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
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Ngonadi Chinaemerem Emmanuel
[email protected]This carrot souffle is a great way to sneak some extra vegetables into your diet.
Tramainiac tha captain
[email protected]I'm definitely going to try this recipe again with different vegetables.
Brooke Flutey's
[email protected]This is a great recipe for a light and healthy lunch or dinner.
ZainAsgharr Asgharr
[email protected]I'm not a big fan of carrots, but I really enjoyed this souffle. The cheese and eggs really helped to balance out the flavor.
Emani Miles
[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.
Tywana Harmon
[email protected]I love that this recipe is so versatile. I've added different vegetables and herbs each time I've made it and it's always delicious.
Robert Midgley
[email protected]This recipe is a keeper! I've made it several times now and it always turns out great. It's a great way to use up leftover carrots.
Dileep Thakur
[email protected]I made this for a dinner party and it was a hit! Everyone raved about how delicious it was.
MD KAHAR
[email protected]Followed the recipe to the letter and it turned out perfectly! The souffle was light and fluffy, with a beautiful golden crust. My family loved it.
Dhe Rhock
[email protected]This carrot souffle was a delightful surprise! I was a bit skeptical at first, but the combination of flavors and textures was fantastic. The carrots added a subtle sweetness, while the cheese and eggs provided a rich and creamy base. I'll definitely