Egg White Chocolate Souffle {Low Carb, GF, High Protein, Low Fat}

This egg white recipe is quick, easy and protein packed. Made in under 3 minutes, you would never know this chocolate souffle is a healthy treat! 

Hidey ho mi amigos!!!!!!!!!!

Was that too many exclamation marks for Monday morning?!?!!!?!?

Ok. I’ll stop. I just had such a weekend full of fabulosity….AND I have another funny Mr. FFF story for you. READ ON FOLKS.

MUST CALM DOWN.

WEEKENDS. I went up to Canada to see my familia. We had a SUPER belated Halloween party, because the hubs had to work on the actual day. I dressed up like my soon-to-be sister in law, and Caleb (P.s that is the Hubanana’s real name) dressed up like my brother.

We didn’t tell them. It was HILAR.

THEN, I died my hair from blonde to Chocolate. DO WE LIKE??

 

A photo posted by Taylor (@foodfaithfit) on Nov 11, 2014 at 4:27pm PST

 

A photo posted by Taylor (@foodfaithfit) on Nov 11, 2014 at 5:56pm PST

P.S It was totally a pre-birthday celebration dinner for me and my brother (we TWINS…but look ZERO alike) because it’s our birthday this coming Sunday! You better sing me a happy birthday song.

Kidding. Sort of.

Okay. SO. How was your weekend? I seriously hope it was filled with sushi bowls, and covered with fish and crazy sauces that you can’t pronounce, and that you fully grabbed your weekend BY THE CHOPSTICKS.

It’s like horns. But for sushi-eating people. You get it.

NOW. Funny Mr. FFF story number 5035.

He has this weird thing that he does. And it REALLY irritates me. He ALWAYS. As in NEVER EVER EVER EVER remembers to eat his egg.

We have a soft boiled egg every morning for breakfast (with strawberry cheesecake overnight oats and scrambled egg whites) and I look FORWARD to my egg. The runny yolk dripping down my chin? My day is not a DAY without it.

BUT. He ALWAYS leaves it in the pot…and just goes to work. HOW!?!

So. The other day, I angrily texted him that he was annoying me with his habitual egg amnesia and that he had to eat it when he got home.

Well, that night, we learned something. We learned that you CAN NOT microwave an egg.

He came home, and I angrily pointed to the pot where the egg was waiting all by its lonesome. He threw it on a plate, and stuffed it into the microwave to warm it up. About 20 seconds later we heard POP!!!

We opened the microwave. NO EGG. ZERO. ZIP .NA-DA.

You guys. The egg burst and then just VANISHED.

CA-RAY-ZAY. And hilarious. At. The. Same. Time.

Now you’re wondering what that has to do with an egg white chocolate soufflé?

Well, there may be no yolks in this here little chocolate souffle recipe. But there are whites, and microwaves. So, it works.

Plus, this soft little egg creation won’t get all kinds of alien body snatched up when you put it in above mentioned microwave.

It’ll just get light, poofy and airy. AND SO SO GOOD.

You know how I developed this one? Remember that healthy French toast that we ate a few weeks back? Well, there was some leftover egg whites after it got done doing it’s soaking dance.

So, I didn’t wanna waste ‘em.

I chucked them in the cup and threw it in the microwave. Not expecting anything.

BUT. Out came GREATNESS.

In about 30 seconds.

That even husbands love.

BOOM goes the egg.

Err..Dynamite.

Recipe

Egg White Chocolate Souffle

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Ingredients

• 4 Large egg whites 1/2 cup liquid egg whites
• 1/4 Cup Unsweetened vanilla almond milk
• 1/2 tsp Vanilla extract
• 2 Tbsp Chocolate protein powder
• Stevia or sweetener of choice to taste

Instructions

• Spray a small, microwaveable dish (like a ramekin) with cooking spray. The “souffle” rises a lot, so make sure the dish has a little bit of room.
• In a small bowl, whisk together all the ingredients until the protein powder is well mixed.
• Pour the mixture into the ramekin and microwave on high* until all the liquid is absorbed about 2-3 minutes, depending on the size of your dish. You may need to stop it every little while to let the egg whites come down a little, and then continuing cooking
• DEVOUR.

Tips & Notes:

You can also make this in the oven. Just bake at 425 degrees, until the egg whites are poofy and set, about 15-20 minutes. The texture is slightly different, but still tasty.

Nutrition Disclaimer

Recipes written and produced on Food Faith Fitness are for informational purposes only.

Author: FoodFaithFitness

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