Gluten free, low carb, no sugar
6 strips bacon
3 eggs, separated
2/3 cup milk or half and half
1/4 cup (1/2 cube) organic butter
1/2 yellow onion chopped fine
3 Tbs coconut flour
Pinch dry mustard powder (optional)
Pinch Foothills Herbal Garlic Herb Seasoning (salt free substitute)
1/2 tsp. Foothills Herbal Herbs de Provence
2 cups natural pumpkin or squash purée
Preheat oven at 350. Line a rimmed sheet with foil and layout strips of bacon. Cook on center rack until bacon is crispy and browned, rendering all the fat. Drain bacon strips on paper toweling, when cool enough, chop finely.
Using a pastry brush, brush a small amount of bacon fat inside of a 1 qt. Soufflé dish or casserole dish, coat the sides and bottom. (You can use baking spray if you don’t want to use the bacon fat.). Set aside.
In a small skillet, melt the butter, sauté the onion until translucent. Add the coconut flour and stir until all the butter is absorbed and the coconut flour starts to smell nutty and take on a tiny bit of color, 4-5 mins. Set aside to cool slightly.
In a clean dry mixing bowl, beat the egg whites until stiff peaks. Set aside.
In a second bowl, beat the egg yolks, then add the pumpkin purée, whip until light, then add the spices, then the milk or cream, then the onion coconut flour mixture, finally the bacon. Remove the mixer and gently fold in the egg whites. Pour into the prepared soufflé dish.
Bake on convection for about 35 minutes. Top should be puffed and browned, center should be firm, but still slightly wet.
Makes 4 entree sized portions, serve with a green salad. Would also be great as a breakfast casserole.
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