Carrot Casserole [Phase 1]


Carrot Casserole [Phase 1]

By Jessica Romeo  , , , ,

November 21, 2016

  • Prep: 25 mins
  • Cook: 35 mins
  • Yields: 9 servings


Preheat oven to 350. Spray a 9x13 inch casserole dish with coconut oil cooking spray.

In a large pot add the cut up carrots, cover with water and bring to a boil. Boil on medium heat for approximately 20 minutes or until carrots are fork tender. Drain and add the carrots to either a food processor or blender.

Blend on medium-low speed until pureed. Add in the melted coconut oil, coconut milk, cinnamon, baking powder, salt and vanilla. Pulse until combined.

Add the almond flour, a little bit of stevia (if desired) and the eggs. Blend on low until a nice smooth puree is formed.

Spread the carrot mixture into the casserole dish. Top with the toasted almonds.

Bake for approximately 35 minutes. Enjoy!Protein: 0 Fat: 3/4 Veg: 1 Fruit: 0


2 lb carrots (peeled, and cut into chunks)

2 tbsp coconut oil (melted)

1/3 cup canned coconut milk (light version)

1 tsp cinnamon

1 tsp baking powder

dash of salt

1 tsp vanilla extract

a couple drops of stevia to add a little sweetness (if desired)

2 tbsp almond flour

2 eggs, whisked

1/4 cup slivered almonds, toasted


Nutrition Facts

Serving Size1/9
Total Fat8.6
Saturated Fat4.5
Polyunsaturated Fat1
Monounsaturated Fat1.8
Total Carbohydrates11
Dietary Fiber3.5