Lemon keto souffle

This vanilla-lemon-flavored dessert soufflé has a bright and tart taste. This dessert is best served immediately after preparation, while it is still warm. Therefore, the recipe is for 1 serving. If you need to make a soufflé for 2 or 3 people, double or triple the amount of ingredients, but do not prepare the soufflé in reserve. The fact is that as it cools, the soufflé is deflated, loses its lightness and airiness.

Ingredients

• ½ tea spoon. butter
• 2 table. spoon. almond flour
• ¼ tea. spoon. lemon zest
• ⅛ tea. spoon. salt
• 5 ½ tea spoon. stevia or erythritol
• ⅛ tea. spoon. xanthan gum
• 2 table. spoon. cream 30%
• ½ tea spoon. vanilla extract
• 1 PC. raw chicken egg
• ⅛ tea. spoon. cream of tartar

Directions

1. Preheat oven to 175 degrees C. Spread the butter inside the baking dish. Place the buttered dish in the refrigerator.
2. In a bowl, whisk the almond flour, lemon zest, salt, 1 teaspoon stevia, xanthan gum, cream, vanilla, and egg yolk.
3. Place the egg white in a mixer, add 1/2 teaspoon of stevia and tartar. Whisk until you have a fluffy white mass.
4. Using a spatula, scoop the beaten egg white into the lemon mixture, stir to keep the air in.
5. Place the dough in a cold mold. Turn the mold to line the dough. Then use your fingers to create the bumpers as shown. This is necessary so that the soufflé does not "run away" during cooking.
6. Place the baking dish on a baking sheet and bake for 20-22 minutes. Let the soufflé stand for a few minutes before serving. During baking, it can rise quite strongly, but after cooling it will slightly deflate.