Keto Coconut Almond Flourless Torte with Raspberry Sauce

Allergens

Eggs, Nuts

Ingredients

• 1 1/2 cups almond flour 1 cup unsweetened shredded coconut 6 large eggs 1/2 cup Swerve confectioners sweetener 1/2 cup coconut milk 2 tsp vanilla extract 1/4 tsp salt 1 cup fresh raspberries 1/4 cup water 2 tbsp Swerve confectioners sweetener (for the sauce)

Instructions

1. Preheat oven to 350°F (180°C). Grease an 8 inch springform pan and line the bottom with parchment paper.
2. In a large bowl, whisk together almond flour, shredded coconut, sweetener, and salt until well combined.
3. Add eggs, one at a time, to the dry mixture, whisking after each addition. Stir in coconut milk and vanilla extract.
4. Pour batter into prepared pan and bake for 30 35 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely on a wire rack.
5. In a saucepan, combine raspberries, water, and sweetener. Bring to a boil, then reduce heat and simmer for about 10 minutes, or until sauce thickens. Strain through a fine mesh sieve into a bowl. Allow to cool.
6. Slice the torte and serve with a dollop of whipped cream and a drizzle of raspberry sauce.

Chef’s Insight

To enhance the coconut flavor, you can toast the shredded coconut before adding it to the batter.

Notes

Be sure to cool the torte completely before slicing and serving.