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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

Scale

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