Spinach Soufflé - Low Carb (3.5g)
Ingredients
- Butter 1/2 teaspoon
- Raw Egg 1 large
- Cream Of Tartar 1/8 tsp
- Almond Flour 2 tbsp
- Xanthan Gum by Bob’s Red Mill 1/8 tsp
- Salt 1/8 tsp
- Black Pepper Ground 1/8 tsp
- Onion Powder 1/8 tsp
- Mozzarella Cheese 2 tbsp shredded
- Spinach 1/4 ounce
- Heavy Cream 2 tbsp
Instructions
- Preheat oven to 350°.
- Prepare ceramic baking dish by rubbing butter all over the inside. Make sure the entire inside and the edges where the walls meet the bottom of the dish are coated. Set aside in a refrigerator until later.
- Separate the egg and keep the yolk somewhere safe for later.
- Whip the egg white with the cream of tartar in a stand mixer until you have stiff peaks - about 5 minutes with a room-temperature egg.
- Transfer the egg white to a clean bowl. Wipe the mixer bowl clean and combine the egg yolk and heavy cream.
- Whip the two ingredients until the egg turns pale yellow and thickens slightly. Finely chop the spinach. Then, fold the remaining ingredients into the egg yolk.
- In 3 additions, fold the egg white into the egg yolk mix with a spatula until you have a consistent batter. Be as gentle as possible to avoid breaking the air bubbles, which are crucial to a successful soufflé.
- Place the buttered dish on a naked sheet tray. Pour the soufflé batter in. Do not tap or shake the ramekin, or else you will break the air bubbles.
- Gently rotate the ramekin to help even out the batter if necessary.
- Bake the soufflé immediately for 25 minutes. The top should be golden brown, the edges crisp, & the inside tender and spongy.
- Enjoy!
