredient
Report Inappropriate Recipe

Low Carb and Paleo Chocolate Souffle

Submitted by: BTVMADS

Introduction

This recipe is adapted by The Bake More: http://thebakemore.blogspot.com/2009/06/ch
ocolate-souffle-with-creme-anglaise.ht
ml

I made just a few substitutions: real Lindt dark chocolate instead of sugar free, finely ground almonds in place of mixed nuts, and lastly, I replaced one of the ounces of chocolate with butter and cocoa.
This recipe is adapted by The Bake More: http://thebakemore.blogspot.com/2009/06/ch
ocolate-souffle-with-creme-anglaise.ht
ml

I made just a few substitutions: real Lindt dark chocolate instead of sugar free, finely ground almonds in place of mixed nuts, and lastly, I replaced one of the ounces of chocolate with butter and cocoa.

Number of Servings: 4

Ingredients

    3 tbsp. finely ground almonds

    5 tablespoons granulated Splenda, divided

    2 tablespoons plus 1 teaspoon unsalted butter, divided

    3 oz 70% cacao dark chocolate

    1 tablespoon natural cocoa powder

    2 large egg yolks

    3 large egg whites

    1 Pinch each of salt and cream of tartar

Tips

To make this Paleo, use Stevia in place of the Splenda. I choose Splenda, despite its artificiality, because I can't taste it the way that I can Stevia. Stevia, even in small amounts, has a very strong licoricey flavor that ruins food for me. If you know of a flavorless brand of Stevia, please tell me! I'm eager to give up the fake sugar!


Directions

* In a bowl, mix the ground almonds and 1 tablespoon of Splenda.

* Brush four 4-ounce ramekins with 1 tsp. of melted butter and coat with the nut mixture. Place the ramekins on a sheet tray and keep in the refrigerator.

* Preheat the oven to 400 degrees F.

* In a medium bowl, using an electric mixer, beat the egg yolks with 3 tablespoons of Splenda until pale and thickened (about 4 minutes).

* In the microwave melt (at 30 sec interval) the chocolate, cocoa powder, and 2 tablespoons of butter. Stir until smooth.

* Temper the eggs by beating in the chocolate just a tiny bit at a time. The key is to go slow so that the chocolate gently cooks the egg without scrambling it.

* In another bowl, and using clean beaters, beat the egg whites, cream of tartar, and salt until soft peaks form. Beat in the remaining 1 tablespoon of Splenda until the eggs reach medium peaks.

* Beat 1/4 of the eggs whites into the chocolate mix, and then gently fold in the rest of the egg whites into the chocolate mix using a rubber spatula.

* Spoon the batter into the ramekins and, if desired, sprinkle with extra ground almonds (not included in the calories).

* Rub your thumb along the inside rim of the ramekins to remove any stray batter and to give the souffle a nice "top hat."

* Bake for 15 minutes or until the souffles have risen dramatically and it has a nice crust (the inside will still be nice and gooey). Serve immediately.

Serving Size: Makes 4 mini souffles






Great Stories from around the Web


Rate This Recipe



Member Ratings For This Recipe

  • Try Sweet-Leaf Stevia -- I like the packets (extract + inulin fiber) for hot items, and the liquid extract drops for cold items. Excellent. It's the first stevia I tried, so I never "got" complaints about aftertaste.
    Oh... and I abhor all things licorice - including anise & fennel!
    - Maryjean - 4/17/12

    Was this review helpful?   yes  No