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Keto almond flour tart topped up with whipped cream and berries.


What is your favourite summer dessert? For me it will always be a nice tart topped up with lots of whipped cream and berries. Baking or eating baking goods when you are on Keto/low- carb/low sugar diet can be really tricky but it’s possible.


There are few types of flour that are Keto approved, and my favourite is definitely an Almond Flour. Due to the high fat content of almond flour, the texture of baked goods made with it will be different compared to regular plain flour. Almond Flour is more tender and cake-like rather than crunchy and my tip would be to bake it slightly longer, so the tart gets crispier (make sure it doesn’t get burnt).


Nowadays you can buy Almond Flour from most health stores. For this recipe I have used Organic Almond Flour.


Here is how to make this delicious tart:





Ingredients for almond flour sweet crust:

1 egg

150 g of almond flour

30 g of unsalted butter

¼ tsp of salt

15 g of powdered Erythritol (sweetener)


Ingredients for whipped cream:

200 g of double cream

25 g of Erythritol

Top up with your favourite berries (I have used about 5 strawberries, 2 handful of blueberries and a handful of pomegranates.


Preparation:

In a bowl mix together 1 beaten egg, 150 g of almond flour, 30 g of melted butter, ¼ tsp of salt and 15 g of powdered Erythritol. Combine well until a ‘’dough’’ forms and ensure there are no lumps.


Lay the bottom of a flat baking tray size 9 or 10 inches (23 or 25 cm respectively) with parchment paper and press the dough onto the bottom of the tray evenly using either a roller or your hands. Prick the dough with a fork in a few places to prevent from cracking.


Preheat the oven to 180C and bake the base of the tart for about 15- 20 min until nice and golden. If you prefer the base of your tart to be crunchy like I do, I would suggest you bake it for around 20 min.

Once the tart is ready remove it from the oven and let it cool down.


When the tart has cooled down, in a bowl start whipping the cream mixed with powdered Erythritol, by either using a manual mixer or a hand whisk.


Spread the cream evenly onto a tart and top it up with fresh berries and mint.


Enjoy your tart!



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