When you’re following an Atkins lifestyle you’re probably dreaming about all the high carb foods that you’re missing out on, which is why this Atkins Coconut Vanilla Bean Pikelets with a Buttery Berry Coulis is so good.
These pikelets tick pretty much every box for a dessert craving, and they’re such a wonderful thing to make when you want a fresh, sweet treat. Yummy!
Atkins Coconut Vanilla Bean Pikelets with a Buttery Berry Coulis
Fluffy low-carb coconut vanilla pikelets topped with a rich, buttery berry coulis.
Course: Desserts, RecipesCuisine: AustralianDifficulty: Easy
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalTotal time
1
hour10
minutes
Cook Mode
Keep the screen of your device on
Ingredients
- For Pikelets
0.3 cup Coconut flour
0.3 cup Almond flour
1 tsp Bicarb soda
4 Eggs
1.5 cups Coconut milk
5 grams Vanilla bean
1 tbsp Butter
- For Berry Coulis
1 cup Mixed berries-fresh or frozen
1 tbsp Butter
0.5 tsp Vanilla extract
0.75 cup Coconut oil
Directions
- To make the coulis, melt the butter in a pan over a low heat.
- Once melted add the vanilla, berries and coconut oil, leaving to lightly simmer for just a couple of minutes.
- Remove from heat and set aside.
- To make the pikelet mixture, whisk eggs until they start to become frothy, continuing to whisk whilst slowly adding the coconut milk.
- Scrape the inside of the vanilla bean (or beans if small) into the mix, and whisk until evenly distributed.
- Add in the bi-carb soda, almond and coconut flour and mix well until combined.
- Melt a small amount of butter in a fry pan, place tablespoon mounds of mixture around the pan, leaving plenty of space between each pikelet.
- Spread each mound out to ensure an even thickness.
- Cover pan for 1-2 minutes to allow to steam, then flip pikelets and allow the other side to cook.
- Remove from pan once both sides have started to brown.
- Drizzle with the warm berry coulis to serve.
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