Fresh asparagus teams up with creamy goat cheese and healthy walnuts in this decadent breakfast soufflé

Kcal: 550 Proteins: 19 Fat: 51 Net Carbs: 6.5

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  • Preparation Time

    25 minutes

  • Baking Time

    20 minutes

  • Difficulty Rating

    2

  • Health Level

    4

  • Serves

    2
By Leah Baumann
Total Shares 0

Ingredients

  • Olive Oil, 2 tablespoon (30 g)
  • Walnuts, 1/2 cup (57 g)
  • Asparagus, cooked until tender and chopped, 1 cup (134 g)
  • Almond flour, 2 tbsp (28 g)
  • Eggs, separated, 3 egg (129 g)
  • Goat Cheese, 1/2 oz (14 g)
  • Almond Milk, 1 cup (262 g)
  • Table salt, 1/3 teaspoon (1 g)
  • Black Pepper, 1/3 tsp, ground (1 g)

Instructions

  1. Preheat your oven to 375°F.
  2. Brush a small amount of olive oil over six ramekin dishes. Sprinkle chopped walnuts in the ramekins, and place them on a baking sheet.
  3. Place the asparagus stems and goat cheese in a blender and pulse beat to a paste consistency.
  4. Place the remaining oil in a pan over medium heat. Make a roux by stirring in the almond flour.
  5. Stir in the milk and whisk briskly; cook for about 10 minutes until you obtain a thick consistency.
  6. Stir in the cheese-asparagus mixture. Mix well to blend. Add salt and pepper, to taste.
  7. Stir the egg yolks into the asparagus sauce. Place the egg whites in metal bowl, and beat until fluffy and stiff.
  8. Stir a spoonful of egg white into the sauce mix; fold the sauce mix into the egg whites.
  9. Portion out the mixture into the greased ramekins and bake for about 20 minutes in the preheated oven.
  10. Serve immediately.

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    Comments 22

    4. Ldporter23

      These recipes are too complex.. for a beginner I would expect someone to have easier recipes. Another thought, what about those that aren’t that great of cooks? I need something that doesn’t look like it’s coming from a restaurant. This would make me give up quick.

      • Ossie-Sharon

        Hi, Snikki. Dairy milk has a much higher carbohydrate content than almond milk, so it is often less appropriate for a keto plan. In very high-fat recipes (such as this one), however, you can get away with it. Though the higher the milkfat the better, it can still add more calories (almond milk is very low in calories).

    10. K9Nemesis

      I can’t make this recipe as I don’t have ramekins anymore and I HATE almond milk. I do love asparagus, eggs and goat cheese though. I hope I can get a replacement recipe without losing those foods that I love.

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