Sugar-Free Banana Soufflé
Sugar-Free Banana Soufflé
If you want a fairly swift, sugar-free dessert, this is great. Sure, you need to get the mixer out, but within 20 to 30 minutes you have joy of the light and fluffy kind.
Servings
4
Prep time
Cook time
Recipe
Vegetarian, Gluten Free
Ingredients
- 1 tsp butter, for greasing
- 3 organic eggs, separated
- 4 ripe bananas
- ½ cup almond meal
- 1 tsp ground cinnamon
- ¼ tsp stevia
- Cream, yoghurt or coconut yoghurt, to serve
Method
- Preheat oven to 200°C and prepare 4 ramekins by greasing them generously with butter.
- Beat egg yolks, banana, almond meal, cinnamon, stevia and ½ tsp salt in a stand mixer fitted with a paddle attachment until well combined. Transfer to a large bowl.
- Clean and dry the mixer (be thorough), then fit it with a whisk attachment. Beat egg whites to stiff peaks, then gently fold them into the banana mixture with the spatula.
- Gently spoon the batter into ramekins, filling them to just over the top of the edge.
- Place ramekins on a baking tray and slide them into the oven, leaving enough room for them to puff up.
- Immediately reduce the oven temperature to 180°C.
- Bake for 14–15 mins until nicely puffed up and golden and only just cooked through.
- Serve immediately with generous amounts of cream or yoghurt.
- Variations Play around with these additions to the basic recipe: Add 1–2 mashed dates into the banana mix. Grate 60g of dark chocolate into the banana mix, then finish with more just as they come out of the oven.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
