This sugar-free, low carb version of the original will satisfy your dessert cravings without going straight to your love handles!
- 8 egg whites
- 1 Tablespoon Sugar Free Low Carb Thickener
- 12 packets Splenda
- 1/4 cup almond flour
- 1 3/4 cup unsweetened shredded coconut
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract
Make this the night before you’d like to enjoy it.
Preheat oven to 350°F.
Combine egg whites, Splenda, extracts, and Sugar Free Low Carb Thickener
in a bowl; beat with a mixer until stiff. Gradually add almond flour and shredded coconut to the egg whites, being careful not to deflate. Pour batter into cake pan sprayed with Pam, put in the preheated oven, lower heat to 300 for 20 minutes, turn off heat, and leave to bake overnight.
Decorate with shredded coconut, whipped cream, low carb Cool Whip or just use your imagination and enjoy warm. Whatever’s left over (there won’t be much!) should be refrigerated, not kept at room temperature!
Makes 8 servings, with 5 grams of carbs per serving.