Chocolate Souffle

Chocolate Souffle

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Recipe by Course: Dessert
Prep time


Cooking time


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  • Souffle
  • 1/3 cup maple syrup

  • 1 Tablespoon coconut flour

  • 2 eggs plus 2 egg yolks

  • 4 Tablespoons butter

  • 4 Tablespoons coconut oil

  • 4 ounces organic dark chocolate

  • Coulis
  • 10 -12 ounces fresh or frozen raspberries

  • 2 Tablespoons maple syrup


  • In a large mixing bowl, combine maple syrup and coconut flour
  • In a separate bowl, crack the eggs and egg yolks
  • In a small frying pan on low, heat butter, coconut oil and chocolate
  • Stir until smooth
  • Pour chocolate into the bowl with maple syrup and flour
  • Allow to cool
  • Transfer chocolate mixture and egg mixture to mixer
  • Mix on a low setting until the mixture is smooth
  • Pour into pan and refrigerate overnight
  • Preheat oven to 400 degrees
  • Grease a silicone muffin pan and fill each muffin space with batter 3/4 full
  • Bake for 18 -21 minutes
  • Remove from oven, top with coulis and serve warm
  • Coulis
  • Simmer 2 Tablespoons of maple syrup with raspberries for about 5 minutes
  • Put through a sieve and store in a squeeze bottle


  • Top with coconut ice cream, a sprig of mint and fresh berries.
  • Leftover batter (it rarely happens) can be refrigerated for up to 10 days.
  • Leftover coulis can be used on pancakes or waffles.
  • Souffl├ęs can be frozen and used at a later date. Warm at 300 degrees for about 5 minutes.

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Posted on

June 10, 2014

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