Author: Ellen (HCP)
g Egg White - raw
g Oil emulsion - Liquigen (MCT) - Nutricia
ml Vanilla Liquid Stevia (User-Added*)
g Gelatin, Knox - unflavored (powder) original
g Swerve Powdered Sweetener (User-Added*)
g Extract, Pure Vanilla
g Cream of Tartar
g coconut flour
g Swerve Granular sweetener (User-Added*)
1.) Place 60 mL (1/4 cup) cold water in small saucepan, sprinkle gelatin evenly over water, set aside.
Nutrition Information (for entire recipe):
2.) Measure out Liquigen and combine with 20 drops Vanilla liquid stevia, set aside.
3.) Using an electric mixer, begin beating egg whites.
4.) Very slowly, add cream of tartar, powdered Swerve, vanilla extract, and pink Himalayan salt.
5.) Keep beating for 1-2 minutes until mixture becomes thick and creates soft peaks.
6.) Add 180 mL (3/4 cup) boiling water to gelatin mixture and stir until dissolved. If you see lumps, briefly boil over low heat until all lumps have dissolved.
7.) Turn mixer to medium, add very slowly pour steady stream of gelatin into egg whites.
8.) Add Liquigen & stevia mixture.
9.) Mix on high for 3-5 minutes, until mixture becomes thick and creamy.
10.) Transfer to candy mold or 8X8X2 dish lined with parchment paper. Place in refrigerator for 2-3 hours or overnight. Store in airtight container.
11.) For the topping, mix equal parts coconut flour and Swerve granular sweetener. Combine with a few drops of food coloring.
12.) Cut into squares or remove from candy mold, then coat with topping just before serving. The number of servings is dependent upon the number of molds used or squares cut.