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Wednesday, 31 July 2019

Lemon Poppy-Seed Soufflés : Low Carb : Keto


These low carb lemon poppy-seed soufflés are a light and moist keto treat, and/or a perfect dessert! If you do make 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!

What You Need...
1 cup Whole-milk (full fat) Ricotta
2 large Eggs, separated
1/4 cup Erythritol
2 tsp. Lemon Zest
1 tbsp. Fresh Lemon Juice
1 tsp. Vanilla Extract
1 tsp. Poppy Seeds

What You Do...
1. Preheat your oven to 375°F and separate 2 eggs into 2 mixing bowls. Beat the egg whites until they’re foamy, then add in 2 tbsp. of erythritol and beat until shiny and stiff peaks form.
2. In the other mixing bowl, cream together the egg yolks, ricotta cheese and the other 2 tbsp. of erythritol.
3. Into the egg yolk ricotta bowl, add the zest and juice of half a lemon. Then, add the vanilla extract and poppy seeds. Mix well to combine.
4. Fold the egg whites into the egg yolks half at a time, stirring gently.

5. 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.

The above makes...
A total of 4 Low Carb Lemon Poppy Soufflés.
Each soufflé comes out to be 155.25 Calories, 11.02g Fats, 2.64g Net Carbs, and 10.4g Protein.

Recipe with step-by-step guide and more, can be seen here
Need help with weight/measurement conversion, see here



Poppy seeds "are the tiny, edible blue-grey or ivory-coloured seeds of the poppy flower. The former are more common in European cookery; and the latter in Indian cuisine. Although the poppy is the source of opium, its seeds lose their narcotic characteristics as they ripen.

Buyer's guide:
White poppy seeds are not widely available, but you will find them in Indian grocers.

Storage:
Store in an airtight container in the refrigerator to prevent them from becoming rancid.

Preparation:
Because they’re so small and have a tendency to stick together, poppy seeds are often dry-roasted, or soaked and ground before use to make them easier to handle. In Central and Eastern Europe, they are sprinkled onto cakes, breads, biscuits and bagels, and added to potato, egg, pasta, cream and cheese dishes. In India, they are used as a spice or as a thickener in curries."

There is also a nice Orange and Poppy Seeds Cupcakes low carb recipe here

We bring a variety of recipe ideas to this blog, but please note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. 

All the best Jan

24 comments:

Elephant's Child said...

Souffles are always a treat.

Marfi-topia said...

this looks incredibly yummy! I really appreciate the recipes you provide.

Mary Kirkland said...

That looks really good.

William Kendall said...

That sounds delicious.

Tom said...

...looks good.

Miss Val's Creations said...

I am not a big lemon person but this does look delicious!

The Joy of Home with Martha Ellen said...

Boy would I love this, Jan. I love lemon anything and I'm sure in a souffle it would be delicious! Thanks for another great recipe.

CJ Kennedy said...

Yum 😋

sandy said...

everything sounds good - except i'm not much of a ricotta person - i wonder how that would taste in this souffle. photo looks yummy.

Debbie said...

so yummy - lemon anything is the best!!!

Evi Erlinda said...

It's very yummy.

Valerie-Jael said...

This looks delicious. Valerie

baili said...

unfamiliar but sounds appealing dish dear Jan

poppy seeds are available here but i never used them but i remember mom did once in while in her special dishes that she made for her personal health care

Jo said...

Delicious. I love anything lemony.

mamasmercantile said...

I haven't had a souffle in years, that one certainly looks delicious.

Lowcarb team member said...

sandy said...
everything sounds good - except i'm not much of a ricotta person - i wonder how that would taste in this souffle. photo looks yummy

Hello Sandy
Many thanks for your comment.
Although you use ricotta cheese they do not taste of cheese because Ricotta cheese is so delicate, fluffy and really adds to the texture of these low carb soufflés while adding a great dose of fat and protein. So good if like me you live the LCHF lifestyle …

Another great recipe that uses ricotta cheese (which doesn't taste) are the Low Carb Crepes / Pancakes, see the recipe on this post here:
https://thelowcarbdiabetic.blogspot.com/2019/03/pancake-day-2019-make-it-low-carb.html

Hope this helps …

Enjoy the rest of your week

All the best Jan

Susan Kane said...

This sounds so good!

happyone said...

Oh that sure does look delicious!!!

Bob Bushell said...

Yummy yummy yummy.

Francisco Manuel Carrajola Oliveira said...

Deve de ser delicioso e aproveito para desejar um bom fim-de-semana.

Andarilhar
Dedais de Francisco e Idalisa
O prazer dos livros

eileeninmd said...

Looks and sounds delicious. I love anything with lemon. Happy weekend!

CherryPie said...

This recipe looks delicious, I love anything lemon. My mouth is watering :-)

Jeanie said...

Consider it copied! Yum!

Magic Love Crow said...

I would love to eat this right now! So yummy!!! Big Hugs!