How to Make Raspberry Chocolate Protein Soufflé
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Preheat oven to 375°F (191°C) and grease 4 6oz ramekins.
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Whisk egg yolks, protein powder, cocoa, almond milk, and 1 tbsp erythritol until smooth.
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Beat egg whites, salt, and cream of tartar until soft peaks; gradually add remaining erythritol, beat to stiff peaks.
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Gently fold whites into chocolate mixture.
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Fill ramekins 2/3 full, swirl 1 tbsp raspberry puree into each.
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Bake 15—18 minutes until puffed and just set. Serve immediately.
Pro Tips for Perfect Raspberry Chocolate Protein Soufflé
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of large eggs, separated, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Bake until set and fragrant, then let it cool so the texture finishes setting.
Frequently Asked Questions
How do I store Raspberry Chocolate Protein Soufflé?
Store in an airtight container at room temperature or in the fridge depending on ingredients. Enjoy within a few days for best texture.
Can I freeze Raspberry Chocolate Protein Soufflé?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for large eggs, separated?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain nuts, eggs, dairy depending on the specific ingredients you use. Always check labels and make swaps as needed.