Ingredients for Low Carb High Protein Lemon Souffle
- Egg
- Low Fat Cottage Cheese
- Splenda Sugar Substitute
- 1/4 teaspoon cream of tartar
- Lemon Juice
- Lemon Zest
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How to Make Low Carb High Protein Lemon Souffle
- Preheat oven to 300°F (150°C).
- In a clean, grease-free bowl, beat egg whites with cream of tartar using an electric mixer until stiff, glossy peaks form. Be careful not to overbeat.
- In a food processor, combine cottage cheese, erythritol (or sugar substitute), lemon zest, lemon juice, vanilla extract, and salt. Process until completely smooth.
- Gently fold the whipped egg whites into the cottage cheese mixture in three additions, being careful not to deflate the egg whites. Use a spatula and fold from the bottom up.
- Spoon the mixture evenly into two small (6-ounce) ungreased ramekins.
- Place ramekins in a larger baking pan. Pour enough hot water into the baking pan to come halfway up the sides of the ramekins (this creates a bain-marie for even cooking).
- Bake for 30-35 minutes, or until the soufflés are puffed and golden brown, and a knife inserted off-center comes out clean.
- Let cool slightly before serving. Enjoy immediately for the best texture!
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
6g
Fat
7g
Carbs
1g