Tropical Sunrise Keto Mousse Cake

Allergens

Eggs, Almonds, Coconut

Ingredients

• 1 cup almond flour
• 2 tbsp coconut flour
• 1/4 cup erythritol
• 3 large eggs, separated
• 1/2 cup canned pineapple, drained and crushed
• 1/2 cup unsweetened shredded coconut
• 1 cup heavy whipping cream
• 1/2 tsp vanilla extract
• 1/2 cup sugar
• free chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, whisk together almond flour, coconut flour, and erythritol.
3. In a separate bowl, beat egg yolks with pineapple until smooth.
4. Fold the pineapple mixture into the dry ingredients, then stir in shredded coconut.
5. In another bowl, beat egg whites until stiff peaks form. Gently fold them into the batter.
6. Pour the batter into a 9 inch springform pan and bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely.
7. In a large bowl, whip together heavy cream and vanilla extract until stiff peaks form.
8. Fold the whipped cream into the cooled cake and spread over the top.
9. Melt sugar free chocolate chips in a double boiler or microwave, then drizzle over the mousse layer.
10. Chill for at least 2 hours before serving.

Chef’s Insight

For an extra touch of luxury, top with a sprinkle of toasted coconut flakes.

Notes

This recipe is a delicious and indulgent treat for those following a ketogenic diet.