Inside: My grain free, keto, low carb souffle with spinach and cheese recipe.
There say that “creativity is the mother of all invention.” That was certainly the case for this delicious spinach and cheese low carb souffle! I’m so excited to share this with you because it was something that I just threw together, and never really expected it was going to be something that I shared on the blog.
I only share the good stuff with you guys!
Here’s what happened
My family is getting ready to go on a pretty amazing trip! We’re heading to Europe for a couple weeks for my brother-in-law’s wedding. Our little one, along with the bride’s niece, is one of the flower girls, and we couldn’t be more excited.
So this morning, as we were going through our refrigerator, reviewing what needed to be used up before we left, my husband started pulling out some perishables. He pulled out a bag of spinach, half a carton of eggs, a half tub of whole milk ricotta, some shallots, and a small container of cream.
As I scanned the ingredients, it came to me.
Eggs? Cream? Cheese? The making of a perfect souffle!
And because we’re focusing on our health, not just any old souffle…but a delicious spinach and cheese LOW CARB SOUFFLE.
So two things I need to disclose right away.
I’ve never made a souffle. And I’ve for SURE never made a low carb souffle. But I knew the general concept and felt like playing around with the ingredients. It was a huge success and this is by far the BEST souffle I’ve ever had, low carb or not.
I think this recipe would be very forgiving – so if you have some onion instead of shallot, go for it. Shredded gruyere instead of cheddar? Why not? No spinach? Then leave it out.
I’m giving you full permission to take liberties with this recipe, and maybe you’ll come back with a NEW “best ever” low carb souffle. Or just follow my recipe, as is.
Either way, with ingredients like these, you can’t lose!
Best Ever Spinach & Cheese Low Carb Souffle
This is the best souffle I've ever had. Low carb, grain free, keto-friendly recipe.
- 2 tbl parmesan, plus more for topping
- 2 tbl butter, melted
- 2 tsp olive oil
- 10 oz fresh spinach, roughly chopped
- 1.5 tbl minced garlic
- 2.5 tbl minced shallot
- 4 eggs, yolks & whites separated *room temp
- 1 cup whole milk ricotta
- 1 cup cheddar cheese, shredded *or sub gruyere
- 1/2 cup heavy cream
- 1/4 tsp white pepper *or sub black pepper
- 1/2 tsp kosher salt, divided
- 1/2 tsp ground mustard
- 3 tbl superfine almond flour
Preheat oven to 375 degrees
Grease a 2qt souffle dish with a little of the melted butter. Reserve the remaining melted butter.
Sprinkle in the parmesan cheese, and shake and coat the souffle dish. Shake out any excess parmesan and reserve for topping.
Place a non-stick pan over medium heat and drizzle in the olive oil. Add the minced shallots, minced garlic, and chopped spinach. Cook, stirring often, until spinach has cooked down and garlic and shallot becomes fragrant.
Add 1/4 tsp salt and continue to cook for another 2-3 minutes until all water has been released and cooked out from spinach. You want the remaining spinach mixture to be dry.
In a blender, place egg yolks, remaining salt and melted butter, heavy cream, ricotta, shredded cheddar, white pepper, ground mustard and almond flour. Blend until creamy, scraping down sides as needed.
In a medium bowl, beat the egg whites until stiff peaks form.
In a large bowl, place the cooked spinach mixture, and dump in the egg yolk mixture. Stir together.
Next, CAREFULLY fold in the whipped egg whites, being careful to use a light hand. All the airy, fluffy texture depends on how gently you're able to fold these egg whites in.
Place mixture into prepared souffle dish. Top with remaining parmesan (I added a bit more - maybe another 1/2 tbl?) and bake for 40 minutes, or until the top is nicely puffed up and golden.
A couple helpful notes on this low carb souffle
When you are beating the egg whites, make sure you keep going until stiff peaks form. It takes longer than you think.
I’m super old school and use a hand held mixer from the 70’s that I rescued from my mom who was going to throw it out. I just love it. You can totally use your stand mixer or even something like this.