In a blender combine eggs and coconut sugar. Puree together until frothy. Add all other ingredients to the blender and blend until well combined. You may need to stop and scrape a few times to assure the flour has blended in.
Pour batter (it will be thick) into 1 cup ramekins (this recipe makes exactly 2 ramekins).
Bake in the oven for 25 minutes. Remove from oven, sprinkle with powdered sugar and serve immediately.
This should be served hot, the souffle will fall within a few minutes, make sure to get it to the table for the big wow moment before it falls. Sprinkle with a bit of powdered sugar.
Optional: serve with vanilla ice cream or chocolate sauce.
Serve warm right out of the oven, just like a traditional souffle this beet souffle will be big and puffy right as it comes out of the oven and then will start to fall.
Serve with chocolate sauce, vanilla ice cream, or just a small sprinkle of powdered sugar.