This sweet breakfast treat for one will brighten your morning! The Matcha Skillet Souffle is a sweetened whipped omelet with green matcha, bright raspberries, plus a drizzle of chocolate and a dollop of whipped cream.
You will need a cast iron skillet or other type of oven proof dish that you can use on a stovetop. A smaller skillet will give you a fluffier souffle, but you can see that my wider skillet works just as well!
If you have access to a stand or hand mixer then this dish is fast to prepare. Without one you could still whip the whites by hand but it takes some determination. I really recommend the matcha flavor, but you could also substitute cocoa powder for a chocolate version, or some almond flour for a vanilla version. (You may want to add more vanilla if you try that.)
Yields 1 servings of Matcha Skillet Souffle
The Preparation
- 3 large eggs
- 2 tablespoons Swerve confectioners
- 1 teaspoon vanilla extract
- 1 tablespoon matcha powder
- 1 tablespoon butter
- 7 whole raspberries
- 1 tablespoon coconut oil
- 1 tablespoon unsweetened cocoa powder
- ¼ cup whipped cream
The Execution
1. Set the oven to broil, and preheat a cast iron pan over medium heat. Separate the eggs into yolks and whites.
2. Whip the whites with the 1 tablespoon Swerve confectioners. One peaks form add in the and matcha powder Continue to whip until the peaks become stiff. (I’ve also done this by adding everything at once to a stand mixer, but it failed to whip with a hand mixer.)
3. Use a fork to break up the yolks. Mix in the vanille then add a small amount of the whipped whites. Carefully fold the rest of the whites into the yolk mixture.
4. Add the tablespoon of butter to the cast iron pan. Allow it to melt then add the souffle mixture to the pan. Turn the heat to low then place the raspberries on top. Let it cook until the eggs puff up and feel set if you carefully tap the top.
5. Move the skillet to the oven and watch it carefully. Remove once the top starts to brown. If you leave it in too long it may turn quite dark or burn.
6. Melt the coconut oil then whisk in the cocoa powder and remaining tablespoon of Swerve confectioners. Drizzle across the top. Serve with ¼ cup of whipped cream.
This makes a total of 1 servings of Matcha Skillet Souffle. Each serving comes out to be 578 Calories, 50.91g Fats, 5.06g Net Carbs, and 20.95g Protein.
| Matcha Skillet Souffle | Calories | Fats(g) | Carbs(g) | Fiber(g) | Net Carbs(g) | Protein(g) |
| 3 large (150 g) eggs | 214 | 14.27 | 1.08 | 0 | 1.08 | 18.84 |
| 2 tablespoons Swerve confectioners | 0 | 0 | 0 | 0 | 0 | 0 |
| 1 teaspoon vanilla | 12 | 0 | 0.53 | 0 | 0.53 | 0 |
| 1 tablespoon matcha powder | 8 | 0 | 3 | 3 | 0 | 0 |
| 1 tablespoon butter | 102 | 11.52 | 0 | 0 | 0 | 0.04 |
| 7 raspberries | 7 | 0.09 | 1.59 | 0.09 | 1.5 | 0.16 |
| 1 tablespoon coconut oil | 121 | 13.47 | 0 | 0 | 0 | 0 |
| 1 tablespoon unsweetened cocoa powder | 12 | 0.74 | 3.13 | 2 | 1.13 | 1.06 |
| 1 tablespoon Swerve confectioners | 0 | 0 | 0 | 0 | 0 | 0 |
| ¼ cup whipped cream | 102 | 10.82 | 0.82 | 0 | 0.82 | 0.85 |
| Totals | 578 | 50.91 | 10.15 | 5.09 | 5.06 | 20.95 |
This makes a total of 1 servings of Matcha Skillet Souffle. Each serving comes out to be 578 Calories, 50.91g Fats, 5.06g Net Carbs, and 20.95g Protein.
The Preparation
- 3 large eggs
- 2 tablespoons Swerve confectioners
- 1 teaspoon vanilla extract
- 1 tablespoon matcha powder
- 1 tablespoon butter
- 7 whole raspberries
- 1 tablespoon coconut oil
- 1 tablespoon unsweetened cocoa powder
- ¼ cup whipped cream
The Execution
- Set the oven to broil, and preheat a cast iron pan over medium heat. Separate the eggs into yolks and whites.
- Whip the whites with the 1 tablespoon Swerve confectioners. One peaks form add in the and matcha powder Continue to whip until the peaks become stiff. (I've also done this by adding everything at once to a stand mixer, but it failed to whip with a hand mixer.)
- Use a fork to break up the yolks. Mix in the vanille then add a small amount of the whipped whites. Carefully fold the rest of the whites into the yolk mixture.
- Add the tablespoon of butter to the cast iron pan. Allow it to melt then add the souffle mixture to the pan. Turn the heat to low then place the raspberries on top. Let it cook until the eggs puff up and feel set if you carefully tap the top.
- Move the skillet to the oven and watch it carefully. Remove once the top starts to brown. If you leave it in too long it may turn quite dark or burn.
- Melt the coconut oil then whisk in the cocoa powder and remaining tablespoon of Swerve confectioners. Drizzle across the top.
- Serve with ¼ cup of whipped cream.
