Today’s recipe comes to us from Joy Kuhar of Joyous Gardens. She recently catered a lunch for Mara Labs and made this peach soufflé as the dessert. After one taste of it, I hunted her down and asked her if she would be willing to share it here. What drew me to it was that it’s keto, but also very light and perfect for a 4th of July celebration.
This is a bit out of season, however, she has peach trees and has canned peaches from last year. Organic frozen peaches also work well here.
She makes it with Swerve, which is xylitol, however, I prefer stevia. If you don’t like the taste of either, you can still make it keto by using a third of the sweetening as sugar, and two-thirds as stevia or Swerve. This amount of sugar masks the taste of the stevia. The conversion is 1 tablespoon of sugar = ¼ tablespoon of stevia. Bon appétit!
2 cups of organic sliced peaches (they can be frozen)
3 tbsp of Swerve or Stevia granular
1 tbsp of Swerve Brown (optional)
3 tbsp of Almond flour
1 tbsp coconut flour
1 cup organic heavy cream
2 organic, free-range eggs
2 tsp vanilla
2 tbsp melted butter
Put peaches in 3x6 baking dish. Mix the dry ingredients together and sprinkle over the peaches. In a bowl, mix together the eggs, cream and vanilla and pour it over the other ingredients in the baking dish. Pour the melted butter on top. Place the backing dish into a preheated oven for 45-60 minutes at 350 °F. It’s that simple!