Quick Description:
This light and airy soufflé feels like dessert magic — warm, cloud-like on top and creamy in the center. It’s high in protein, low in carbs, and perfectly sweet without sugar. Ideal for a cozy night in or an impressive finish to a keto dinner.

📏 Servings & Timing:

  • Prep Time: 10 minutes
  • Bake Time: 15–18 minutes
  • Total Time: ~30 minutes
  • Servings: 2 ramekins
  • WW Points: ~2 per serving
  • Keto, Gluten-Free, High-Protein

🧾 Ingredients List:

  • 2 large eggs, separated 🥚
  • 2 tbsp full-fat Greek yogurt or cream cheese
  • 2 tbsp almond flour
  • 1 tbsp unflavored or vanilla whey protein powder (optional)
  • 1.5 tbsp powdered erythritol or monk fruit
  • 1/2 tsp vanilla extract
  • 1/4 tsp lemon zest or 1 tsp lemon juice (optional)
  • Pinch of salt
  • Powdered keto sweetener (for dusting)

🥣 Step-by-Step Instructions:

  1. Preheat Oven:
    Set oven to 375°F (190°C). Lightly grease two ramekins and place them on a baking tray.
  2. Make the Base:
    In a bowl, mix egg yolks, Greek yogurt, almond flour, protein powder, vanilla, lemon juice/zest, and sweetener. Whisk until smooth.
  3. Whip Egg Whites:
    In another bowl, beat egg whites with a pinch of salt until stiff peaks form.
  4. Fold Gently:
    Gently fold whipped whites into the yolk mixture in 2–3 batches. Don’t overmix — keep it airy!
  5. Bake:
    Divide the batter into ramekins. Bake for 15–18 minutes, until puffed and golden on top.
  6. Serve Immediately:
    Dust with powdered erythritol. Best enjoyed fresh while warm and jiggly!

🔁 Substitution Tips:

  • Use coconut flour (1 tbsp) instead of almond flour
  • Skip protein powder if preferred — texture will still be light
  • Use mascarpone instead of Greek yogurt for a richer version

💡 Recipe Variations:

  • Add a drop of almond extract for a French twist
  • Mix in sugar-free chocolate chips for indulgence
  • Make it citrusy with orange zest and a tiny splash of extract

🥑 Serving Suggestions:

  • Top with a few fresh berries
  • Pair with hot tea or a keto cappuccino
  • Serve as a warm dessert or post-dinner treat

🧊 Storage & Make-Ahead Info:

  • Not recommended to store — best served right out of the oven
  • Prep Tip: You can make the base 1 hour in advance and refrigerate; whip and bake when ready

❓ FAQs:

Q: Will it fall after baking?
A: Slightly — all soufflés do! The center stays warm and creamy though.

Q: Can I make it dairy-free?
A: Use coconut yogurt or non-dairy cream cheese.

Q: Is it eggy?
A: Nope! The lemon and vanilla cut any eggy taste.

💬 Personal Story:

This soufflé was my answer to “I need dessert but also need to stay on track.” It’s warm, elegant, and so light you won’t believe it’s under 3g net carbs per serving. A staple on my self-care nights!