Blackberry Breakfast Pudding
Ingredients
1/4 tsp. Baking Powder
1/4 cup Coconut Flour
2 tbsp. Coconut Oil
5 large Egg Yolks
2 tbsp. Butter
2 tsp. Lemon Juice
2 tbsp. Heavy Cream
10 drops Liquid Stevia
Zest 1 Lemon
2 tbsp. Erythritol
1/4 cup Blackberries
Direction
1. Preheat the oven to 350F.
2. Beat the egg yolks until it is pale in color. Add stevia and erythritol, beating again until fully mixed.
3. Add heavy cream, lemon zest, butter, lemon juice and coconut oil. Beat until well combined.
4. Sift the dry ingredients and add to the wet ingredients, mixing well again.
5. Distribute the batter between two ramekins. Crush 2 tbsp. Blackberries slightly with your fingers and push into each ramekin.
6. Bake for about 25 minutes. Allow to cool and enjoy!
Nutritional Information Per Serving
Calories 477; Fat 43.5g, Protein9g; Carb5.5g