Enjoy guilt-free indulgence with a delicious Egg White Beet Souffle dessert or enjoy for breakfast or snack – it's a heart-healthy sweet treat packed with protein and only 2 grams of fat!
Try our Beet Juice, Beet Latte, Eggs In A Cloud and Vegan Egg White recipe, next (although I have not tried the egg white replacement for this recipe).
Made with nutritious egg whites and vibrant beetroot powder, this soufflé strikes the perfect balance between health and flavor. Treat yourself to a wholesome indulgence that's as good for your body as it is for your taste buds.
Jump to:
Why you'll love this recipe
- High protein and soothes a sweet tooth!
- Light and very low calorie with hardly any fat.
- Great to enjoy as a dessert, protein snack, or sweet breakfast.
- Heart healthy with the addition of beetroot powder.
- Easy to whip together! Just don't open that oven during baking:-).
What ingredients you'll need
- vegan butter melted
- egg whites
- cream of tartar
- beetroot powder - I use this beetroot powder from Amazon - you can find it online on Amazon and in natural sections at the grocery store
- sugar - I use Xylitol which is zero sugar
- vanilla extract
- pinch of salt
Recipe tip
Make sure not to open the oven while the egg white souffle is cooking. It will start deflating right away, so you want to eat it right away.
Many souffle recipes are made into chocolate souffles due to the color as it cooks and that it acts as a base to hold the form of egg whites. I add beet root powder which has loads of nutrients and is also great in beetroot cookies. It is the glue that helps hold and form these the have a light and delightful consistency. Please note, the beetroot turns a bit greenish as it cooks and that is ok:-). These are dark in color as they cook and don't turn out pink.
How to make this egg white souffle dessert
Step 1: Melt butter and using a basting brush, coat the inside of 4 ramekins with the butter to prevent sticking during baking. Preheat the oven to 400 degrees F. Place the oven rack in the lower ⅓ of the oven.
Step 2: With an electric mixer, beat the egg whites with cream of tartar with a whisk on medium until soft, but stable, peaks form. Slowly add in the beet powder, sugar, vanilla, and a pinch of salt and whisk until lightly blended. It should still be fluffy.
Step 3: Separate whipped eggs evenly into each ramekin. Bake for 10 minutes. Do not open the oven at all during baking. Turn the temperature down to 375 degrees F. Bake for an additional 13 minutes until fluffy and the tops are golden in color. The beet color changes during baking to a greenish brown. Eat right away as it deflates quickly!
Follow along with me on Instagram, Pinterest, Facebook, YouTube and Twitter for a feature and more recipe inspiration! And don't forget to rate the recipe in the recipe area and leave a comment below.
📖 Recipe
Egg White Souffle With Beetroot Powder
Ingredients
- 2 teaspoons vegan butter melted
- 1 cup egg whites
- ⅛ teaspoon cream of tartar
- 6 tablespoons beetroot powder you can find it online on Amazon and in natural sections at the grocery store
- ¼ cup sugar I use Xylitol which is zero sugar
- ½ teaspoon vanilla extract
- pinch of salt
Instructions
- Melt butter and using a basting brush, coat the inside of 4 ramekins with the butter to prevent sticking during baking.
- Preheat the oven to 400 degrees F. Place the oven rack in the lower ⅓ of the oven.
- With an electric mixer, beat the egg whites with cream of tartar with a whisk on medium until soft, but stable, peaks form. Slowly add in the beet powder, sugar, vanilla, and a pinch of salt and whisk until lightly blended. It should still be fluffy.
- Separate whipped eggs evenly into each ramekin. Bake for 10 minutes. Do not open the oven at all during baking. Turn the temperature down to 375 degrees F. Bake for an additional 13 minutes until fluffy and the tops are golden in color. The beet color changes during baking to a greenish brown. Eat right away as it deflates quickly!
Leave a Reply