As an avid souffle maker for many years, I was delighted to find this version of the cheese one on the site called Low Carb Abode. It’s superbly light, very cheesy and rises like a dream. Its big claim to fame is that is Carb free which really doesn’t concern me, but the thing is, it works perfectly. Try it and see for yourself. A bit more expensive than traditional, which I will not abandon, but it makes a perfectly delightful change.


They rise spectacularly!

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Course Appetizer, Breakfast, dinner

Cuisine French, Keto

Servings 4 servings

Calories 593 kcal


4 medium-sized (12 oz) ramekins



butter for greasing

2 tbsp parmesan grated


2 tbsp butter

100 gms cream cheese

1 cup heavy cream

salt to taste

ground nutmeg to taste


5 eggs large, divided

1 egg white large –I only used 4, quite enough

2 tbsp sour cream—didn’t have so didn’t use

1 cup Gruyere shredded (or other hard Swiss cheese). I used cheddar

¼ cup parmesan


Grease your ramekins with butter and sprinkle with grated parmesan.


Over medium-low heat in a medium saucepan, melt butter and cream cheese. Whisk constantly until creamy.

Whisk in heavy cream and bring to a simmer. Remove from heat. Add salt and ground nutmeg to taste. Don’t go too heavy on salt here and let it cool down


Preheat oven to 375 °F. 180 degrees centigrade

Whisk sour cream into Bechamel sauce, then whisk in the 5 egg yolks until well combined. Add cheeses and stir well.

Place egg whites into grease-free bowl with a dash of salt. Beat with electric mixer until SOFT peaks form.

Add half of the beaten egg whites into the Bechamel mixture and fold in strongly to lighten the batter. Then add the remaining egg whites and fold in softly until combined.

Scoop the souffle mixture into the prepared ramekins and bake for 30-35 minutes until they are risen and golden-brown. Ours took 35 minutes Serve immediately.