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Keto Herb And Asiago Souffle

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  • prep time

    prep time

    15 min

  • cook time

    cook time

    25 min

  • ready time

    ready time

    40 min

Keto Herb And Asiago Souffle

This souffle for one is the perfect way to treat yourself to a nice breakfast or lunch without breaking your ketosis! Instead of using fresh herbs for a single serving recipe, a sprinkle of dried italian seasoning is all you need. Shredded asiago adds a richness that will definitely make this recipe a keeper.

Jessica L.

  • Net Carbs

    4.4 g

  • Fiber

    2 g

  • Total Carbs

    6.2 g

  • Protein

    17.2 g

  • Fats

    36 g

411 cals

Keto Herb And Asiago Souffle

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

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  • Butter, Salted

    Butter, Salted

    ½ teaspoon

  • Raw Egg

    Raw Egg

    1 large

  • Cream Of Tartar

    Cream Of Tartar

    ⅛ teaspoon

  • Heavy Cream

    Heavy Cream

    2 tablespoon

  • Almond Flour

    Almond Flour

    2 tablespoon

  • Baking Aids Xanthan Gum by Bob's Red Mill

    Baking Aids Xanthan Gum by Bob's Red Mill

    ⅛ teaspoon

  • Salt

    Salt

    0 teaspoon

  • Black Pepper, Ground

    Black Pepper, Ground

    ⅛ teaspoon

  • Onion Powder

    Onion Powder

    ⅛ teaspoon

  • Italian Seasoning

    Italian Seasoning

    ¼ teaspoon

  • Asiago Cheese

    Asiago Cheese

    ¼ cup, shredded

Recipe Steps

steps 7

40 min

  • Step 1

    Preheat an oven to 350 degrees. Prepare a ramekin or ceramic baking dish by rubbing butter all over the inside. Make sure the entire inside and the edges where the walls meet the bottom of the dish are coated. Set the buttered ramekin aside in a refrigerator until later.
    Step 1

  • Step 2

    Separate the egg and keep the yolk somewhere safe for later. Whip the egg white with the cream of tartar in a stand mixer until you have stiff peaks - about 5 minutes with a room-temperature egg.
    Step 2

  • Step 3

    Transfer the egg white to a clean bowl. Wipe the mixer bowl clean and combine the egg yolk and heavy cream. Whip the two ingredients until the egg turns pale yellow and thickens slightly. Fold in the remaining ingredients into the egg yolk.
    Step 3

  • Step 4

    In 3 additions, fold the egg white into the egg yolk mix with a spatula until you have a consistent batter. Be as gentle as possible to avoid breaking the air bubbles, which are crucial to a successful souffle.
    Step 4

  • Step 5

    Place the buttered ramekin on a naked sheet tray. Pour the souffle batter into the ramekin. Do not tap or shake the ramekin, or else you will break the air bubbles. You may gently rotate the ramekin to help even out the batter if necessary.
    Step 5

  • Step 6

    Take the tip of your thumb and run it against the inside of the ramekin around the circumference of the souffle batter to create a lip. This is a baker’s trick to helping the souffle rise with a traditional puff on top.
    Step 6

  • Step 7

    Bake the souffle immediately for 25 minutes. The top should be golden brown, the edges crisp, and the inside tender and spongy. Enjoy!
    Step 7

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Comments 2

  • Theresa

    Theresa 6 years ago

    Can I sub half and half for heavy cream?

    • recipewriter

      recipewriter 6 years ago

      Hi there, Since it's such a small amount, half and half should work fine! A full fat dairy gives the souffle batter some richness, but substituting with half and half should not effect the baking process.