2 cans full fat coconut milk
2 Tbsp. monk fruit sweetener
2 Tbsp. unsweetened cacao powder
1 oz. 80%+ dark chocolate chips

Chill cans of coconut milk.
Open carefully and transfer hard cream to a bowl and discard the water/liquid at bottom of cans.
Use hand mixer to mix cream to a froth.
Add sweetener and beat on high with the hand mixer until thick and creamy.
Mix in cacao powder by hand and whisk until smooth.
Melt dark chocolate chips in a sauce pan or microwave for about 30 seconds and add to cream mixture.
Add in and whisk lightly until mousse texture forms. CHILL.


1 1/2 c. almond flour
1/4 c. coconut flour
2 scoops Perfect Keto Vanilla Collagen Powder or on hand Collagen Powder
1 tsp. baking powder
1/4 tsp. salt
3 large pasture raised eggs
1 tsp. vanilla extract
1/4 c. grass-fed + organic sour cream
1 c. milk of choice
1/4 c. melted grass-fed butter

Preheat oven to 350f degrees and coat an 8×4 loaf pan with avocado oil/spray, butter, or coconut oil. You can also add parchment paper to ensure the cake comes out properly.
Add all dry ingredients to a medium-sized bowl (almond flour, coconut flour, collagen, baking powder, and salt). Whisk to combine.
In a large bowl or stand mixer, add eggs and vanilla. Beat on high for 1 minute until light and fluffy. Add in sour cream, melted butter, and milk. Beat on high for 30-45 seconds.
Slowly add dry ingredients to wet ingredients in 2 to 3 batches. Mix well until combined. Let sit for 2 minutes. Mix one more time on low speed.
Pour batter into prepared pan and bake for 50-60 minutes until tops and edges are golden brown and a toothpick comes out clean when poked through the center. Add additional baking time if needed.