LOW CARB CHEDDAR CHEESE SOUFFLE

Steps:

• 1. Preheat your oven to 375 degrees and butter a large souffle dish or.
• 6 small souffle dishes.
• 2. Add to the blender the eggs, cream, Parmesan, mustard, salt and.
• pepper. Blend until mixed well and smooth.
• 3. With the blender running, add the cheddar through the hole in the.
• lid, one chunk at a time until all are chopped up and the mixture is.
• thick. Add the cream cheese in the same manner. (Note - the mixture.
• will be very thick at this time; it may be necessary to stop the.
• blender and stir the mixture around with a spatula to fully.
• incorporate the cheeses.).
• 4. Once all of the cheddar and cream cheese is fully incorporated, run.
• the blender for 5 more seconds, just to get a little air in the.
• mixture.
• 5. Pour the mixture into the buttered souffle dish(es).
• 6. Bake the souffle for 40-50 minutes depending upon your preference.
• The original recipe says that either you can bake the souffle for 40.
• minutes and use the "liquid center as a sauce to spoon over the rest.
• of the souffle", or you can just do what I do and bake it for 50.
• minutes to get a nice firm souffle all the way through.
• The souffle will have a lovely brown top:.