1.   Sprinkle the gelatin into the ½ cup of water. Stir until completely dissolved. Set aside for at least 15 minutes. Line an 8 inch X 8 inch or 21 cm X 21 cm casserole or cake pan with parchment paper. Grease the surface of the parchment paper. Set aside

2.   In 3/4 cup of water drop in the coconut extract and stir. To a large mixing bowl, add the eggs, melted butter, heavy whipping cream and coconut extract water mixture. Whisk until very well combined

3.   Place a fine mesh sieve over the bowl, dropping in the powdered sweetener, protein powder, egg white powder and salt. Sift one third at a time and whisk into the batter. Repeat. Whisk gently, on low speed until well combined and batter is lump free, for about 5 minutes

4.   Melt the bloomed gelatin, cool to room temperature and slowly drizzle into the batter while continuously whisking at low speed

5.   Preheat the oven to 350 F or about 177 C. Pour batter into the prepared casserole or cake pan. Tap pan on counter to remove air bubbles. Loosely place a sheet of aluminum foil as a tent over the batter. Bake for 50 to 60 minutes. Remove from oven; let cool in pan. Flip onto a serving platter. Cut into 4 X 4 rows to make 16 pieces. Store leftovers in an airtight container in the refrigerator for 4 to 5 days. Enjoy!