Dessert

Raspberry soufflé

Name: Raspberry soufflé
Total time: 35 min
Yield: 6 servings
Cuisine: American
Ingredients: 13 oz Raspberries; 6 Egg whites; 3 Egg yolks; 2 oz Powdered erythritol; 1 oz Butter; Lemon, a squeeze; Cream of tartar, a pinch; Sea salt, a pinch

A hundred and five calories, which no other dessert here comes close to — a fruit soufflé is mostly air and egg white, and the richness people expect is simply not in it.

5gnet carbs

7gfat

6gprotein

105kcal

Per serving35 minServes 6

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Ingredients

For the whole dish · serves 6

Raspberries13 oz
Egg whites6
Egg yolks3
Powdered erythritol2 oz
Butter1 oz
Lemona squeeze
Cream of tartara pinch
Sea salta pinch

Method

6 steps · 35 minutes

Butter six ramekins with upward strokes and dust them with a little erythritol. Sideways strokes make the mixture climb crooked.
Cook the raspberries down with the lemon for 5 minutes, strain the seeds out, and reduce the purée until it is thick. Watery purée will not hold air.
Beat the yolks into the cooled purée.
Whip the whites with the cream of tartar and salt to soft peaks, then beat the erythritol in until glossy.
Fold a third in to loosen, then the rest, and stop while it is still slightly streaky.
Fill to the rim, run a thumb around the inside edge, and bake at 400F for 12 minutes. Serve within ninety seconds of the oven door opening.

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.