Low-Carb Cheese Soufflé

Step 1Preheat oven to 200 °C/ 400 °F (conventional), or 180 °C/ 355 °F (fan assisted). Grease three 1 cup capacity ramekins (or two 1 ¹/₂ cup ramekins like I did).

Step 2Melt the butter in a medium sized saucepan. Add the almond meal and salt and stir constantly until combined – it will thicken slightly, though not as much as a traditional roux.

Step 3Add the milk and Dijon whisking constantly until smooth. Continue stirring until the mixture starts to boil, then reduce to a simmer and whisk until it has thickened slightly, about 5 minutes.

Step 4Add the cheddar cheese and 2 Tbsp of the parmesan and stir to combine, then remove from heat.

Step 5Stir the egg yolks into the cheese mixture and stir to combine.

Step 6Beat the egg whites with an electric mixer until stiff peaks are formed.

Step 7Gently fold the cheese mixture through the eggs until combined.

Step 8Spoon mixture between the ramekins, and sprinkle with the remaining 1 tbsp parmesan. Place on a baking tray inside oven.

Step 9Reduce heat to 180 °C/ 355 °F (conventional), or 160 °C/ 320 °F (fan assisted). Bake 15 - 20 minutes or until puffy and starting to lightly brown.

Step 10Eat immediately while still warm.