Ingredients
2 tbsp almond flour
2 tbsp butter
1 cup heavy whipping cream
4 eggs
1 1/5 cups shredded, semi-firm cheese
1/8 tsp cream of tartar or baking powder
coconut oil, parmesan/romano cheese, salt, pepper
Directions
1. Grease your ramekin or whatever dish with the coconut oil
2. In a pan, melt the butter and add 1 tbsp of the almond flour, mix
3. add the heavy cream and the 2nd tbsp of flour, stir constantly
4. Bring the butter/cream/almond flour to a boil, then remove from heat
5. Separate your eggs
6. Once the cream mixture has cooled a bit, add a bit of the cream mixture to the separated yolks and whisk
7. Continue adding some of the cream to the yolks, continuously whisking, then add your shredded cheese and some salt
8. Add the tartar/baking powder to the egg whites and whip them until you have the classic stiff peaks
9. About now you should preheat your oven to 350 degrees Fahrenheit
10. Spoon some of the whipped cream into the yolk mixture and fold in it, continue until it’s all incorporate
11. Pour all of that into your ramekin/dish, add the parmesan cheese and pepper to the top
11. Bake for 30-40 minutes, until the top gets golden. I did mine for about 30 minutes.
Useless Information and Photos
They say to use a dish with straight sides, like a ramekin, don’t make too much floor-shaking movement while the soufflé is baking, don’t open the oven door or even turn the oven light on. All of that is nonsense. My dish had sloped sides (measured 5″ square on the bottom and around 2″ deep), I put the oven light on the whole time, opened the oven door a dozen times, stomped around the kitchen like I was on a mission. The soufflé came out as expected: crusty on top and fluffy/moist in the middle
I shredded a block of garlic and herb cheddar cheese for this recipe. We have parsley flakes that have been lounging around too long, so I used those on the top.
I ate half for lunch and the rest for breakfast the next day. I did like it a little but more when it’s deflated and cold, but it was hot out the day I made it. In the middle of winter I’d probably like it warm.
There was no almond taste from the flour but there was a bit of coconut in there. If that grosses you out then I’d use butter, tallow, or olive oil to grease your dish.
