Cheese and Chive Keto Souffles

Ingredients

• 2 tablespoons salted butter
• 2 tablespoons blanched almond flour, extra for ramekins (I use this brand)
• pinch of sea salt
• 2/3 cup heavy cream
• 1 cup shredded Gruyere cheese
• 1 tablespoon finely chopped chives
• 4 large eggs, separated

Instructions

1. 1

   Preheat the oven to 380°F.. Lightly grease four 8-ounce ramekins and sprinkle the insides with almond flour.

2. 2

   Melt the butter in a small saucepan over medium heat. Add the almond flour and sea salt and cook for 2 minutes, whisking as you cook.

3. 3

   Add the heavy cream and whisk while heating, until barely simmering, but not boiling. Cook for 5 minutes until the mixture thickens.

4. 4

   Mix in the cheese and chives and then remove from the heat.

5. 5

   Beat in the egg yolks.

6. 6

   Using a stand mixer or electric hand mixer, beat the egg whites on high until they are light and airy and soft peaks have formed.

7. 7

   Slowly fold the cheese mixture into the egg whites, being very careful not to deflate the egg whites.

8. 8

   Divide the mixture evenly between the 4 ramekins and bake for 20 minutes.

9. 9

   Serve immediately as the soufflés with deflate within minutes.