Low Carb Chocolate Raspberry Soufflé
 
 
Author:
Recipe type: Dessert
Ingredients
  • 1 Cup of Raspberries
  • 5 Tablespoons of Sweetener
  • 4 Egg whites
  • 5 Mini Hershey's Sugar Free Chocolate Bars
Instructions
  1. Preheat oven to 400 degrees and grease 5 ramekins (you MUST use ramekins)
  2. Puree raspberries with 1 tablespoon of sweetener (I suggest to press it through a sieve to remove all seeds)
  3. Beat eggwhites until thickened and then slowly add 4 tablespoons of sweetener
  4. Add about ¼ of the egg mixture to the raspberry puree and then mix slowly
  5. Add the raspberry mixture to the remaining egg whites and mix gently until there are no longer any streaks
  6. Slowly pour soufflé mixture into the ramekins until about half way full
  7. Gently push down one mini chocolate bar into each ramekin mixture until just under the surface
  8. Place ramekins 3 inches apart from each other on a cookie or pizza sheet and bake for 9 minutes until semi golden
Notes
Serving size: 1 Soufflé (The recipe makes 5 soufflé) Protein 3.60g, Carbs 7.80g, Fiber 2.40g, Sugar Alcohol 3.40g -- NET CARBS: 2.00g
Recipe by The Low Carb Diet at https://the-lowcarb-diet.com/low-carb-chocolate-raspberry-souffle/