Eat well. Be well.


Paleo Chocolate Soufflé

#chefBill has created a chocolate soufflé to die for. Paleo, grain-free, diary-free, low-carb.

Makes 4 servings.



  • Separate 3 eggs.
  • Butter four ramekins with a brush.
  • Brush vertically, per #chefbill 

In a small saucepan combine:

  • 2 tsp arrowroot powder
  • 1 Tbs organic coconut sugar
  • 1/3 cup coconut milk.

Heat until slight boil, then turn off heat.

  • Add in 1.75 oz 90% dark chocolate.
  • Whisk until chocolate is melted. 
  • Add 3 egg yolks and beat with a whisk until combined. 

Chill chocolate for 10 minutes in refrigerator.

  • Remove chocolate from refrigerator and whisk in 1 tsp vanilla. 
  • Preheat oven to 375.

Beat egg whites with a pinch of salt, and slowly add 1 Tbs sugar. 

  • Stiff peaks will form.
  • Gently fold in chocolate mixture.
  • Pour into prepared ramekins.
  • Add chopped hazelnuts to the soufflé. 

Bake 375 for 15-20 minutes.

Prepare Vanilla Sauce

While soufflés are cooking:

  • mix remaining coconut milk
  • warm in a sauce pan
  • add 1 Tbs vanilla
  • add 1 Tbs coconut sugar

Once soufflés are cooked, break open and pour in vanilla sauce.