Even a dessert can be healthy and whole food! This egg bread base has add-ins of unsweetened cocoa powder, unsweetened coconut flake and slivered almonds to support your macros and include a sweet treat to your meal. Top with berries and Reddi Whip Zero!
454 grams egg white
60 grams egg white powder
25 grams unsweetened cocoa powder
50 grams unsweetened coconut flakes
3 grams fine pink or sea salt
16 grams monkfruit sweetened with erythritol
16 grams coconut extract
50 grams slivered almonds
Whip egg whites to stiff peaks in a stand mixer (or hand mixer)
In a bowl, weigh out egg white powder, cocoa powder, coconut flakes, salt and monkfruit sweetener. Combine well.
Set aside almonds.
Add dry ingredients (except the almonds) into the stand mixer and starting on low speed, incorporate the dry ingredients. Increase until well incorporated on medium/high speed.
Add coconut extract. Do not over mix.
Evenly spread out onto nonstick bar pan (has sides). Sprinkle almonds over adn spread into fluff so they settle into “batter”.
Bake at 350 degrees for 30 minutes. When done, turn off heat adn do not open the oven. Let cool in oven. Remove and slice into 12 squares.
Makes 12 squares
Per serving (1/12)
Protein 9.9 grams
Total Carbs 5 grams
Net Carbs 3 grams
Fat 5.1 grams
Almond Joy Focaccia
Even a dessert can be healthy and whole food! This egg bread base has add-ins of unsweetened cocoa powder, unsweetened coconut flake and slivered almonds to support your macros and include a sweet treat to your meal. Top with berries and Reddi Whip Zero!
Ingredients
454 grams egg white
60 grams egg white powder
25 grams unsweetened cocoa powder
50 grams unsweetened coconut flakes
3 grams fine pink or sea salt
16 grams monkfruit sweetened with erythritol
16 grams coconut extract
50 grams slivered almonds
Instructions
Whip egg whites to stiff peaks in a stand mixer (or hand mixer)
In a bowl, weigh out egg white powder, cocoa powder, coconut flakes, salt and monkfruit sweetener. Combine well.
Set aside almonds.
Add dry ingredients (except the almonds) into the stand mixer and starting on low speed, incorporate the dry ingredients. Increase until well incorporated on medium/high speed.
Add coconut extract. Do not over mix.
Evenly spread out onto nonstick bar pan (has sides). Sprinkle almonds over adn spread into fluff so they settle into “batter”.
Bake at 350 degrees for 30 minutes. When done, turn off heat adn do not open the oven. Let cool in oven. Remove and slice into 12 squares.
Notes
Makes 12 squares
Per serving (1/12)
Protein 9.9 grams
Total Carbs 5 grams
Net Carbs 3 grams
Fat 5.1 grams
Nutrition
- Serving Size: 1/12
- Fat: 5.1
- Carbohydrates: 5
- Protein: 9.9
