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.
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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.
Ingredients
- 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
Preparation
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