An impressive and delicious cheese souffle
To begin: Solving the low-carb roux problem
It's the starting point for many French dishes, that creamy mixture that combines butter with flour to thicken sauces and also provides a starting point for souffles and many hors d'oeuvres.
A classic roux is made from 50% flour and 50% butter. They are mixed over gentle heat until they combine and the flour cooks through. The basic version is white but if you cook it for longer, it turns from white to golden to dark... as needed.
From a roux to béchamel sauce
In this version, we mix in finely milled coconut flour as a replacement for wheat flour, increasing the proportion of butter to 2/3 because of the absorbent nature of coconut and cooking gently so as to preserve a light colour. We are on our way to making a béchamel sauce, so as soon as it's nicely combined, we add our cream/milk combination gently, bit by bit until we have a smooth sauce, the consistency of thick cream. Stir vigorously as the sauce thickens each time before adding a little more milk, salt and pepper to taste.
This approach to thickening the sauce reduces the carbohydrate load and makes the bechamel gluten-free.
Even when finely milled, the coconut flour is not quite as fine as wheat flour so the sauce can be lightly textured. It also has a light after taste which many people like, but if you don't, try cornflour or arrowroot or one of the GF blends.
From béchamel to sauce Parisienne
We'll mix the beaten egg yolks into this sauce when it's off the boil(to avoid curdling but add taste and a further thickening agent), together with salt, pepper and nutmeg to taste, thus creating one of Escoffier’s favourite sauces. Originally it was named Sauce Allemande but now, it's generally known as Sauce Parisienne. If you stop at this stage, the sauce is an ideal accompaniment for poached eggs, fish or chicken.
Or... as an alternative, you can even consider turning this into a velouté by adding some chicken stock gently to the mixture. This is in effect, a kind of tasty gravy.
From béchamel to cheese soufflé...
Don't be scared... it's easier to make than you think!
Admittedly it's a big jump but it's really not that difficult. Essentially, you'll just be mixing your béchamel sauce, thickened with egg yolks and grated cheese, with whipped egg whites prepared as if for a stiff meringue (but please... no sugar!).
directions for completion
First make your roux - only use finely ground coconut flour to avoid being 'gritty'.
nb: Based on experience; I recommend adding just a little cornflour or arrowroot for a silkier souffle.