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Sunday Morning Lovin’!

I am a big fan of things that make me feel special and pampered, especially on the weekend, like wearing big fuzzy slippers, a good book and something scrumptious to eat. This is why I absolutely adore this recipe. It’s delicious and requires very little time to make. There is also the added bonus of the lovely rosemary aroma that wafts through the house as it bakes.  Love it!

One of the things that make this egg bake so special is the unusual flavor combinations and the texture. Adding coconut flour gives it body and almost a cake-like bite. I ate mine out of the ramekin, but you can pop yours right out and eat it like a muffin. The rosemary, orange zest and ginger meld together with the hint of vanilla giving the eggs a flavorful and refreshing backdrop to the fresh blackberries. Think savory and sweet. Trust me, these flavors work!

Blackberry Egg Bake

Did I mention that this is super easy to make with very little prep time? Most of it is thrown into the blender. We ate them up fast, but next time I might make a double or triple batch and see how they freeze for a quick weekday treat as well. Not only will I add these into my Sunday rotation but I know for sure I will be making them the next time I entertain for brunch.

Blackberry Egg Bake Recipe

I could easily see changing up the herb and berry combinations as well, perhaps blueberries with thyme or strawberries with lemon verbena and a splash of balsamic vinegar. This is a versatile recipe that could be made without berries if they simply are not in season. Fun additions to the herby backdrop could be shredded chicken with jalapenos or tomatoes and olives just to name a few. It makes me want to whip up another batch!

Blackberry Egg Bake Recipes
Blackberry Egg Bake
Votes: 3
Rating: 5
You:
Rate this recipe!
Print Recipe
Macros per serving:
• 144 Calories
• 10g of Fat
• 8.5g of Protein
• 2g of Net Carbs
Servings Prep Time Cook Time
4 servings 10 minutes 18 minutes
Servings Prep Time Cook Time
4 servings 10 minutes 18 minutes
Blackberry Egg Bake Recipes
Blackberry Egg Bake
Votes: 3
Rating: 5
You:
Rate this recipe!
Print Recipe
Macros per serving:
• 144 Calories
• 10g of Fat
• 8.5g of Protein
• 2g of Net Carbs
Servings Prep Time Cook Time
4 servings 10 minutes 18 minutes
Servings Prep Time Cook Time
4 servings 10 minutes 18 minutes
Servings: servings
Ingredients
  • 5 large eggs
  • 1 tbsp butter (melted)
  • 3 tbsps coconut flour
  • 1 tsp grated fresh ginger
  • 1/4 tsp vanilla
  • 1/3 tsp fine sea salt
  • zest of 1/2 an orange
  • 1 tsp fresh rosemary (chopped fine)
  • 1/2 cup fresh blackberries
Instructions
  1. Preheat oven to 350 F and grease four ramekins.
  2. 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.
  3. Add the rosemary and pulse a few times until rosemary is just combined.
  4. Divide the egg mixture between the four ramekins and add blackberries to each ramekin.
  5. Place the filled ramekins on a baking sheet and bake for fifteen to twenty minutes until the egg mixture puffs and is cooked through.
  6. Cool on a rack a few minutes before indulging. Can be eaten in or popped out of the ramekins. Enjoy!
We provide nutritional information for our recipes as a courtesy to our readers. The data is calculated using the MyFitnessPal app. We remove fiber and sugar alcohols, including erythritol, from the final carbohydrate count since they do not affect blood glucose levels in most individuals. We try to be as accurate as possible but we encourage you to calculate nutritional information on your own.

Loved this recipe? Let us know! Something didn’t quite turn out right? Ask us in the comments below or contact us– we respond to comments every day and would love to hear from you and help you out! And check out all our low carb breakfasts to learn to make more delicious and healthy meals!

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About the Author:

Vicky started Tasteaholics in 2015 with her boyfriend, Rami, hoping to document all their low carb cooking adventures. She lives in NYC and her favorite food is steak and lava cake. She enjoys photography, travel, cooking, working out, cats & Harry Potter. She loves sharing her knowledge, cooking tips and creative dishes with all of Tasteaholics’ readers.

5 Comments

  1. Ali March 26, 2017 at 3:26 pm - Reply

    Can these be made ahead and frozen to reheat later? I’m wondering if the consistency will be off when reheating due to the high egg content. Thanks!

    • Vicky March 26, 2017 at 6:57 pm - Reply

      If you mean bake them all and then freeze what portions you didn’t use, then I think that should be alright! If you do that, let us know how the consistency is. We’ll update the recipe so others will know freezing works.

  2. Jade February 23, 2017 at 6:17 pm - Reply

    Is the salt component correct for this recipe? I thought it was a lot when I was making the recipe up. But it was sooooo salty … inedible salty! Can you please check, because I think it would have been lovely otherwise.

    • Vicky February 24, 2017 at 12:45 am - Reply

      It’s a total mistake! Not 3 tsp, but 1/3 tsp. So sorry about that! We hope you’ll make these again and they’ll turn out even tastier 🙂

      • Jade February 24, 2017 at 12:46 am - Reply

        Thanks! Will give it another try soon.

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