Caribbean Keto Chocolate Coconut Torte

Allergens

Tree Nuts (Almond)

Ingredients

• 1 cup almond flour
• 1/2 cup unsweetened cocoa powder
• 1/4 cup granulated erythritol
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 5 large eggs, separated
• 1/2 cup canned coconut milk
• 1/2 cup unsweetened shredded coconut
• 1/2 cup sugar
• free chocolate chips

Instructions

1. Preheat oven to 350°F (175°C). Grease an 8 inch springform pan and line the bottom with parchment paper.
2. In a large bowl, whisk together almond flour, cocoa powder, erythritol, baking powder, and salt.
3. In another bowl, beat egg yolks and coconut milk until smooth. Stir into dry ingredients until combined. Fold in shredded coconut and chocolate chips.
4. In a separate bowl, beat egg whites to stiff peaks using an electric mixer. Gently fold beaten egg whites into the batter.
5. Pour batter into prepared pan and bake for 30 35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely in the pan.
6. Release from pan, place on a serving plate, and dust with unsweetened cocoa powder before slicing.

Chef’s Insight

This dessert is best enjoyed at room temperature, allowing the flavors to fully develop.

Notes

Be sure to use unsweetened cocoa powder and granulated erythritol for a keto-friendly dessert.