Prepare the Ramekins:

1. Preheat the oven to 400 degrees Fahrenheit and brush 4 1-cup ramekins with butter.  Sprinkle each ramekin with about 1/2 tsp of Kraft Parmesan cheese and set them on a sturdy baking sheet.

Prepare the Keto Bechamel Sauce:

1. In a medium saucepan, melt the 1 tablespoon of butter.  Add the shallot and cook on medium heat until shallot begins to soften and brown (about 3-5 minutes).  Add the cream cheese, butter and heavy cream and cook until the cream cheese and butter have melted.  Stir in the cheese and remove the pot from the heat.  Continue to stir until the cheese has melted.

Prepare the Souffles

1. Off heat, stir in the ham, black pepper, red pepper and nutmeg.  Taste the mixture and add 1/4-1/2 tsp of salt. Allow the mixture to cool slightly and then whisk in the egg yolks. Let the mixture cool even more and then transfer it to a large bowl.  Once the mixture is cool enough that it will NOT melt the cheese, stir in the remaining 1/2 cup of cheese.  Set it to the side.
2. In a large bowl, using an electric mixer, beat the egg whites with a pinch of salt at medium-high speed until frothy. Increase the speed to high and beat until firm peaks form. With a rubber spatula, fold 1/2  of the egg whites into the soufflé base to lighten the base.  Fold in the remaining egg whites into the ham mixture, being careful not to deflate the egg whites.
3. Spoon the soufflé mixture into the ramekins, filling them to ½-inch below the rim. Run your thumb inside the rim of each ramekin to help the soufflés rise evenly. Bake in the bottom third of the oven at 400 degrees F for 8 minutes and then drop the temperature to 375 degrees F. for the remaining 12 minutes or until the soufflés are puffed and golden brown.  Serve immediately.