Keto Coconut Cream Tart with Raspberry Sauce

DIFFICULTY Beginner

YIELDS 8 Servings PREP TIME15 mins COOK TIME15 mins TOTAL TIME30 mins

Ingredients

  • Tart Dough
  • cups unsweetened coconut shred
  • 1/8 tsp salt
  • 5 drops liquid stevia
  • 1 egg
  • 2 tbsp coconut flour
  • Coldwater

Coconut Cream Whipped Coconut Cream

  • 14 oz (1 can) unsweetened coconut cream
  • up to six drops Stevia
  • 1 tsp vanilla extract

Raspberry Sauce

  • 1 1/2 cups raspberries (fresh or frozen)
  • 2 drops stevia
  • the juice from 1 lemon

Directions

Tart Dough

  1. Make 3 cups coconut that you have shredded in the food processor.Add Stevia and salt.
  2. The processor should be running for between 8 and 10 minutes, up to the point that coconut begins adhering to the sides of the food machine.
  3. Scrape the sides at least twice after a couple of minutes.Incorporate more coconut shredded, in the event that the mixture doesn’t stay in place, and continue to process until the mixture is.
  4. Add the coconut flour and egg and process for one minute.
  5. Take from the bowl (it will be dry) into the bowl of a small mixer.
  6. Utilizing your hands, roll the dough to form a small ball adding about 1-3 Tbsps.of cold water 1 Tablespoon at a time, until dough becomes sticky.
  7. Put the dough ball in a plastic wrap and let it chill for at least 30 minutes.

Coconut Cream Whipped Coconut Cream

  1. Refrigerate a container of coconut cream for a night.Chill your mixing bowl.
  2. The can should be opened and removed the liquid (save the remainder for another purpose) by poking through the top of the can and then draining the liquid.
  3. Place the coconut that has hardened into a mixing bowl using an attachment for whisks (or you can make use of the high-speed blender) then whisk with a high-speed whisk until the coconut is smooth.
  4. Add vanilla and sweetener and beat for a few minutes until the vanilla and sweetener are blended.

Raspberry Sauce

  1. Combine the raspberries and stevia as well as lemon juice, in the bowl of a.Set, it aside covered in the refrigerator for a few days.
  2. We recommend doing this prior to beginning the assembly so that the raspberries are lovely and full.

Assembly

  1. Pre-heat oven until 300 ° F.
  2. To put it together, you’ll need an eight” tart pan that has an easily removable bottom
  3. The chilled dough should be pressed onto and along the sides of the tart pan.Alternately using the glass’s bottom is ideal to level out the dough.
  4. After the dough has been pressed into the pan, let it cool it for about 15 minutes.
    or while you heat the oven.
    Note: This pie can be prepared to this point, and then chilled for up to two days or placed in the freezer (wrapped tightly) for a month.
  5. The tart will bake for about 20 – 25 mins, or until lightly brown.
    around the edges.
  6. Let the keto coconut tart completely cool.
  7. To finish the tart place the keto coconut cream on the tart and allow it to cool for an hour before serving.
  8. Serving with raspberry sauce, and some coconut shredded for garnish!

 

Nutrition Facts

Servings 8

5.7g
Net Carbs

Amount Per Serving

Calories 349

% Daily Value *

Total Fat 31g48%

Total Carbohydrate 12.8g5%

Dietary Fibber 7.1g29%

Protein 3.3g7%

 

CATEGORY All, Dessert

COOKING METHOD Baking

DIET Low Lactose, Vegetarian

TAGS #coconut, #pie, #raspberry, #tart

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