Cheddar Cheese Soufflé (keto)

Cheddar Cheese Soufflé (keto)
4 servings // 408 calories, 32g fat, 20g protein, 8 net carbs

Extra virgin olive oil spray
Bob’s Red Mill super fine, blanched almond flour, for dusting soufflé dish
1/2 cup (1 oz.) firmly-packed Parmesan cheese, grated with microplane
1/4 cup (1.2 oz.) Bob’s Red Mill super fine, blanched almond flour
1/2 teaspoon xanthan gum
1/4 teaspoon smoked paprika
1/4 teaspoon sea salt
1/8 teaspoon cayenne pepper
1/8 teaspoon white pepper
Pinch ground nutmeg
4 tablespoons unsalted Kerrygold butter
1-1/3 cups (12 oz.) grass-fed whole milk
1-1/2 cups (8 oz.) firmly-packed aged Kerrygold cheddar cheese, grated
Alternate: a mixture of half Gruyere and half Kerrygold cheddar
6 large pasture-raised eggs, separated
1/4 teaspoon cream of tartar
1 tablespoon fresh chives, minced  + 1/2 teaspoon for garnish
 (alternative: use slivered green onions)

Heat oven to 350 degrees and adjust rack to middle position.

Spray a 2-1/2 liter soufflé dish with olive oil spray (or four 20-ounce soufflé dishes), then dust with almond flour, dumping out any extra.

MAKE SOUFFLÉ BASE
Combine parmesan, almond flour, xanthan gum and seasonings in a bowl. Melt butter in medium saucepan over medium heat. Whisk in the parmesan mixture and cook, whisking, for about 1 minute. Slowly whisk in milk and bring to simmer. Cook, whisking constantly, until mixture is thickened and smooth. Remove pan from heat and whisk in Kerrygold cheddar until melted and smooth. Let cool for 10 minutes, then whisk in egg yolks and chives.

WHIP EGG WHITES
Using stand mixer fitted with a whisk, whip egg whites and cream of tartar on medium-low speed until foamy. Increase speed to medium-high and whip until very stiff peaks form.

FOLD TOGETHER
Add the cheese mixture and fold in, using a rubber spatula, until fully combined.

BAKE
Pour mixture into prepared dish. Run your thumb around the inside rim of the dish to open a less-than 1/4″ channel, which will allow the soufflé mixture to rise cleanly and evenly during cooking. Bake until the soufflé rises above rim, top is deep golden brown, and interior registers 170 degrees, 30 to 35 minutes. Sprinkle with remaining chives or slivered green onions and serve immediately.

This makes a lovely light supper with a green salad.