WEBMini Tart ShellsThis recipe makes 16-18 mini shells and the entire recipe contains 11g net carb.If you liked this recipe, please like, subscribe and share. T
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WEBCrust. Preheat oven to 350F. Blend almond flour, coconut flour, powdered erythritol, and melted butter in a food processor. Add 1 egg and blend until the mixture starts to pull away from the side of the food processor bowl. You may need to add a tablespoon of water, depending on the dryness of your almond flour.
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WEBFor the keto tart crust: Preheat oven to 350 F. Spray six 4-inch tart pans with coconut oil or butter spray. In a bowl combine the almond flour, butter, salt and sweetener. Mix to incorporate. Divide the dough between six tart pans and press down the bottom and walls. Make holes on the bottom of the dough, using a fork.
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WEBLemon Curd. While the crust is baking, prepare the lemon curd. In a glass or ceramic bowl set over a pan of barely simmering water, whisk together the eggs, sweeteners, lemon juice, and lemon zest. Whisk continuously until the mixture thickens, about 10 minutes. Watch carefully as it will thicken all of a sudden.
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WEBInstructions. Preheat the oven to 350 and thoroughly spray the tart pan with baking spray. Measure the shredded, desiccated coconut into a coffee grinder or a food processor and process until resembles a fine powder. There will be some chunks. Don't take it too far or it will become coconut butter!
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WEBTo make the Keto tart crust: Preheat oven to 350 F. Combine all ingredients in a bowl and mix with a spatula to combine. Press down the bottom and about 1/2-inch up the walls of a 9-inch tart pan. Using a fork, press to make holes on the bottom of the crust. Bake at 350 F for 13-15 minutes, until golden.
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WEBPress the batter into the molds and transfer into the oven for just 7-10 minutes. When done, remove from the oven and set aside. When the topping is ready, spoon equal amounts of it on top of each tart. Add 3 blackberries on each one of them and place in the fridge until set (30-60 minutes).
WEBPreheat oven to 175C/350F. Mix together the almond meal, flaxseed meal, Swerve and nutmeg in a bowl. Add the melted butter and egg and mix well. Spoon the mixture in a 9.5in pie dish and press into an even layer across the base and up the sides. Bake in the oven for 12 minutes until the base is firm.
WEBSet aside 24 whole pecan halves to top the tarts. Coarsely chop the rest of the pecans. Meanwhile, in a medium bowl combine the 6 tablespoon butter and sweetener. Beat with an electric mixer until smooth. Add the vanilla, molasses, heavy cream, and egg. Beat until combined. Stir in the chopped pecans.
WEBFirst, preheat the oven, line the bottom of a 9 inch pie dish with parchment paper and grease the sides with butter. Crust. Place the almond flour and salt in the food processor and pulse briefly. Add the butter and egg and pulse until the mixture forms a ball.
WEBThis low carb pie crust has only 3 ingredients, takes about 5 minutes, and works well for both and for sweet or savory recipes on a keto meal plan. Low carb pumpkin pie, pecan pie, cheesecakes, pudding pie, custard pies, tarts, tartlets, and even empanadas come out perfectly with this as the base. When I started blogging making a perfect almond
WEBStep 1: Preheat oven Roll out the dough. Preheat the oven to 325 ℉. Then, remove the dough from the fridge and using a rolling pin on a piece of parchment paper or silicone baking mat, roll out the dough to ⅛ inch thick. It sounds thin, but in the mini tart pans it fits well while leaving room for the filling.
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WEBAdd ½ cup of peanut butter to the cream cheese filling and leave off the berries. Cinnamon Pecan. Add a teaspoon of cinnamon to the crust and use finely ground pecans instead of almond flour. Chocolate Chip. Mix ½ cup sugar-free chocolate chips into the filling and garnish with a sprinkle of cocoa powder.
WEBPreheat oven to 350*. Grease tart tin with cooking spray of your choice…I use coconut cooking spray. Melt butter in microwave in 30 second increments until melted and then set aside. In another bowl mix together all other crust ingredients. With a fork or rubber spatula mix in melted butter until all combined.
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WEBPreheat oven to 350 degrees F. In a large mixing bowl, whisk together the sweetened condensed milk, lemon juice, flour, salt, and lemon zest until combined and smooth. Arrange phyllo shells on a rimmed baking sheet. Fill each shell with the lemon filling, almost to the top.
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WEBLemon Filling. Pour an inch of water into the bottom of a medium-sized saucepan and heat to a low simmer. Add eggs, egg yolks, lemon juice, powdered erythritol, and heavy cream into a separate heat-safe bowl. Place the bowl over the pot of simmering water and cook until the mixture coats the back of a spoon.