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Broccoli and Cheddar Cheese Soufflé

Name: Broccoli and Cheddar Cheese Soufflé
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: American
Ingredients: 4 large eggs, separated; 1 ½ cups fresh broccoli florets, finely chopped; 1 cup sharp cheddar cheese, shredded; ¼ cup heavy cream; 2 tablespoons unsalted butter, plus extra for greasing; 2 tablespoons almond flour; ¼ teaspoon cream of tartar; ½ teaspoon garlic powder; ½ teaspoon onion powder; Salt and freshly ground black pepper, to taste; 1 teaspoon fresh thyme leaves (optional); 1 tablespoon grated Parmesan cheese (optional, for topping)

By PowerProteinPlates Editorial TeamPublished Apr 19, 2026 | Updated Jul 22, 2026

American 50 mins high-proteineasy-recipeswhole-foodsmeal-prep-friendly

Broccoli and Cheddar Cheese Soufflé with measured ingredients, 50-minute timing, 6-serving yield, and step-by-step instructions for protein-focused meals, snacks, smoothies, and meal preparation.

Prep 15 min

Cook 35 min

Total 50 min

Servings 6

Difficulty medium

Cuisine American

Ingredients

Servings 6

4 large eggs, separated
1 ½ cups fresh broccoli florets, finely chopped
1 cup sharp cheddar cheese, shredded
¼ cup heavy cream
2 tablespoons unsalted butter, plus extra for greasing
2 tablespoons almond flour
¼ teaspoon cream of tartar
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and freshly ground black pepper, to taste
1 teaspoon fresh thyme leaves (optional)
1 tablespoon grated Parmesan cheese (optional, for topping)

Powerproteinplates Keto Broccoli and Cheddar Cheese Soufflé ingredients image

Instructions

Preheat oven to 350°F (175°C). Generously butter a 6-cup soufflé dish or similar baking dish.
Steam or blanch the chopped broccoli florets for 3-4 minutes until tender but still bright green. Drain thoroughly and pat dry to remove excess moisture.
In a medium saucepan, melt 2 tablespoons unsalted butter over medium heat. Whisk in the almond flour and cook for 1-2 minutes, stirring constantly, to form a roux.
Slowly whisk in heavy cream and cook for 2-3 minutes until the sauce thickens. Remove from heat.
In a large bowl, mix egg yolks with garlic powder, onion powder, salt, pepper, and fresh thyme (if using). Stir in the thickened cream mixture and shredded cheddar cheese until smooth. Fold in the broccoli evenly.
In a clean bowl, beat egg whites with cream of tartar using an electric mixer until stiff peaks form.
Fold one-third of the whipped egg whites gently into the broccoli-cheese mixture to lighten it. Carefully fold in the remaining egg whites to retain air and keep the batter fluffy.
Pour mixture into the prepared soufflé dish. Optionally, sprinkle grated Parmesan cheese on top.
Bake for 30-35 minutes or until risen, golden brown on top, and a toothpick inserted in the center comes out clean.
Remove from oven and serve immediately for optimal texture and rise. Serve with a side salad or keto-friendly vegetables.