Low Carb Blackberry Pudding

Name: Low Carb Blackberry Pudding
Yield: 1 serving
Ingredients: ¼ cup coconut flour; ¼ tsp. baking powder; 5 large egg yolks; 2 tbsp. coconut oil; 2 tbsp. butter; 2 tbsp. heavy cream; 2 tsp. lemon juice; zest 1 lemon; ¼ cup blackberries; 2 tbsp. erythritol; 10 drops liquid stevia

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Low Carb Blackberry Pudding

Iris Warren

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This makes 2 servings of Low Carb Blackberry Pudding. Each serving comes out to 459.5 Calories, 44.04g Fats, 4.91g Net Carbs, and 9.1g Protein.

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Ingredients

¼ cup coconut flour
¼ tsp. baking powder
5 large egg yolks
2 tbsp. coconut oil
2 tbsp. butter
2 tbsp. heavy cream
2 tsp. lemon juice
zest 1 lemon
¼ cup blackberries
2 tbsp. erythritol
10 drops liquid stevia

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Instructions

Preheat oven to 350°F.
Separate egg yolks from egg whites and set yolks aside. Measure out dry ingredients and set aside. Measure butter and coconut oil and set aside.
Beat egg yolks until pale in color, then add erythritol and stevia. Beat again until well combined.
Add heavy cream, lemon juice, lemon zest, coconut oil and butter. Beat again until fully combined.
Sift dry ingredients over wet ingredients and mix well again.
Distribute batter between 2 ramekins, then push 2 tbsp. Blackberries into each ramekin. You want to slightly crush the blackberries with your finger before pushing them into the batter.
Bake for 20-25 minutes, let cool, and enjoy!