Low Carb Lemon Poppyseed Soufflés
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Low Carb Lemon Poppyseed Soufflés
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This makes a total of 4 Low Carb Lemon Poppy Soufflés. Each soufflé comes out to be 155.25 Calories, 11.02g Fats, 2.64g Net Carbs, and 10.4g Protein.
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Ingredients
- 1 cup whole-milk ricotta
- 2 large eggs separated
- ¼ cup erythritol
- 2 tsp. lemon zest
- 1 tbsp. fresh lemon juice
- 1 tsp. vanilla extract
- 1 tsp. poppy seeds
Instructions
- Preheat your oven to 375°F and separate 2 eggs into 2 mixing bowls. Beat the egg whites until they’re foamy, then add in 2 tbsp. of erythritol and beat until shiny and stiff peaks form.
- In the other mixing bowl, cream together the egg yolks, ricotta cheese and the other 2 tbsp. of erythritol.
- Into the egg yolk ricotta bowl, add the zest and juice of half a lemon. Then, add the vanilla extract and poppy seeds. Mix well to combine.
- Fold the egg whites into the egg yolks half at a time, stirring gently.
- Grease 4 ramekins and add your soufflé batter into each one. Gently shake and tap the ramekins to flatten out the tops of the soufflés. Bake for about 20 minutes. The soufflé tops should be set but slightly jiggly.
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