Matcha Skillet Souffle

This sweet breakfast treat for one will brighten your morning! The Matcha Skillet Souffle is a sweetened whipped omelet with green matcha, bright raspberries, plus a drizzle of chocolate and a dollop of whipped cream.

You will need a cast iron skillet or other type of oven proof dish that you can use on a stovetop. A smaller skillet will give you a fluffier souffle, but you can see that my wider skillet works just as well!

If you have access to a stand or hand mixer then this dish is fast to prepare. Without one you could still whip the whites by hand but it takes some determination. I really recommend the matcha flavor, but you could also substitute cocoa powder for a chocolate version, or some almond flour for a vanilla version. (You may want to add more vanilla if you try that.)

Yields 1 servings of Matcha Skillet Souffle

The Preparation

• 3 large egg
• 2 tablespoons powdered stevia/erythritol blend
• 1 teaspoon vanilla extract
• 1 tablespoon matcha powder
• 1 tablespoon butter
• 15 grams raspberries
• 1 tablespoon coconut oil
• 1 tablespoon unsweetened cocoa powder
• 1/4 cup whipped cream

The Execution

1. Set the oven to broil, and preheat a cast iron pan over medium heat. Separate the eggs into yolks and whites.

2. Whip the whites with the 1 tablespoon Swerve confectioners. One peaks form add in the and matcha powder Continue to whip until the peaks become stiff. (I’ve also done this by adding everything at once to a stand mixer, but it failed to whip with a hand mixer.)

3. Use a fork to break up the yolks. Mix in the vanille then add a small amount of the whipped whites. Carefully fold the rest of the whites into the yolk mixture.

4. Add the tablespoon of butter to the cast iron pan. Allow it to melt then add the souffle mixture to the pan. Turn the heat to low then place the raspberries on top. Let it cook until the eggs puff up and feel set if you carefully tap the top.

5. Move the skillet to the oven and watch it carefully. Remove once the top starts to brown. If you leave it in too long it may turn quite dark or burn.

6. Melt the coconut oil then whisk in the cocoa powder and remaining tablespoon of Swerve confectioners. Drizzle across the top. Serve with ¼ cup of whipped cream.

This makes a total of 1 serving of Matcha Skillet Souffle. The serving comes out to be 536 calories, 43.2g fats, 6.3g net carbs, and 23.6g protein.

Matcha Skillet Souffle

This makes a total of 1 serving of Matcha Skillet Souffle. The serving comes out to be 536 calories, 43.2g fats, 6.3g net carbs, and 23.6g protein.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings 1 servings

Calories 536 kcal

Ingredients

  

1x2x3x

• 3 large egg
• 2 tablespoon powdered stevia/erythritol blend
• 1 teaspoon vanilla extract
• 1 tablespoon matcha powder
• 1 tablespoon butter
• 15 gram raspberries
• 1 tablespoon coconut oil
• 1 tablespoon unsweetened cocoa powder
• ¼ cup whipped cream

Instructions

 

• Set the oven to broil and preheat a cast iron pan over medium heat. Separate the eggs into yolks and whites.
• Whip the whites with the 1/2 of the confectioners sweetener. Once peaks form, add in the matcha powder. Continue to whip until the peaks become stiff. (I’ve also done this by adding everything at once to a stand mixer, but it failed to whip with a hand mixer.)
• Use a fork to break up the yolks. Mix in the vanilla, then add a small amount of the whipped whites and combine. Carefully fold the rest of the whites into the yolk mixture.
• Add the butter to the cast iron pan. Allow it to melt, then add the souffle mixture to the pan. Turn the heat to low, then place the raspberries on top. Let it cook until the eggs puff up and feel set, if you carefully tap the top.
• Move the skillet to the oven and watch it carefully. Remove once the top starts to brown. If you leave it in too long, it may turn quite dark or burn.
• Melt the coconut oil then whisk in the cocoa powder and remaining confectioners sweetener. Drizzle across the top. Serve with whipped cream.

Nutrition

Calories: 536kcalProtein: 23.6gFat: 43.2g

Keyword vegetarian