Looking for a fluffy, easy cheese soufflé to make? You have to try this recipe! A soufflé is one of those kitchen terms that sounds scary and difficult, but this cheese soufflé recipe is easy to make!
- 2 Tablespoons butter (plus more for greasing the ramekins)
- 1 Tablespoon cassava flour (or almond flour for strict keto)
- 1/3 cup coconut milk (you can also use whole milk or almond milk instead)
- 2 teaspoons stone-ground mustard
- 1/4 teaspoon salt
- 1/2 cup shredded cheddar cheese
- 2 Tablespoons grated Parmesan (plus more to sprinkle on top)
- 3 large eggs, separated
- Preheat oven to 375 degrees. Grease 4, 6-ounce ramekins with a little butter on the bottom and the sides.
- Melt the butter in a small saucepan over medium-low heat. Add the flour and quickly mix in (it will get thick and pasty).
- Slowly add in the milk a little at a time, stirring constantly (it should stay thick).
- Whisk in the mustard and salt. Add the cheddar and Parmesan cheese. Stir until melted and well incorporated.
- Remove from heat and then whisk in the egg yolks quickly so that you don’t cook the egg.
- Using an electric mixer, beat the egg whites until firm peaks have just formed.
- GENTLY fold the cheese mixture into the egg whites.
- Spoon the batter into the ramekins and dust the tops with extra Parmesan cheese.
- Place ramekins on a baking sheet (to make it easier to remove them from the oven all at once) and bake for 12-15 minutes or until puffy and lightly browned on top.
- Enjoy immediately while warm!
Storage: Store in the fridge for up to 5 days.
Freezing: I do not recommend freezing these since eggs become watery when reheated.