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This elegant Keto Chocolate Soufflé is as light as a cloud with a rich chocolate flavor! Don’t be intimidated to try this easy, low-carb dessert!
This Keto Chocolate Soufflé is the perfect dessert for a date night, Valentine’s Day, or really any time you want to impress your guests. It will melt in your mouth with its fluffy chocolate center. You can enjoy this classic chocolate dessert without the carbs and sugar with this recipe. Simply delightful!
What is a Soufflé?
Soufflé is an egg-based dish that originated of course in France. Translated, it means puffed up because that’s exactly what it does during baking. That’s because it is made with beaten egg whites that give the dish lots of air. By beating the whites, air is trapped in the mixture which later expands during baking, giving this dish its famous cloud-like rising.
Soufflés can be made both sweetened and savory. Savory soufflés are made with hearty ingredients, like cheese and bechamel sauce, like in my airy Keto Cheese Soufflé. Sweet variations usually include sugar and are often served with fruit, sauces, or ice cream.
How to make a soufflé low-carb?
Chocolate soufflé is a great contender for a keto dish because even the high-carb version is made without flour, grains, or gluten. That means that the only 2 ingredients we need to adapt are the chocolate and sugar.
So to keep our soufflé keto-friendly, we use sugar-free chocolate like Lily’s or Bake Believe and erythritol. The remaining main ingredients remain the same: butter, egg yolks, and egg whites.
Is it complicated to make a chocolate soufflé?
Actually, I think it’s one of my easier recipes! I know that soufflés have this reputation of being complicated, but if you follow my easy steps, you can make your airy soufflé in just 25 minutes!
- Preheat your oven to 400 F. You don’t want to lose any time once your batter is ready to be baked.
- Prepare your ramekins by both buttering them and coating the inside with granular erythritol. This coating will give the batter some grip and help with rising.
- Separate whites from yolks. Place whites in a grease-free bowl. Whisk up yolks in a small bowl.
- Melt butter over low heat. Take from heat and stir in chocolate until completely melted. Whisk in yolks and vanilla extract.
- Beat whites with pinch of salt until foamy. Add erythritol and cream of tartar and keep mixing until stiff peaks form.
- Fold in 1/3 of egg white mixture into chocolate mixture to lighten up the batter. Add the chocolate batter to the remaining egg whites and fold until no more white streaks are visible.
- Divide batter between individual ramekins. With your thumb or butter knife, run inside the rim at the top creating a little border. This is optional but helps with rising.
- Place into oven and turn down the heat to 375 F. Bake for about 13-16 minutes until they have risen and edges are set.
- Serve warm. Remember that soufflés deflate as they cool down.
How to serve chocolate soufflés!
Serve your soufflés still warm in the ramekins. I like mine with some powdered erythritol and whipped cream. They also taste amazing with fresh berries and keto vanilla ice cream.
Tips for the perfect soufflé!
Ramekins. I use 4 oz ceramic ramekins for my soufflés. One recipe makes 3 ramekins. You can also use 6 oz ramekins, in which case you can make 2 individual soufflés. Small glass ramekins will also work.
If you have a larger party to serve, you can easily double this recipe.
Chocolate. I use sugar-free dark chocolate chips (that’s sweetened with erythritol and stevia). Chopped up chocolate bars also work. If you can’t find sugar-free chocolate, you can opt for very dark chocolate, like 95% or 90%. Just keep in mind that this type of chocolate will have some sugar in it.
Egg whites. Beat your egg whites in a dry, grease-free bowl. To stabilize my whites a bit more, I’m adding a pinch of cream of tartar. If you don’t have this on hand, you can replace 1:1 with lemon juice or white vinegar.
Flavors. If you like, you can intensify the chocolate flavor by adding just a bit of instant coffee powder. You could also add different extracts to play around with the flavors, like mint extract or orange extract. Just remember to only add a few drops at a time.
Toppings. Since soufflés deflate as they cool down, have all your toppings ready. That way you can serve your dish right as it comes out of the oven, whether it’s with whipped cream, keto ice cream, or berries.
Make it a special night!
MORE KETO CHOCOLATE DESSERTS
Keto Chocolate Soufflé
- 3 4 oz ramekins or 2 6-oz ramekins
- butter soft
- granular erythritol
- Preheat oven to 400 ℉ (205 ℃). Brush 3 4-oz ramekins (or 2 6-oz) generously with soft butter. Coat the inside of each ramekin with granular erythritol, turning the ramekins to coat the sides and tapping out excess. Set aside.
- Separate eggs into whites and yolks. Place whites in large, grease-free bowl. Whisk up yolks in a small bowl. Set aside.
- In a small/medium saucepan, melt butter over low heat. Take off heat and stir in chocolate until completely melted. Add yolks and vanilla extract, and whisk until well combined.
- With a hand mixer, beat whites with salt until foamy. Add cream of tartar and erythritol, and beat until firm peaks form.
- Add ⅓ of egg whites to chocolate mixture and carefully fold in to lighten up. Add this chocolate mixture to the remaining egg white mixture and fold in until no more white streaks remain.
- Divide batter between individual ramekins. Smooth out top. With your thumb (or butter knife), run inside the rim at the top creating a little border. This is optional but helps with rising.
- Place ramekins on baking sheet in your oven. Reduce temperature to 375 ℉ (190 ℃) and bake for 13-15 minutes until top is risen. Don't open the oven door before the 13-minute mark.
- Serve warm with powdered sweetener, whipped cream, keto ice cream, or fresh berries.