Diet Carrot Souffle
Delight in the airy elegance of this Diet Carrot Soufflé, a guilt-free dessert or side dish that combines wholesome ingredients with sophisticated flavors. Perfectly steamed carrots are blended into a silky purée, then elevated with a touch of honey, warm cinnamon, and fragrant vanilla for natural sweetness. Whipped egg whites create the signature fluffy texture, while oat flour and almond milk keep this recipe both light and gluten-free. With just 20 minutes of prep and a golden-baked finish, this low-calorie soufflé offers an impressive yet easy-to-make treat for health-conscious foodies. Serve immediately for a warm, melt-in-your-mouth experience that pairs beautifully with your favorite lean proteins or as a dessert on its own. Keywords: diet carrot soufflé, low-calorie dessert, gluten-free recipe, healthy soufflé, carrot recipe ideas, light and fluffy soufflé.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams carrots
- 4 large egg whites
- 120 milliliters unsweetened almond milk
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 0.25 teaspoons salt
- 1 teaspoon baking powder
- 2 tablespoons oat flour
- 1 as needed non-stick cooking spray
Instructions
Preheat your oven to 180°C (350°F).
Spray a medium-sized soufflé dish or individual ramekins with non-stick cooking spray and set aside.
Peel and chop the carrots into small chunks. Steam or boil them for about 10-12 minutes until they are fork-tender.
Drain and transfer the cooked carrots to a blender or food processor. Blend until smooth to create carrot purée. Allow it to cool slightly.
In a large mixing bowl, combine the carrot purée, almond milk, honey, vanilla extract, cinnamon, salt, baking powder, and oat flour. Whisk together until smooth and well-integrated.
In a separate mixing bowl, use an electric hand mixer or whisk to beat the egg whites until stiff peaks form.
Gently fold the beaten egg whites into the carrot mixture in two or three additions. Be careful not to overmix, as the air incorporated into the egg whites is essential for the soufflé's structure.
Pour the mixture into the prepared soufflé dish or ramekins, filling about three-quarters full to allow room for the soufflé to rise.
Bake in the preheated oven for 25-35 minutes, depending on the size of the dish. The soufflé should be puffed up and slightly golden on top. Avoid opening the oven door while baking to prevent deflation.
Once done, remove from the oven and serve immediately for the best texture and presentation. Enjoy your light and fluffy Diet Carrot Soufflé!
Nutrition Facts
Calories |
493 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.0 g | 5% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1680 mg | 73% | |
| Total Carbohydrate | 98.5 g | 36% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 59.6 g | ||
| Protein | 21.5 g | 43% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 423 mg | 33% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1943 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
