Treat yourself to Spiced Pumpkin Soufflés.
There's something a little bit fancy about serving up soufflés. They look absolutely elegant once they are plated! The good news is, this dessert doesn't just look the part–it's very delicious, too. Spiced pumpkin soufflés combine all the flavors that we love about Fall into one tasty little dish. However, using canned pumpkin puree allows you to enjoy this dish all year long!
Satisfy your sweet tooth with this light treat with yummy flavor. You'll love cooking this dessert in your home! The aroma is definitely an added bonus. As your dessert bakes, your home will fill up with the deliciously bold scents of cinnamon and nutmeg with the earthy undertones of pumpkin. Not only will you serve up the perfect dessert, but your home will smell perfectly inviting.
While the flavor of spiced pumpkin soufflés is absolutely heavenly, the lightness of this dessert is another reason to love it. You won't feel overly stuffed once you polish off your dessert, which is always a benefit. This is a great addition to any meal but can be especially nice if served as a lighter finish after a heavy dinner. This recipe is a little reminder that even lighter desserts can totally satisfy those cravings.
Not sure about the time commitment? In about 40 minutes you can have this amazing dessert on your very own table. That's nothing! This is the type of dessert that makes you want to throw a party just so you can show it off! Mark your calendars–it's time to invite your family and friends to enjoy this satisfying low carb dessert. Remember, this dish is best served warm. Your guests are sure to adore this soufflé so it won't last long! Don't forget to save a serving for yourself!
| Servings: |
- 1 can pumpkin puree
- 1/2 cup canned coconut milk
- 1 teaspoon vanilla extract
- 2 large eggs separated
- 1/4 cup So Nourished powdered erythritol
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Preheat the oven to 350°F and grease four 4-ounce ramekins with cooking spray.
- Whisk together the pumpkin, coconut milk, and vanilla in a mixing bowl.
- In a separate bowl, whisk together the egg yolks, erythritol, cinnamon, and nutmeg.
- Whisk the egg mixture into the pumpkin mixture until well combined.
- In another bowl, beat the egg whites until stiff peaks form them fold into the pumpkin mixture.
- Spoon about ½ cup of the mixture into each ramekin then place them on a baking sheet.
- Place the baking sheet in the oven and bake for 25 minutes. Serve warm.
NUTRITIONAL DISCLAIMER
The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.
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