Simple Egg Soufflé | Paleo, Whole30
Servings: 6
Calories: 144kcal
Ingredients
- 2 tbsp butter (or avocado oil or ghee)
- 2 tbsp almond flour
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 cup coconut milk
- 6 whole eggs
- 2 egg whites
- 1/2 tsp baking soda
Instructions
- Preheat the oven to 375ºF. Grease a 6-cup soufflé or baking dish with a cooking fat of your choice.
- Melt the butter in a medium saucepan over low heat. Stir in the almond flour and spices. Continue stirring until a smooth paste forms. Stir in the coconut milk, and keep stirring until the mixture lightly boils and thickens to a sauce. Turn off the heat so the sauce can cool down a bit.
- Separate the eggs-- whites in one bowl, yolks in another.
- Beat the yolks well, then add 1/4 cup of the warm sauce mixture to the egg yolks (this brings down the temperature so the eggs don't cook). Stir the yolk mixture into the remaining sauce. Set this aside. *Add your mix-ins here if you'd like!
- Beat the egg whites and baking powder in a large bowl until stiff peaks begin to form (I used a hand mixer). Fold some of the egg whites into the cooled sauce to lighten it up, then gently fold the sauce into the remaining egg whites.
- Carefully pour the mixture into your greased baking dish. Transfer to the oven, positioned towards the bottom rack.
- Bake until puffy, light golden brown, and set in the middle-- about 25 minutes.
Notes
*Stir in 1 cup of whatever mix-ins you like (finely chopped) to switch up the flavor combo:
- bacon, spinach, and minced onion
- ham, broccoli, and grass-fed cheese
- crumbled sausage, green onion, and red pepper
Nutrition
Calories: 144kcal | Carbohydrates: 2g | Protein: 7g | Fat: 11g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 436mg | Fiber: 1g | Sugar: 1g | Iron: 1mg