This Low Carb Blintz Soufflé is unbelievably rich and delicious! It’s been making an appearance at our holiday breakfasts table for years, but in a gluten and sugar version. I think this low carb version is just as good, if not better.
I’ve re-worked the original Blintz Soufflé recipe which had regular flour and sugar, for a low-carb and sugar free version. Since we’ve been avoiding gluten and I’m always trying to reduce the sugar in our diets, I have made this version completely grain, gluten and sugar free. The results were even better than I’d hoped. I’ve been experimenting with my baking by using various sugars like coconut sugar, which is still a “sugar”, monk fruit sweetener and Swerve. For this recipe, everyone thought the Blintz Soufflé with the Swerve was the best tasting. So good in fact, that no one could tell that I hadn’t used real sugar. I also substituted the orange juice for lemon juice making it even more “keto friendly”. (I am an Amazon affiliate and earn a small amount on some purchases.)
Why not real sugar?
While you can totally make this recipe with sugar and flour, I found that since there is almost no difference in taste, why not make a healthier version? This makes it perfect keto and diabetic friendly dish.
Breakfast or Dessert?
You make the call. I usually serve this as a sweet brunch item similar to a French toast casserole or sweet rolls. But it’s pretty enough and tasty enough to serve for a Keto and diabetic friendly dessert! Keep in mind, even the refined sugar version is not overly sweet, so this isn’t an over-the-top sweet dessert. I serve it with a warm fruit sauce, but you can also serve it with just a dusting of powdered sugar or sugar-free jam if you’re so inclined.
While traditional blintzes are pancakes rolled around a sweet cheese filling, this casserole has the flavor of blintzes without the rolling and filling. Skipping that step makes this a fast breakfast casserole. I’ve also made it ahead and refrigerated it until the morning. Then just pop it in the oven and bake. The old version has a blueberry syrup with sugar. To reduce the sugar even further, I’ve skipped it completely and just heated and puréed frozen fruit.
I hope you like this Low Carb Blintz Soufflé as much as my family does!
Tips for making the Blintz Soufflé
You can blend the batter in either a food processor or blender.
The filling works best in a food processor. Bring the cream cheese to room temperature.
Pour 1/2 of the batter into a greased 8″x8″ baking dish. Using a spoon, drop the filling on the batter. Use a knife to swirl it into the batter. Don’t worry if it doesn’t blend in completely.
Top with remaining batter and bake. While the Blintz Soufflé is baking, make the sauce. For a cup of frozen berries, add a few tablespoons of water and a squeeze of lemon juice. Heat until the fruit is warm and then puree it in the blender. If desired, add sweetener. Dust the finished souffle with confectioner’s sugar if desired. (I use Swerve)
Some of the items used in this post are available at my Amazon store.
A low-carb keto friendly version of a traditional blintz soufflé. Recipe adapted from Marlene Sorosky's Year-Round Holiday Cookbook. Nutrition information is based on 1/4 cup of berry sauce. Carbs will be lower if less or none is used on each serving. (Recommended serving is 2 Tablespoons of berry sauce per serving. (The fruit sauce adds about 5 carbs per serving) I've omitted it from the nutrition information for a truer carb count. For fruit sauce: In a small sauce pan, heat 1 cup frozen berries, 2 teaspoons lemon juice and and 2 Tablespoons water until the fruit has softened. Puree the fruit in a blender, thinning with water if necessary. If the sauce is not sweet enough, add sugar substitute to taste.
- 6 Tablespoons butter, melted
- 6 Tablespoons sugar substitute, (I used Swerve confectioner's sugar)
- 1 cup eggs, approximately 4 large
- 3/4 cup sour cream
- 1/2 lemon, zest and juice, (about 2 Tablespoons)
- 1/2 cup almond flour
- 1 Tablespoons baking powder
- 4 ounces cream cheese,
- 8 ounces cottage cheese small curd
- 1 egg yolk
- 2 teaspoons sugar substitute, ( I used Swerve confectioner's sugar)
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 3 Tablespoons Swerve confectioner's sugar, to dust finished souffle.
Preheat oven to 350 degrees F. Lightly butter or grease an 8" glass baking dish.
In a blender or food processor, add butter, sugar substitute, eggs, sour cream lemon juice and zest, almond flour and baking powder. Blend until smooth. Pour 1/2 of the batter into the baking dish.
Prepare the filling: In a food processor, fitted with a blade, add softened cream cheese, cottage cheese, 1 egg yolk, sugar substitute, vanilla and almond extracts and blend until smooth, scraping down the sides.
Using a spoon, drop filling in heaping spoonfuls onto the batter. Swirl in filling with knife. Don't worry if it's not completely blended. Pour remaining batter on top.
Bake uncovered in the middle of the oven for 40-45 minutes until golden brown. Souffle will be firm, but slightly soft when done.
Serve Blintz souffle warm with fruit sauce, jam or powdered sugar.