NUTRITION

SERVINGS

INGREDIENTS

1 cup Non-fat Greek yogurt

0.75 cup Egg whites

2 whole Medjool dates

1 tbsp Coconut flour

1 tbsp Maple syrup

0.5 tsp Ghee

0.5 tsp Baking powder

0.25 tsp Cinnamon

0.25 tsp Vanilla extract

0.13 tsp Sea salt

PREPARATION

• 1

  Preheat your oven to 350°F (175°C) and lightly grease a small oven-safe ramekin with a tiny amount of the ghee.

• 2

  Pit the Medjool dates and chop them into very small, uniform pieces.

• 3

  In a medium mixing bowl, whisk together the Greek yogurt and egg whites until the mixture is completely smooth.

• 4

  Stir in the coconut flour, baking powder, cinnamon, vanilla extract, and sea salt until no lumps remain.

• 5

  Fold the chopped dates into the batter and pour the mixture into the prepared ramekin.

• 6

  Bake for 25 to 30 minutes, or until the pudding is firm to the touch and a toothpick inserted into the center comes out clean.

• 7

  While the pudding is baking, place the maple syrup and the remaining ghee in a small saucepan over low heat.

• 8

  Whisk the sauce for 2 minutes until it thickens slightly and becomes glossy.

• 9

  Pour the warm toffee sauce over the pudding immediately after removing it from the oven and serve warm.