Cheese keto souffle

This cheesy keto soufflé is easy to make at home and turns out to be soft, aromatic and fluffy. Usually soufflé contains wheat flour, but for the keto diet, wheat flour is replaced with keto-friendly low-carb almond flour.

Ingredients

• 2 table. spoon. butter
• 1.50 table. spoon. almond flour
• ¼ tea. spoon. salt
• ⅓ glass of unsweetened almond milk
• 2 tea. spoon. Dijon mustard
• ½ cup shredded cheddar
• 3 table. spoon. grated parmesan
• 3 pcs. chicken eggs (separate white and yolk)

Directions

1. Preheat the oven to 180C. Oil the molds that will be used for the soufflé. Prepare the ingredients for the soufflé.
2. Melt the butter in a saucepan over medium heat. Add almond flour and salt and stir. The mixture should thicken slightly. Add almond milk and mustard, continue simmering for 5 minutes, stirring constantly.
3. Remove mixture from heat, then stir in cheddar cheese and ⅔ Parmesan cheese, stir to melt. Allow the mixture to cool slightly before adding the egg yolks. Add yolks and stir.
4. Whisk the whites until crisp and whisk into the cheese and egg mixture.
5. Spread the soufflé dough between the tins and sprinkle with the remaining Parmesan on top.
6. Place the molds in the oven, bake for 15-20 minutes, or until the top is lightly browned.