Blackberry Egg Bake
5 large eggs
1 teasp butter (melted)
3 Tablesp coconut flour
1 teasp grated fresh ginger
1/4 teasp vanilla
1/3 teasp fine sea salt
zest of 1/2 an orange
1 teasp fresh rosemary (chopped fine)
1/2 cup fresh blackberries
Preheat oven to 350F/180C and grease four ramekins.
Place all of the ingredients except the fresh rosemary and blackberries into a blender and process about one or two minutes on high until the mixture is completely combined and smooth.
Add the rosemary and pulse a few times until rosemary is just combined.
Divide the egg mixture between the four ramekins and add blackberries to each ramekin.
Place the filled ramekins on a baking sheet and bake for 15-20 minutes until the egg mixture puffs and is cooked through.
Cool on a rack a few minutes. Can be eaten in or popped out of the ramekins.
Serve with berries to make up carb.
MAKES 4 serve - 1.25P1.25F