Ingredients:
- 7 large eggs
- 1/2 cup coconut oil
- 2 cups almond meal
- 3/4 cup coconut flour
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon vanilla
- 1 1/4 cups coconut milk
- 1 cup xylitol or erythritol (I use 1/2 cup of each)
- For the Whipped Cream:
- 2 (13.5 ounce) cans full-fat coconut milk, refrigerated overnight upside down (Thai Kitchen or Natural Value, do not use Whole Foods' 360)
- or 1 pint whipping cream
- 1/4 cup xylitol or erythritol or a combination of the two
- 1 teaspoon vanilla
- 1 1/2 – 2 cups flaked or shredded unsweetened coconut, lightly toasted (I prefer flaked)
Instructions:
- Coconut Whipped Cream