I adapted it by using all blackberries and replacing the coconut milk with my favorite unsweetened flax milk. Doing so changed the nutrition information and also the cooking time: you'll need to cook it a little bit longer, and when I make this again, I will probably use a water bath. (It takes much longer for the inside to cook.) I might also try to mitigate the wetness by using a bit of coconut flour in place of some of the almond flour. This results
Updated nutrition for my version: 139 calories; 10.6 g fat; 5.8 grams of carbohydrate, 3.5 of which are fiber (net carbs: 2.3 grams); 6.1 g protein [Note: this is slightly more than 10% carbohydrate; I have mitigated this for myself by serving it with a blob of something fatty, like sour cream or whipped cream]
No comments:
Post a Comment