Carrot Cake Custard

Name: Carrot Cake Custard
Yield: 4 servings
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

Carrot Cake Custard

Calories: 265
Protein: 9g
Servings: 4

Dessert

Method

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 per serving

Calories	265
Protein	9g
Carbs	16g
Fiber	5g
Sugar	6g
Fat	20g
Saturated fat	11g
Sodium	440mg