Paleo Carrot Souffle_slice

At my family get togethers, the first dish to get licked clean was always the carrot souffle! The adults and kids alike would scoop an extra large helping of this delicious masterpiece. We would whine for more of this stuff and I’d always look forward to the next time it was served.

While I haven’t yet been handed down the family recipe, I have come up with my own Paleo version of the carrot souffle. It has the same texture and taste as I remember. This recipe will become a staple on my brunch menu whenever I host guests!

All you need are carrots and a few paleo-baking ingredients to throw this recipe together. I recommend double or tripling the recipe if you are hosting a group, because without a doubt people will be running back for second-helpings.Paleo Carrot Souffle_prep


This recipe complies with the following diets:

  • Paleo- yes
  • Gluten free– yes
  • Grain free- yes
  • Dairy free- yes
  • SCD– no, unless you use honey to replace the maple syrup 
  • Low FODMAP– mostly, however coconut flour is technically not low FODMAP. However, the entire recipe only uses 1 tablespoon (1/4 tablespoon per slice), so it’s most likely tolerated. 
  • Ketosis- It depends on your degree of carbohydrate restriction. This recipe has 12.3 grams of net carbs per serving. 

Nutrition Facts

This recipes makes 4 servings.

Per serving (1/4 of the recipe): 123 calories, 5.5 grams of fat, 14.7g carbohydrate, 2.4 grams of fiber, 4 grams of protein and 216% RDA for vitamin APaleo Carrot Souffle_bite

Paleo Carrot Souffle
Serves 4
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  1. 2 cups chopped (1lb) raw peeled
  2. 1/4 cup full fat coconut milk
  3. 2 large eggs
  4. 1 teaspoon baking powder
  5. 1/2 teaspoon salt
  6. 1 teaspoon cinnamon
  7. 1/2 teaspoon nutmeg
  8. 1/4 teaspoon minced ginger
  9. 1/2 teaspoon vanilla extract
  10. 2 tablespoon maple syrup
  11. 1 teaspoon fresh lemon juice
  12. 1 tablespoon coconut flour
  13. Coconut oil (for greasing pan)
  1. Preheat the oven to 350 degrees F. Grease a 8x8-inch glass baking dish with coconut oil and set aside.
  2. Boil the chopped carrots in water until soft, about 20-minutes.
  3. Meanwhile, mix together the dry ingredients including coconut flour, salt, baking powder, cinnamon and nutmeg.
  4. In a separate bowl, mix together the eggs, coconut milk, minced ginger, vanilla, syrup, and lemon juice.
  5. After the carrots are cooked, strain them, and then toss them into your food processor or blender. Puree for 20-30 seconds. Then, add the wet and dry ingredients, and puree until well combined.
  6. Pour the batter into the greased baking dish. Bake for 55-minutes or until a toothpick comes out clean. Allow the souffle to cool, and then slice into 4 even pieces.
Nutrition by Erin