Low Carb Blackberry Pudding

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.