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| Prep Time | 20 minutes |
| Cook Time | 35 minutes |
| Servings |
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Ingredients
- 6 pastured eggs separated 1 teaspoon baking powder
- 1/4 tsp cream of tarter
- 1/2 cup unsalted grass fed butter (I use Kerrygold)
- 1/2 tsp kosher sea salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 cup coconut flour
- 1/2 cup almond flour
- 1/2 can (6 oz) coconut milk
- 2/3 cup xylitol
- 1 tsp good vanilla extract
Ingredients
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Instructions
- Set the oven to 350°, and butter a square baking pan
- Melt the butter, and mix in xylitol and blend until it dissolves
- Add the egg yolks to the butter
- Mix the flours, salt, baking soda, and baking powder together
- Add the combined dry ingredients to the yolks
- Add in the liquid ingredients, and stir till smooth
- Whip the egg whites with cream of tartar until it forms stiff peaks
- Mix a little of the whipped egg whites into the yolk mixture to lighten it. Then gently fold the yolk mixture into the egg whites, being careful not to deflate the whites too much.
- Spread the batter into the baking pan, and bake for 35 minutes Allow it to cool before cutting it into square
Recipe Notes
I served with a little whipped cream and berries.
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