Egg White Beet Soufflé

Prep Time
15 min.
Cook Time
23 min.

Indulge guilt-free in this delightful egg white beet soufflé – a delectable blend of sweetness and healthiness. Packed with protein and low in fat, it's a heart-healthy delicacy that satisfies both your taste buds and your nutritional goals.

Make This Recipe


2 Tsp vegan butter, melted

1 cup Eggland's Best 100% Liquid Egg Whites

1/8 Tsp cream of tartar

6 Tbsp beet powder

1/4 cup sugar (I use Xylitol which is zero sugar)

1/2 Tsp vanilla extract

Pinch of salt


  1. Melt butter, using a basting brush coat the inside of 4 ramekins with the butter to prevent sticking during baking.
  2. Preheat the oven to 400 degrees F. With an electric mixer, beat the egg whites with cream of tartar with a whisk on medium until soft, but stable, peaks form. Slowly add in the beet powder, sugar, vanilla, and a pinch of salt and whisk until lightly blended. It should still be fluffy.
  3. Separate whipped eggs evenly into each ramekin. Place in lower third rack of your oven and bake for 10 minutes. Do not open the oven at all during baking. Turn the temperature down to 375 degrees F. Bake for an additional 13 minutes until fluffy and the tops are golden in color. The beet color changes during baking to a greenish brown. Eat right away as it deflates quickly!


Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
Serving Size 1
Calories 57
Fat 2g
Saturated Fat 0.4g
Cholesterol 0mg
Sodium 134mg
Carbohydrates 10g
Dietary Fiber 1g
Protein 7g