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Fluffy, soft, and grain-free! This Keto Cheese Soufflé is made to impress your eyes and tastebuds.
I’m in love with this puffy dish! It’s soft, airy, and has an amazing cheesy flavor. This Keto Cheese Soufflé will impress any crowd, and that without raising anyone’s blood sugar! AND it’s actually really easy to make!
That’s right! A Cheese Soufflé that’s made without any grains, gluten, and flour. The base is made with a low-carb Bechamel sauce that you can whip up in a few minutes. All you got left afterwards, is to the yolks, sour cream, and cheese, whip up the egg whites, and then throw this French baby in the oven! YUM!
This Keto Cheese Soufflé makes a great, special breakfast or brunch dish! You can also serve it for dinner with a side salad.
Tips for making beautifully puffed-up soufflés!
Cheese. We will use 2 kinds of cheeses for this Keto Soufflé. Most of the flavor will be delivered by a hard, Swiss cheese, like Gruyere. Make sure to shred it for even melting. The second cheese is parmesan. Don’t pick the flavorless pre-grated parmesan. Instead, buy a whole block and freshly grate it yourself.
Egg whites. A soufflé gets its rise thanks to the air bubbles in whipped egg whites. Separate your eggs and make sure no yolk finds its way into the whites. Don’t beat the egg whites ahead of time, as they will deflate. Beat your whites with a dash of salt until SOFT peaks form. For this recipe, we don’t want firm peaks.
Baking dish. I use 4 medium-sized (12 oz) ramekins to bake the soufflés. You can also use a large soufflé dish or about 6 small ones. You will need to adjust the baking time accordingly. To prevent them from sticking, grease each ramekin with butter and sprinkle with some grated parmesan. This will ensure a high rise.
Bake and serve. Bake the soufflés for 30-35 minutes, until they are risen, and the tops look golden-brown. Don’t open oven door within the first 20 minutes to prevent collapsing. Serve immediately. The soufflés WILL DEFLATE after a few minutes. That’s just the way it is. All soufflés, whether they are keto or not, will fall after about 5 or 10 minutes. But they still taste delicious!
Spoon up this fluffy Keto Cheese Soufflé!
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MORE CHEESE KETO RECIPES
Keto Cheese Soufflé
- 4 medium-sized (12 oz) ramekins *see notes
- butter for greasing
- 2 tbsp parmesan grated
- 5 eggs large, divided
- 1 egg white large
- dash salt
- 2 tbsp sour cream
- 1 cup Gruyere shredded (or other hard Swiss cheese)
- ¼ cup parmesan freshly grated
- Grease your ramekins with butter and sprinkle with grated parmesan.
- Over medium-low heat in a medium saucepan, melt butter and cream cheese. Whisk constantly until creamy.
- Whisk in heavy cream and bring to a simmer. Remove from heat. Add salt and ground nutmeg to taste.
- Preheat oven to 375 °F.
- Whisk sour cream into Bechamel sauce, then whisk in the 5 egg yolks until well combined. Add cheeses and stir well.
- Place all 6 egg whites into grease-free bowl with a dash of salt. Beat with electric mixer until SOFT peaks form.
- Add half of the beaten egg whites into the Bechamel mixture and fold in strongly to lighten the batter. Then add the remaining egg whites and fold in softly until combined.
- Scoop the souffle mixture into the prepared ramekins and bake for 30-35 minutes until they are risen and golden-brown. Serve immediately.
- I use 4 medium-sized (12 oz) ramekins to bake the soufflés. You can also use a large soufflé dish or about 6 small ones. You will need to adjust the baking time accordingly.
- Don’t beat the egg whites ahead of time, as they will deflate. Beat your whites with a dash of salt until SOFT peaks form. For this recipe, we don’t want firm peaks.
- The soufflés WILL DEFLATE after a few minutes. That’s just the way it is. All soufflés, whether they are keto or not, will fall after about 5 or 10 minutes. But they still taste delicious!