These low carb lemon poppyseed soufflés are a light and moist keto treat, perfect for dessert! An interesting twist on this recipe is combining cheese with a hint of sweetness. Ricotta cheese is delicate, fluffy and really adds to the texture of these low carb soufflés while adding a great dose of fat and protein.
Even without the sweetener, they have a natural sweetness of their own. Combing ricotta with lemon and a hint of sweetness results in a unique dessert that’s sure to please everyone’s palate. If you’re making these as a dessert course, make sure you pop them out of the oven just as you’re ready to serve (soufflés tend to sink!) and sprinkle them with powdered erythritol for an impressive presentation!
The Preparation
- 2 large egg, separated
- 1/4 cup erythritol
- 1 cup ricotta cheese
- 2 teaspoons lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon poppy seeds
The Execution
1. Preheat your oven to 375°F and separate 2 eggs into 2 mixing bowls. With a clean, dry electric hand mixer, beat the egg whites until they’re foamy.
2. Add in 2 tablespoons of erythritol and beat until the egg whites become shiny and stiff peaks form.
3. In the other mixing bowl, cream together the egg yolks, ricotta cheese and the other 2 tablespoons of erythritol.
4. Into the egg yolk ricotta bowl, add the zest and juice of half a lemon.
5. Now add the vanilla extract and poppy seeds. Mix well to combine.
6. Fold the egg whites into the egg yolks half at a time, stirring gently.
7. Grease 4 ramekins and add your soufflé batter into each one. Gently shake and tap the ramekins to flatten out the tops of the soufflés. Bake for about 20 minutes. The soufflé tops should be set but slightly jiggly.
8. Remove from the oven when you’re ready to serve. Enjoy!
This makes a total of 4 servings of Low-Carb Lemon & Poppy Seed Souffles. Each serving comes out to be 131 calories, 7.6g fats, 3.8g net carbs, and 10.3g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 2 large egg | 157 | 10.5 | 0.8 | 0 | 0.8 | 13.8 |
| 1/4 cup erythritol | 10 | 0 | 0 | 0 | 0 | 0 |
| 1 cup ricotta cheese | 341 | 19.5 | 12.7 | 0 | 12.7 | 28.1 |
| 2 teaspoon lemon zest | 2 | 0 | 0.6 | 0.4 | 0.2 | 0.1 |
| 1 tablespoon lemon juice | 3 | 0 | 0.9 | 0.1 | 0.8 | 0.1 |
| 1 teaspoon vanilla extract | 12 | 0 | 0.6 | 0 | 0.6 | 0 |
| 1 teaspoon poppy seeds | 15 | 1.2 | 0.8 | 0.6 | 0.3 | 0.5 |
| Totals | 540 | 31.2 | 16.3 | 1.1 | 15.3 | 42.6 |
| Per Serving (/4) | 135 | 7.8 | 4.1 | 0.3 | 3.8 | 10.7 |
Low-Carb Lemon & Poppy Seed Souffles
Ingredients
- 2 large egg separated
- ¼ cup erythritol
- 1 cup ricotta cheese
- 2 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon poppy seeds
Instructions
- Preheat oven to 375F and separate the eggs into two mixing bowls. Using a clean, dry electric hand mixer, beat the egg whites until foamy.
- Add half of the erythritol and beat until the egg whites become shiny and stiff peaks form.
- In a separate mixing bowl, cream together the egg yolks, ricotta cheese and remaining erythritol.
- Add the lemon zest and juice to the bowl with the egg yolk and ricotta.
- Add the vanilla extract and poppy seeds, stirring to combine.
- Fold the egg whites into the egg yolks one half at a time, stirring gently.
- Grease the ramekins and pour in the soufflé batter in equal amounts. Gently shake and tap the ramekins to flatten out the tops of the soufflés. Bake for about 20 minutes. The tops should be set but slightly jiggly.
- Remove from the oven when ready to serve. Enjoy!
