Peach Soufflé
Eggs provide protein, while almond flour adds fiber and body. Peaches make the soufflé juicy and fragrant, and beaten egg whites create a light, airy texture. Serve it warm after baking, dusted with the remaining erythritol.
Wash the peaches (500 g), remove the stones, and cut them into large pieces.
Melt the butter (30 g). Rub the erythritol (70 g) with the almond flour (200 g), the egg (100 g), using only the yolks, and melted butter. Pour in the milk (100 g), add the vanilla (1 g), lemon (15 g), baking soda (1 g), table salt (2 g), and walnuts (25 g). Mix until smooth.
Beat the remaining egg whites until firm and gently fold them into the batter.
Grease the dish with some of the butter, arrange the peaches, and pour the batter over them.
Bake at 180 °C for about 55 minutes until golden. Dust the surface with the remaining erythritol before serving.
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