Hawaiian Heaven Keto Brunch Delight

Allergens

Eggs, Coconut

Ingredients

• 1 cup almond flour
• 2 tbsp coconut flour
• 1/4 tsp baking powder
• 1/4 tsp salt
• 3 large eggs, separated
• 1/4 cup granulated erythritol
• 1/2 cup unsweetened shredded coconut
• 1/2 cup full
• fat coconut milk
• 1 tsp vanilla extract
• 1 tbsp lemon zest
• 1/2 cup blueberries, fresh or frozen
• Coconut whipped cream and extra blueberries for serving

Instructions

1. Preheat the oven to 350°F (180°C). Grease two ramekins and set aside.
2. In a medium bowl, whisk together almond flour, coconut flour, baking powder, and salt. Set aside.
3. In another bowl, beat egg yolks, erythritol, shredded coconut, coconut milk, vanilla extract, and lemon zest until well combined.
4. Stir the dry ingredients into the wet ingredients until just combined. Fold in blueberries.
5. In a separate bowl, beat egg whites until stiff peaks form. Gently fold them into the batter.
6. Pour the batter into prepared ramekins and bake for 20 25 minutes or until golden brown and a toothpick inserted comes out clean. Let cool slightly before serving.
7. Serve warm with coconut whipped cream and additional blueberries on top.

Chef’s Insight

Use organic ingredients when possible to enhance the flavors and ensure the best quality.

Notes

Adjust the sweetness level to taste by adding more or fewer erythritol.