Low Carb Cheddar Cheese & Spinach Soufflé

Soufflés are very versatile dishes - for example, they can be side dishes or even desserts! They are also quite easy to make and look beautiful once ready. Soufflés require flour and eggs in order to grow and expand, so this recipe will substitute wheat flour with soy flour to make it lower in carbs.

Ingredients:


1 Cup hot milk or chicken stock
3 Tblsp Soy flour
1/4 Tsp. ground Nutmeg
3 Tbsp unsalted butter
4 Egg Yolks at room temperature
1/2 Cup grated cheddar cheese
1 Package defrosted and squeeze-dried spinach
1/4 Cup Grated Parmesan Cheese and a bit extra to dust dish
5 Egg whites at room temperature
1/2 Tsp Cream of Tartar
Salt and black pepper
Pinch cayenne pepper or paprika

Preparation:


Preheat oven at 325 F

Over low heat in a pot, melt butter. Add soy flour and stir with a wooden spoon and cook for a minute. Remove from heat and add hot milk or hot stock, salt, pepper, nutmeg, cayenne pepper or paprika. Wisk and cook for a minute. Remove again from heat and add egg yolks, the cheeses and squeezed spinach. Mix well and pour the batter into a bowl.


Beat egg whites and cream of tartar with an electric hand mixer. Mix egg whites until they form firm peaks. Fold some of the egg whites into the batter, and then slowly fold the rest.

Butter the sides soufflé dish or dishes and dust with shredded Parmesan cheese.


Pour batter and bake for 35 minutes.


Be sure to watch the soufflé as they will turn color quickly and are apt to burn if not taken out on time.


Spinach soufflés are an excellent side dish to accompany any meal, be it chicken, beef or fish. The below dish is crab-stuffed sole with some Julienne vegetables.