These Cheese and Chive Keto Soufflé's are the perfect low carb brunch recipe. Fluffy buttery eggs with melty Gruyere cheese, salt, and chives all combine to create an airy low carb soufflé masterpiece.
Ingredients in Low Carb Souffles
Whether you’re doing meat free keto and trying to focus on more vegetarian keto recipes, or you plan to serve these Cheese and Chive Keto Souffles with a side of bacon, you’ll want to add this to your list of favorite keto breakfast recipes. You can switch up the seasoning and fresh herbs based on your preference. Either way, you’ll have a satiating breakfast that starts your day off on the right foot.
How to Make Keto Souffles
A traditional souffle is made with white flour, milk, and eggs. This low carb version gluten-free, way lower in carbs, and more satisfying because of all the healthy fats. The key to a good keto souffle recipe, just like any good souffle recipe, is whisking, beating, and then beating some more. The more air you can get into the “batter,” the lighter and fluffier your souffles will be. Enjoy these gluten free soufflés right out of the oven, because even the perfect souffle will deflate once it cools. Don’t worry, they’ll still taste just as great.
More Low Carb Breakfast Recipes
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Cheese and Chive Keto Souffles
- Total Time: 35 minutes
- Yield: 4 servings
Ingredients
- 2 tablespoons salted butter
- 2 tablespoons blanched almond flour, extra for ramekins (I use this brand)
- pinch of sea salt
- ⅔ cup heavy cream
- 1 cup shredded Gruyere cheese
- 1 tablespoon finely chopped chives
- 4 large eggs, separated
Instructions
- Preheat the oven to 380°F.. Lightly grease four 8-ounce ramekins and sprinkle the insides with almond flour.
- Melt the butter in a small saucepan over medium heat. Add the almond flour and sea salt and cook for 2 minutes, whisking as you cook.
- Add the heavy cream and whisk while heating, until barely simmering, but not boiling. Cook for 5 minutes until the mixture thickens.
- Mix in the cheese and chives and then remove from the heat.
- Beat in the egg yolks.
- Using a stand mixer or electric hand mixer, beat the egg whites on high until they are light and airy and soft peaks have formed.
- Slowly fold the cheese mixture into the egg whites, being very careful not to deflate the egg whites.
- Divide the mixture evenly between the 4 ramekins and bake for 20 minutes.
- Serve immediately as the soufflés with deflate within minutes.
Notes
net carbs per serving: 1.9g
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Bambi says
This turned out fantastic! Added 2 Tblsp of garlic & herb cream cheese when the cheese was being melted and about 1/3 cup finely diced ham. Amazing!!
Keto Bodz Keto says
I've recently started a web site, the info you provide on this site
has helped me tremendously. Thanks for all of your time & work.
lala says
Will i be able to substitute the almond flour, my husband is allergic to nuts.
Lori says
I am the only one in my house that follows Keto WOE , so after I make your Egg & Chive Soufflé how do I save other portions uneaten?? Thanks. Can’t wait to make this
Kyndra Holley says
You can refrigerate them and enjoy them throughout the week. They'll deflate a little, but still taste delicious. Just zap them in the microwave in increments of 30 seconds to reheat. If anyone else in your house likes eggs, they can also have some -- this is a keto recipe, but non-keto people can enjoy, too!