Happy 4th of July everyone! I hope you’re sitting back, relaxing, and firing up the grill for a delicious lunch and dinner. Today’s going to be all about meat, but we’re forgetting the amazing desserts we can create to finish all of that off.

Ludscious, decadent, and full of flavor. Those are the things you want to hear when you think of a warm, just-out-of-the-oven cake served to you. A beautiful and rich color running throughout, showing you exactly what you’re eating. Soft, almost molten on the inside, with a texturally contrasting crust to match. Flavors of citrus running throughout each bite, with the sweet and bitter notes from the blackberries.

Not only is this dessert packed full of flavor, but it’s also a fat bomb! Running at 82% calories coming from fat, this dessert won’t leave you dumbfounded about how to fit the carbs into your macros – it’s rich and moist and ready to be eaten straight out of the oven!

You have the choice to cut the cakes in half and share…but who would -really- do that? I know I didn’t. So, what kind of things are you going to be serving to friends and family alike today? Tell us in the comments below!

Yields 2 Servings of Low Carb Blackberry Pudding. This can be split in half or eaten whole.

The Preparation

5 large egg yolk
1/4 cup coconut flour
1/4 teaspoon baking powder
2 tablespoons coconut oil
2 tablespoons butter
2 tablespoons erythritol
10 drops liquid stevia
2 tablespoons heavy whipping cream
2 teaspoons lemon juice
2 teaspoons lemon zest
1/4 cup blackberries

The Execution

1. Preheat oven to 350F. Then, separate the egg yolks from the whites and set aside. You can save the egg whites to make different things like Low Carb Coconut Shrimp!

2. Measure out 1/4 cup Coconut Flour, and 1/4 tsp. Baking Powder. Set aside.

3. Measure out 2 tbsp. Coconut Oil and 2 tbsp. Butter. Set aside.

4. Beat the egg yolks until they’re pale in color. Then, add 2 tbsp. erythritol and 10 drops liquid stevia. Beat again until fully combined.

5. Add 2 tbsp. heavy cream, 2 tsp. lemon juice, and the zest of 1 lemon. Add the coconut and butter you had previously measured out and beat everything together until no lumps are found.

6. Sift the dry ingredients over the wet ingredients, then mix well on a slow speed.

7. Measure out the batter into 2 ramekins and lightly smush the blackberries with your finger. Distribute the blackberries evenly in the batter by pushing them into the top of the batter.

8. Bake for 20-25 minutes at 350F. Once finished, let cool for 5 minutes or so.

9. Pour some heavy whipping cream over the top and eat! It’s super delicious on it’s own too! You can share the ramekin with another, or eat it by yourself.

This makes a total of 2 servings of Low-Carb Blackberry Pudding. Each serving comes out to be 463 calories, 44.1g fats, 5.2g net carbs, and 9.6g protein.

NUTRITION	CALORIES	FAT	CARBS	FIBER	NET CARBS	PROTEIN
5 large egg yolk	274	22.6	3.1	0	3.1	13.5
1/4 cup coconut flour	80	4.7	13.3	9.3	4	4
1/4 teaspoon baking powder	1	0	0.3	0	0.3	0
2 tablespoon coconut oil	243	27	0	0	0	0
2 tablespoon butter	203	23	0	0	0	0.2
2 tablespoon erythritol	5	0	0	0	0	0
10 drop liquid stevia	0	0	0	0	0	0
2 tablespoon heavy whipping cream	101	10.7	0.8	0	0.8	0.8
2 teaspoon lemon juice	2	0	0.6	0.1	0.5	0.1
2 teaspoon lemon zest	2	0	0.6	0.4	0.2	0.1
1/4 cup blackberries	15	0.2	3.5	1.9	1.6	0.5
Totals	926	88.2	22.2	11.7	10.5	19.2
Per Serving (/2)	463	44.1	11.1	5.9	5.2	9.6