| 1 minute to read
- Red Carrots 120g
- Unsweetened almond milk 200ml
- Stevia, erythyritol
- Olive oil 5ml
In a pan, add olive oil, grated carrot and let it roast for 1-2mins.
Add stevia and erythritol in almond milk and check the level of sweetness and add to the carrot in pan.
Keep in low and keep stirring until it's consistency becomes thick. It took 15-20 mins here.
Garnish with nuts of your choice.(i used only one almond sliced and didn't count it's macro)
P.S. Never let almond milk boil beyond low heat as it curdles.