These low carb lemon poppyseed soufflés are a light and moist keto treat, perfect for dessert! An interesting twist on this recipe is combining cheese with a hint of sweetness. Ricotta cheese is delicate, fluffy and really adds to the texture of these low carb soufflés while adding a great dose of fat and protein.
Even without the sweetener, they have a natural sweetness of their own. Combing ricotta with lemon and a hint of sweetness results in a unique dessert that’s sure to please everyone’s palate. If you’re making these as a dessert course, make sure you pop them out of the oven just as you’re ready to serve (soufflés tend to sink!) and sprinkle them with powdered erythritol for an impressive presentation!
The Preparation
- 2 large egg, separated
- 1/4 cup erythritol
- 1 cup ricotta cheese
- 2 teaspoons lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon poppy seeds
The Execution
1. Preheat your oven to 375°F and separate 2 eggs into 2 mixing bowls. With a clean, dry electric hand mixer, beat the egg whites until they’re foamy.
2. Add in 2 tablespoons of erythritol and beat until the egg whites become shiny and stiff peaks form.
3. In the other mixing bowl, cream together the egg yolks, ricotta cheese and the other 2 tablespoons of erythritol.
4. Into the egg yolk ricotta bowl, add the zest and juice of half a lemon.
5. Now add the vanilla extract and poppy seeds. Mix well to combine.
6. Fold the egg whites into the egg yolks half at a time, stirring gently.
7. Grease 4 ramekins and add your soufflé batter into each one. Gently shake and tap the ramekins to flatten out the tops of the soufflés. Bake for about 20 minutes. The soufflé tops should be set but slightly jiggly.
8. Remove from the oven when you’re ready to serve. Enjoy!
This makes a total of 4 servings of Low-Carb Lemon & Poppy Seed Souffles. Each serving comes out to be 131 calories, 7.6g fats, 3.8g net carbs, and 10.3g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 2 large egg | 157 | 10.5 | 0.8 | 0 | 0.8 | 13.8 |
| 1/4 cup erythritol | 10 | 0 | 0 | 0 | 0 | 0 |
| 1 cup ricotta cheese | 341 | 19.5 | 12.7 | 0 | 12.7 | 28.1 |
| 2 teaspoon lemon zest | 2 | 0 | 0.6 | 0.4 | 0.2 | 0.1 |
| 1 tablespoon lemon juice | 3 | 0 | 0.9 | 0.1 | 0.8 | 0.1 |
| 1 teaspoon vanilla extract | 12 | 0 | 0.6 | 0 | 0.6 | 0 |
| 1 teaspoon poppy seeds | 15 | 1.2 | 0.8 | 0.6 | 0.3 | 0.5 |
| Totals | 540 | 31.2 | 16.3 | 1.1 | 15.3 | 42.6 |
| Per Serving (/4) | 135 | 7.8 | 4.1 | 0.3 | 3.8 | 10.7 |
Low-Carb Lemon & Poppy Seed Souffles
Ingredients
- 2 large egg separated
- ¼ cup erythritol
- 1 cup ricotta cheese
- 2 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon poppy seeds
Instructions
- Preheat oven to 375F and separate the eggs into two mixing bowls. Using a clean, dry electric hand mixer, beat the egg whites until foamy.
- Add half of the erythritol and beat until the egg whites become shiny and stiff peaks form.
- In a separate mixing bowl, cream together the egg yolks, ricotta cheese and remaining erythritol.
- Add the lemon zest and juice to the bowl with the egg yolk and ricotta.
- Add the vanilla extract and poppy seeds, stirring to combine.
- Fold the egg whites into the egg yolks one half at a time, stirring gently.
- Grease the ramekins and pour in the soufflé batter in equal amounts. Gently shake and tap the ramekins to flatten out the tops of the soufflés. Bake for about 20 minutes. The tops should be set but slightly jiggly.
- Remove from the oven when ready to serve. Enjoy!
Hi Craig,
This looks delicious. Can lime be used instead of lemon? Not a lemon fan but love lime.
Thanks for all the wonderful recipes.
I don’t see why not Cindy. The acidity should still come out nicely. And no problem at all, thanks for being a fan!
There was a lot of water on the bottom of my ramekins, did I do something wrong?
And the ricotta didn’t cream very well, still kind of a curdled texture. The taste was great, but the water sitting on the bottom and the curdled texture I’m not a fan of.
With the ricotta not creaming properly, it does sound like something went wrong. Were you using full fat ricotta cheese? Other than that, the mixing of the egg whites may have caused a problem.
Made these tonight! Very tasty, I may add some coconut next time. Loved how easy they were to make and only a few ingredients needed. Thanks Criag, moving on to your slow cooker recipes next!
Awesome to hear Carmen!
This recipe is amazing, you can sub ricotta for cream cheese I make this once a week!
How much cream cheese do you use?
I made these yesterday and was so disappointed. They collapsed and tasted wet & grainy. What did I do wrong. I followed the directions.
The only thing I can think of is the ricotta cheese. Depending on the brand, it could cause some graininess. Was it full-fat ricotta cheese? If not, it may have caused the wetness.
Yes I think my ricotta, with is called traditional ricotta, is not the fullest fat ricotta available. Mine was only 5 gr fat. Perhaps I will try with cream cheese.