Breakfast Fruit Souffle

Course: Breakfast
Preperation time: 10min
Cooking Time: 20min
Serves: 2

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Protein (g) Carbs (g) Fat (g) Energy (KCal)
3 Tablespoon(s) Maple Syrup 0 0 20 20 0 0 78 78
5 Large(s) Egg Whites 9 9 1 1 0 0 43 43
1 cup Fruit, Fresh or Frozen 1 1 11 11 0 0 42 42
2 Teaspoon(s) Honey 0 0 6 6 0 0 21 21
2 Teaspoon(s) Cinnamon 0 0 2 2 0 0 6 6
5 Large(s) Egg(s), Yolk(S) 16 16 1 1 13 13 194 194
1 Tablespoon Coconut Oil(s) 0 0 0 0 7 7 59 59
Total: Approximate Nutrition Info, Per Serving: 25 40 20 443
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  1. Turn your oven to 350.
  2. Put your coconut oil and fruit in the bottom of a pie pan or 2 large ramekins. If you are working with fresh fruit, slice it up before you add it to the dish. If it’s frozen, keep it whole and we’ll slice it up after it gets softer. Stick it in the oven while it’s preheating so the coconut oil melts and so the fruit gets soft.
  3. Meanwhile, we’ll make the rest of the souffle.
  4. Put your egg whites in a kitchen-aid or stand mixer (or hand held mixer) and whisk on high speed until peaks form. This will only take a few minutes.
  5. While the whites are whipping, put your yolks in a separate bowl. Add in the maple syrup (or other sweetener), vanilla and cinnamon. Mix well. Set aside until the whites are finished whipping.
  6. When the whites are finished whipping, add in the yolk mixture. Whisk for about 5 seconds more just until the yolk and white mixture is incorporated. It’s very important to not overmix it at this point. 5 seconds is plenty.
  7. Take the pie dish with the fruit/coconut oil out of the oven. If your fruit was frozen, you can slice it easily now so slice it up in smaller pieces right in the dish.
  8. Now pour your egg mixture into the pie dish/ramekins.
  9. Bake for 16-20 minutes or until golden on top and done in the middle. Enjoy!
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