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
DIRECTIONS:
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Preheat oven to 350F/180C and grease four ramekins.
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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.
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Add the rosemary and pulse a few times until rosemary is just combined.
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Divide the egg mixture between the four ramekins and add blackberries to each ramekin.
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Place the filled ramekins on a baking sheet and bake for 15-20 minutes until the egg mixture puffs and is cooked through.
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Cool on a rack a few minutes. Can be eaten in or popped out of the ramekins.
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Serve with berries to make up carb.
MAKES 4 serve - 1.25P1.25F