Warm Chocolate Whey Soufflé

This is an example of a meal that Solin would create to include in your personalized meal plan.

Warm Chocolate Whey Soufflé

YOUR SOLIN GENERATED RECIPE

Warm Chocolate Whey Soufflé

Whisked egg whites folded into rich chocolate whey protein and baked until a delicate, airy crust forms over a warm, molten center.

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NUTRITION

371kcal
Protein
72.9g
Fat
1.5g
Carbs
22.2g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg whites

2 scoop Chocolate whey protein isolate

1 tbsp Unsweetened cocoa powder

0.25 tsp Cream of tartar

0.5 tsp Vanilla extract

1 tbsp Monk fruit sweetener

0.06 tsp Sea salt

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and lightly grease a 6-ounce ceramic ramekin with a touch of coconut oil or avocado oil spray.

  • 2

    In a medium mixing bowl, whisk together the chocolate whey protein isolate, cocoa powder, monk fruit sweetener, and sea salt until no lumps remain.

  • 3

    Place the egg whites and cream of tartar in a separate, completely clean glass or metal bowl.

  • 4

    Using a hand mixer on medium-high speed, beat the egg whites until they form stiff, glossy peaks that stand upright when the beaters are lifted.

  • 5

    Stir the vanilla extract into the dry protein mixture, then add two tablespoons of the whipped egg whites and stir vigorously to create a loose paste.

  • 6

    Gently fold the remaining egg whites into the chocolate paste using a rubber spatula, using a slow 'under-and-over' motion to preserve the air bubbles.

  • 7

    Transfer the batter into the prepared ramekin and bake for 12 to 14 minutes until the soufflé has risen and the top is set but slightly springy.

  • 8

    Remove from the oven and serve immediately while the center is still warm and fluffy.

Warm Chocolate Whey Soufflé

This is an example of a meal that Solin would create to include in your personalized meal plan.

Warm Chocolate Whey Soufflé

YOUR SOLIN GENERATED RECIPE

Warm Chocolate Whey Soufflé

Whisked egg whites folded into rich chocolate whey protein and baked until a delicate, airy crust forms over a warm, molten center.

NUTRITION

371kcal
Protein
72.9g
Fat
1.5g
Carbs
22.2g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg whites

2 scoop Chocolate whey protein isolate

1 tbsp Unsweetened cocoa powder

0.25 tsp Cream of tartar

0.5 tsp Vanilla extract

1 tbsp Monk fruit sweetener

0.06 tsp Sea salt

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and lightly grease a 6-ounce ceramic ramekin with a touch of coconut oil or avocado oil spray.

  • 2

    In a medium mixing bowl, whisk together the chocolate whey protein isolate, cocoa powder, monk fruit sweetener, and sea salt until no lumps remain.

  • 3

    Place the egg whites and cream of tartar in a separate, completely clean glass or metal bowl.

  • 4

    Using a hand mixer on medium-high speed, beat the egg whites until they form stiff, glossy peaks that stand upright when the beaters are lifted.

  • 5

    Stir the vanilla extract into the dry protein mixture, then add two tablespoons of the whipped egg whites and stir vigorously to create a loose paste.

  • 6

    Gently fold the remaining egg whites into the chocolate paste using a rubber spatula, using a slow 'under-and-over' motion to preserve the air bubbles.

  • 7

    Transfer the batter into the prepared ramekin and bake for 12 to 14 minutes until the soufflé has risen and the top is set but slightly springy.

  • 8

    Remove from the oven and serve immediately while the center is still warm and fluffy.