Step 1

Preheat the oven to 350ºF and grease 8 (eight) 4-to-6 ounce ramekins. Set the ramekins on a large cookie sheet.

Step 2

In a large bowl, whisk together the almond flour, salt, mustard, pepper, xanthan gum and cayenne.

Step 3

Slowly whisk in the almond milk and cream until well combined. Whisk in the cheese, chives and egg yolks until fully incorporated.

Step 4

In a large, clean bowl, beat the egg whites with cream of tartar and salt until stiff peaks form and the the mixture is glossy. Carefully fold egg whites into almond flour/cheese mixture until just combined.

Step 5

Divide mixture among prepared ramekins and carefully place cookie sheet into preheated oven. Bake about 25 minutes or until the soufflés have risen an inch or two above the rim and are golden brown. Serve immediately.