Low Carb Cheddar Cheese Souffle
Ready In: 50 mins
Serves: 6
Yields: 1 souffle
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
Directions
- 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:
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