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One busy weeknight, I found myself in a rush to make a quick and nutritious meal for my family. Luckily, I stumbled upon a recipe for Keto Vanilla Lemon Souffle that seemed perfect! The best part was that it only took me under 20 minutes to whip up this delicious treat.
First, I gathered all the ingredients: 3 eggs, 1/4 cup of almond flour, 1/4 cup of coconut flour, 1/4 cup of erythritol, 1 teaspoon of vanilla extract, and the zest of one lemon. I preheated the oven to 350°F while I mixed everything together in a bowl.
Next, I separated the egg whites from the yolks and beat the whites until they formed stiff peaks. In another bowl, I whisked the egg yolks, almond flour, coconut flour, erythritol, vanilla extract, and lemon zest until well combined.
Gently, I folded the egg whites into the yolk mixture until it was fully incorporated. Then, I poured the batter into individual ramekins and placed them in the preheated oven for about 15 minutes.
While the soufflés were baking, I quickly cleaned up the kitchen and set the table. When the timer went off, I took out the soufflés, which had risen beautifully, and let them cool for a few minutes.
Finally, I served the Keto Vanilla Lemon Soufflés to my family, and they absolutely loved them! The combination of the creamy texture, delicate vanilla flavor, and refreshing hint of lemon made it a hit for everyone.
With this simple recipe, I was able to create a nutritious and delicious meal in no time. It’s perfect for those hectic weeknights when time is of the essence. Give it a try and enjoy!
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Origins of Keto Vanilla Lemon Souffle:
The origins of the Keto Vanilla Lemon Souffle can be traced back to traditional French cuisine, where souffles have been a beloved dessert for centuries. The light and fluffy texture of a souffle is achieved through a delicate balance of whisked egg whites and a flavorful base. While the traditional version is made with sugar and flour, the keto adaptation replaces these ingredients with low-carb alternatives.
Best Time to enjoy Keto Vanilla Lemon Souffle:
This Keto Vanilla Lemon Souffle is perfect for enjoying during the spring and summer seasons when lemons are in abundance and at their peak flavor. The bright and refreshing taste of lemon pairs perfectly with the lightness of the souffle, making it a delightful treat on a warm day. Additionally, this dessert is a great option for those following a low-carb or ketogenic lifestyle, allowing them to indulge without compromising their dietary goals.
Perfect Food Pairings with Keto Vanilla Lemon Souffle:
- Fresh berries, such as strawberries or raspberries, add a burst of sweetness and vibrant color to complement the tangy lemon flavor of the souffle.
- A dollop of whipped cream or a drizzle of sugar-free chocolate sauce can elevate the dessert and provide a luxurious touch.
- For a complete meal, serve the souffle alongside a light salad or grilled vegetables to balance out the richness of the dessert.
- Pairing the souffle with a cup of herbal tea, such as chamomile or mint, can create a soothing and satisfying end to a meal.
Tips and Tricks to prepare Keto Vanilla Lemon Souffle:
- Make sure to separate the egg whites and yolks carefully to avoid any traces of yolk in the whites, as this can hinder the process of achieving stiff peaks.
- When folding the beaten egg whites into the base mixture, use a gentle hand to maintain the airiness and prevent deflating the mixture.
- If you prefer a stronger lemon flavor, you can add a little lemon zest to the base mixture before folding in the egg whites.
- If you don’t have ramekins, you can use oven-safe coffee cups or small ceramic dishes as a substitute.
Let’s get Started!
The Keto Vanilla Lemon Souffle is a delightful dessert that combines the richness of vanilla with the tanginess of lemon, all while being low in carbs. It’s the perfect treat for those following a ketogenic lifestyle or anyone looking for a delicious and light dessert option. So, why not give it a try and savor the flavors of this classic French dessert with a keto twist?
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Ingredients
- Butter, Unsalted (½ teaspoon)
- Almond Flour (2 tablespoon)
- Lemon Peel Or Zest Raw (¼ tsp)
- Salt (⅛ teaspoon)
- Stevia In The Raw, Bakers Bag (1-½ teaspoon)
- Baking Aids Xanthan Gum by Bob’s Red Mill (⅛ teaspoon)
- Whipping Cream, Extra Heavy/gourmet, Not Whipped (2 tablespoon)
- Vanilla Extract (½ teaspoon)
- Raw Egg (1 large)
- Cream Of Tartar (⅛ teaspoon)
- Stevia In The Raw, Bakers Bag (½ teaspoon)
Instructions
- Preheat an oven to 350 degrees. Spread the butter inside a ramekin for baking until there is a thick, visible layer of butter across the entire inside. Set the buttered ramekin in your refrigerator to stay cold.
- In a bowl, whisk together the almond flour, lemon zest, salt, first amount of stevia, xanthan gum, cream, vanilla and just the yolk of your egg. Set the egg white in a stand mixer.
- In your stand mixer, whisk together the egg white with the cream of tartar and second amount of stevia until your have a thick, glossy meringue.
- Use a spatula to fold the meringue into your lemon mixture, being careful not to deflate the air bubbles in the meringue.
- Pour the batter into your cold ramekin. Rotate the ramekin to level the batter without deflating the bubbles. Then, use the tip of your thumb to create an indented ring inside the entire edge of your batter, as pictured.
- Set the ramekin on a sheet tray and bake for 20-22 minutes. Let the souffle rest for a few minutes before eating. It will rise very high during baking and gently deflate once cooled.
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