Chocolate keto souffle

Soufflé is made from dairy products, eggs, chocolate chips / shavings / chocolate without sugar, erythritol and functional additives (tartar and xanthan gum). Tartar is needed to whip the proteins into a strong, thick foam, and xanthan gum is needed to thicken.

Ingredients

• 12 tea. spoon. butter for greasing the mold
• 4 table. spoon. granular erythritol
• ½ cup heavy 30% cream
• ¼ tea. spoon. xanthan gum
• 60 g chocolate chips / chips / chopped sugar-free chocolate
• 2 pcs. chicken eggs (separate the whites from the yolks)
• ¼ tea. spoon. cream of tartar
• 1 tea spoon. powdered erythritol or cocoa powder for dusting
• 4 table. spoon. whipped cream for topping (optional)

Directions

1. Preheat oven to 190C. Prepare four glass-sized molds or heat-resistant mugs, grease them with butter and sprinkle with a tablespoon of erythritol.
2. Place a small saucepan over medium heat, add cream and 2 tablespoons of erythritol, stir. Bring to a boil and add the xanthan gum. Stir and remove from heat.
3. Add chocolate shavings to a bowl and top with hot cream. Let sit for 1 minute, then stir well and set aside.
4. Separate the egg yolks from the whites. Add protein to a clean bowl along with 1 tablespoon of erythritol and tartar. Using a hand mixer, beat the egg whites until stiff peaks.
5. Add egg yolks to chocolate mixture, stir well.
6. Gently fold about half a glass of egg whites into the chocolate to lighten it.
7. Then add this mixture to the egg whites and stir gently.
8. Pour the mixture evenly into the prepared molds.
9. Place the molds on a baking sheet and place in the oven for 10-15 minutes. The soufflé is ready when it has risen and "trembles" a little when moving.
10. Serve with a sprinkle of erythritol powder, cocoa powder, or whipped cream.