CHEESE AND CHIVE KETO SOUFFLES
These Cheese and Chive Keto Souffles are light and fluffy and full of flavor. Trying mixing them up with a variety of your favorite herbs and cheeses. The possibilities are endless.
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 heavy cream and whisk while heating, until barely simmering. Cook for 5 minutes until the mixture thickens. Mix in the cheese and chives and then remove from the heat.
Crack the eggs and separate yolks from the whites. Beat in the egg yolks into the cream mixture.
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 in an oven preheated to 380°F for 20 minutes.
Serve immediately as the soufflés with deflate within minutes.
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