Chocolate Soufflé with Crème Anglaise (low carb)

This weekend I was trying to stick with my low crab diet (I put on a few pounds in the last two weeks and my jeans are starting to get snug). But just because I’m low carbing it doesn’t mean I can’t bake! I had a recipe for Chocolate Soufflé with Creme Anglaise that I thought would work well with Splenda and sugar free chocolate. So I gave it a try…

Here is the end product. What do you think?


I know, I know, too many nuts, but I looove nuts. I had never made soufflé before, but based on pictures I thought it would puff up more. Maybe it was the Splenda. It was also dense, more like flourless chocolate cake than my idea of a soufflé. But I didn’t mind… it still tasted good. Especially when I soaked it in the Crème Anglaise. Yummmm....


Here is the recipe…

Chocolate Soufflé with Crème Anglaise (Low Carb version)

Makes 4 mini souffles

1/2 cup nuts, finely chopped

5 tablespoons pourable Splenda (the kind in the box that measures like regular sugar)

1 – 1/2 tablespoons unsalted butter, plus more for brushing

4 oz sugar free Dark Chocolate

2 large egg yolks

3 large egg whites

Pinch of salt

Vanilla Crème Anglaise (recipe to follow, make this first and allow to set in refrigerator)

• Pre heat oven to 400 degrees.

• In a bowl mix the chopped nuts and 1 tablespoon of Splenda.

• Brush four 4-ounce ramekins with butter and coat with the nut mixture (reserve some of the nut mixture to top the batter before baking).

• Place the ramekins in a 9 x 9 inch brownie pan and place in the refrigerator .

• In the microwave melt (at 30 sec interval) the chocolate and 1 - 1/2 tablespoons of butter. Stir until smooth. Set aside and allow to cool completely.

• In a medium bowl, using an electric mixer, beat the egg yolks with 3 tablespoons of Splenda until pale and thickened (about 4 minutes).

• Gradually beat in the cooled chocolate. IMPORTANT: if the chocolate is too hot it will cook the egg yolks.

• In another bowl, and using clean beaters, beat the egg whites and salt until soft peaks form. Beat in the remaining 1 tablespoon of Splenda.

• Beat 1/4 of the eggs whites into the chocolate mix, and then gently fold in the rest of the egg whites into the chocolate mix using a rubber spatula.

• Spoon the batter into the ramekins and sprinkles remaining nut mixture over the batter.

• Rub your thumb along the inside rim of the ramekin to remove any stray batter.

• Half fill the brownie pan with water and place the pan in the center of the oven.

• Bake for 15 minutes or until the edges are set but the center is still soft.

• Set ramekins on heat proof plates and immediately sever with chilled Crème Anglaise.

Vanilla Crème Anglaise

1 cup whipping cream

1/4 cup pourable Splenda

1 teaspoon vanilla extract

2 large egg yolks

• Prepare an ice bath the will hold a small sauce pan.

• Wisk egg yolks with 1 tablespoon of Splenda.

• In a small sauce pan combine all ingredients (whipping cream, remaining Splenda, vanilla, and egg yolk mixture). Stir until combined.

• Cook over medium heat, stirring constantly with a wooden spoon, until the sauce is thick enough to coat the back of the spoon (about 6 minutes). Note: the “coat” test will not work on a metal spoon or rubber spatula.

• Once cooked, submerge the bottom of the sauce pan into the ice bath and continue to stir. This will immediately halt the cooking process and prevent the cream from curdling.

• Store in refrigerator and allow to set before serving atop hot soufflé.