Sugar-free raspberry chocolate soufflé
- 4 4 large egg whitelarge egg whites
- ¼ cup (1¼ oz.) 60 ml (32 g) powdered erythritol
- 3 oz. (2⁄3 cup) 85 g (160 ml) fresh raspberries
- 1 tsp 1 tsp unsalted butter
- ½ oz. (12⁄3 tbsp) 14 g (25 ml) sugar-free baking chocolate chopped
- Preheat the oven to 375°F (190°C). Lightly grease one 3.5 inch (8 cm) ramekin per serving with butter. Place the ramekins on a baking sheet and set them aside.
- Puree the raspberries in a blender. If you want, you can strain the puree through a wire mesh or cheesecloth to remove the seeds, but it isn't necessary.
- In a separate bowl, whip the egg whites. As the whites begin to form soft peaks, gradually add the sweetener. Continue whipping until stiff, glossy peaks form.
- Pour the raspberry puree along the sides of the bowl around the egg whites. Avoid pouring directly on the egg whites because you want to avoid them deflating. Use a spatula to gently fold the egg whites around the puree, creating streaks of raspberry puree with the egg whites.
- Fill each ramekin about halfway full with dollops of egg white mixture. Do not smooth or press the mixture down. Sprinkle 1/4 of the chocolate over each ramekin and then fill each ramekin with the remaining egg white mixture.
- Bake for 10-12 minutes on a lower oven rack until the soufflé has risen and is lightly browned. Remove from the oven and serve immediately. The soufflés will naturally deflate a little as they cool.
Tips for whipping egg whites
Fresh egg whites at room temp whip best. You can also find success using a mixture of fresh egg whites combined with egg whites from a carton.
For best results, let your egg whites come to room temperature. Begin whipping on low and gradually increase the speed of your mixer.