Low-carb baked Camembert with blueberries

Ingredients for 2 servings:

• 2 Camemberts (125 g each)
• 1 egg(s)
• 30 g almond flakes
• 1 tbsp fat for frying (butter, margarine or oil)
• 200 g blueberries
• 2 tbsp yogurt, cream or quark
• some sweetener

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 6 minutes; Total time approx. 11 minutes

Low carb version of the classic

It’s best to take the egg and Camembert out of the fridge 2 hours before preparation. Heat the pan with the cooking fat over medium heat. Crack the egg onto a plate and whisk, then coat the Camemberts in it. Place a spoonful of flaked almonds on the Camemberts and drizzle with egg to ensure they stick together. Place the Camemberts almond-side down in the pan. Spread the almonds and egg on top until it sticks together well. You can simply spoon the remaining egg over the top. Turn over when the underside is well set. Cover and fry for 5 minutes to warm the Camembert inside. Cut the blueberries in half and mix with a little yogurt, quark or cream and sweetener. Serve the Camemberts with the blueberries. A garden salad goes well with the dish.