Lemon Curd Tart with Berries Keto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
8 serving Bob's Red Mill Almond Flour - per 1/4 Cup 9 tsp Amul Pure Ghee 14g/1 tbs=1 serv 6 tbsp Coconut Oil - Nutiva Organic Extra-Virgin Coconut Oil 6 tbsp Now Psyllium Husk Powder 3 large Egg, fresh, whole, raw 0.25 cup Egg whites, Naturegg Simply Egg Whites, 1/4 cup = 2 egg whites 60 gram(s) Pure Xylitol 7 serving Lemon, fresh squeezed, juice of one whole lemon 1 cup Mixed Berries - Rasp., Straw, Blueberries - Fresh 1 fruit without skin, medium Kiwi Fruit 1 serving Carambola (Star-fruit), small fruit 3.5 inches
Lemon Curd: Mix 2eggs and 2 egg whites with 1/3 xylitol and half cup lemon juice, zest from 2 lemons. Add 3 tbl ghee and 3 tbs coconut oil, mix well and cook over low heat intil cream thickens. Leave refrigerated with foil over the top to prevent crust forming.
Tart Crust: 2 cups fine almond flour miz with one egg, 3 tbs ghee , 3 tbs coconut oil and 1/4 cup Psyllium husk, bake on 350F in well buttered tart form.
When both are cooled, assemble and add mixed berries and fruit on top. May cover with gelatin if desired.
Serving Size: Makes 12 pieces
Number of Servings: 12
Recipe submitted by SparkPeople user LANALEMON.
Serving Size: Makes 12 pieces
Number of Servings: 12
Recipe submitted by SparkPeople user LANALEMON.
Nutritional Info Amount Per Serving
- Calories: 272.0
- Total Fat: 21.1 g
- Cholesterol: 54.0 mg
- Sodium: 26.6 mg
- Total Carbs: 18.1 g
- Dietary Fiber: 6.4 g
- Protein: 6.7 g
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