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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