Carrot Souffle with Walnut Maple Crunch

Chani Salzer Chani Salzer
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My creative twist on the classic carrot muffin. Besides for being super pretty, it’s low-carb too. How’s that for a win-win?

1h 6
Easy Vegetarian Pescatarian Gluten Free Low Carb No Refined Sugar Paleo Passover Parve Freezer-Friendly

Contains: Tree nuts, Egg

Directions

Prepare the Souffle

  1. Preheat the oven to 350 degrees Fahrenheit.

  2. Bring a large pot of water to a boil. Slice sweet potatoes and carrots, add to boiling water, and cook until soft, about 35 minutes.

  3. Transfer cooked vegetables to a food processor and add eggs, oil, almond milk, honey, salt, cinnamon and nutmeg. Blend until smooth.

  4. Pour into three-inch ramekins and bake for 25 minutes.

  5. Combine walnuts, oil, maple syrup and salt in a small bowl and spread on a lined baking sheet. Bake for 10-15 minutes, or until golden. Top sweet potato souffle with walnut crunch.

Notes:

To prepare ahead, freeze the batter raw and place directly into the oven without defrosting. This is to ensure that the souffles do not get diluted and watery.

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3 Comments

Tami Green •

How long should it be in the oven, when cooking from frozen?

Avigael Levi Kosher.com Team •
Reply to Tami Green

I'd suggest putting the raw batter directly into the oven without defrosting (as shown in the notes) and cooking according to the directions above. 25 minutes for the batter and about 10 minutes for the topping.

Rita Landa •

Also the carrot souffle by chanie salter think that is spelling correct. Says freeze batter raw and then put straight in oven when ready to bake. There is a crunch topping just so confusing when does that go on raw b4 freezer or after baked. Freeze toppin

Goldy G Kosher.com Team •
Reply to Rita Landa

The crunch is placed over the after the souffle is baked.

Rita Landa •

The carrot souffle with walnut cruch can it b made in 8 inch aluminum pan not ramakins

Goldy G Kosher.com Team •
Reply to Rita Landa

You can but you will have to adjust the cooking time.