Recipe makes 4 servings
Ingredients:
6 medium eggs
½ cup (120 ml) heavy cream
¼ cup (40 g) monk fruit sweetener
1 tsp vanilla extract
½ cup (70 g) raspberries
1 Tbsp (14 g) butter
Pinch of salt
Optional: Powdered monk fruit sweetener and mint leaves to garnish
Instructions:
Heat your oven to 350°F (175°C).
Grease a small iron cast pan with the butter and set aside.
In a medium-sized mixing bowl, whisk the eggs with the heavy cream, sweetener, vanilla, and salt.
Heat the iron cast pan with the butter over medium heat. Pour the egg mixture in and cook for 2-3 minutes with a lid on.
Dot the raspberries over the frittata and transfer to the oven.
Bake for 15-20 minutes, until the center is just set and slightly puffed, and serve warm, garnished with powdered sweetener and fresh mint leaves.
Nutritional breakdown per serving (4 servings)
210 Calories
8g Protein
17g Fat
1.5g Fiber
5g Total Carbs
3.5g NET Carbs
