2 Serves
48 Mins
Preheat your oven to 200°C and lightly grease two ramekins with butter.
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Vitamin E
7 mg / 15 mgVitamin K
28 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
50 µg / 400 µgCalcium
235 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
142 mg / 420 mgPhosphorus
259 mg / 1,250 mgPotassium
1130 mg / 4,700 mgSodium
820 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
66 µg / 55 µgFiber
8 g / 28 gSugar
60 g / 50 gSaturated Fat
13 g / 20 gCholesterol
44 mg / 300 mgCaffeine
0 mgNet Carbs
63 gAlcohol
0 g
Distribute the blackberries evenly into the bottom of the prepared ramekins, reserving a few for the topping.
In a mixing bowl, whisk together the almond flour, all-purpose flour, sugar, eggs, milk, vanilla, and a pinch of salt until the batter is smooth and well-combined.
Pour the batter over the blackberries in the ramekins and garnish the tops with the reserved berries.
Place the ramekins on a baking tray and bake in the center of the oven for 30 minutes, or until the tops are golden brown and set.
Remove from the oven and transfer the ramekins to a wire rack to cool slightly before serving warm with whipped cream.
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Chinese
French