Boozy Chocolate Soufflé
- Two 10-ounce ramekins
- Granulated Swerve Sweetener and butter for ramekins
- 1/2 cup heavy cream
- 2 tbsp Confectioner’s Swerve Sweetener
- 1/8 tsp xanthan gum
- 2 ounces unsweetened chocolate chopped
- 2 tbsp whiskey dark rum, or sugar-free Kahlua (can also use water if you prefer)
- 2 eggs room temperature separated
- 2 tbsp granulated Swerve Sweetener
- 1/8 tsp cream of tartar
- Pinch salt
- Prepare all the ingredients.
- Preheat oven to 375°F and grease two 10-ounce ramekins with butter.
- Dust each with a little bit of granulated Swerve. (You can also make 4 smaller soufflés as these are really rich. Use smaller ramekins 4 to 6 ounces, and watch them carefully because the baking time will be shorter).
- In a medium saucepan, whisk together the cream and confectioner's Swerve. Heat over medium and bring to just a boil. Remove from heat and sprinkle with xanthan gum, whisking quickly to combine.
- Add chopped chocolate and let sit for a few minutes to melt. Whisk until smooth.
- Let cool for a few minutes and whisk in egg yolks and alcohol (or water) and salt.
- Beat egg whites and cream of tartar until frothy. Add granular Swerve and beat until whites are thick and glossy and stand up in stiff peaks.
- Add about 1/3 of the egg whites to the chocolate and fold in to lighten, Then carefully fold chocolate mixture back into remaining egg whites until just combined.
- Divide among prepared ramekins and bake 12 to 14 minutes.
- Remove from oven, sprinkle with swerve or dollop with lightly sweetened whipped cream. Serve immediately.
Serving: 1soufflé | Calories: 456kcal | Carbohydrates: 10.59g | Protein: 11.16g | Fat: 39.4g | Cholesterol: 267mg | Sodium: 245mg | Fiber: 4.71g