PALEO CARROT SOUFFLE
This recipe follows the paleo diet. If you aren't a carrot person, you can easily substitute with sweet potatoes. Optional: sprinkle cinnamon on top before serving. Enjoy!
Provided by Heather Green
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 2h
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Prepare a 1 1/2 quart casserole dish with 1 teaspoon coconut oil or cooking spray.
- Place carrots into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until very tender, about 45 minutes. Drain and transfer carrots to a food processor. Add 1/2 cup coconut oil, coconut flour, lemon juice, vanilla extract, honey, nutmeg, cinnamon, baking soda, and salt to food processor; blend until smooth.
- Blend eggs, adding 1 at a time and processing after each addition, into carrot mixture. Spoon carrot mixture into the prepared casserole dish, allowing room to rise.
- Bake in the preheated oven until top is golden brown, 45 to 60 minutes.
Nutrition Facts : Calories 245 calories, Carbohydrate 17.5 g, Cholesterol 93 mg, Fat 18.2 g, Fiber 5.4 g, Protein 4.9 g, SaturatedFat 14.4 g, Sodium 495.1 mg, Sugar 8.4 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Belinda Sarpong
[email protected]This was my first time making a souffle and it turned out perfectly! I was so impressed with how easy it was to make and how delicious it tasted.
Basra sab Basra sab
[email protected]I've made this souffle several times now and it's always a hit! It's the perfect dish to serve for a special occasion or a weeknight meal.
Abaasa James
[email protected]This souffle was a bit too eggy for my taste. I think I would have preferred it with less eggs and more cheese.
Chari Hwang (Cherry)
[email protected]I'm not a huge fan of carrots, but this souffle was surprisingly delicious! The cheese and eggs really helped to balance out the carrot flavor. I'll definitely be making this again.
Natnael Admasu
[email protected]I made this souffle for a brunch party and it was a huge success! Everyone loved it. I especially appreciated how easy it was to make ahead of time.
UMAiR AFRIDI
[email protected]This recipe is a keeper! The souffle was light and fluffy, with a beautiful golden crust. I served it with a roasted vegetable medley and it was the perfect comfort food.
PM Prince
[email protected]I was really looking forward to trying this recipe, but unfortunately it didn't turn out well for me. The souffle was too dense and didn't rise properly. I'm not sure what I did wrong, but I'll definitely be trying it again soon.
Xtylish Wasee
[email protected]This was my first time making a souffle and it turned out great! I followed the recipe exactly and it was perfect. I'm definitely going to be making this again.
Thisun Nuwantha
[email protected]I've made this souffle several times now and it's always a hit! My family loves the sweet and savory flavor combination, and I love how easy it is to make. It's a great way to use up leftover carrots, too.
Rosan Thapa
[email protected]This carrot souffle was a delightful surprise! I was skeptical at first, but the combination of flavors and textures was absolutely delicious. The carrots were perfectly cooked and still had a slight crunch, while the cheese and eggs added a creamy r