Low Carb Chocolate Raspberry Soufflé
Author: Andres Regalado
Recipe type: Dessert
Ingredients
- 1 Cup of Raspberries
- 5 Tablespoons of Sweetener
- 4 Egg whites
- 5 Mini Hershey's Sugar Free Chocolate Bars
Instructions
- Preheat oven to 400 degrees and grease 5 ramekins (you MUST use ramekins)
- Puree raspberries with 1 tablespoon of sweetener (I suggest to press it through a sieve to remove all seeds)
- Beat eggwhites until thickened and then slowly add 4 tablespoons of sweetener
- Add about ¼ of the egg mixture to the raspberry puree and then mix slowly
- Add the raspberry mixture to the remaining egg whites and mix gently until there are no longer any streaks
- Slowly pour soufflé mixture into the ramekins until about half way full
- Gently push down one mini chocolate bar into each ramekin mixture until just under the surface
- 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
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