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Keto Pancetta and Gruyere Souffle

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Prep Time 20 minutes
Cook Time 45 minutes
Servings: 6 servings
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 48 g almond flour 1/2 cup
  • 1 tsp salt
  • 1 tsp ground mustard
  • 0.5 tsp black pepper
  • 0.5 tsp xanthan gum
  • 0.25 tsp cayenne pepper
  • 240 ml heavy cream 1 cup
  • 227 g Gruyere cheese, shredded 2 cups
  • 170 g pancetta, diced 6 oz
  • 6 large eggs, separated, room temperature
  • 0.25 tsp cream of tartar
  • pinch of salt for egg whites
  • 2 tbsp butter, softened for dish
  • 25 g parmesan, grated 1/4 cup, for dusting dish

Equipment

  • 1 Stand mixer
  • 1 High-speed blender

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Carefully fold egg whites into the yolk-cheese mixture in three additions, folding just until combined. Do not deflate.
  5. 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.

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.