- 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
Low Carb and Paleo Chocolate SouffleSubmitted by: BTVMADS
IntroductionThis recipe is adapted by The Bake More: http://thebakemore.blogspot.com/2009/06/ch
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
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.
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
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!
* 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
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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