Mocha Souffles

Rev BJ Friley


Diabetic Recipes with Coffee

Carb Grams Per Serving: 18

*Sugar Substitutes: Choose Splenda Granular or Sweet 'N Low bulk or packets. Follow package directions to use product amount equivalent to 4 1/2 teaspoons sugar.

★★★★★ 1 vote
Convection Oven


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egg whites
4 1/2 tsp
sugar or sugar substitute equivalent to 4-1/2 teaspoons sugar*
1 Tbsp
cocoa powder, unsweetened
2 tsp
1/2 tsp
instant coffee crystals
1/3 c
evaporated fat-free milk
1 tsp
1/8 tsp
cream of tartar


powdered sugar

How to Make Mocha Souffles


  • 1Allow egg whites to stand at room temperature for 30 minutes.
  • 2Meanwhile, in a small saucepan, combine sugar, cocoa powder, cornstarch, and coffee crystals.
  • 3Stir in evaporated milk all at once.
  • 4Cook and stir over medium heat until bubbly.
  • 5Remove from heat.
  • 6Stir in vanilla.
  • 7Pour into a small bowl.
  • 8Cover surface of mixture with plastic wrap.
  • 9Set aside.
  • 10Preheat oven to 375 degrees F.
  • 11In a medium bowl, combine egg whites and cream of tartar; beat with an electric mixture on medium speed until stiff peaks form (tips stand straight).
  • 12Fold about one-fourth of the beaten egg white mixture into the chocolate mixture to lighten.
  • 13Fold in remaining beaten egg whites.
  • 14Gently pour into two ungreased 1-cup soufflĂ© dishes.
  • 15Place soufflĂ© dishes in a shallow baking pan.
  • 16Bake for 15 to 20 minutes or until a knife inserted near the center comes out clean.
  • 17Serve immediately sprinkled with powdered sugar, if desired.

Printable Recipe Card

About Mocha Souffles

Course/Dish: Hot Drinks
Main Ingredient: Coffee/Tea/Beverage
Regional Style: American
Dietary Needs: Diabetic

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