Season with salt and pepper to taste. Pour mixture into the cupcake containers with the help of a spoon. Bake in the oven for 15 minutes at 300F or until the soufflés are fluffy and golden. You can cover it with a little more cheese, add coriander or chives.
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.
Instructions: Make as for Cheese Souffle, omitting the breadcrumbs, cheese, paprika, and cayenne pepper, and substituting the above ingredients. Ingredients: 2/3 cup cooked shellfish, flaked and finely chopped, 1/2 cup grated Parmesan cheese, 2 teaspoons freshly squeezed lemon juice, 2 tablespoons brandy
Beat the egg whites until stiff, firm peaks are formed. Stir 2 tablespoons of the beaten egg white into the sauce to lighten it, then, with a spatula, lightly fold in the remaining egg whites. Gently pour the souffle mixture into the prepared souffle pan. Bake on the middle shelf of 400 F (200 C) oven for 35-40 minutes.