“Keto-Friendly Israeli Dessert: Almond Coconut Semifreddo Tower”

Allergens

None

Ingredients

• 2 cups almond flour
• 1 cup unsweetened shredded coconut
• 1/2 cup granulated erythritol (or any keto
• friendly sweetener)
• 6 large egg whites, room temperature
• 4 large egg yolks, room temperature
• 1 cup full
• fat coconut milk
• 1/2 teaspoon vanilla extract
• A pinch of sea salt
• Fresh berries for garnish

Instructions

1. In a medium bowl, whisk together the almond flour and shredded coconut. Set aside.
2. In a separate large mixing bowl, beat the egg whites with a pinch of salt until stiff peaks form. Set aside.
3. In another large mixing bowl, whisk together the egg yolks, erythritol, vanilla extract, and coconut milk until well combined.
4. Gradually fold the almond flour mixture into the egg yolk mixture, then gently fold in the beaten egg whites.
5. Pour the mixture into a parchment lined loaf pan and smooth the top. Cover with plastic wrap and freeze for at least 6 hours or overnight.
6. Once frozen, remove from the loaf pan and cut into slices using a sharp knife. Place each slice on individual plates.
7. Garnish with fresh berries and a light dusting of cocoa powder if desired. Serve immediately.

Chef’s Insight

To achieve the perfect texture, it is essential to beat the egg whites until stiff peaks form. This will give the semifreddo its light and airy mouthfeel.

Notes

This recipe is perfect for those following a low-carb or keto diet. It is also suitable for dairy-free and gluten-free diets.