Fluffy Low-Carb Corn Soufflé — A Wholesome, Cozy Side Dish for Every Season

If you’ve been craving a warm and comforting side that feels like a hug in a dish, this low-carb corn soufflé is exactly what you need. Light, fluffy, and just sweet enough, it’s the kind of recipe that brings a bit of sunshine to your table—whether it's springtime, a family dinner, or a cozy weeknight meal.

This soufflé hits that nostalgic, homey note of traditional corn pudding—but with a much lighter nutritional profile. It features just enough fresh corn to lend that familiar sweetness, while staying low in carbs and gentle on your digestion.

What Makes This Soufflé Special?

It’s not just the dreamy texture or the subtle balance of sweet and savory—this dish is packed with nutrient-boosting ingredients, too:

✨ Collagen – Adds moisture while supporting skin, joints, and gut health. ✨ Oat Fiber – Fluffs it up with extra fiber, keeping the texture light and soft. ✨ Fresh Corn – Just a touch adds that sweet, earthy flavor we all love—without overloading on carbs. ✨ Optional Cheddar – Want a savory spin? Stir in a little cheese for a more comforting, umami-rich bite.

This is a side dish that pairs beautifully with everything from roasted chicken to grilled fish, veggie sautés, or even a simple garden salad. It’s unfussy, nourishing, and makes any meal feel special.

Fluffy Low-Carb Corn Soufflé

🥄 Low-Carb Corn Soufflé Recipe

Ingredients:

• 1/2 cup almond flour

• 2 tbsp oat fiber

• 1 tbsp unflavored collagen powder (I use @marigoldfoodstx – code DEB for a discount!)

• 1 tbsp low-carb sweetener (like monk fruit, adjust to taste)

• 1/4 tsp baking powder

• 1/4 tsp salt

• 1/4 cup fresh corn kernels (about 1 ear of corn)

• 2 large eggs, separated

• 1/4 cup unsweetened almond milk (or other low-carb milk)

• 2 tbsp melted butter (plus extra for greasing)

• Optional: 1/4 cup shredded cheddar cheese

Directions:

1. Preheat your oven to 350°F. Lightly grease a small soufflé dish or baking dish with butter.

2. In a medium bowl, whisk together almond flour, oat fiber, collagen, sweetener, baking powder, and salt.

3. In another bowl, beat the egg yolks with almond milk and melted butter. Pour this mixture into the dry ingredients and stir to combine. Fold in the fresh corn and cheddar, if using.

4. In a clean bowl, whip the egg whites until stiff peaks form. Gently fold them into the batter—don’t overmix!

5. Pour into the prepared dish and bake for 25–30 minutes, until golden on top and a toothpick comes out clean.

Let cool slightly and serve warm. This soufflé is best enjoyed fresh out of the oven, when it’s puffed, golden, and irresistible.

Whether you're making dinner feel a little more elevated or prepping a cozy brunch spread, this low-carb corn soufflé is the kind of dish that brings comfort and nourishment—without weighing you down. Save this one for whenever you need a simple, feel-good side that everyone will love.

Cheesecake-Filled Chocolate Easter Eggs (Low-Carb, Sugar-Free, Protein-Packed)

These indulgent chocolate Easter eggs are a low-carb dessert with a festive twist! Crafted from smooth, sugar-free chocolate chips melted with a touch of coconut oil, the large chocolate shells have the perfect snap and shine. Each egg is generously filled with a no-bake velvety Protein Butter Cream Cheesecake—a blend of cream cheese, softened butter, vanilla whey protein, and powdered sweetener, whipped until fluffy and rich. A cross between silky cheesecake and frosting-like buttercream. To add bit of texture and crunch, a layer of sugar-free cookie crumbs lines the bottom. Why You'll Love These Eggs

• 🐣 Sugar-Free & Low-Carb: Made with sugar-free chocolate chips and sweetened naturally.

• 💪 Protein Boosted: Thanks to vanilla whey protein in the filling, these are more than just dessert—they’re fuel.

• 🍫 No Bake: Just melt, mix, chill, and assemble!

• 🎨 Festive & Fun: Decorate them with your favorite sugar-free toppings, from colored coconut to cookie crumbs.
  

These eggs are totally customizable, surprisingly easy to make, and a great no-bake dessert option. Whether you're prepping for a spring party, making gifts for friends, or treating yourself, this recipe is a must-try!

Cheesecake-Filled Chocolate Easter Eggs

Cheesecake-Filled Chocolate Easter Eggs (Low-Carb, Sugar-Free, Protein-Packed)

Ingredients

For the Chocolate Shells:

• 1 cup sugar-free chocolate chips

• 1 tablespoon coconut oil

For the Cheesecake Filling:

• 8 oz cream cheese, softened

• 4 tablespoons unsalted butter, softened

• 1/4 to 1/3 cup powdered sweetener (to taste)

• 2 tablespoons Greek yogurt

• 2 scoops creamy vanilla whey protein

• 1 teaspoon vanilla extract

• Pinch of salt

Optional Add-Ins & Toppings:

• Sugar-free cookie crumbs made from Choczero Speculoos Cookies

• Colored unsweetened coconut flakes

• Sugar-free jelly beans or candy

• Extra chocolate drizzle
  

How to Make Chocolate Easter Eggs

Step 1: Melt the Chocolate

In a microwave-safe bowl or using a double boiler, melt the chocolate chips and coconut oil together. Stir until smooth and glossy. If using the microwave, heat in 20–30 second bursts, stirring each time to prevent scorching.

Step 2: Coat the Molds

Spoon about 1–2 tablespoons of the melted chocolate into each half of your silicone Easter egg mold. Use the back of a spoon or a pastry brush to spread it evenly, covering all the sides. Freeze for 5–10 minutes until set.

Step 3: Add a Second Coat

Repeat the process with a second layer of chocolate to make sure the shells are sturdy. Freeze again until fully set and firm.

Make the Filling

Step 4: Whip the Filling

In a mixing bowl, beat the softened cream cheese and butter together until smooth and fluffy. Add the sweetener, Greek yogurt, protein powder, vanilla, and salt. Mix until creamy and well-blended.

Step 5: Chill

Refrigerate the filling for 15–30 minutes so it firms up and is easier to pipe or spoon.

Assemble the Eggs

Step 6: Fill and Decorate

Pop the hardened chocolate shells out of the mold. Spoon or pipe the cheesecake filling into each half. You can also sprinkle sugar-free cookie crumbs at the base for extra texture.

Top with colored coconut, sugar-free jelly beans, or a drizzle of chocolate if desired. Serve as open-faced eggs or gently press two halves together for a complete filled egg.

Tips & Variations

• Don’t skip the second layer of chocolate—it helps prevent cracks when unmolding.

• Use different flavored protein powders (like chocolate or coconut) for fun variations.

• For colored coconut, just mix unsweetened coconut flakes with a drop of food coloring and a splash of water or vodka. Let dry before using.

• Want a fruity surprise? Add a dollop of sugar-free berry preserves before adding the cheesecake filling.

Storage

Keep these eggs chilled in the fridge for up to 5 days, or freeze them for longer storage. Just let them sit at room temp for a few minutes before serving for the creamiest texture.

Strawberry Banana Frozen Yogurt Cups (High-Protein Treat!)

If you’re looking for a healthy snack that’s as refreshing as it is nourishing, you’re going to love these Strawberry Banana Frozen Yogurt Cups. Packed with protein and naturally sweet fruit, they’re the perfect grab-and-go treat for warmer days, post-workout fuel, or an afternoon pick-me-up.

Made with thick, creamy Icelandic yogurt and boosted with vanilla whey protein, each cup offers a satisfying combo of textures: a crunchy granola base, creamy yogurt, soft banana, and juicy strawberry topping. And the best part? They’re freezer-friendly, so you can prep a batch and enjoy them all week long. Let’s make them!

🍓 Strawberry Banana Frozen Yogurt Cups 🍓

Makes 6 cups Prep Time: 10 minutes Freeze Time: 30+ minutes

🛒 Ingredients:

• 1 1/4 cups plain Icelandic yogurt (such as Siggi’s or your favorite brand)

• 2 scoops vanilla whey protein powder

• 1/2 cup chocolate granola (choose a lower-sugar or protein-rich variety if desired)

• 1/2 ripe banana, sliced into 6 thick rounds

• 3 fresh strawberries, sliced (to make 6 half-moon slices)
  

🥣 Instructions:

1. Mix the Base:In a bowl, whisk together the Icelandic yogurt and vanilla whey protein powder until smooth and creamy. This mixture should be thick and spoonable.

2. Assemble the Layers:Using a 6-cup silicone muffin tray or similar mold, start with a layer of chocolate granola in each cup (about 2 tablespoons per cup). Press down gently to form a crust-like base.

3. Add the Yogurt and Fruit:

   • Spoon about 1 tablespoon of the yogurt mixture on top of the granola.

   • Add a thick banana slice over the yogurt.

   • Spoon another tablespoon of the yogurt mixture on top, smoothing it out.

   • Finish with a sliced strawberry on top of each cup.

4. Freeze:Place the tray in the freezer for at least 30 minutes, or until set. For a firmer texture, freeze for an hour or longer.

5. Serve & Enjoy:Once frozen to your liking, pop the cups out of the silicone mold and enjoy! If they’re too firm, let them sit at room temp for 3–5 minutes to soften slightly.
   

💡 Tips & Swaps:

• Want more texture? Add a sprinkle of mini chocolate chips or chopped nuts between the yogurt layers.

• Try swapping strawberries with blueberries or raspberries for a twist.

• Use plant-based protein and granola for a dairy-free or vegan version.
  

These little frozen delights are a win-win—protein-packed, fruit-filled, and perfectly portioned. They're great for kids, grown-ups, and anyone looking for a wholesome snack that feels a little like dessert.

Let me know if you make these! 💬Tag me on Instagram @DebsNourishedKitchen—I’d love to see your creations!