{
  • 1 cup whole-milk ricotta
  • 2 large eggs, separated
  • ¼ cup erythritol
  • 2 teaspoons lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 teaspoon poppy seeds

1. Preheat your oven to 375°F and separate 2 eggs into 2 mixing bowls. With a clean, dry electric hand mixer, beat the egg whites until they’re foamy.

01Beat egg whites

2. Add in 2 tablespoons of erythritol and beat until the egg whites become shiny and stiff peaks form.

02Add eryth

3. In the other mixing bowl, cream together the egg yolks, ricotta cheese and the other 2 tablespoons of erythritol.

03Combine ricotta and yolks

4. Into the egg yolk ricotta bowl, add the zest and juice of half a lemon.

04Add lemon

5. Now add the vanilla extract and poppy seeds. Mix well to combine.

05Add vanilla poppy

6. Fold the egg whites into the egg yolks half at a time, stirring gently.

06Fold in whites

7. 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.

07Add batter

8. Remove from the oven when you’re ready to serve. Enjoy!

Low Carb Lemon Poppy Soufflés that are fit for dessert for 1, or a family get together. Shared via //www.ruled.me/

Share on facebook
Facebook
Share on google
Google+
Share on twitter
Twitter
Share on linkedin
LinkedIn

Recent Posts:

%d bloggers like this: