Add half of goat cheese and whisk until melted and smooth. Mix in salt and pepper. Whisk egg yolks in medium bowl to blend. Gradually whisk in hot soufflé base. Cool 5 minutes. Beat whites in large bowl until stiff but not dry. Mix 1/4 of whites into soufflé base to lighten. Fold in remaining whites. Fold in remaining goat cheese.
Preheat oven to 375 degrees. Butter four 1-cup souffle dishes. Dust with flour, and tap out excess. Melt butter in a saucepan over medium heat. Sprinkle flour over top, and cook, whisking, for 1 1/2 minutes. Add milk, cheese, nutmeg, salt, and pepper. Cook, whisking, until thickened, about 3 minutes.
A traditional souffle is made with white flour, milk, and eggs. This low carb version gluten-free, way lower in carbs, and more satisfying because of all the healthy fats. The key to a good keto souffle recipe, just like any good souffle recipe, is whisking, beating, and then beating some more.
An easy souffle recipe, good for beginners and cooks like me who seldom make souffles. Instead of Montrachet I used Boucheron-rind and all-a semi-aged goat cheese that's somewhat stronger than Montrachet (don't use Boucheron unless you already know you and your guests are goat cheese fans). Had no whole milk so faked it by whisking 1/3 c.