Hawaiian Paradise Keto Delight

Allergens

Nuts (Macadamia)

Ingredients

• 1 cup almond flour 2 tbsp coconut flour 3 large eggs 1/4 cup granulated erythritol 1/4 cup unsweetened shredded coconut 1 tsp vanilla extract 1/4 cup unsalted butter, melted and cooled 1/2 cup fresh pineapple, diced 1/2 cup macadamia nuts, chopped 1/4 tsp salt

Instructions

1. Preheat the oven to 350°F (175°C). Grease and line an 8 inch springform pan with parchment paper.
2. In a large bowl, whisk together almond flour, coconut flour, and salt.
3. In another bowl, beat the eggs and add granulated erythritol until well combined.
4. Pour the egg mixture into the dry ingredients and mix well. Stir in vanilla extract, melted butter, shredded coconut, pineapple, and macadamia nuts.
5. Transfer the batter to the prepared springform pan and smooth the top with a spatula.
6. Bake for 30 35 minutes or until a toothpick inserted into the center comes out clean. Allow it to cool completely in the pan on a wire rack.

Chef’s Insight

This dessert is perfect for those craving the tropical flavors of Hawaii without compromising their keto lifestyle.

Notes

This dessert is both gluten-free and keto-friendly.