Chocolate Souffles - Low Carb, Keto
- Sarah Flower
- Jan 9, 2023
- 1 min read
Updated: Jul 8, 2025
These are so easy to make and absolutely delicious. They take minutes to make, so perfect when you want a higher protein, low-carb treat. Serve with Greek yoghurt for a bigger protein hit, or cream if you want to add more fat.
2 Large eggs, separated
10-15g erythritol sweetener
20g sugar-free cocoa powder
Nutritional value for 1 large ramekin
94kcals | 0.4g carbs | 6.3g fat | 8.3g protein
Preheat oven to 180c
Whisk the egg white until stiff.
In another bowl, beat the egg yolks with the sweetener and the cocoa until light and fluffy.
Place one spoon of egg white into the egg yolk mix and combine to help slacken. Carefully place the egg yolk mixture into the remaining egg white and fold very carefully until combined. Do not overmix as you don't want to knock out the air or they won't rise.
Place in greased ramekin dishes. This mixture makes 2 large or 4 small ramekins.
Place in the oven for 12-14 minutes. Serve immediately.
You can eat these cold, but they will shrink and are more like a fat-free sponge.
Note, for an extra protein hit, you can add a small amount of chocolate protein powder to the egg yolk mix.
Really liked how this recipe breaks down the idea of making chocolate soufflés in a low-carb way without overcomplicating it. The focus on keeping that light, airy texture while swapping out traditional sugar and flour is especially helpful, since that’s usually the tricky part with recipes like this. It’s interesting how simple ingredient changes can still give that rich chocolate flavour and soft structure . I can see why people sometimes look for rapid assignment help when trying to understand techniques like this in detail. Also, resources like Information Technology Assignment Help oddly remind me how structured guidance can make learning any process easier, even baking.