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Paleo Carrot Souffle

Rated as 4.14 out of 5 Stars
1

"This recipe follows the paleo diet. If you aren't a carrot person, you can easily substitute with sweet potatoes. Optional: sprinkle cinnamon on top before serving. Enjoy!"
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Ingredients

2 h servings 245
Original recipe yields 8 servings

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Prepare a 1 1/2 quart casserole dish with 1 teaspoon coconut oil or cooking spray.
  2. Place carrots into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until very tender, about 45 minutes. Drain and transfer carrots to a food processor. Add 1/2 cup coconut oil, coconut flour, lemon juice, vanilla extract, honey, nutmeg, cinnamon, baking soda, and salt to food processor; blend until smooth.
  3. Blend eggs, adding 1 at a time and processing after each addition, into carrot mixture. Spoon carrot mixture into the prepared casserole dish, allowing room to rise.
  4. Bake in the preheated oven until top is golden brown, 45 to 60 minutes.

Footnotes

  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 245 calories; 18.2 17.5 4.9 93 495 Full nutrition

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Reviews

Read all reviews 12
  1. 14 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Absolutely delicious. I couldn't stop eating it! The only change I made was apple cider vinegar instead of lemon because I didn't have lemons at the time. So good. This is a keeper!!! Not a...

Most helpful critical review

I prepared this recipe exactly as written. It looked and smelled wonderful. But both my husband and I did not care for it.

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Absolutely delicious. I couldn't stop eating it! The only change I made was apple cider vinegar instead of lemon because I didn't have lemons at the time. So good. This is a keeper!!! Not a...

I prepared this recipe exactly as written. It looked and smelled wonderful. But both my husband and I did not care for it.

I wasn't sure if this recipe was a side dish or a dessert...now that I've made it, I'll call it an elegant side dish! It is definitely worth the time it requires to make it...slightly sweet, bu...

This is such a special recipe. It turned out great and looked beautiful. I found it because i had some coconut flour to use up. It takes a lot of time to make and mine should have cooked longer....

we did not enjoy this. my souffle turned out but it was too off for us, and we eat healthy food. this recipe was basically a pumpkin pie without any sweetener. we will not be making this again.

I have made this wonderful side many times with multiple variations. Making it tonight with added spiral cut zucchini. I would suggest tenting with foil for at least the first half hour in the...

Love the flavor and texture.

This was delightful! The aroma while baking was driving me crazy! Airy and light., delicious. It needed the entire 60 minutes to be thoroughly done. Recipe was perfect.. Served with roas...