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Cheese and Chive Keto Souffles | Peace Love and Low Carb

Cheese and Chive Keto Souffles

  • Author: Kyndra Holley
  • Total Time: 35 minutes
  • Yield: 4 servings 1x


  • 2 tablespoons salted butter
  • 2 tablespoons blanched almond flour, extra for ramekins (I use this brand)
  • pinch of sea salt
  • 2/3 cup heavy cream
  • 1 cup shredded Gruyere cheese
  • 1 tablespoon finely chopped chives
  • 4 large eggs, separated


  1. Preheat the oven to 380°F.. Lightly grease four 8-ounce ramekins and sprinkle the insides with almond flour.
  2. 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.
  3. Add the heavy cream and whisk while heating, until barely simmering, but not boiling. Cook for 5 minutes until the mixture thickens.
  4. Mix in the cheese and chives and then remove from the heat.
  5. Beat in the egg yolks.
  6. 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.
  7. Slowly fold the cheese mixture into the egg whites, being very careful not to deflate the egg whites.
  8. Divide the mixture evenly between the 4 ramekins and bake for 20 minutes.
  9. Serve immediately as the soufflés with deflate within minutes.


net carbs per serving: 1.9g

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes


  • Calories: 404
  • Fat: 36.6g
  • Carbohydrates: 2.3g
  • Fiber: .4g
  • Protein: 16g

Keywords: keto breakfasts, keto soufflé's, keto egg recipes, low carb breakfast recipes, keto blog, low carb blog