Carrot Cake Custard

Carrot Cake Custard

Carrot Cake Custard

Carrot Cake Custard
Course: Dessert
Servings: 4
Calories: 265kcal

Ingredients

  • 1/3 cup liquid egg whites
  • 2 eggs
  • 16 oz carrot puree about 8 carrots, boiled then pureed
  • 1/2 cup canned coconut cream
  • 4 tsp pumpkin pie spice
  • 2 tsp vanilla extract
  • 1 tsp Stevia
  • 1/2 tsp pink salt
  • 4 tbsp finely chopped walnuts
  • sprinkle of cinnamon

Instructions

  • Preheat oven to 350 degrees
  • Grease 4 ramekins/custard cups/Pyrex dishes
  • In food processor or blender mix together carrots, coconut cream, egg whites, eggs, spices and stevia
  • Pour evenly into ramekins
  • Bake for 40 minutes or until a knife comes out clean
  • Garnish with 1 tbsp walnuts on each custard and a sprinkle of cinnamon
  • Serve warm or cold

Nutrition

Calories: 265kcal | Carbohydrates: 16g | Protein: 9g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 82mg | Sodium: 440mg | Potassium: 548mg | Fiber: 5g | Sugar: 6g | Vitamin A: 19227IU | Vitamin C: 8mg | Calcium: 76mg | Iron: 2mg
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