Servings: 25

5 large egg whites 5 large egg whites
⅓ c. Erythritol and Monk Fruit Sweetener ⅓ c. Erythritol and Monk Fruit Sweetener
1 t. Pure Vanilla Extract 1 t. Pure Vanilla Extract
¼ t. Pure Almond Extract ¼ t. Pure Almond Extract
¼ t. Sea Salt ¼ t. Sea Salt
3 c. Unsweetened, Finely Shredded Coconut (such as Bob's Red Mill) 3 c. Unsweetened, Finely Shredded Coconut (such as Bob's Red Mill)
Opt. Keto Add Ins: ¼ c. keto chocolate chips or ⅓ c. chopped nuts or melted keto chocolate drizzled on top. Opt. Keto Add Ins: ¼ c. keto chocolate chips or ⅓ c. chopped nuts or melted keto chocolate drizzled on top.
Opt. Non-Keto Add Ins: ⅓ c. mini chocolate chips (such as Enjoy Life Brand) or ⅓ c. dried Cranberries Opt. Non-Keto Add Ins: ⅓ c. mini chocolate chips (such as Enjoy Life Brand) or ⅓ c. dried Cranberries

Cut parchment paper to fit across an 8" x 8" pan, leaving an overhang on the sides. Grease the ends not covered by overhanging parchment. Preheat the oven to 350.
In a large bowl, add egg whites, sweetener, extracts and sea salt. Whisk until well combined.
Add shredded coconut to mixture and any add ins. Stir with a rubber spatula until coconut is well coated with the egg mixture.
Place the mixture into the prepared pan and use your hands to firmly and evenly press it into the pan.
Bake at 350 for 20 minutes or until the top is firm and the edges are golden. Remove and cool in pan for 15 minutes. Then using the overhanging parchment paper, remove the baked mixture to a rack and cool completely. Cut into 25 square bars. It may help to place in refrigerator for 30 minutes before cutting.
Store at room temperature in a closed container for 3 to 4 days. Or store in refrigerator for up to 2 weeks.

1 Serving equals:  1 Serving equals:
Made plain with no add ins - 115 calories and 1 net carb  Made plain with no add ins - 115 calories and 1 net carb
Made with Enjoy Life mini Chocolate Chips - 128 calories and 2.4 net carbs.  Made with Enjoy Life mini Chocolate Chips - 128 calories and 2.4 net carbs.