Traditional Chocolate Souffle

Traditional dessert meets modern Paleo in my new decadent and feathery chocolate souffle recipe.

This traditional souffle recipe is best served hot, right out of the oven, with a sprinkling of finely shredded coconut on top, a heavy sweet coconut cream, or a touch of rich chocolate sauce.

Do not be intimidated by the reputation that souffle has received in the cooking world as being too complex for the layman cook to attempt. While making traditional souffle is a multiple step process, and it does take patience, it is certainly not too difficult a task to tackle in a home kitchen.

The key to success in this recipe is two parts, both involving the same ingredient: egg whites. You will want a stand mixer if possible to make this process much more simpler to mix the egg whites into a whipped white fluffy mixture. Secondly, once ready, you will want to very carefully fold the whipped egg whites into the souffle base. Warning here: folding is not the same as mixing. Mixing is too violent for the whipped egg whites and will “let the air out” of them. Whereas folding the egg whites will allow them to mix into the souffle base and retain their fluffy and airy texture.


1 tbsp coconut flour

4oz 100% unsweetened chocolate baking bar

4oz 100% unsweetened cocoa powder

2 tbsp clarified butter/ghee

1 cup almond milk, unsweetened

3/4 cup maple syrup + 1 tbsp maple syrup

4 egg whites

4 egg yolks

1/8 tsp salt

1/8 tsp baking soda

1 tsp vanilla extract


Heat the oven at 375.

In a stand mixer begin to mix the egg whites on medium speed.

Slowly heat the chocolate bar, cocoa powder, 3/4 cup maple syrup, & ghee in a large saucepan.

As the egg whites begin to thicken and form “peaks”, add the salt, baking soda, and the 1 tbsp maple syrup and continue to mix.

"peaks" forming on the egg whites.

“peaks” forming on the egg whites.

Remove the melted chocolate mixture from the heat and add the coconut flour. Whisk the chocolate mixture thoroughly. Add the egg yolks and whisk once again.

Add 1/2 cup of almond milk and vanilla extract to the chocolate mixture and whisk again. Now add the second 1/2 cup almond milk and mix one final time.

**Do not rush beyond this point**

With a rubber spatula carefully pull half of the egg whites into the chocolate mixture and begin to fold the chocolate into the egg whites. This is accomplished by pulling the chocolate from the bottom of the pan and folding it onto the top of the egg whites. Slowly move around the saucepan continuing this motion until the egg whites begin to disappear from site and naturally blend into the chocolate.

Repeat this process with the second half of the egg whites.

Spray 6 ramekins or oven safe ceramic dishware with coconut oil or lightly hand grease the inside of the dishware with melted ghee or coconut oil.

With a large spoon carefully scoop the souffle mixture into 6 ramekins or other ceramic oven safe dishware, filling them 3/4 full.

Place the filled dishware into a 13×9 oven safe baking pan and fill 2/3 with hot water or until the water level reaches the lip of the ramekins (2/3 the height of the dish).

Place the 13×9 pan into the middle rack of the oven and allow to bake for about 40 minutes.

Do not open the oven door for the first 20-25 minutes while the souffles are rising or there is a risk that the souffles will flatten.

The souffles will begin to rise and puff above the ramekin dishes; this is perfectly normal and a sign of a “good” souffle!

To check if the souffles are done, the tops will begin to lightly brown and become slightly sturdy. Poke a toothpick on the outer side of the souffle straight down and gently test at about the 30-35 minute mark. If the toothpick is clean = done! If the toothpick is not clean, allow 5 more minutes and check again.

Once the souffles are done remove from the oven and immediately serve for best taste and results! Be careful when removing the ramekins as they are very hot! It is best to use a very sturdy pair of tongs to remove the ramekins from the pan.

Top the souffles with shaved coconut, a sprinkle of cocoa powder, chocolate sauce, fresh berries, or gently tap the souffles and flip them upside down onto a dish with sweetened almond/coconut milk for a completely different dessert experience.

Traditional Chocolate Souffle topped with finely shaven coconut

Traditional Chocolate Souffle topped with finely shaven coconut


Do not be afraid to add some almond or coconut milk to your chocolate souffles.

Do not be afraid to add some almond or coconut milk to your chocolate souffles.

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