Carrot Cake Custard

Carrot Cake Custard

Table of Contents

Calories Per Serving: 215

Servings: 4


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


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

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