Nutella Souffle
Equipment
Ingredients
- 1/3 cup Natural Sweetener (or Allulose, plus more for dusting)
- 4 large eggs divided
- 2 ounces unsweetened baking chocolate melted
- 1/4 cup Further Food Hazelnut Collagen
- 1 teaspoon vanilla extract (or almond extract)
- 1 pinch cream of tartar
- 1 pinch Redmond Real Salt
Instructions
- Preheat oven to 350º F. Grease 4 6-ounce ramekins with coconut oil spray. Set ramekins on a baking sheet.
- Place natural sweetener and egg yolks in a medium mixing bowl. Beat with a hand mixer until the sweetener is dissolved and the mixture is thick and yellow. Slowly stir in melted chocolate, collagen and vanilla.
- In a separate clean mixing bowl or in a stand mixer bowl, use clean beaters, whip together the egg whites, cream of tartar, and sea salt until soft peaks form.
- Fold half of the egg white mixture into chocolate 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.
- These are best served hot from the oven. If desired, sprinkle with powdered sweetener. 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
Calories: 189.5 | Fat: 12g | Protein: 13.6g | Carbohydrates: 4.5g | Fiber: 1g | P:E Ratio: 0.9