Keto Spinach And Cheese Soufflé Recipe

French cuisine · 460 calories

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

  • 200G Daylesford Organic Unsalted Butter
  • NaN Unsweetened Almond Beverage
  • 500G Two Chicks Free Range Liquid Egg White
  • - Bazachi Arla Pro Mozzarella Professional Grated Cheese
  • 400G Sabarot Chia Seeds, 400G
  • 1 Bunch Spinach Fresh 1 Bunch
  • 1 Kg Pariani Sicilian Peeled Almond Flour, 1Kg
  • - Tata Salt
  • 20G Thai "Hand" White Pepper Powder, 20G

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 mozzarella 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, beat 4 tablespoons of chia seeds with 12 tablespoons of water until thick and pale yellow, about 3-4 minutes. Slowly stir the spinach mixture into the beaten chia seeds.
  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 yolk 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.