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Paleo/Keto Triple Chocolate Espresso Souffle

Prep Time: 30 min.

Cook Time: 20 min.

Makes 8 individual Souffles




  • 1/2 cup unsalted raw butter (plus more to grease ramekins)

  • 12 ozs. raw cacao butter (I prefer Bright Earth Farms, order directly from my website)

  • 12 ozs. raw cacao paste (Bright Earth)

  • 1 Tsp. pure vanilla bean powder (Bright Earth), or paste OR 1 Tbsp. pure vanilla extract

  • 1 tsp. espresso powder

  • 1/2 cup raw cacao powder

  • 1 tsp. organic arrowroot starch

  • 1 tsp. cream of tartar

  • 8 egg yolks

  • 1/2 cup monkfruit sweetener

  • 8 egg whites

  • 1/2 tsp. sea salt


  1. Heat oven to 375 F.

  2. Grease two 7 or 8 ounce ramekins with ghee or butter. Coat ramekins with cocoa powder, tapping out the excess.

  3. In a double boiler, or a large bowl set over a pan of simmering water, melt the cacao paste, powder and  butters.  Stir occasionally until smooth.

  4. Remove chocolate from heat and add the vanilla and espresso powder. 

  5. In small bowl whisk yolks with monk fruit until pale and smooth. Add to chocolate mixture. 

  6. By hand or using a mixer, beat the egg whites with the salt, arrowroot and cream of tartar until stiff peaks form.

  7. Gently fold the egg whites into the chocolate. Spoon into the ramekins.

  8. NOTE: The recipe can be made to this point up to 1 day ahead. Cover with plastic wrap and keep in refrigerator. Remove from refrigerator about one before you are ready to bake and allow to come to room temperature.

  9. Bake until puffed and set, about 15-20 minutes. Serve immediately.


*Serve with Vixen Kitchen Naked Vanilla (Or other flavor of choice) Vegan Gelato 

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