Name: Keto Lemon Herb Egg White Soufflé Cups
Prep time: 25 min
Total time: 25 min
Yield: 4 servings
Ingredients: 16 large egg whites; 1/2 cup grated parmesan cheese; 2 tbsp fresh chives, finely chopped; 2 tbsp fresh parsley, finely chopped; 1 tsp lemon zest; 1/2 tsp garlic powder; 1/2 tsp salt; 1/2 tsp black pepper; 1 tbsp olive oil (for greasing muffin tin)

Keto Lemon Herb Egg White Soufflé Cups

SproutedMint8191

Bright, light, and perfect for hot Nevada days, these Keto Lemon Herb Egg White Soufflé Cups deliver impressive protein without heaviness. The combination of parmesan, fresh herbs, and a hint of lemon zest builds layers of flavor that keep each bite exciting, while the soufflé technique ensures an airy, satisfying texture. These are ideal for meal prep, brunch, or a refreshing, high-protein dinner—especially when you want maximum nutrition with minimal carbs. The muffin-tin approach makes for easy portioning and a beautiful, Instagram-worthy presentation.

Ingredients

Instructions

Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with olive oil.
In a large mixing bowl, whisk egg whites with salt, pepper, and garlic powder until frothy and slightly thickened (about 2 minutes).
Gently fold in parmesan cheese, chives, parsley, and lemon zest until evenly combined.
Divide the egg white mixture evenly among the prepared muffin cups (filling each about 3/4 full).
Bake for 12-15 minutes, or until soufflés are puffed and lightly golden on top. Do not open the oven door during the first 10 minutes of baking to maintain lift.
Remove from oven. Let cool for 2 minutes, then carefully loosen edges with a small offset spatula or butter knife and lift out soufflé cups.
Serve warm, garnished with extra fresh chives or parsley if desired.