Keto Coconut Cream Tart with Raspberry Sauce
ChefMichele MccauleyWhipped coconut cream forms the basis of a low-carb tart that is sweetened using stevia and topped with raspberry sauce.
Servings 8
Net Carbs
- Amount Per Serving
- Calories 349
- % Daily Value *
- Total Fat 31g48%
- Total Carbohydrate 12.8g5%
- Dietary Fiber 7.1g29%
- Protein 3.3g7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Start with 3 cups of shredded coconut in a food processor. Add salt and stevia.
Process for 8-10 minutes or until the coconut starts to stick to the side of the food processor.
Scrape the sides down once or twice, after a few minutes. Add more shredded coconut, if the mixture does not stick and continue processing until it does.
Add the egg and coconut flour, and process for 1 minute.
Remove the dough (it will be crumbly) into a small mixing bowl.
With your hands, press dough into a ball, adding 1-3 Tbsps. of cold water, 1 Tablespoon at time, just until dough is sticky enough.
Place the ball of dough into plastic wrap and chill for at least 30 minutes.
Refrigerate can of coconut cream overnight. Chill your mixing bowl.
Open the can and remove the liquid (save for another use), by poking a hole in the top and draining the liquid.
Place the hardened coconut into a mixing bowl with the whisk attachment (or can use a high speed blender), and whisk on high speed until smooth.
Add the sweetener and vanilla and continue to beat until blended in.
Mix the raspberries, stevia, and lemon juice in a bowl. Let it sit, covered, in the fridge for a few
hours.
Note: we recommend doing this before starting the assembly so the raspberries get nice and plump.
Preheat oven to 300 degrees F.
To assemble you will need an 8” tart pan with a removable bottom
Press the chilled dough into and up the sides of a tart pan. Alternatively, the bottom of a glass works great to level out the dough.
Once the dough pressed into the pan, chill it for 15 minutes
or while you are heating the oven.
Note: This crust can be prepared up to this point and either refrigerated up to 2 days or in the freezer (wrapped tightly) for one month.
Bake the tart dough for 20-25 minutes, or until lightly browned
on the edges.
Let your keto coconut cream tart cool completely.
To finish the tart, spread the whipped keto coconut cream onto the tart and let it chill for one hour.
Serve with the raspberry sauce and additional shredded coconut for garnish!
Ingredients
Ingredients
Directions
Directions
Start with 3 cups of shredded coconut in a food processor. Add salt and stevia.
Process for 8-10 minutes or until the coconut starts to stick to the side of the food processor.
Scrape the sides down once or twice, after a few minutes. Add more shredded coconut, if the mixture does not stick and continue processing until it does.
Add the egg and coconut flour, and process for 1 minute.
Remove the dough (it will be crumbly) into a small mixing bowl.
With your hands, press dough into a ball, adding 1-3 Tbsps. of cold water, 1 Tablespoon at time, just until dough is sticky enough.
Place the ball of dough into plastic wrap and chill for at least 30 minutes.
Refrigerate can of coconut cream overnight. Chill your mixing bowl.
Open the can and remove the liquid (save for another use), by poking a hole in the top and draining the liquid.
Place the hardened coconut into a mixing bowl with the whisk attachment (or can use a high speed blender), and whisk on high speed until smooth.
Add the sweetener and vanilla and continue to beat until blended in.
Mix the raspberries, stevia, and lemon juice in a bowl. Let it sit, covered, in the fridge for a few
hours.
Note: we recommend doing this before starting the assembly so the raspberries get nice and plump.
Preheat oven to 300 degrees F.
To assemble you will need an 8” tart pan with a removable bottom
Press the chilled dough into and up the sides of a tart pan. Alternatively, the bottom of a glass works great to level out the dough.
Once the dough pressed into the pan, chill it for 15 minutes
or while you are heating the oven.
Note: This crust can be prepared up to this point and either refrigerated up to 2 days or in the freezer (wrapped tightly) for one month.
Bake the tart dough for 20-25 minutes, or until lightly browned
on the edges.
Let your keto coconut cream tart cool completely.
To finish the tart, spread the whipped keto coconut cream onto the tart and let it chill for one hour.
Serve with the raspberry sauce and additional shredded coconut for garnish!
