Keto Triple Cacao Souffles
*keto, paleo, grain free, hflc,
Preheat oven to 375 degrees
Makes 12 servings
Prep Time: 45 minutes
Bake Time: 15 minutes
Needed: 12 small shuffle ramekins 1/2 cup each
1 Tbsp ghee or butter and 2 Tbsp. raw cacao powder for dusting ramekins
Melt following ingredients in double boiler:
8 ozs Bright Earth Foods cacao paste, chopped coarsely
4 ozs Bright Earth Foods cacao butter, chopped coarsely
1/2 cup grade B or dark amber maple syrup
2 Tbsp. cold pastured unsalted butter, raw (if you can find it)
1 tsp. ground vanilla bean
In medium bowl whisk together:
2 egg yolks
1 whole egg
1/2 cup raw cacao powder
2 cups almond milk or coconut milk
2 Tbsp. granulated golden monkfruit (Lakanto or swerve)
2 droppers full of vanilla creme liquid stevia, by Sweetleaf
1 Tbsp. tapioca flour
1 Tbsp arrowroot
1/4 tsp. sea salt
Using large mixer with whisk attachment, (I use KitchenAid):
12 egg whites, room temp
1/4 tsp. cream of tartar
dash sea salt
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Remove chocolate from heat and whisk in butter and vanilla.
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Whisk together egg yolks, egg, almond milk, monkfruit, stevia, tapioca, arrowroot and salt
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Pour egg mixture into chocolate mixture
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Place double boiler back onto stove and heat over medium heat, stirring constantly until chocolate is thick like pudding.
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Set aside
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Blend egg whites, cream of tartar and salt on high speed until soft peaks form, about 3 minutes.
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Using a large rubber spatula, fold 1/4 egg whites into chocolate batter.
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Pour the entire amount of chocolate batter into egg whites and fold very gently until combined. *See pics
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Spoon batter evenly into ramekins and place on large cookie sheet or roasting pan
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Bake for 15 minutes until fluffy
***Serve immediately with caramel sauce, Vixen Kitchen naked vanilla ice cream OR fresh whipped cream.
Whipped Cream
in Vitamix:
2 cups raw whipping cream
1 dropper full of vanilla cream liquid stevia from Sweet Leaf
1/2 tsp. ground vanilla bean
dash salt
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Blend for 3-5 seconds or until firm
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Serve or refrigerate until ready to serve
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Enjoy!