LCHF ricotta tart

Illanique Van Aswegen
6 servings Prep: 15 mins, Cooking: 15 mins
Rate this recipe
A little bit of sweetness is always a treat when going low-carb.

By Food24 April 23 2015
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Ingredients (12)

1 cup macadamia nuts — raw
15 ml coconut flour
1 eggs — whites only
2.5 ml vanilla — extract
250 ml ricotta cheese
125 ml cream
30 ml cocoa powder
1 eggs
1 eggs — yolk only
5 ml stevia — sweetner, xylitol
80 ml raspberries
fresh mint — to garnish
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Preheat the oven to 180°C.

Grease a loose-bottom 22cm cake tin with some cooking spray.
For the base, place everything in a food processor and pulse until fine.  Use your hands to press this into the cake tin to form the base.
For the filling, place everything, except the sweetener and berries, in a food processor and blend until smooth. Add the sweetener bit by bit until you’re happy with the sweetness. Pour this onto the nut base and scatter the berries on top.
Bake for 15 minutes. Let it cool down before placing it in the fridge for 2 hours. Garnish with fresh mint, if you prefer.

The macadamias could also be substituted with pecans or walnuts.

Recipe reprinted with permission of Illanique van Aswegen.
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