My take on Gordon Ramsay’s Three Cheese Soufflé recipe is delicious, healthy, and very low carb.
Below I note (*) where I substituted low carb ingredients.
Gordon Ramsay’s Home Cooking:
🍎Essential Kitchen Tools And Books For Low Carb Living
Some or all links listed on this page are affiliate links for products that I’ll earn a tiny commission on per-sale. The cost to you, if you buy anything, is absolutely nothing.
✅Low Carb Souffle
Total Carbs Per Serving: 6.3g
Total Net Carbs Per Serving: 4.9g
2 tbsp. Butter cut into small pieces, plus more for greasing baking dish
*½ C Hazelnut or almond flour
1 tsp. baking powder
6 eggs, beaten
*½ C Heavy cream
*½ C Water
½ tsp. Sea salt
¼ tsp. Black pepper
¾ C Cottage cheese
*8 oz. Shredded Cheddar cheese
1/3 C Cream cheese, cut into ½” cubes
🔔Substitutions: I used hazelnut flour instead of regular flour and replaced 1 cup of milk for ½ cup of heavy cream and ½ cup of water. I thought of using just 1 cup of cream but I worried that it would make the dish too rich as heavy cream has 36-39% fat. The recipe also calls for 12 ounces of Monterey Jack cheese. Each ounce of Monterey has 1g of carbs. So I settled for 8 ounces of a 24-month aged cheddar for a minimal carb count.
Finally the recipe includes 1 teaspoon of sugar. I omitted this. However, you can substitute a low carb sweetener like Swerve or Xlya, which add just trace amounts of carbs.
1. Preheat oven to 350; Butter an 8 x 12 baking dish.
2. Mix together the hazelnut flour and baking powder. Make a well in the middle of the dry ingredients and add the eggs, cream, water, sea salt and pepper. Beat well.
3. Stir in cottage cheese and cheddar. Dot the top of the mixture with the pieces of cream cheese and butter and fold them into the mixture with a spoon.
4. Pour into a greased baking dish and bake until golden brown on top and set all the way through, about 40 minutes. Best served with a light salad.
🔔Cooking note: My husband I really enjoyed this dish and loved the rich, cheesy flavors. It is something I’ll make again.
As I mentioned in my video I should have used a dish that was slightly shallower to evenly brown the dish. Also, instead I used the “baking” mode of my oven instead of either the convection roasting or convection baking modes. That may have also reduced the browning.