Low Carb Strawberry Mascarpone Souffle

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  • prep time

    prep time

    10 min

  • cook time

    cook time

    25 min

  • ready time

    ready time

    35 min

Low Carb Strawberry Mascarpone Souffle

Don’t shy away from this recipe just because you think making a souffle might be complicated! Making a Keto cheese souffle is very easy and can be prepared in just 10 minutes! Don’t worry, your oven will do the hard work for you. This souffle is made with a rich egg batter with buttery mascarpone cheese. The mascarpone cheese leaves a mild and creamy flavor in the souffle. Mix in lots of dehydrated strawberries for a hint of fruity flavor and you have the perfect Keto dessert!

What you’ll need

To make a souffle, you’ll need a heat-safe ramekin. Plus, you’ll need one for each souffle you’re making. Ramekins are small dishes that come in a variety of shapes, but you can choose a classic round ramekin for making souffles. A good ramekin will be made from ceramic. To make this recipe you’ll also need a standing or hand mixer, an extra mixing bowl, whisk, and spatula.

Souffle tips

A souffle relies on the whipped egg whites to rise in the oven. The key to whipped egg whites is all the air that has been trapped inside tiny air bubbles. Your souffle will also rise better if you give it a small “lip” around the edges. Use the tip of your thumb to make a small indentation around all the souffle batter after you pour it into the ramekin. Don’t tap down the batter, or you’ll break those air bubbles.

More Keto cheese souffle recipes

Want more Keto cheese souffles? Carb Manager has more recipes! Try the Keto Cheddar Cheese Souffle recipe or the Keto Herb and Asiago Souffle recipe. If you’re looking for more Keto French recipes inspiration, try making our Keto French Onion Soup recipe.

  • Net Carbs

    10.9 g

  • Fiber

    2 g

  • Total Carbs

    14.4 g

  • Protein

    11.7 g

  • Fats

    32.1 g

382 cals

Low Carb Strawberry Mascarpone 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

  • Butter, unsalted

    Butter, unsalted

    0.5 tsp

  • Raw egg

    Raw egg

    1 large

  • Cream of tartar

    Cream of tartar

    0.13 tsp

  • Almond flour

    Almond flour

    2 tbsp

  • Salt

    Salt

    0.13 tsp

  • Powdered Erythritol (Icing Sugar)

    Powdered Erythritol (Icing Sugar)

    0.5 tsp

  • Baking Aids Xanthan Gum

    Baking Aids Xanthan Gum

    0.13 tsp

  • Cinnamon

    Cinnamon

    0.13 tsp

  • Dehydrated Strawberries

    Dehydrated Strawberries

    0.5 oz

  • Mascarpone

    Mascarpone

    1 tbsp

  • Heavy cream

    Heavy cream

    2 tbsp

Recipe Steps

steps 4

35 min

  • Step 1

    Preheat an oven to 350 F (180 C) and grab a heat-safe ramekin, preferably ceramic. Rub cold butter all over the inside of the ramekin until it leaves behind a thin layer. This helps your souffle rise in the oven. Place the buttered ramekin in your refrigerator to keep cold until later.
    Step 1
  • Step 2

    Separate the egg(s) and put the whites in a stand mixer with cream of tartar. Whip the egg whites until stiff foam forms. Meanwhile, whisk together almond flour, salt, powdered erythritol, xanthan gum, cinnamon, and chopped dehydrated strawberries in a clean bowl. Whisk the egg yolks, mascarpone cheese, and heavy whipping cream into the dry ingredients.
    Step 2
  • Step 3

    Once the egg whites are whipped to stiff peaks, fold them into your yolk mixture using a rubber spatula. It’s important to fold carefully until the souffle batter is completely mixed to keep all the little air bubbles in the batter intact. Just as carefully, pour the batter into your prepared ramekin from the refrigerator.
    Step 3
  • Step 4

    Transfer the ramekin straight to your oven and bake for approximately 20-23 minutes. The souffle will rise high in the oven, so make sure the top doesn’t get too brown and only golden. You may choose to leave the souffle slightly undercooked in the center. Let the souffle cool and settle for just a minute or two after baking before you eat it.
    Step 4

Comments 2

  • Doda13

    Doda13 3 years ago

    This is something I need to try for sure.

    • josie0695

      josie0695 3 years ago

      This is a recipe for which a video might be helpful.