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


  • 2
    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


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