4 egg whites
1/2 cup erythritol, separated and ground in a coffee grinder (if possible)
1/2 teaspoon coffee grinds (ground finely in a coffee grinder) or instant coffee
1/2 cup cocoa powder
1/4 teaspoon vanilla
1/4 teaspoon salt
1/4 cup and 1 tablespoon coconut oil
2 tablespoons grassfed butter (or replace with coconut oil)
2/3 cup heavy whipping cream - or full fat coconut milk, excess water drained
In a double broiler whisk egg whites with salt, and half of the erythritol for 5 minutes or until the whites are heated through.
Remove egg white mixture from heat and whisk with an electric mixer for 5 minutes or until fluffy.
In a pan melt coconut oil and butter over low heat.
Add in coffee, remaining erythritol, cocoa powder and milk. Bring to a gentle boil.
Add in egg white mixture and mix well until well combined.
Pour into a greased dish and chill until set.