Keto Chocolate Souffle

5 from 1 vote

This keto skillet soufflé is the ultimate in chocolate indulgence. Just a few simple ingredients, it’s a crowd pleaser. Cooking it in a skillet means it’s a great one for when you have friends over. Simply, place in the center of the table and let everyone dive in.

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 164kcal

Author Jo Harding

Ingredients

5 large eggs separated
125 grams 85% dark chocolate
1 tablespoon coconut oil plus more to grease pan
¼ teaspoon cream of tartar
pinch salt
4 tablespoon Swerve granular
1 teaspoon cacao powder
1 teaspoon vanilla extract

Instructions

Preheat the oven to 420F / 210C/ 190 fan.
Separate egg yolks and whites.
Melt coconut oil and chocolate together. Leave to cool , stirring occasionally.
Meanwhile, beat the egg whites using an electric whisk until stiff peaks form. As they start to froth add the cream of tartar, salt and half the Swerve sweetener.
Beat the egg yolks with the rest of sweetener until pale in colour. Working quickly add the melted chocolate, cacao and vanilla then spoon in the egg whites a little at a time, making sure not to deflate.
Generously grease a 26cm / 10 inch skillet with coconut oil or butter.
Pour the batter into the skillet and bake in the oven for 10 - 11 minutes until set but slightly soft. Remember it will continue to cook in the pan as it’s hot.
Slice and serve with keto ice-cream, yogurt or whipped cream.

Notes

Net Carbs:5g

Nutrition