Carnivore Soufflé
My son and I love to watch Master Chef and on one of the last episodes we watched, the chefs had to make the perfect soufflé.
Kai asked if I ever made a soufflé because the chefs were saying how difficult it is to make one. I told him yes and I have many recipes for dessert soufflés. But it got me thinking, I need to make a savory soufflé that is also carnivore for all of you!
HOW TO MAKE CARNIVORE SOUFFLE
I had a wonderful time experimenting creating my carnivore soufflé recipe! Instead of using flour which traditionally made soufflés contain, I used Further Food collagen and gelatin!
Collagen helps make the soufflé to form into a delicious bite of goodness and do not skip the gelatin because it helps create the perfect soufflé.
I love Further Food gelatin and their collagen is my favorite! You are going to love my carnivore soufflé!
Further Food is SO generous that they are doing a special discount for all of my readers!
Use code: MARIAMINDBODY for 18% off!
Click HERE to get Further Food Products!
Carnivore Soufflé
Equipment
Ingredients
- 4 large eggs separated
- 2 ounces Swiss Cheese finely grated (or Gruyère cheese)
- 1/4 cup Further Food unflavored collagen
- 1 tablespoon Further Food gelatin
- 1 teaspoon fish sauce optional for umami (or Redmond Real salt)
- 1 pinch cream of tartar optional, it helps whites whip
Instructions
- Preheat oven to 350º F. Grease 4 6-ounce ramekins with tallow spray or coconut oil spray. Set ramekins on a baking sheet.
- Place egg yolks in a medium mixing bowl. Beat with a hand mixer on high for one minute. Slowly stir in collagen, gelatin, cheese and fish sauce (or salt).In a separate clean mixing bowl or in a stand mixer bowl, use clean beaters, whip together the egg whites, cream of tartar until soft peaks form.
- Fold half of the egg white mixture into yolk mixture to lighten. Then gently fold in the remaining egg white mixture. Divide mixture among the prepared ramekins.
- Bake for 11-15 minutes or until the edges should be set, but the centers should still jiggle slightly. DO NOT OPEN THE OVEN WHILE BAKING A SOUFFLE!
- These are best served hot from the oven. Store extras covered in the fridge for up to 5 days. To reheat, uncover and place in a 200º F oven until slightly warm--about 10 minutes. Do not microwave.
Video
Nutrition
TESTIMONY OF THE DAY
Doesn’t Lisa look AMAZING? I am super proud of her!
“Doing Maria’s Carnivore Challenge has been and continues to be exactly what I needed. I’m including my before (Feb 2018) and now (during pic) My amazing news is the day after we (my husband and I) started this keto journey we joined the gym. I have been consistent. Exercise has been as life changing to me as eating keto and now Carnivore. Well, I have been studying with the National Academy of Sports Medcine and just took my proctored exam today and passed! What would have seemed and been impossible 6 years ago is now a reality. I am now a Certified Personal Trainer!!! I can’t wait to give this to other people ♥️
PS. Tonight to celebrate my husband’s is taking me to Fogo de Chao. So, meat on a sword and no salad or sides.” – Lisa
Most people I consult are doing keto totally wrong. Get fast results with the my Mind-blowing Keto School!
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Hi Maria,
It would be most helpful if you could also have metric equivalents in the recipes thanks.
This is a great conversion tool 🙂 https://www.calculator.net/conversion-calculator.html
Fantastic recipe! If I wanted to make a chocolate souffle, just substitute chocolate collagen? What do I use instead of the cheese?