Breakfast

Twice-baked cheese soufflés

Name: Twice-baked cheese soufflés
Total time: 60 min
Yield: 4 servings
Cuisine: French
Ingredients: 6½ oz Gruyere; 6 Eggs; 5½ fl oz Heavy cream; 1½ oz Butter; 1¼ oz Almond flour; Dijon mustard, a teaspoon; Nutmeg, a scrape; Sea salt, to taste; Black pepper, to taste

A soufflé that is allowed to collapse on purpose and then baked again in cream, which is why it can be made the day before — the one version of this dish that does not depend on the timing of dinner.

3gnet carbs

50gfat

23gprotein

555kcal

Per serving60 minServes 4

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Ingredients

For the whole dish · serves 4

Gruyere6½ oz
Eggs6
Heavy cream5½ fl oz
Butter1½ oz
Almond flour1¼ oz
Dijon mustarda teaspoon
Nutmega scrape
Sea saltto taste
Black pepperto taste

Method

6 steps · 60 minutes

Butter four ramekins heavily and dust them with a little of the grated gruyere rather than flour.
Separate the eggs. Beat the yolks with the almond flour, mustard, nutmeg and most of the cheese.
Whip the whites to soft peaks and fold them in, a third at a time, stopping while it is still streaky.
Bake at 375F for 15 minutes, then take them out and let them sink. They are supposed to — this is the collapse the recipe is built on.
Turn them out of the ramekins into a shallow dish, pour the cream around them and scatter the rest of the cheese over.
Bake again at 400F for 12 minutes. They puff a second time and the cream sets underneath into a sauce.

Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.