INGREDIENTS: (All Organic)
- 2 eggs
- 2 TBSP
- Coconut flour
- 1/2 tsp Psyllium Husk Powder
- Himalayan Salt
- 4 TBSP Butter
- 8 TBSP Coconut Cream
- Raspberries
Serving Size: 2
PREPARATION:
- In a medium bowl beat the eggs and then add coconut flour, phylum husk powder and a pinch of salt.
- Using a small saucepan on low heat melt the butter and coconut cream then slowly adding the egg mixture and whisk until it becomes a creamy consistency.
- Transfer into a bowl and top with raspberries.
Fat: 50g Protein: 10g Carbs (net): 6g
