Homemade Low Carb Squash Souffle
Move over cheese souffle! Enjoy this healthy and delicious squash souffle that you can serve for a "fancy," savory brunch or as a unique side dish with your favorite main entree.
Ingredients
- 10.6 oz cooked and drained butternut squash
- 1.4 oz unsalted butter
- Finely grated zest of ½ orange
- 2 TB Swerve confectioners’ sweetener
- ½ tsp dried thyme
- Generous pinch ground nutmeg
- Sea salt
- Freshly ground black pepper
- 3 large eggs separated
Instructions
- Preheat the oven to 355°F and generously grease 4 ramekins. Place them onto a tray.
- Place your cooked and drained squash into a bowl and use a potato masher to mash to a smooth puree. This is best done while it is still warm.
- Melt the butter and add it to the bowl of mashed squash, along with the orange zest, Swerve, thyme, and nutmeg. Season with salt and pepper and set aside to cool a little.
- Separate the eggs, keeping the whites in a large, clean bowl. Lightly break up the yolks.
- Once the squash mixture has cooled a little, mix in the yolks. Use a hand mixer to whip the whites to stiff peak stage. Take a third of the whipped whites and mix it into the squash mixture. Then, very gently fold in the remaining whipped whites, using large circular movements to ensure not too much air gets knocked out.
- Divide the mixture between the 4 ramekins, then bake for 35-40 minutes. Serve immediately.
Nutrition
Serving: 1gCalories: 156kcalCarbohydrates: 8gProtein: 6gFat: 12gSaturated Fat: 6gCholesterol: 170mgSodium: 120mgFiber: 2gSugar: 3g