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Cheese soufflé {keto, gluten-free, nut-free}

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  • Author: Monster Cookie
  • Total Time: 35 minutes
  • Yield: 4 servings 1x


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


  1. Preheat oven to 375 degrees. Grease 4, 6-ounce ramekins with a little butter on the bottom and the sides.
  2. Melt the butter in a small saucepan over medium-low heat. Add the flour and quickly mix in (it will get thick and pasty).
  3. Slowly add in the milk a little at a time, stirring constantly (it should stay thick).
  4. Whisk in the mustard and salt. Add the cheddar and Parmesan cheese. Stir until melted and well incorporated.
  5. Remove from heat and then whisk in the egg yolks quickly so that you don’t cook the egg.
  6. Using an electric mixer, beat the egg whites until firm peaks have just formed.
  7. GENTLY fold the cheese mixture into the egg whites.
  8. Spoon the batter into the ramekins and dust the tops with extra Parmesan cheese.
  9. 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.
  10. 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.

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes