Ingredients:

  • 4 large eggs, separated
  • 1 cup shredded keto-friendly cheese (cheddar, mozzarella, or a blend)
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup unsalted butter
  • 1/4 cup almond flour
  • 1 cup unsweetened almond milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cream of tartar (optional, for stabilizing egg whites)

Instructions:

Instructions:

  1. Preheat your oven to 375°F (190°C). Grease a soufflé dish or ramekins with butter.
  2. In a saucepan, melt butter over medium heat. Add almond flour and whisk until well combined. Gradually add almond milk, whisking continuously until the mixture thickens. Remove from heat.
  3. Add egg yolks, one at a time, to the sauce, whisking well after each addition. Stir in shredded cheese, Parmesan, salt, and pepper. Mix until the cheese is melted and the mixture is smooth.
  4. In a separate clean, dry bowl, beat egg whites (and cream of tartar if using) until stiff peaks form.
  5. Gently fold the whipped egg whites into the cheese mixture until just combined. Be careful not to deflate the egg whites.
  6. Pour the mixture into the prepared dish or ramekins.
  7. Bake in the preheated oven for 25-30 minutes or until the top is golden brown and the soufflé is puffed up.
  8. Serve immediately, as soufflés tend to deflate quickly. Enjoy your keto cheese soufflé!

Note: Feel free to customize the recipe by adding herbs, spices, or other keto-friendly ingredients to suit your taste.