Step 2

Preheat oven to 325°F. In a small bowl, whisk the egg yolks and coconut cream together vigorously until smooth.

Step 3

In a large bowl, add egg whites and beat using a hand or stand mixer until soft peaks form (about 2 minutes). During final seconds, add in the baking powder and salt.

Step 4

Carefully fold the yolks into the whites. Combine well, but it’s important they stay fluffy.

Step 5

Spoon 8 dollops onto a silpat or parchment paper lined baking sheet. Flatten tops slightly. Bake for 22 minutes, or until golden brown and cooked in the center.

Step 6

Add any optional additions during the folding stage. Refrigerate up to a week, or freeze.

Step 8

Nutrition Information:

Step 9

Calories: 87 | Protein: 5g | Fat: 7g | Carbs: .6g | Fiber: 0g | Net Carbs: .6g