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Title : Take Two Cheese Soufflés
link : Take Two Cheese Soufflés

Take Two Cheese Soufflés

Cheese Soufflé two ways. One is made with lower carb almond flour, it's grain free, gluten free and sugar free (although you could also use coconut flour if preferred). The other uses 'regular plain' flour. Whichever recipe you may choose, I hope you enjoy your soufflé, but remember once it's risen and cooked, serve it immediately.

Low Carb / Keto Cheese and Bacon Soufflé

A perfect low carb / keto soufflé with some cheese and bacon!

It's gluten, grain and sugar free.

Ingredients

four servings - 3.6g carbs per serving

4 eggs - separated

2 tbsp butter

2 tbsp almond flour

120g shredded Gruyere cheese

1 cup heavy (double) cream

6 slices bacon

Instructions

both written and with video here

Three Cheese Soufflé

uses Parmesan, Gruyere and Cheddar Cheese

Ingredients

six servings - 6.3g carbs per serving

20g plain flour

50g butter

450ml semi-skimmed milk

4 large eggs, separated

25g Parmesan, grated

50g Gruyere, grated

25g Cheddar, grated

Salt

Pepper

a few chive stalks, halved

a few basil leaves, finely sliced

Instructions

can be seen here

A little more about soufflés

A soufflé is a baked egg-based dish which originated in early eighteenth century France. It is made with egg yolks and beaten egg whites combined with various other ingredients and served as a savoury main dish or sweetened as a dessert.

What does the name soufflé mean

A soufflé is a baked dish with a flavourful base mixed with beaten egg whites. When baked, air bubbles in the egg whites expand, puffing the soufflé up over the top of the dish. The name for this signature French dish is a derivative of the French verb “souffler,” which means “to blow” or “to inflate.”

Where did soufflé originate?

The earliest mention of the soufflé is attributed to French master cook Vincent La Chapelle, in the early eighteenth century. The development and popularization of the soufflé is usually traced to French chef Marie-Antoine Carême in the early nineteenth century.
More about soufflés here

Related Post

Celeriac & Blue Cheese Soufflés, which also tells of my introduction to Soufflés, see here

Need guidance

On weight and measurement conversion, see here

You will find a variety of articles and recipe ideas within this blog. Please note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. If you have any concerns about your health, it is always advisable to consult your doctor or health care team.

All the best Jan

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