Best 2 Low Carb Keto Blue Cheese Souffle Recipes

The low carb keto blue cheese souffle is a light and fluffy dish that will have you craving another bite long after you have finished your serving. Layers of flavors and textures come together to make this easy-to-make dish low in carbs and high in flavor. A souffle is a baked egg dish that can be made with various ingredients, but this recipe uses blue cheese to create a savory and decadent meal. Whether you are looking for a low-carb side dish or appetizer or want to add something new to your brunch menu, the low carb keto blue cheese souffle will quickly become a favorite.

Check out the recipes below so you can choose the best recipe for yourself!

LOW-CARB KETO BLUE CHEESE SOUFFLE

Low-Carb Keto Blue Cheese Souffle image

The Oyster Bar in Bellingham, Washington serves a goat cheese souffle that inspired this dish. I prefer blue cheese, but any cheese will do. It's a smooth and creamy comfort food that I serve with soup or salad or just as a snack! No toast necessary!

Provided by lushbutterfly

Categories Breakfast Eggs

Time 45m

Yield 6

Number Of Ingredients 8

Ingredients

1 tablespoon butter for greasing
½ (8 ounce) package cream cheese, softened
4 large eggs
1 cup heavy cream
4 ounces finely crumbled blue cheese
¼ teaspoon freshly ground nutmeg
¼ teaspoon ground black pepper
¼ teaspoon salt

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Butter six 1/2-cup ramekins.
Beat cream cheese in a bowl using an electric mixture until smooth. Beat in eggs 1 at a time, beating well after each addition. Add cream, blue cheese, nutmeg, black pepper, and salt. Mix well.
Scoop mixture equally into prepared ramekins. Place filled ramekins into a 9x13-inch baking dish. Pour 1/2 inch of hot water into the bottom of the baking dish.
Bake in the preheated oven until souffles are golden brown and puffy, 30 to 35 minutes. Remove from baking dish and let rest 5 to 10 minutes. Dry bottoms of ramekins before serving.

Nutrition Facts : Calories 334.2 calories, Carbohydrate 2.4 g, Cholesterol 218.1 mg, Fat 31.9 g, Protein 10.5 g, SaturatedFat 19 g, Sodium 491.2 mg, Sugar 0.5 g

LOW CARB CHEDDAR CHEESE SOUFFLE

Low Carb Cheddar Cheese Souffle image

This recipe was first published in a book by Carol Cutler called The Six Minute Souffle, but I found it on the blog www.sweetyetsour.com where her daughter posted it. In additon to being a tasty, low carb dish I believe it is also gluten free. I followed Ms. Cutler's ingredients and instructions to a "T", but did lightly dust the buttered souffle dish with grated parmesan cheese (additional amount to the 1/4 cup ingredient), and the top of the souffle as well as the edges were an attractive deep brown when baked. I find that leftovers heat well in individual portions in the microwave.

Provided by Sweet Baboo

Categories Lunch/Snacks

Time 50m

Yield 1 souffle, 6 serving(s)

Number Of Ingredients 8

Ingredients

5 eggs
1/2 cup heavy cream
1/4 cup grated parmesan cheese
1/2 teaspoon prepared mustard
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 lb cheddar cheese, cut into about 1 inch pieces
11 ounces cream cheese, cut into about 1 inch pieces

Steps:

1. Preheat your oven to 375 degrees and butter a large souffle dish or.
6 small souffle dishes.
2. Add to the blender the eggs, cream, Parmesan, mustard, salt and.
pepper. Blend until mixed well and smooth.
3. With the blender running, add the cheddar through the hole in the.
lid, one chunk at a time until all are chopped up and the mixture is.
thick. Add the cream cheese in the same manner. (Note - the mixture.
will be very thick at this time; it may be necessary to stop the.
blender and stir the mixture around with a spatula to fully.
incorporate the cheeses.).
4. Once all of the cheddar and cream cheese is fully incorporated, run.
the blender for 5 more seconds, just to get a little air in the.
mixture.
5. Pour the mixture into the buttered souffle dish(es).
6. Bake the souffle for 40-50 minutes depending upon your preference.
The original recipe says that either you can bake the souffle for 40.
minutes and use the "liquid center as a sauce to spoon over the rest.
of the souffle", or you can just do what I do and bake it for 50.
minutes to get a nice firm souffle all the way through.
The souffle will have a lovely brown top:.

Nutrition Facts : Calories 477.2, Fat 42.9, SaturatedFat 24.6, Cholesterol 282.9, Sodium 634.3, Carbohydrate 3.7, Sugar 2.1, Protein 19.8

Tips:

Use a good quality blue cheese. This will make a big difference in the flavor of the soufflé.
Make sure the eggs are at room temperature. This will help them whip up more easily.
Don't overbeat the egg whites. Overbeaten egg whites will make the soufflé tough.
Be careful when folding the egg whites into the cheese mixture. You want to incorporate them gently without deflating them.
Bake the soufflé immediately after assembling it. This will help it to rise properly.
Serve the soufflé immediately. It will start to deflate as it cools.

Conclusion:

This low-carb keto blue cheese soufflé is a delicious and easy-to-make dish that is perfect for a special occasion. It is also a great way to use up leftover blue cheese. With its creamy, cheesy flavor and light, airy texture, this soufflé is sure to be a hit with your family and friends.