- 2 Tbsp unsalted butter, softened to room temperature
- 2 Tbsp finely grated Parmesan cheese
- 2 cups lightly packed spinach leaves (2 oz)
- sea salt and freshly ground pepper
- 1/4 cup almond flour
- 1/4 tsp xanthan gum
- 1/8 tsp nutmeg
- 4 large eggs, yolks and white separated, at room temperature
- 1/2 cup heavy cream
- 2 tsp dijon mustard
- 1 cup (4 oz) shredded aged cheddar cheese
- Preheat the oven to 400°F (205°C). Use 1 tablespoon of the butter to grease 4 (6 to 8 oz) ramekins. Sprinkle the Parmesan along the inner sides of the dishes. Set the ramekins aside on a small baking sheet.
- In a sauté pan over medium-low heat, add the remaining 1 tablespoon of butter and gently cook the spinach until just soft, 3 to 4 minutes. When cool enough to handle, squeeze out the excess liquid, chop the spinach, season with a generous pinch of salt and pepper, and set aside.
- In a medium bowl, whisk together the almond flour, xanthan gum, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- In a separate small bowl, whisk the egg yolks with the heavy cream and Dijon mustard until well combined. Add the wet mixture to the almond flour mixture and stir to combine. Stir in the cheddar cheese and chopped spinach until fully incorporated.
- In a large, clean bowl, beat the egg whites with a pinch of salt until stiff peaks form and the whites are smooth and glossy. Carefully fold the egg whites into almond flour-cheese mixture until just combined.
- Divide the batter among the prepared ramekins and carefully place them baking sheet on a rack in the center of the preheated oven. Bake until the soufflés have risen an inch or two above the rim and are golden brown, 22 to 25 minutes. Serve immediately.
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