Ingredients for Low Carb Cheddar Cheese Souffle
- 4 large eggs
- Heavy Cream
- Parmesan Cheese
- Prepared Mustard
- 1/2 teaspoon salt
- Ground Black Pepper
- Cheddar Cheese
- 4 ounces cream cheese
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How to Make Low Carb Cheddar Cheese Souffle
- Preheat oven to 375°F (190°C). Generously butter a large (approximately 1.5 quart) souffle dish or 6 small souffle dishes.
- In a blender, combine:
- 4 large eggs
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese (plus extra for dusting)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Blend until smooth and well combined.
- With the blender running, gradually add 2 cups shredded sharp cheddar cheese through the feed tube, one handful at a time, until fully incorporated and the mixture thickens.
- Add 4 ounces cream cheese, cut into chunks, in the same manner, blending until smooth. (The mixture will be very thick. You may need to stop the blender and stir with a spatula to fully incorporate the cheeses.)
- Once all cheese is incorporated, blend for an additional 5 seconds to incorporate air.
- Pour the mixture into the prepared souffle dish(es).
- Bake for 40-50 minutes. For a firmer souffle, bake for the full 50 minutes. For a softer center that can be used as a sauce, bake for 40 minutes.
- Dust the top of the souffle with extra grated Parmesan cheese before baking for a beautiful golden-brown crust.
- Let cool slightly before serving.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
8g
Fat
123g
Carbs
1g
