Carrot Cake Custard
Dietary
Sugar Free
Low Carb
Calories per serving
215
Servings
4
Ingredients
1/3 c liquid egg whites
2 eggs
16 oz carrot puree (about 8 carrots, boiled then pureed)
1/2 c canned coconut cream
4 t pumpkin pie spice
2 t vanilla extract
1 t stevia
1/2 t pink salt
4 T finely chopped walnuts
sprinkle of cinnamon
Directions
- 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 T walnuts on each custard and a sprinkle of cinnamon
- Serve warm or cold
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