Preheat your oven to 350 degrees Fahrenheit. Grease the insides of the ramekins you’ll be using.

In a saucepan over medium-low heat, melt the butter. Stir in the almond flour and salt, until well combined. It should thicken a little, but not as much as a higher carb roux. Whisk in the almond milk and mustard, then continue to simmer for 5 minutes or until the mixture has thickened a bit more.

Remove from the heat then mix in the cheddar cheese and about 2/3 of the Parmesan cheese. Whisk in the egg yolks, taking care not to curdle them.

Beat the egg whites with a mixer until stiff peaks form. Gently fold into the egg and cheese mixture.

Divide the souffle batter among the ramekins then top with the remaining Parmesan cheese.

Transfer the ramekins to the oven then bake for 15-20 minutes or until puffy and browned. Serve immediately.