Keto Spinach And Cheese Soufflé Recipe

About this recipe

A light and fluffy keto-friendly spinach and cheese soufflé, perfect for a satisfying dinner. This low-carb dish is packed with flavor and ideal for solution seekers looking for a healthy yet indulgent meal.

Ingredients

• 500 g Dairy Craft Unsalted White Butter
• 1 pc (1 L) Sofit Unsweetened Almond Milk Drink
• 200 g D'Lecta 100% Cheddar Cheese Block
• 1 ltr Eggsential Liquid Egg Whites
• 200 g Organigram Chia Seeds
• 250 g Spinach - Chopped
• 300 g Nutty Yogi Almond Flour (With Skin)
• 1 pc (1 kg) Tata Salt 2 In 1 Shakti Jar
• 500 G Star White Pepper Masala Powder

Instructions

1. 1. Preheat your oven to 350°F (175°C) and grease a 1 1/2-quart soufflé dish with butter.
2. 2. Cook 250 g of fresh spinach in a skillet over medium heat until wilted, about 3-4 minutes. Drain well and set aside.
3. 3. In a medium saucepan, melt 60 g of butter over medium heat. Stir in 30 g of almond flour and 1/2 tsp of salt, cooking for 1-2 minutes until combined.
4. 4. Gradually add 120 ml of unsweetened almond milk to the saucepan, whisking constantly until the mixture thickens and becomes bubbly. Remove from heat.
5. 5. Stir 120 g of shredded cheddar cheese into the sauce until melted and smooth. Reserve 3/4 cup of the cheese sauce and mix the cooked spinach into the remaining sauce.
6. 6. In a mixing bowl, combine 4 tbsp of chia seeds with 12 tbsp of water and let sit for about 5 minutes until it thickens. Slowly stir the spinach mixture into the chia seed mixture.
7. 7. In a separate clean bowl, beat 4 egg whites with a pinch of salt until stiff peaks form. Gently fold the spinach and chia seed mixture into the egg whites, being careful not to deflate the mixture.
8. 8. Pour the mixture into the prepared soufflé dish and bake, uncovered, for 30-35 minutes, or until a knife inserted just off-center comes out clean.
9. 9. While the soufflé bakes, heat the reserved cheese sauce in a small saucepan over low heat. Gradually stir in 60 ml of unsweetened almond milk and 1/4 tsp of white pepper until smooth and bubbly.
10. 10. Serve the soufflé immediately with the warm cheese sauce on the side.