This soufflé is made without dairy, sugar, and gluten, and it has only 150 calories.
Fluffy and spongy, it's not only delicious but healthy too.
Matcha powder is packed with free radical-fighting antioxidants.
Grease the ramekins with oil and then dust them with erythritol until they are evenly coated.
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In a saucepan, whisk the milk with matcha and almond extract and then bring it to a boil.
Meanwhile, beat the egg yolks with sifted starch and erythritol in a bowl.
Incorporate the yolks into the hot milk. Heat the mixture for 5 minutes while whisking.
Then, remove it from the heat as soon as thick and transfer it into a bowl.
Whip the egg whites until they develop firm peaks.
Next, gently fold the foam into the matcha custard with the help of a spatula.
Pour the batter into the ramekins filling them to the top. Slide the back of a knife along the ramekin edges and run your thumb along the rim.
Bake the soufflé at 180°C (355°F) for 30 minutes and serve immediately.