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.

Why not real sugar?

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”.

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! I serve it with this warm Bluebrry Sauce, but you can also serve it with just a dusting of powdered sugar, Berry Compote, 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. To reduce the sugar even further, skip it completely and just heated and puréed frozen fruit.

vertical plated blintz souffle low carb.

Tips for making the Blintz Soufflé

You can blend the batter in either a food processor or blender.

blintz souffle indgredients — Batter ingredients.

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.

blintz souffle with filling. — Swirl filling with a knife.

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)

blintz souffle on a white plate. — Dust with confectioner’s sugar.

Low carb fruit sauce

(Recommended serving is 2 Tablespoons of berry sauce per serving. (The fruit sauce adds about 5 carbs per serving)

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.

Here are more low carb breakfast and brunch dishes!

Spinach and Mushroom Breakfast Casserole

Spinach and mushroom low carb casserole.

Hatch Chile Casserole

Asparagus and Mushroom Quiche (Gluten free)