Low Carb Cheddar Cheese Souffle

Low Carb Cheddar Cheese Souffle
Low Carb Cheddar Cheese Souffle
This recipe was first published in a book by Carol Cutler called The Six Minute Souffle, but I found it on the blog www.sweetyetsour.com where her daughter posted it. In additon to being a tasty, low carb dish I believe it is also gluten free. I followed Ms. Cutler's ingredients and instructions to a "T", but did lightly dust the buttered souffle dish with grated parmesan cheese (additional amount to the 1/4 cup ingredient), and the top of the souffle as well as the edges were an attractive deep brown when baked. I find that leftovers heat well in individual portions in the microwave.
  • Preparing Time: 30 minutes
  • Total Time: 30 minutes
  • Served Person: 1
white meat free gluten free red meat free shellfish free vegetarian pescatarian
  • 1/4 teaspoon salt
  • 5 eggs
  • 1/4 teaspoon ground black pepper
  • 1/4 cup grated parmesan cheese
  • 1/2 cup heavy cream
  • 1/2 teaspoon prepared mustard
  • 1/2 lb cheddar cheese cut into about 1 inch pieces
  • 11 ounces cream cheese cut into about 1 inch pieces
  • Carbohydrate 47.7289205788561 g
  • Cholesterol 698.180223877882 mg
  • Fat 213.142826628449 g
  • Fiber 0.314729163919174 g
  • Protein 101.551650240447 g
  • Saturated Fat 127.238279654702 g
  • Serving Size 1 1 souffle, 6 serving(s) (1229g)
  • Sodium 3325.40242802247 mg
  • Sugar 47.414191414937 g
  • Trans Fat 20.7830392058263 g
  • Calories 2490 calories

1. Preheat your oven to 375 degrees and butter a large souffle dish or. 6 small souffle dishes. 2. Add to the blender the eggs, cream, Parmesan, mustard, salt and. pepper. Blend until mixed well and smooth. 3. With the blender running, add the cheddar through the hole in the. lid, one chunk at a time until all are chopped up and the mixture is. thick. Add the cream cheese in the same manner. (Note – the mixture. will be very thick at this time; it may be necessary to stop the. blender and stir the mixture around with a spatula to fully. incorporate the cheeses.). 4. Once all of the cheddar and cream cheese is fully incorporated, run. the blender for 5 more seconds, just to get a little air in the. mixture. 5. Pour the mixture into the buttered souffle dish(es). 6. Bake the souffle for 40-50 minutes depending upon your preference. The original recipe says that either you can bake the souffle for 40. minutes and use the “liquid center as a sauce to spoon over the rest. of the souffle”, or you can just do what I do and bake it for 50. minutes to get a nice firm souffle all the way through. The souffle will have a lovely brown top:.

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