INGREDIENTS:
NUTRITIONAL FACTS:
DIRECTIONS:
SOUFFLES
Step 1
Preheat the oven to 400F and grease two 8-ounce ramekins with butter. Lightly coat the bottom and sides of each ramekin with Swerve Granular, tapping out the excess. Place the ramekins on a cookie sheet.
Step 2
In a coffee grinder or small food processor, pulverize the freeze dried raspberries until they are a powder. Set aside.
Step 3
In a large bowl, beat the egg whites with the cream of tartar and salt until frothy. Slowly add both sweeteners until the whites are glossy and hold stiff peaks.
Step 4
In a medium bowl, whisk together the egg yolks, cream, almond flour, raspberry powder, raspberry extract and vanilla extract. Add food coloring as desired to achieve a deep pink hue.
Step 5
Gently fold the egg yolk mixture into the egg whites until no streaks remain. Divide the mixture between the two ramekins and place the whole cookie sheet on the center rack in the oven. Bake 18 to 25 min, until puffed up above the edge of the ramekin and golden brown around the edges. The center should still jiggle just slightly when the ramekin is shaken.
Step 6
Remove and dust with additional Swerve Confectioners, if desired. Serve immediately with the chocolate sauce.
CHOCOLATE SAUCE
Step 1
In a microwave safe bowl, heat the cream until bubbling, watching carefully so it doesn’t boil over.
Step 2
Remove and add the chocolate. Let sit a few minutes to melt. Add the sweetener and whisk until smooth. Serve with the soufflés.
