All the coziness and comraderie of the winter season is what these keto soufflés are made of. They're brimming with warmth and spice, and not to mention low-carb ingredients that the entire family can indulge in. Served just out of the oven, they'll fall to the beat of the snow right outside your window.

Directions

1. Preheat the oven to 400F and butter 4 1-cup capacity ramekins. Lightly dust the ramekins with granular sweetener.
2. In a small bowl, whisk together the almond flour, brown sugar substitute, cocoa powder, ginger, cinnamon, and cloves.
3. In a medium saucepan over medium-low heat, bring the cream to just a simmer. Whisk in the almond flour mixture and simmer another two minutes, whisking frequently. Remove saucepan from heat.
4. In a medium bowl, whisk the egg yolks. Slowly add the hot cream mixture to the eggs, whisking continuously. Pour mixture back into the saucepan and cook over low heat until thickened, about 2 to 3 minutes. Remove from heat and stir in the vanilla extract. Set aside.
5. In a large clean bowl, whip the egg whites with cream of tartar and salt until frothy. Add the granular sweetener 1 tablespoon at a time and continue to whip until the egg whites are glossy and hold stiff peaks.
6. Fold about 1/4 of the egg white mixture into the cream mixture to lighten it, then gently fold in the remaining egg whites until no streaks remain. Divide the mixture among the prepared ramekins, filling almost to the top.
7. Bake 25 to 30 minutes, until the soufflés are puffed and set but the center still jiggles just slightly when the ramekin is shaken. Serve immediately with lightly sweetened whipped cream, if desired.

Farm Team Tips

Like any good soufflé, these deflate rapidly when they come out of the oven, so be ready to serve right away!