Low Carb Chocolate Raspberry Soufflé



Ingredients: 

1 Cup of Raspberries
5 Tablespoons of Sweetener 
4 Egg whites 
5 Mini Hershey's Sugar Free Chocolate Bars

Directions: 

1 Preheat oven to 400 degrees and grease 5 ramekins (you MUST use ramekins)
2 Puree raspberries with 1 tablespoon of sweetener (I suggest to press it through a sieve to remove all seeds)
3 Beat eggwhites until thickened and then slowly add 4 tablespoons of sweetener
4 Add about 1/4 of the egg mixture to the raspberry puree and then mix slowly 
5 Add the raspberry mixture to the remaining egg whites and mix gently until there are no longer any streaks
6 Slowly pour soufflé mixture into the ramekins until about half way full 
7 Gently push down one mini chocolate bar into each ramekin mixture until just under the surface
8 Place ramekins 3 inches apart from each other on a cookie or pizza sheet and bake for 9 minutes until semi golden 

Facts:

Serving size: 1 Soufflé (The recipe makes 5 soufflé)
Protein 3.60g, Carbs 7.80g, Fiber 2.40g, Sugar Alcohol 3.40g -- NET CARBS: 2.00g  

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