Blackberry Pudding

Blackberry Pudding

Makes: 6 servings

Carbs per Serving: 9.17 grams

Protein per Serving: 6 grams             

Fat per Serving: 8.3 grams



         1/2 cup coconut flour

         1/2 tsp baking powder

         4 Tbsp coconut oil

         4 Tbsp heavy cream

         4 Tbsp butter

         4 tsp lemon juice

         Zest of 2 lemons

         10 large egg yolks

         20 drops liquid stevia

         4 Tbsp erythritol

         1/2 cup blackberries



  • Preheat the oven to 350 degrees F.
  • In a bowl, combine the coconut flour and baking powder.
  • In a separate bowl, beat the egg yolks until thoroughly combined. Whisk in the stevia and erythritol, followed by the lemon juice and zest, heavy cream, butter, and coconut oil. Mix well.
  • Sift the dry ingredients into the egg yolk mixture and mix well.
  • Divide the mixture among 4 ramekins, then distribute the blackberries evenly to each serving.
  • Bake for 25 minutes. Serve at room temperature or chilled.