Angel Food Cake

1. Add the egg whites to a bowl and cover with a towel. Allow to sit for 20 minutes.
2. Pre-heat oven to 325F.
3. In a food processor, add in the coconut flour and arrowroot flour. Pulse together for about 20 seconds. Set to the side.
4. Place the room temperature egg white in a standing mixing bowl. Beat on high spead until it begins to foam. Once that happens, add in the cream of tarter, vanilla extract, lemon juice and salt.
5. Beat all together on high speed.
6. Slowly begin adding the Swerve Powdered Sweetener. Continue whipping until soft peaks form.
7. Take the dry ingredients from the food processor and fold in using a spatula. Do this in 1/4 cup cup increments. Make sure to do this slowly. You don’t want to deflate the egg whites.
8. Slowly scoop the mixture into a 10 inch UNGREASED Angel Food pan.
9. Bake at 325 for about 35-40 minutes until lightly golden.
10. When removing from the oven, immediately invert pan onto a cooling rack. Allow to cool completely, around 2 hours or so. Run a knife along the edges of the pan and carefully plate the cake.

Coconut Whipped Cream

1. Place the cans of full fat coconut milk in the fridge overnight.
2. Remove and open the cans.  Drain off the liquid and keep the thick cream.
3.  In a large mixing bowl, mix the coconut cream, the powdered swerve, lemon juice and the vanilla extract using a hand held mixer. Mix until stiff peaks forms.

Parfaits 

1. Cut once slice of cake for each parfait. Crumble it up and add half to the bottom of a glass.
2. Top with a couple of  tablespoons of coconut whipped cream and berries
3. Repeat the process once more time.
4. Top with lemon zest along with more berries if desired and enjoy.