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SOZA Weight Loss Simple's Pumpkin Souffle Recipe

average rating is 3 out of 5, based on 150 votes

This Low Carb Pumpkin Souffle recipe is a perfect fall dessert that is not only delicious but also guilt-free! With warm spices like cinnamon, ginger, nutmeg, and cardamom, this souffle is sure to please your taste buds while being low in carbs and high in healthy fats. It's a simple and easy recipe that can be whipped up in no time.

Serving suggestions/tips:

Serve the Pumpkin Souffle as a dessert after a light meal for a satisfying and wholesome ending.

Top it with a dollop of whipped cream or a sprinkle of cinnamon for an extra touch of decadence.

Enjoy it warm or at room temperature, as per your preference.

Be sure to eat the souffle immediately after it comes out of the oven to savor its fluffy texture.



Prep Time


Total Time







Side Vegetarian Easy Egg Gluten-free Medium low-carb gluten-free sugar-free ketogenic paleo dairy-free vegetarian high-protein grain-free healthy fats pumpkin cinnamon ginger nutmeg cardamom erythritol monk fruit sweetener eggs almond flour coconut flour almond milk coconut oil butter vanilla extract sea salt weight loss guilt-free dessert healthy indulgence


  • 2 cups cooked pumpkin puree

  • 1 tbsp cinnamon powder

  • 1 tsp ginger powder

  • 1/2 tsp nutmeg powder

  • 1/4 tsp cardamom powder

  • 3 tbsp erythritol or monk fruit sweetener

  • 3 large eggs, separated

  • 1/2 tsp cream of tartar

  • 1/4 cup almond flour

  • 1/4 cup coconut flour

  • 1/4 cup unsweetened almond milk

  • 1/4 cup melted coconut oil or butter

  • 1 tsp vanilla extract

  • 1/4 tsp sea salt


  1. Preheat your oven to 350°F (175°C). Grease a ramekin or oven-safe dish with coconut oil or butter.

  2. In a mixing bowl, combine the cooked pumpkin puree, cinnamon powder, ginger powder, nutmeg powder, cardamom powder, and sweetener. Mix well until all the ingredients are evenly incorporated.

  3. In a separate bowl, whisk the egg yolks until they become frothy. Add the almond flour, coconut flour, almond milk, melted coconut oil or butter, vanilla extract, and sea salt. Mix until smooth and well combined.

  4. In another clean bowl, whisk the egg whites until foamy. Add the cream of tartar and continue whisking until stiff peaks form.

  5. Gently fold the pumpkin mixture into the egg yolk mixture until fully incorporated.

  6. Gradually add the whipped egg whites to the pumpkin mixture, folding gently until no streaks remain.

  7. Pour the souffle mixture into the prepared ramekin or oven-safe dish.

  8. Place the ramekin in the preheated oven and bake for 25-30 minutes, or until the souffle has risen and is golden brown on top.

  9. Remove from the oven and serve immediately. The souffle will start to deflate as it cools, so it's best enjoyed right away.


average rating is 3 out of 5, based on 150 votes, recipe ratings

98% would recommend

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