Alright, guys. We really hit the jackpot with this recipe! This pancetta and gruyere soufflé is to die for. It’s fluffy, creamy, and utterly delicious. You won’t believe it’s considered completely keto and will most definitely keep you in ketosis. Don’t let the quarantine blues get you down, this dish is perfect for a stay-in date night or a celebratory dinner of any kind. Keto, low carb, and insanely tasty!
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Instructions
Preheat the oven to 350F and butter bottom and sides of a 2-quart souffle dish. Dust with parmesan. Set aside. Alternatively, you could use a baking dish with 4-inch sides or individual ramekins.
In a blender combine almond flour, salt, mustard, pepper, xanthan gum, cayenne cream, and egg yolks. Turn the blender on low to combine for 2-3 minutes. The mixture will be thick. Pour into a large bowl. Gently fold in cheese and pancetta. Set aside.
In another large, clean bowl, or in a stand mixer, beat egg whites with cream of tartar and salt until stiff peaks form and mixture is glossy. Carefully fold egg whites into yolk and cheese mixture until just combined.
Pour mixture into the prepared pan. Bake about 40 to 45 minutes or till center barely jiggles. Souffle should be golden brown and rise an inch or so above the rim of the dish.
Serve immediately. It is natural for a souffle to fall once out of the oven, although I found this held up fairly well! Either way, it’s still delish!
Feel free to fool around with flavors. Bacon, cheddar, and chive would be a great option, or maybe Greek style with feta and black olives? Mix it up and enjoy!