Lemon-Ricotta Souffles

Lemon-Ricotta Souffles

Lemon-Ricotta Souffles Recipe
Prep time
Cook time
Total time
Serves: 8
  • ¾ c. spring water
  • 1 ½ c. organic ricotta cheese
  • ½ tsp. cream of tartar
  • 6 Tbsp. organic butter, softened
  • 3 Tbsp. fresh lemon juice
  • 1 tbsp. organic lemon zest
  • ½ tsp. Celtic sea salt (fine)
  • ¾ c. organic coconut flour
  • 4 large organic egg yolks
  • 6 large organic egg whites
  • ½ tsp. SweetLeaf® Stevia Extract
  • 1 c. organic erythritol
  1. Preheat the oven to 425 degrees F.
  2. Butter eight 4-ounce ramekins.
  3. In a medium saucepan, bring the softened butter, the water and ½ teaspoon of salt to a boil.
  4. Remove from the heat and stir in the coconut flour all at once. Cook over moderate heat, stirring with a wooden spoon, until the dough comes together, about 2 minutes.
  5. Transfer the dough to the bowl of a standing mixer fitted with the paddle. Beat at medium speed for 10 seconds. Add the egg yolks one at a time; beat well between additions. Add the lemon zest and juice and ricotta and beat at high speed until very smooth and creamy, scraping down the bowl occasionally. Transfer to a large bowl.
  6. Wash and dry the mixer bowl. Add the egg whites, the cream of tartar and a pinch of salt. Using the whisk, beat the egg whites at medium high speed until soft peaks form. Mix the erythritol with the stevia well and add in a thin stream and beat at high speed until stiff, glossy peaks form, about 2 minutes.
  7. Gently fold the whites into the ricotta dough just until no streaks remain.
  8. Spoon the soufflé mixture into ramekins. Run the blade of a knife over the top so it’s level, then run your thumb around the inside rim to help the soufflés rise evenly.
  9. Bake the soufflés in the center of the oven for 35 to 40 minutes, or until firm, risen and deep golden on top.
  10. Let cool for 15 minutes.
  11. Serve.

Nutrient Information Per Batch

2121.61 kcal Calories, 931.5 mg Calcium, 38.63 g Carbohydrate, 1207.91 mg Cholesterol, 188.64 g Total Fat, 14.38 g Fiber, 6.32 mg Iron, 148.32 mg Magnesium 1450.33 mg Potassium, 80.55 g Protein,147.63 mcg Selenium, 2349.94 mg Sodium, 10.54 g Sugars, 7.7 mg Zinc, 128.32g Saturated fat, 0 trans Fat, 41.33 g Monounsaturated fats, 7.43 g Polyunsaturated fats, 4727.17 IU Vitamin A, 0.68 mg Vitamin B6, 2.76 mcg Vitamin B12, 14.52 mg Vitamin C, 119.8 IU Vitamin D, 4.51 Vitamin E, 10.67 mcg Vitamin K, 163.9 mcg Folate,0.24 mg Vitamin B1(Thiamin),1.19 mg Vitamin B3(Niacin),2.07 mg Vitamin B2(Riboflavin), 0 mcg Lycopene, 746.08 mcg Lutein and Zeaxanthin, 0.75 g ALA, 0.01 g EPA, 0.08 gDHA,1072.61 mg Phosphorous, 2.39 mg Manganese, 25.9 mcg Alpha carotene, 315.11 mcg Beta carotene, 27.18 mcg Beta cryptoxanthin, 0.22 g Conjugated Linolenic Acid


  • No Poultry
  • No Grains
  • No Legumes
  • No Nightshade
  • No Fish
  • No Red Meat
  • No Pork
  • No Shellfish
  • No Gluten
  • No Seeds
  • No Soy
  • No Yeast
  • No Peanuts

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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