Coconut Pistachio Tort
Preheat oven to 175 degrees.
Whisk 5 egg whites on high speed, add Erythritol.
When the foam is stable add the yolks one by one.
Download speed and add dry ingredients.
Grease Multi-Cake Mold (12-Baking Mold)
Bake until the tortillas are golden.
Stick a toothpick and make sure it comes out dry.
5 eggs separated
1 cup of Erythritol (preferably SWEVER)
120 gr almond flour
30 gr coconut
50 gr Pistachios
3/4 tbs baking powder
You can add vanilla extract