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?
Carrot Souffle with Walnut Maple Crunch
- Cooking and Prep: 1 h
- Serves: 6
Maple Walnut Crunch
Prepare the Souffle
Preheat the oven to 350 degrees Fahrenheit.
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.
Transfer cooked vegetables to a food processor and add eggs, oil, almond milk, honey, salt, cinnamon and nutmeg. Blend until smooth.
Pour into three-inch ramekins and bake for 25 minutes.
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.
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.