Low Carb Blintz Soufflé
A low-carb keto friendly version of a traditional blintz soufflé. Recipe adapted from Marlene Sorosky's Year-Round Holiday Cookbook.
Servings: 8 people
Calories: 289kcal
Ingredients
- 6 Tablespoons butter, melted
- 6 Tablespoons swerve
- 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 swerve
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 3 Tablespoons Swerve confectioner's sugar, to dust finished souffle.
Instructions
- 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.
Nutrition
Serving: 1serving | Calories: 289kcal | Carbohydrates: 5g | Protein: 10g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 192mg | Sodium: 254mg | Potassium: 276mg | Fiber: 1g | Sugar: 3g | Vitamin A: 823IU | Vitamin C: 1mg | Calcium: 161mg | Iron: 1mg