Mexican Hot Chocolate Souffle - Atkins - 2.3NC

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 196.2
  • Total Fat: 14.0 g
  • Cholesterol: 189.1 mg
  • Sodium: 90.7 mg
  • Total Carbs: 17.7 g
  • Dietary Fiber: 13.1 g
  • Protein: 10.0 g

View full nutritional breakdown of Mexican Hot Chocolate Souffle - Atkins - 2.3NC calories by ingredient


I didn't use the pepper I didn't use the pepper
Number of Servings: 2


    1 Teaspoon unsalted butter
    3 Tablespoons granular sugar substitute (erythritol), divided
    2 Ounces sugar-free chocolate (Krisda no sugar added)
    2 egg yolks
    1 Tablespoon water, warm
    1 Teaspoon vanilla extract
    3/4 Teaspoon ground cinnamon
    1/8 Teaspoon cayenne pepper
    3 egg whites
    1 pinch pure powdered stevia


Atkins says 2.3 NC, but measurement is 4NC per serving



Preheat oven to 400F. Grease the bottom and up the sides of a 2-cup deep souffle dish with butter and sprinkle 1 1/2 teaspoons granular sugar substitute (erythritol) to coat all buttered areas. Set aside.
Melt the chocolate in a small bowl in a microwave at 30 second intervals until melted through. Do not overheat and stir between intervals.
In a medium bowl whisk 2 egg yolks with 1 tablespoon warm water, 1 teaspoon vanilla, 3/4 teaspoon cinnamon and 1/8 teaspoon cayenne pepper (add more if more spice is desired). Add the melted chocolate and whisk until incorporated and smooth. Set aside.
In a medium bowl whip the egg whites with 2 1/2 tablespoons granular sugar substitute (erythritol) and a large pinch of stevia to stiff peaks. Whisk a few tablespoons of the egg whites into the chocolate mixture, then quickly but gently fold in the remaining egg whites until a lighter airy mixture results and all ingredients are blended (do not over blend or you will deflate the egg whites).
Pour into the souffle dish and bake on a sheet pan for 15-18 minutes. The souffle will rise over the top of the dish and it should appear slightly jiggly but not wet in the center when shaken. Serve immediately.

Serving Size: 2 servings

Number of Servings: 2

Recipe submitted by SparkPeople user LINDALEFEBVRE.