Sugar Free Raspberry Soufflé Recipe


A sugar free raspberry soufflé recipe is the perfect dessert for those looking to have a sweet treat without much of the guilt! Sometimes, they key to success with health and fitness, is still feeling like you are able to eat some of the sweeter things in life. It shouldn’t be expected that you have to give up everything you enjoy to get the result that you are looking for. Give this sweet treat a go and you may have found a winner!


Prep time: 20 mins                             Cooking time: 20 mins                              Serves: 4




  • 4 large egg whites
  • 60ml (32g) powdered erythritol
  • 85g (160 ml) fresh raspberries
  • 1 tsp unsalted butter
  • 14g (25ml) sugar-free dark baking chocolate chopped




  1. Preheat the oven to 190°C. Lightly grease one 8cm ramekin per serving with butter. Place the ramekins on a baking sheet and set them aside.
  2. Puree the raspberries in a blender.
  3. In a separate bowl, whip the egg whites. As the whites begin to form soft peaks, gradually add the sweetener. Continue whipping until stiff, glossy peaks form.
  4. Pour the raspberry puree along the sides of the bowl around the egg whites. Avoid pouring directly on the egg whites because you want to avoid them deflating. Use a spatula to gently fold the egg whites around the puree, creating streaks of raspberry puree with the egg whites.
  5. Fill each ramekin about halfway full with dollops of egg white mixture. Do not smooth or press the mixture down. Sprinkle 1/4 of the chocolate over each ramekin and then fill each ramekin with the remaining egg white mixture.
  6. Bake for 10-12 minutes on a lower oven rack until the soufflé has risen and is lightly browned. Remove from the oven and serve immediately. The soufflés will naturally deflate a little as they cool.







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