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Low-Carb Blackberry Pudding

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2 servings
Calories 463 kcal

Ingredients
  

  • 5 large egg yolk
  • ¼ cup coconut flour
  • ¼ teaspoon baking powder
  • 2 tablespoon coconut oil
  • 2 tablespoon butter
  • 2 tablespoon erythritol
  • 10 drop liquid stevia
  • 2 tablespoon heavy whipping cream
  • 2 teaspoon lemon juice
  • 2 teaspoon lemon zest
  • ¼ cup blackberries

Instructions
 

  • Preheat oven to 350F. Separate the egg yolks from the whites and set them aside.
  • Measure out the coconut flour and baking powder. Set aside.
  • Measure out the coconut oil and butter. Set aside.
  • Whisk the egg yolks until pale in color. Add the erythritol and liquid stevia and whisk again to combine.
  • Add the heavy cream, lemon juice, and lemon zest, then add the coconut and butter. Mix everything until the consistency is smooth and without any lumps.
  • Sift the dry ingredients into the wet ingredients and mix well on a slow speed.
  • Measure the batter out into ramekins and lightly crush the blackberries. Evenly distribute the blackberries by pushing them into the top of the batter.
  • Bake for 20–25 minutes. Remove and let cool for about 5 minutes.
  • Serve and enjoy!

Nutrition

Calories: 463kcalProtein: 9.6gFat: 44.1g
Keyword vegetarian