Simple egg soufflé recipe

5 from 1 vote

A simple yet delicious egg soufflé. An absolutely amazing egg dish for any Paleo breakfast.

Course Breakfast

Cuisine American

Keyword egg, soufflé

Prep Time 10

Cook Time 30

Total Time 40

Servings people

Calories 336kcal

Cost 10

Preheat your oven to 375 F.
Apply cooking fat on the bottom of an oven-ready cooking round dish of about 9 inches in diameter.
Cooking fat
In a small bowl, combine the almond flour, baking powder, and onion powder.
1 tsp. baking powder, 1 ½ tbsp. Almond flour, 1 tsp. onion powder
In a big bowl, break all the eggs and add the coconut milk, then mix them well together.
12 large eggs, 1 cup of coconut milk, Sea Salt and freshly ground black pepper
Incorporate the mixture of almond flour with the eggs, and use an electric mixer or a hand whisker to mix it all until smooth.
Pour the mixture into the cooking dish and place it in the oven.
Cook the eggs for about 30 minutes or until the top gets a nice golden color.