Lemon-Almond Soufflés Recipe - Vegetarian Times

Lemon-Almond Soufflés


There’s nothing intimidating about these zesty soufflés, just be sure to grease the sides of the ramekins up to the rim so they’ll rise fully in the oven.

  • 6Servings


  • 2 tsp. coconut oil
  • 4 large eggs, separated
  • 3 Tbs. honey, softened
  • 1 organic lemon, zested and juiced (1 Tbs. zest, 3 Tbs. juice)
  • 3 Tbs. almond meal
  • 1/4 tsp. salt


1. Preheat oven to 350°F. Grease six 4-oz. ovenproof ramekins with coconut oil up to rim. Chill ramekins in refrigerator. 2. Whisk together 3 egg yolks, honey, lemon zest, lemon juice, and almond meal in medium bowl. (Reserve extra egg yolk for another use.) 3. Beat 4 egg whites and salt with electric mixer until stiff peaks form. Fold meringue into egg yolk mixture with spatula. 4. Fill ramekins two-thirds full, and bake 10 to 12 minutes, or until puffy and golden brown. Serve immediately. Learn how to cook delicious gluten-free, vegetarian recipes online. Sign up now!

Nutrition Information

  • Calories: 106
  • Carbohydrate Content: 11 g
  • Cholesterol Content: 92 mg
  • Fat Content: 6 g
  • Fiber Content: 0.5 g
  • Protein Content: 5 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 139 mg
  • Sugar Content: 9 g