Savory Bacon Pumpkin Mock Souffle

Savory Bacon Pumpkin Mock Souffle-

Savory Bacon Pumpkin Mock Souffle is a savory, grain free, low carb, keto side dish.

Savory Bacon Pumpkin Mock Souffle is a bacon and pumpkin, crust free mock soufflé. A fantastic, delicious side dish for Fall and the holidays. A mock soufflé is not exactly as puffy and delicate as an actual soufflé. Although it does rise a little bit. The good news is that it is much easier to make than a soufflé, and you don’t have to worry about it rising or falling. Almost like a frittata but the egg whites are beaten until stiff.

I can remember when I was a young girl of about 11 years old, watching the PBS channel (we only had 2 channels) for the cooking shows. I loved to watch the legendary Julia Child, and would furiously write down everything she did, so I could try my hand at it after the show.

I did this after school while my parents were not home, and tried to have it all cleaned up before they came home. Most of the more complicated French recipes would not turn out right. Mostly some failed because of not having all the ingredients, and picking substitutions that did not work well. But I learned so much from that & I could never get her souffles to turn out right, but maybe that was a tricky recipe for an 11 year old. However, I did learn to bake breads fairly well. Although I can’t have any of them now, lol.

Watch The Recipe Video Below:

A great, low carb and low calorie side dish with pumpkin and bacon flavors.

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Savory Bacon Pumpkin Mock Souffle

Ingredients:

• 6 slices bacon, cooked & chopped
• ½ yellow onion, chopped fine
• 3 lg eggs, separated (3 yolks & 3 whites)
• ¾ cup canned pumpkin, unsweetened kind
• ½ cup heavy cream
• ½ tsp dried rosemary
• ½ tsp sea salt
• ½ tsp black pepper
• ¼ tsp ground nutmeg
• ⅛ tsp ground sage
• ⅛ tsp cream of tartar *optional

Directions:

1. Preheat Oven to 350 F (177 C), and oil or grease a 9 inch pie pan.
2. In large frying pan, cook bacon slices until done, remove from pan, and chop bacon into chunks.
3. Pour off all but 1 tbsp of the bacon grease in the pan. Reduce heat to medium low and add chopped onion to pan with bacon grease.
4. Cook onion until softened and tender, for about 15 minutes.
5. In a large mixing bowl combine: 3 egg yolks, pumpkin puree, heavy cream, dried rosemary, sea salt, black pepper, nutmeg, sage, and the bacon onion mixture from the fry pan. Mix thoroughly.
6. In a Stand mixer or mixing bowl with electric hand mixer, beat 3 egg whites and optional cream of tartar  until stiff peaks form.
7. Fold stiff egg whites into the yolk pumpkin mixture.
8. Spoon into prepare pie pan. Bake for  about 35 minutes or until filling is set and center has risen.  Cool for 5 minutes and serve.

Nutritional Data:

*all nutritional data are estimates based on the products I used*

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5 from 1 vote

Savory Bacon Pumpkin Mock Souffle

Savory Bacon Pumpkin Mock Souffle is a bacon and pumpkin, crust free mock soufflé. A fantastic, delicious side dish for Fall and the holidays.

Course gluten free, low carb, mock souffle

Cuisine side dish

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings 6

Calories 156kcal

Author Stacey

Ingredients

• 6 slices bacon cooked & chopped
• ½ yellow onion chopped fine
• 3 lg eggs separated (3 yolks & 3 whites)
• ¾ cup canned pumpkin unsweetened kind
• ½ cup heavy cream
• ½ tsp dried rosemary
• ½ tsp sea salt
• ½ tsp black pepper
• ¼ tsp nutmeg
• ⅛ tsp ground sage
• ⅛ tsp cream of tartar *optional

Instructions

• Preheat Oven to 350 F (177 C), and oil or grease a 9 inch pie pan.
• In large frying pan, cook bacon slices until done, remove from pan, and chop bacon into chunks.
• Pour off all but 1 tbsp of the bacon grease in the pan. Reduce heat to medium low and add chopped onion to pan with bacon grease.
• Cook onion until softened and tender, for about 15 minutes.
• In a large mixing bowl combine: 3 egg yolks, pumpkin puree, heavy cream, dried rosemary, sea salt, black pepper, nutmeg, sage, and the bacon onion mixture from the fry pan. Mix thoroughly.
• In a Stand mixer or mixing bowl with electric hand mixer, beat 3 egg whites and optional cream of tartar until stiff peaks form.
• Fold stiff egg whites into the yolk pumpkin mixture.
• Spoon into prepare pie pan. Bake for about 35 minutes or until filling is set and center has risen. Cool for 5 minutes and serve.

Notes

*all nutritional data are estimates based on the products I used*

Nutrition

Calories: 156kcal | Carbohydrates: 3g | Protein: 7g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 144mg | Fiber: 1g | Sugar: 1g

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