Blackberry Coconut Soufflé
- 1 cup fresh blackberries, rinsed
- 5 eggs at room temperature, yolks and whites separated
- ¼ cup coconut sugar
- 2 T almond flour
- 1 T coconut flour
- ½ cup shredded, unsweetened coconut
- ¼ t salt
- ½ t vanilla extract
- 3 T coconut oil
- ⅔ cup unsweetened coconut milk
- Optional toppings: powdered sugar blackberries, maple syrup, honey, and nuts
- Preheat the oven to 375ºF. Grease a 9x9 baking dish.
- Heat a small pot over medium-low heat and whisk the milk and coconut oil together until the oil melts. Slowly add the almond flour and coconut flour to the mixture until the batter thickens. Do not over mix.
- In a large bowl, combine separated egg whites. Beat on high until eggs are fluffy and foamy. Continue beating while you gradually add the sugar. Set aside.
- In a small bowl, whisk the egg yolks with the vanilla, salt, and flour mixture until it’s smooth.
- Fold the yolk mixture into the egg white mixture with shredded coconut and blackberries. Stir to combine.
- Transfer the mixture to the prepared baking dish.
- Bake at for 18-20 minutes until lightly browned around the edges. Check that the center is done by inserting a toothpick in the center.
- Remove from the oven and transfer to ramekins. Top with optional toppings as desired!
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