Ingredients
2 (12 oz) cans full-fat coconut cream
1 tbsp erythritol
1 tsp vanilla extract
1 tsp lemon zest
1 tbsp lemon juice
2 cups mixed berries (strawberries, blueberries, raspberries)
1 tbsp gelatin (unflavored)
1 tbsp warm water
1/4 cup shredded coconut flakes
1 tbsp almond flour
1 tbsp coconut flour
Instructions
Chill the cans of coconut cream overnight. Whip the chilled coconut cream with erythritol, vanilla, lemon zest, and lemon juice until stiff peaks form.
In a bowl, dissolve gelatin in warm water until fully melted. Gently fold into the whipped coconut cream.
In an 8-inch springform pan, layer half the coconut mixture, then top with half the berries. Repeat with remaining coconut mixture and berries. Sprinkle coconut flakes, almond flour, and coconut flour evenly over the top.
Cover and refrigerate for 4 hours or until firm. Slice into 10 pieces and serve.
Notes
Use a springform pan with a non-slip base for clean slicing.
Customize with seasonal fruits or extra shredded coconut for texture.
Store chilled for up to 3 days.
Ensure all flours and berries are gluten-free for a gluten-free option.
- Prep Time: 15
- Category: Desserts
- Method: Chilling
- Cuisine: American
- Diet: Low Carb
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 0g
- Sodium: 60mg
- Fat: 11g
- Saturated Fat: 10g
- Carbohydrates: 4g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg