Spirited Essence Works

Happy Easter Y’all! Such a wonderful holiday time. Friends and family coming together to celebrate and of course eat! Holiday get-togethers are not always easy to keep your low carb diet especially when you come to the decision of desert. But, it doesn’t have to be so overwhelming. This Egg Strata recipe will satisfy your guests sweet tooth, keep it low carb, and leave out all of the guilt of enjoying dessert.

This light and fluffy delight can be whipped up in no time. Leave the carbs for the Thanksgiving Pumpkin pie. This Easter I’m keeping my figure, having my cake and eating too! Grab your mixer and let’s bake!

Blackberry Egg Strata

Prep Time: 15 mins

Cook Time: 30 mins

Total Time: 45 mins

Serving: 8 slices

Ingredients:

6 large eggs, separated

2 Tbsp of lactose free butter, melted

1 1/2 tsp of Vanilla

3/4 cup of blackberries

2 Tbsp of Sugar free French Vanilla Creamer

1 tsp of cinnamon

1/2 tsp of ginger

1 Tbsp of coconut oil

Directions:

Preheat oven to 375 degrees.

In a large bowl, add egg whites and beat until fluffy and soft peaks form.

In a medium bowl, whisk together egg yolks, butter, vanilla, creamer, cinnamon and ginger. Fold in egg yolks mixture into egg whites.

In a 10″ cast iron skillet on medium high heat, melt the coconut oil in pan and make sure oil is spread evenly around entire pan. Pour egg mixture into the pan, let cook for about 2 minutes. Gently drop blackberries into egg mixture.

Place cask iron skillet into the oven for 25-30 mins or until golden brown on top. Let cool for 5 mins.

Serve!

You can also do the exact same recipe but with strawberries and blueberries as well!