Ingredients
Equipment
Method
- Preheat oven to 350°F. Butter the bottom and sides of a 2-quart souffle dish. Dust with parmesan. Set aside. Cook diced pancetta in a skillet until crispy, drain on paper towels.
- In a blender, combine almond flour, salt, mustard, pepper, xanthan gum, cayenne, cream, and egg yolks. Blend on low 2 to 3 minutes until thick. Pour into a large bowl. Gently fold in Gruyere and crispy pancetta.
- In a clean stand mixer bowl or large bowl, beat egg whites with cream of tartar and a pinch of salt until stiff, glossy peaks form.
- Carefully fold egg whites into the yolk-cheese mixture in three additions, folding just until combined. Do not deflate.
- Pour into prepared dish. Bake 40 to 45 minutes until center barely jiggles and top is deep golden brown and risen an inch above the rim. Serve immediately - it will fall naturally, and it is still delicious.
Nutrition
Notes
Other flavor variations: bacon, cheddar, and chive; or Greek style with feta and black olives. The souffle will fall once out of the oven - this is normal. Serve from the dish at the table. Nutrition is estimated per serving.