Lemon Soufflés (Low-Carb and Keto-Friendly)

• servings: 4 servings
• active time: 10 minutes
• total time: 20 minutes

Ingredients

butter (softened--to brush ramekins)

granulated sweetener (enough to dust ramekins)

2 large eggs (room temperature, separated)

¼ cup confectioners (powdered) stevia erythritol blend (Pyure 2x sweetness of sugar, Do not substitute)

2 tablespoons lemon juice (freshly squeezed)

1 teaspoon lemon zest (freshly grated)

Directions

Preheat oven to 400º Fahrenheit. Using a pastry brush, brush the bottoms and sides of the ramekins with softened butter, stroking the sides from the bottom to the top. Refrigerate 5 minutes, then repeat. Dust with granulated sweetener.

In a medium bowl, beat the egg yolks with a mixer or whisk until the color lightens and they start to get fluffy. Add sweetener and beat until fluffy. Slowly beat in the lemon juice and the lemon zest.

In a separate, clean bowl, using a clean whisk or beaters, beat the egg whites until stiff peaks form.

Transfer ⅓ of the egg whites to the lemon mixture and gently stir until combined. Gently fold another third of the meringue into the lemon mixture. Repeat with the last third.

Transfer the mixture to the prepared ramekins. Wipe off any excess that may have gotten on the rim. Place the filled ramekins on a baking sheet.

Bake in the lower third of the oven until they rise and the tops brown, about 10-12 minutes. Serve immediately.

Nutrition

• Serving Size: 1 souffle
• Calories: 45 kcal
• Total Fat: 3 g
• Saturated Fat: 1 g
• Cholesterol: 2 mg
• Sodium: 1 mg
• Protein: 3 g