📍 Where this dish comes from: Savoie
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Discover the history of this region →
The most theatrical dish in French cooking — a Gruyère soufflé that rises dramatically above its ramekin, golden and quivering, pulling everyone to the table the moment it leaves the oven. Technically keto when made with almond flour in the béchamel, this cloud of cheese and eggs is one of the great pleasures of French gastronomy.
What You’ll Need
Servings: 4 servings
Calories: 380kcal
Ingredients
- 4 eggs separated + 1 extra white
- 2 tbsp butter (for ramekins)
- 2 tbsp grated Parmesan (to coat)
- 2 tbsp butter soufflé base
- 1 tbsp almond flour soufflé base
- 200 ml warm whole milk (or cream) soufflé base
- 120 g Gruyère grated soufflé base
- 1 tsp Dijon soufflé base
- 1 pinch nutmeg, salt, white pepper soufflé base
Instructions
- Preheat oven to 200°C with a baking sheet inside. Butter ramekins, coat with Parmesan, run finger around rim edge.
- Make base: melt butter, whisk in almond flour, cook 1 minute. Add warm milk gradually, whisk smooth. Cook until thick. Off heat, add Gruyère, Dijon, nutmeg. Cool slightly. Beat in egg yolks.
- Whisk 5 egg whites with a pinch of salt to stiff, glossy peaks.
- Fold one-third of whites into cheese base. Gently fold in remaining whites in two additions.
- Fill ramekins to just below the rim. Place on hot baking sheet.
- Bake 12–15 minutes until risen and golden but still slightly wobbly.
- Rush to the table immediately — soufflés wait for no one.
Nutrition
Serving: 1serving | Calories: 380kcal | Protein: 24g | Fat: 28g | Fiber: 1g
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Health Benefits
- The soufflé method incorporates significant air, giving a lighter texture relative to its ingredients.
- Gruyère provides selenium and B12 in a well-absorbed dairy protein format.
- Egg whites provide easily absorbed protein with all essential amino acids and virtually no fat.