Egg White Soufflé

My wife found this recipe while trying to find ways to satisfy her sweet tooth without worrying about the calories. Credit to Studio Era on Facebook for the original recipe.

Soufflé

• A tiny amount of olive oil
• ⅔ cup of egg whites
• 1 teaspoon of corn starch
• A lot of cinnamon powder
• 5 tablespoons of sugar-free maple syrup

Butter Sauce

• 1 teaspoon of melted butter
• 1 packet of artificial sweetener

Directions

1. Preheat the oven to 400 °F (200 °C).
2. Line a 9 x 9 cake pan with parchment paper and brush it with a thin layer of olive oil.
3. Beat the egg whites in a large bowl on the highest setting until they form stiff peaks.
4. Fold in the corn starch, cinnamon, and maple syrup until just combined.
5. Pour the egg white mixture into the parchment-paper-lined pan and spread it out smooth.
6. Bake for 12 to 15 minutes, or until the top layer is a deep golden brown.
7. Mix the melted butter with the artificial sweetener in a small bowl or plate.
8. Server the butter sauce with the soufflé, for dipping.