Arrow Created with Sketch. Back to The Recipes Gingerbread Soufflés Desserts Low Carb np_email_663301_000000 Created with Sketch. pinterest Created with Sketch. Twitter Created with Sketch. Facebook Created with Sketch. - shares Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Copy 4 Created with Sketch. 4/5 - 11 Ratings PRINT Page 1 Created with Sketch. Prep Time 10-15 minutes Cook Time 25-30 minutes Serving Yield 4 soufflés All the coziness and comraderie of the winter season is what these soufflés are made of. They're brimming with warmth and spice, and not to mention keto-friendly 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. By: All Day I Dream About Food Ingredients 1/4 cup almond flour 1/4 cup brown sugar substitute (or 1/4 cup erythritol sweetener and 1 teaspoon molasses) 2 teaspoons cocoa powder 1 1/2 teaspoons ground ginger 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 2/3 cup whipping cream 4 large Pete and Gerry’s Organic Eggs, yolks and whites separated, room temperature 1/2 teaspoon vanilla extract 1/4 teaspoon cream of tartar 1/8 teaspoon salt 3 tablespoons granular erythritol sweetener, plus extra for dusting ramekins Directions Step 1 Preheat the oven to 400F and butter 4 1-cup capacity ramekins. Lightly dust the ramekins with granular sweetener. Step 2 In a small bowl, whisk together the almond flour, brown sugar substitute, cocoa powder, ginger, cinnamon, and cloves. Step 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. Step 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. Step 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. Step 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. Step 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. Note: Like any good soufflé, these deflate rapidly when they come out of the oven, so be ready to serve right away! Rate this Recipe Share this Recipe How much did you enjoy this recipe? How much did you enjoy this recipe? Rate it from 1-5 to let us know! x Page 1 Copy 3 Created with Sketch. 1 Page 1 Copy 3 Created with Sketch. 2 Page 1 Copy 3 Created with Sketch. 3 Page 1 Copy 3 Created with Sketch. 4 Page 1 Copy 3 Created with Sketch. 5 Submit COMMENTS Submit * Required RESPONSES Agnes December 21, 2018 Got this??? Reply Page 1 Created with Sketch. Marjorie Lietzau December 21, 2018 Looks & sounds SO good. Reply Page 1 Created with Sketch. Hope December 18, 2018 Nutrition Info? Reply Page 1 Created with Sketch. 1 Reply [email protected] December 18, 2018 Hi Hope, you can find the nutrition info here: https://alldayidreamaboutfood.com/keto-gingerbread-souffles/. Reply Page 1 Created with Sketch. Pati December 16, 2018 Sounds yummy! Could this be made in one larger soufflé dish? Reply Page 1 Created with Sketch. 1 Reply [email protected] December 18, 2018 Hi Pati, we would recommend adjusting the baking time if you decide to make one big soufflé rather than 4 standard size ones. You'll need to watch the oven closely and pull out your soufflé once it has risen and the center still jiggles slightly. Reply Page 1 Created with Sketch. Jan December 15, 2018 Thanks Reply Page 1 Created with Sketch. Tina December 11, 2018 Do you have a recommendation on leaving out the spices and adding more cocoa for a chocolate souffle? Reply Page 1 Created with Sketch. 1 Reply [email protected] December 11, 2018 Great question, Tina. For a chocolate soufflé, we recommend adding a total of 3 1/2 teaspoons of cocoa powder and eliminating the ground ginger entirely. This should give it a chocolaty punch without compromising texture. Let us know how it turns out! Reply Page 1 Created with Sketch. Helen December 10, 2018 Sounds delicious. I am going to try them without the cocoa as I am allergic to chocolate. I recommend always mentioning that there is chocolate in anything that doesn't have chocolate in the name or isn't dark brown! I have eaten something and had to take my allergy medication. Reply Page 1 Created with Sketch. 1 Reply [email protected] December 11, 2018 We appreciate that important tip, Helen, and we hope the soufflés turn out wonderfully! Reply Page 1 Created with Sketch. Karen December 06, 2018 Can you swap out the almond flour for a cup-for-cup gluten-free substitute? (celiac with peanut & tree nut allergies) Reply Page 1 Created with Sketch. 1 Reply [email protected] December 07, 2018 Hi Karen, while you can definitely give it a try, we unfortunately can't recommend swapping out the almond flour for a cup-for-cup gluten-free substitute. This may be doable for other recipes, but because soufflés can be so finicky, it's bound to affect the rise and texture. If you do decide to give it a go, please let us know how it turns out. Reply Page 1 Created with Sketch.