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Keto Coconut Cream Tart with Raspberry Sauce

Created by
  Published on September 21st, 2021
  Reading time: 2 minutes
  Last modified October 13th, 2021
keto coconut cream tart
ChefMichele MccauleyRating
PrintFullscreen
Yields8 Servings
Ingredients
Tart Dough
 4 cups unsweetened coconut, shredded
  tsp salt
 5 drops liquid stevia
 1 egg
 2 tbsp coconut flour
 cold water
Whipped Coconut Cream
 14 oz (1 can) unsweetened coconut cream
 4 to 6 drops stevia
 1 tsp vanilla extract
Raspberry Sauce
 1 ½ cups raspberries(fresh or frozen)
 2 drops stevia
 juice of 1 lemon
Directions
Tart Dough
1

Start with 3 cups of coconut flour in a food processor. Add salt and stevia.

2

Process for 8-10 minutes or until the coconut starts to stick to the side of the food processor.

3

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.

4

Add the egg and coconut flour, and process for 1 minute.

5

Remove the dough (it will be crumbly) into a small mixing bowl.

6

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.

7

Place the ball of dough into plastic wrap and chill for at least 30 minutes.

Whipped Coconut Cream
8

Refrigerate can of coconut cream overnight. Chill your mixing bowl.

9

Open the can and remove the liquid (save for another use), by poking a hole in the top and draining the liquid.

10

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.

11

Add the sweetener and vanilla and continue to beat until blended in.

Raspberry Sauce
12

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.

Assembly
13

Preheat oven to 300 degrees F.

14

To assemble you will need an 8” tart pan with a removable bottom

15

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.

16

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.

17

Bake the tart dough for 20-25 minutes, or until lightly browned
on the edges.

18

Let your keto coconut cream tart cool completely.

19

To finish the tare, spread the whipped keto coconut cream onto the tart and let it chill for one hour.

20

Serve with the raspberry sauce and additional shredded coconut for garnish!

Ingredients

Ingredients
Tart Dough
 4 cups unsweetened coconut, shredded
  tsp salt
 5 drops liquid stevia
 1 egg
 2 tbsp coconut flour
 cold water
Whipped Coconut Cream
 14 oz (1 can) unsweetened coconut cream
 4 to 6 drops stevia
 1 tsp vanilla extract
Raspberry Sauce
 1 ½ cups raspberries(fresh or frozen)
 2 drops stevia
 juice of 1 lemon

Directions

Directions
Tart Dough
1

Start with 3 cups of coconut flour in a food processor. Add salt and stevia.

2

Process for 8-10 minutes or until the coconut starts to stick to the side of the food processor.

3

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.

4

Add the egg and coconut flour, and process for 1 minute.

5

Remove the dough (it will be crumbly) into a small mixing bowl.

6

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.

7

Place the ball of dough into plastic wrap and chill for at least 30 minutes.

Whipped Coconut Cream
8

Refrigerate can of coconut cream overnight. Chill your mixing bowl.

9

Open the can and remove the liquid (save for another use), by poking a hole in the top and draining the liquid.

10

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.

11

Add the sweetener and vanilla and continue to beat until blended in.

Raspberry Sauce
12

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.

Assembly
13

Preheat oven to 300 degrees F.

14

To assemble you will need an 8” tart pan with a removable bottom

15

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.

16

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.

17

Bake the tart dough for 20-25 minutes, or until lightly browned
on the edges.

18

Let your keto coconut cream tart cool completely.

19

To finish the tare, spread the whipped keto coconut cream onto the tart and let it chill for one hour.

20

Serve with the raspberry sauce and additional shredded coconut for garnish!

Keto Coconut Cream Tart with Raspberry Sauce

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