Coconut Chocolate Sponge Cookies
Coconut flakes add fiber and a dense texture, while eggs and almond flour provide protein. Cocoa powder deepens the chocolate flavor without a regular sugar base.
Chocolate layer
Mix Almond flour (100 g), Cocoa powder (15 g), Erythritol (30 g) and Table salt (1 g). Add Egg (50 g), knead a firm dough and shape it on plastic wrap into a 4-5 mm thick rectangle.
Coconut layer
Whisk Egg (50 g) with Sour cream 30% (50 g), then stir in Erythritol (20 g) and Coconut flakes (50 g). Let the mixture stand for 5 minutes so the coconut absorbs moisture.
Spread the coconut layer over the chocolate layer and roll it tightly with the help of the wrap. Freeze the roll for 1.5 hours so it slices cleanly.
Cut the roll into 1 cm slices, arrange them on a parchment-lined tray and bake at 180°C for 15-20 minutes, until the edges dry. Cool the cookies before serving.
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