Cinnamon Souffle

Makes 8 half cup servings

  • 12 ounces cream cheese
  • 16 ounces sour cream or creme fraiche
  • 8 drops stevia
  • pinch salt
  • 1/2 teaspoon freshly grated cinnamon
  • 8 large eggs, separated

Separate the eggs. Heat oven to 300 degrees F

Thoroughly mix cream cheese, sour cream, stevia, salt, cinnamon and egg yolks in a large bowl.

In a standing mixer, beat egg whites until stiff, then fold in the egg yolk mixture. Divide among 8 ramekins or in a large soufflé pan. Place ramekins on a baking sheet and then bake until golden brown and puffed (about 18 minutes for individuals and 45 minutes for the large one).

Serve immediately. Once you are in the Marathon phase, add a side of raspberries.

Calories: 333
Fat: 28.5 grams
Protein: 10.4 grams
Carbs: 5.8 grams
Fiber: 0.1 grams

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