Diabetic-Friendly Cocoa Chocolate Souffle

Diabetic-Friendly Cocoa Chocolate Souffle


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Make a dessert souffle with this chocolate souffle recipe! This diabetic-friendly recipe doesn't use sweetened chocolate, but cocoa powder, brown sugar and honey make this a delicious treat. Better pay attention though! This recipe needs a close watch to make sure the souffle stays light and fluffy.

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Chicago, Illinois

Time needed

25 min preparation + 15 or 40 min cooking

Serving Size / Yield

6 servings


  • 1/2 C. unsweetened cocoa powder
  • 6 Tbs. hot water
  • 1 Tbs. unsalted butter
  • 1 Tbs. canola oil
  • 3 Tbs. all-purpose flour
  • 1 Tbs. ground hazelnuts
  • 1/4 tsp. ground cinnamon
  • 3 Tbs. firmly packed dark brown sugar
  • 2 Tbs. honey
  • 1/8 tsp. salt
  • 3/4 C. 1% low-fat milk
  • 4 egg whites
  • 3 Tbs. granulated sugar
  • 1 tsp. confectioners' sugar
  • 1 C. raspberries

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Note: For this recipe you will need six 1-cup size individual souffle dishes or a large 6-cup size souffle dish.

Preheat oven to 375 degrees. Lightly coat your six individual or single large souffle dish with cooking spray.

Combine unsweetened cocoa powder and hot water in small bowl. Stir until smooth and set aside. 

Melt 1 Tbs. of butter in small saucepan over medium heat. Add canola oil and stir to combine. Stir the mixture constantly while slowly adding in flour, ground hazelnuts and cinnamon. Whisk mixture for 1 more minute before stiring in brown sugar, honey and salt. Continue to stir while slowly pouring milk into mixture, until sauce thickens, ~3 minutes. Remove saucepan from heat and stir in cocoa water. 

While the new cocoa mixture cools slightly, separate 4 egg whites into large mixing bowl. Beat egg whites on high speed with electric mixture until they are light and foamy. Add in granulated sugar 1 Tbs at a time, continuing to beat egg whites until stiff peaks form. Remove bowl from electric mixer. Using a rubber spatula, gently fold 1/3 of egg white into cocoa mixture and stir. The cocoa mixture should become lighter. Fold remaining egg whites into cocoa mixture, mixing gently until no white streaks remain.

Gently scoop cocoa egg white mixture into prepared souffle dish(es). Bake souffle(s) until the souffle rises above the rim of the dish and is set in the center. For individual souffles this should be 15 to 20 minutes; for one large souffle, bake 40 to 45 minutes. After souffles have risen remove from oven and set on wire riack to cool for 10 to 15 minutes. Dust top of souffles with powdered sugar, garnish with raspberries and serve immediately. 

~Yield: 1 large or 6 small individual chocolate souffles~

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