Carrot Souffle

Carrot Souffle

Heather Green

"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!"
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Ingredients

2 h servings 258 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 258 kcal
  • 13%
  • Fat:
  • 18.5 g
  • 28%
  • Carbs:
  • 19.7g
  • 6%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 495 mg
  • 20%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. 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.
  2. 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.
  3. 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.
  4. Bake in the preheated oven until top is golden brown, 45 to 60 minutes.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 8
  1. 9 Ratings

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Most helpful positive review

Absolutely delicious. I couldn't stop eating it! The only change I made was apple cider vinegar instead of lemon because I didn't have lemons at the time. So good. This is a keeper!!! Not a...

Most helpful critical review

I prepared this recipe exactly as written. It looked and smelled wonderful. But both my husband and I did not care for it.

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I prepared this recipe exactly as written. It looked and smelled wonderful. But both my husband and I did not care for it.

Absolutely delicious. I couldn't stop eating it! The only change I made was apple cider vinegar instead of lemon because I didn't have lemons at the time. So good. This is a keeper!!! Not a...

Yum!

Initially thought this was a bit bland, but then as leftovers found I ate every last bit, so guess I liked it more than I thought I did. Made it for a Paleo food swap (gym food challenge) and i...

I hate to be a party pooper since everyone else liked it so much, but I only thought it was so so. I'll probably never make this again because I have another carrot soufflé recipe that I like mu...

I wasn't sure if this recipe was a side dish or a dessert...now that I've made it, I'll call it an elegant side dish! It is definitely worth the time it requires to make it...slightly sweet, bu...

This is such a special recipe. It turned out great and looked beautiful. I found it because i had some coconut flour to use up. It takes a lot of time to make and mine should have cooked longer....

This is delicious

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