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Low Carb Blackberry Pudding

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

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!