Chocolate Souffle

A simple keto chocolate souffle made with coconut oil, stevia chocolate and egg.

⏱️ Prep: 15 min

Nutrition

—

Calories

—

Protein

1.16g

Carbs

—

Fat

Melt the chocolate and the oil over a water bath at moderate temperature with constant stirring.
Beat the egg with a mixer, starting from lower to maximum speed for about 2 minutes. The egg must become foamy and lighten slightly in color so that the souffle rises.
Add the beaten egg to the melted oil and chocolate using a silicone spatula, but very carefully so it does not deflate.
Use disposable muffin molds for baking. You can also use other containers, but keep in mind that the baking time varies depending on the container.
For disposable aluminium foil molds you need about 7 minutes at 200 degrees.