Low Carb Cheddar Cheese Souffle

Recipe by Sweet Baboo
READY IN: 50mins
YIELD: 1 souffle




  • 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: